Food, People, Connection.

The other day I was watching YouTube videos and just enjoying the time after lunch. All the sudden, one of the videos make me start crying and I felt very relatable to this video. Even though this video is in Chinese, I still want to share it with you all. You can watch this video with English subtitles.

Variety show: Wangpaiduiwangpai Picture Credit

This video is a part of a longer variety show called Wangpaiduiwangpai where they invite popular Chinese actors, actresses, and singers come to this show and play entertaining games together. In this part, they decide to sit down and talk about their favorite dish or a dish that means significantly to them. The program director made this even more emotional by having the specific dish that they were talking about in front of them and have the person relates to them send them a message.

chicken stew with potatoes made by Jia’s father Picture Credit

Jia’s father talking in the short video Picture Credit

Two of the stories that they shared really stood out to me. One of them is the story shared by the first girl, Ling Jia. The dish in front of her was chicken stew with potatoes. Her father made a short video for her by telling her body health is important than anything else. Jia told us that her mother is good at cooking the chicken stew with potatoes especially. After Jia’s mother passed away, she was always mad at her dad during Chinese New Year because her dad cannot make the chicken stew as delicious as her mother and both of them will end up crying. The following year, her dad tried so hard to practice this dish and eventually made for Jia on the New Year’s Eve and the taste is just as delicious as her mother’s.

Laziji or spicy chicken made by Guo’s grandpa Picture Credit

Guo’s sharing the story and showing a picture of his grandma and him Picture Credit

Another person, Qiling Guo’s dish is called laziji. Laziji is a signature dish of Sichuan cuisine involves spicy peppers, Sichuan peppercorns, and chopped chicken. Guo’s grandma used to be the one who cooks for him. His grandma believes that if he loves this dish, she should cook it often. When his grandma is suffering from sickness, his grandma taught his grandpa how to cook laziji so that Guo can enjoy this dish whenever he visits his grandparents. He showed us a picture of his grandma and himself and he highlighted that he has less and less time to spend with family due to the heavy load of work, especially time with his grandparents. He always feels homesick and he really wants to go back to visit his grandparents. However, whenever he is at his grandparents’ house, he didn’t know what to say since he is bad at expressing himself.

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I was crying and crying while watching this short video. I felt very relative to the food interview that I did earlier this month. It is insane to think about how tight the bond between people can be through food only. I was always wondering if there is anything else that can connect people and events this close other than food!? At this point, I believe food is not just food, it is way beyond its definition. Food communicates for those of us who are not good at expressing ourselves, food travel with us which make us feel like we are one step closer to home, and food always stays in the warmest part of our memories.

Episode 2: The Beauty of Chinese Bings

As promised, I made the second episode of Chinese Bing. If you haven’t seen the first episode, please check it out The Beauty of Chinese Bings. Today I am going to talk about Tiebingzi, Roulong (aka Lanlong), Hutazi, Hubing, Caituanzi, and Huoshao.

Tiebingzi cooking in a giant fish stew pot Picture Credit

Tiebingzi is a type of flatbread from the northeastern part of China. Tiebingzi’s main ingredient is corn flour. People mix corn flour, all purpose flour, and corn flakes together with water to form a mixture with some moisture. The way people cook Tiebingzi is very special. In the Northeastern part of China, people enjoy eating braised fish or meat in a huge iron pot. It is kind of like a non-spicy version of a hotpot. People like to seat around the iron pot and have the fish or meat sizzling in front of them while they can put some fresh vegetables in there to cook with the broth. Since the iron pot is huge, they cook the Tiebingzi by sticking them on the side of the pot with the heat. Once it is cooked, people eat it as a staple food along with the meat and vegetables inside the pot.

Freshly made Tiebingzi Picture Credit

 

A peek inside of a Ronglong Picture Credit

Roulong, or Lanlong, it literally means meat dragon or lazy dragon. This is a part of the traditional Beijing folk food customs. Roulong is very similar to steamed twisted roll but filled with meat. At the beginning of the spring, every household is supposed to eat Roulong to celebrate the coming of spring. To make the roulong, first, you will have to make the dough with all-purpose flavor and let it rest. 

A cute Ronglong before cooked and cut up Picture Credit

 

Meanwhile, season the ground pork with seasoning along with some chopped green onion and ginger. Make the dough into a long and flat piece and spread the ground pork evenly. Lastly, roll the dough and steam it. It is kind of like a cinnamon roll but with savory flavors.

 

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Hutzi, is a soft pancake made of zucchini, eggs, and flour and is a traditional staple food in old Beijing. Wash and shred the zucchini and add salt, five-spice powder, egg, and flour all together. Then stir and mix well this mixture until there are no chunks of dry flour, and then let rest for half an hour. With a flat pan, heat it with just a little bit of oil and spread this liquid-y mixture. 

Hutazi with the garlic vinegar sauce Picture Credit

Cook it just as how you would cook a pancake. People usually eat Hutazi with a garlic vinegar sauce. Golden soft Hutazi dipped in an appetizing garlic vinegar sauce which reinforce the taste of its softness and freshness. Hutazi is not only delicious but also helps you to improve appetite in the summertime.

