Mi Casa Restaurant Menu Sample

Good food starts with good ingredients, a handful of trusted recipes and some good people to put them all together.

Great food on the other hand, takes a little more work, a little more time, and a whole lot more care and passion.

And it starts with the simple things like fresh tortillas. Mi Casa's menu.

Starters included; "El Queso Fundido a la Mexicana" – a tempting fondue made with Monterrey chesse, pico de gallo and tequila; "La Sopes de Cochinata" – flavorful dough patties filled with a mixture of succulent shredded pork, black beans, onions and cheese;, "Las Costillas Adobadas con Cerveza" – fall-off-the-bone tender baby back ribs marinated in ancho chiles and beer.

Main course, Dee chose "El Mole Poblano" – a generous portion of fresh chicken smothered in a very well done Mole sauce. Originating in the Puebla and Oaxaca .

regions of Mexico, Mole's are perhaps one of the most complex sauces ever created. Conjured up from as many as seventy ingredients, Mi Casa's Mole Poblano is crafted using thirty five.

The result is a deep, rich brown sauce that, if allowed to linger on the tongue long enough, will evoke so many subtle flavors your tastebuds may just faint. Lightly chocolatey with notes of pumpkin, nuts, fruit, chiles and garlic, this Mole was one of the best we've had and it paired very nicely over chicken.

Another "old Mexico" specialty... "El Chile En Nogada" – a roasted and peeled Poblano pepper stuffed with a sweet mixture of sautéed meats, fruits and nuts. To finish off the dish, a rich walnut cream sauce topped with fresh pomegranate seeds – a feat that amazes me since we dined in early May when you'd be hard pressed to find ripe pomegranates, but here at Mi Casa, they grow their own! This dish is a national treasure and is often served as part of the celebrations that take place on Mexico's Independence Day... and it's not Cinco de Mayo.

The real Mexican Independence Day falls on September 16th and marks the day one father Hidalgo rang the bell of his little church summoning all patriots to fight for liberty from three centuries of Spanish rule. Mexico's Independence War began and lasted ten long years, and some say that Chile En Nogada took the helm as the national celebratory dish because it has the three colors of Mexico's flag... red, white and green.


Traditional Starters: