Tag Archives: mexican

Purely Food Porn: Dos Caminos Meatpacking

(Disclaimer: this is not a review entry but a photo-dining experience)
Last week I went to Dos Caminos in Meatpacking for NYC Restaurant Week.

Having only been there for a quick bite simply for guac and chips (or fajitas), it was my first time getting the “full meal” experience at the restaurant.

I had their Prix-Fixe lunch menu with Chicken Tortilla Soup, Chile Rubbed Brisket Taquitos, and Torta de Chocolate & Caramelo. My friend ordered the same appetizer with Grilled Organic Salmon Tostada and Tres Leches Cake. And of course, we ordered guac and chips: the Shrimp. Chorizo & Roasted Tomato.

This is not a review entry, but I would say that although the dining service was great, I would not go back to dine for a full-meal experience. Perhaps I have a different taste for Mexican food, as I’ve been and dined in Mexico and lived in Texas for a few years and had Mexican food there, but the food was not that special compared to other Mexican restaurants around New York or in other big cities. Of course, the reasons for it might be that the restaurant caters to American consumer’s general taste for food, and that the ingredients they use could be and probably is not all from Mexico, which could account for a subtle taste difference.

That is not to say that all the food I had: appetizers, entrees, and dessert, were not good. They were tasty and cooked perfectly, and I finished every bite that was on the plate. After all, the place was pretty full, the vibe that the restaurant’s interior created was great (like most big Meatpacking restaurants/bars), and people seemed happy about their orders. Clearly Dos Caminos is doing something right. My only big disappointment was their Tres Leches cake. I don’t know if it was just that day, or if they simply have a different recipe, but the cake was really hard and barely wet, making the cake less flavorful than what I had expected.

I would definitely go back for their guacamole though. I must say. The big bite of shrimp, roasted tomato, guac, salsa verde, and toasted tortilla chip, were on fleek.

Below in the last two photos are the details of the menu for both NY Restaurant Week and their regular Guac selections.

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[caption id="attachment_11696" align="aligncenter" width="500"]Dos Caminos nyrw Dos Caminos nyrw


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Vegetarian Enchiladas

One of my favorite Mexican dishes is Enchiladas. They are perfect for feeding large groups and are pretty simple to make. In this installment of Mexicali cooking, I make vegetarian enchiladas, and do so in less than an hour! I know that time is a precious commodity on college campuses. Since us college students don’t have much time to put into cooking (or sleeping),  we rely on buying pre-made food or walking to Chipotle. However, if there is a Westside, there is a way! Making these enchiladas is very simple, and should take only 10 minutes to prep, and 50 minutes to actually cook and bake. While some days, our schedules necessitates packaged pre-made food, I entreat you all to try this recipe on a Sunday afternoon, because Chipotle really isn’t  Mexican food.

Vegetarian Enchiladas
They are really, really good.



5 flour tortillas (use corn if you can!)

2 cups of Sliced mushrooms

1 can of Black beans (14 oz)

1 1/2 cup of frozen corn

1 large onion, diced

3 green onions (dice both the bulb and green stalks)

6 mini bell peppers

1/2 cup of Cilantro

1 bag of Sargento’s Mexican cheese

3 cloves of garlic, diced


Enchilada sauce:

1 teaspoon of dried oregano

1 teaspoon of cumin

1/2 teaspoon salt

1 can vegetable broth (12 oz)

6 oz of tomato paste

1/4 cup chili powder

1 tablespoon flour

2 tablespoons olive oil

3/4 cup of water

1 tomato, diced 



To make the Enchilada sauce:

1. In a saucepan, heat the olive oil, then add the flour, stirring for about 35 seconds.

2. Add chili powder, continue to stir for a minute to two minutes.

3. Add vegetable broth, tomato paste, tomato, cumin, oregano, stir very well, and reduce the temperature to low heat.

4. Cook for 10-15 minutes, the sauce will thicken itself. If you want it to be less thick, just add up to 3/4 cup of water and stir well.


To make the Enchilada mix

1. In a large skillets, grill the mushrooms for about 4-6 minutes, or until they are soft and have browned.

2. Add garlic and continue to cook for 3 minutes.

3. Add onions, cook them until they are soft, not translucent.

4. Add the corn, beans, green onion bulbs, mini bell peppers, and spices.

5. Add the cilantro and cook on low heat, mixing well.

6. Grease the baking dishes with a little bit of oil.

7. Warm up each tortilla on the stove top, then place about 1/2 cup of bean mixture in the middle of the tortilla. Wrap the tortilla, and place it so that the seam side is not facing you, but on the baking dish.

8. Once you fill the baking dish, with about 5 wraps or so, spread the enchiliada sauce over them.

9. Sprinkle about 1 1/2 cups of cheese over the wraps.

10. Place the baking dish in the oven, bake for 25-35 minutes.

11. Top with the green onion stalks, and serve!




Dinner and a Movie: Despicable Me 2

Despicable Me prizes at the pier

I have a minor obsession with minions.  I’ve been anxiously awaiting the release of “Despicable Me 2” since this gem was released over a year ago.  Let’s face it, Gru’s minions are the best part of his villain universe. Their rendition of an ode to bananas and potatoes is just wonderful (and may or may not be my ringtone).  The second installment in the Despicable Me franchise finds villain-turned-father Gru (Steve Carell) attempting to use his dark past to help him save the world, all the while coming into his role as father to his three adopted daughters.  Carell, by the way, opened two summer movies in one weekend, the other being indie hit “The Way Way Back.”

It seems that like so many of us, Gru has a soft spot in his heart for guacamole.  At a Cinco de Mayo party, a lovelorn Gru assures his host Eduardo that he is doing alright.  “Nothing is wrong,” he asserts, “I’m just chilling…with the guac…from my chip hat.”  That’s right.  He wears a tortilla chip sombrero, the brim of which is filled with guacamole.  If that doesn’t say fiesta I don’t know what does.  Eduardo attempts to comfort him, telling him that he, too, “has spent many night trying to drown my sorrows in guacamole.”  And who hasn’t, really? Of course, as any Culinarian would, I spent a good chuck of the rest of the movie wondering how and where to get a chip hat.








Homemade Chips & Guac

Making a chip hat quite large enough to fit a human head and heavy enough to hold guacamole in its rim is a feat I unfortunately have no accomplished.  But I can help you make a mini chip hat—perhaps you can adorn your favorite minion with it (mine is Stuart).  Mine isn’t quite as sophisticated as the one in the movie.  To keep it super simple (and healthy) I made a microwave tostada bowl.  Simply place a tortilla atop an overturned microwave-safe bowl.  You may want to spray your bowl with non-stick spray or oil so that the chip comes off more easily.  Microwave it on a paper towel for about 1 minute.  Check to see how hard it is—depending on the size of your tortilla you may need to adjust the time.  Once your shell is crispy enough, gingerly remove it from its bowl, and voila—you have a tostada shell!  Just be careful not to heat it for too long, or it will break as you try to get it off the bowl.

As far as the guacamole itself goes, I leave that largely up to personal preference.  Play around with avocado, tomato, onion, cilantro, jalapeno, chili, lemon, lime, and salt until you get the perfect mixture.  Trader Joe’s actually carries a guacamole kit—all you have to do is chop and mix!  This guacamole is fairly smooth and consists mostly of avocado—but you can leave it chunkier, or add more ingredients until yours is just right.  This super easy dish is perfect for a summer gathering.  Or, if you have little tortillas like I do, you can make yourself a fancy-looking snack!