 

Hubing is another stable food make with corn. Hubing is kind of like a Beijinger’s Pizza by looking at the way it looks. First, mix the cornflour and corn flakes with water to make dough but on the dry side. Then, heat up a flat pan and spread a thin layer of the dough. While the dough is cooking, put chopped and seasoned chives and scrambled eggs on top. Once the dough is cooked very crispy, all the toppings are cooked too. Carefully take it out and put it on a plate to serve. Hubing is an absolute favorite of mine. Ever since I was young, my grandmother used to make it for me because she was the only one in our family that knows the recipe.

Picture Credit: Left, Right

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Caituanzi is translated literally as vegetable dumplings but the “dumpling skin” is made out of a mixture of corn flour, bean flour, and rice flour. For the filling, northeastern people often enjoy using what they called “wild vegetables” or “wild herbs” that they harvest themselves. These “wild vegetables” suppose to be organic, natural, and healthy, such as fennel, mustard, and long beans. People chop the vegetables finely and mix it with ground pork and pretty much follow the same procedure as making dumplings but steam them instead of boiling them.

 

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Huoshao, a kind of special flour snack popular in Yanqing area, Beijing. Huoshao has the characteristic of crispy outside and super tender inside. It is originated in the Ming dynasty. Back in the days, as the soldiers came from different regions and had different dietary habits. Gradually a kind of dry food similar to baked bread was born to adapt to the dietary habits of soldiers in different regions. 

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It had the characteristics of long storage time and easy to carry. Huoshao has been around for hundreds of years, but not much has changed. Huoshao, on the outside, it has nothing special and it looks like a regular Bing. What special about it is the inside, the flour is mixed with different types of finely ground peppercorns, oil, and salt. Because of its savoriness, people can eat it as it is and no need to pair with anything else. That is also the reason why this counts as a snake as well as a type of stable food.

There are so many delicious Bing in China that I cannot finish introducing in one or two blogs. In each and every Bing, there are endless stories revolve around the history, culture, and generations after generations. This is also how different kinds of Bing being inherited and we got to get a chance to taste its deliciousness and experience its beauty.

A Mini Review for Upland

During the Easter break, I was able to stop by at this restaurant called Upland in New York City with my friends during late lunch time. We walked in around 3 o’clock in the afternoon on a weekday and I was surprised by the people there. Even though it is already after lunchtime, there are still a lot of people eating and chatting. By looking at their dress, I believe most of them are taking their lunch break during work nearby.

Another thing I noticed immediately after I walked in is the interior and the decorations. I thought the decorations are very detailed and special. I felt very pleasant eating at lunch in this nice environment. After we are seated, we received our lunch menu. We ordered crispy duck wings as our appetizer, a sausage and kale pizza and a pappardelle pasta for our main course.

 

Crispy Duck Wings

The crispy duck wings are my favorite for this lunch. One of the reasons why I order this as our appetizer is because duck is not something commonly consumed in the U.S. I was surprised by how good the duck was! The skin is so crispy yet the meat is very tender. This dish won’t stand out to me if they didn’t pair it with arugula. The special flavor from the arugula went so well with the duck meat. In addition, the sauce that the duck wings were seating in was called Yuzu Kosho. Yuzu Kosho is a Japanese seasoning that made out of chili peppers, yuzu peel, and salt. I enjoyed the sourness from the yuzu and the spiciness from the peppers.

The other two dishes were delicious as well. The kale from the sausage and kale pizza was so crispy and refreshing which pairs very well with the soft dough and juicy sausages. Overall, it was a great combination. The pasta that was used in the pappardelle pasta is completely handmade and freshly cooked which makes it super chewy. I can tell the care that the pasta maker is putting.

Kale and Sausage Pizza

Something that I was confused a little bit is the style of this restaurant. I wasn’t sure what exactly style that this restaurant is trying to go with. There is a good amount of Italian related dish on the menu but there is also a mix of flavor, for example, the Yuzu Kosho sauce is from Japan. I understand this restaurant as a mainly Italian influenced and somewhat fusion style is involved but overall I did enjoy it a lot!

 

Upland

OVERALL RATING:

(3 out of 5)

PICTURE CREDIT

345 Park Ave S, New York, NY 10010 USA

(212) 686-1006

https://uplandnyc.com/

Atmosphere Interior is very decorative and spacious. The atmosphere was very nice and clean.  

Noise Level Very noise even when it is not peak hours.

Menu https://uplandnyc.com/menus/dinner/?utm_source=Google%20My%20Business&utm_medium=Menu%20Link

Recommended Dishes Crispy Duck Wings, Sausage and Kale Pizza

Drinks and Wine N/A

Price $$$ (moderate)

Hours Open Mondays through Friday open from 11:00 AM  to 3:00 PM and 5:00 PM to 11:00 PM; Saturday open from 10:00 AM to 2:45 PM and 5:00 PM to 10:00 PM; Sunday open from 10:00 AM to 2:45 PM 5:00 PM to 11:00 PM

Reservations Accepted. Encourage to make reservations if dining during busy hours.

Wheelchair Access The dining room is on ground level but the restroom locates on the lower level.

What is the drooling emoji mean: Ratings range from zero to five drooling emojis. Zero is poor or unsatisfactory. One star, fine or decent. Two stars, very good to great. Three stars, wonderful or excellent. Four stars, outstanding or phenomenal. Five stars, mind-blowing.

This information was last updated on Apr. 30th, 2019.

 

Liang Cai = Chinese Salads?

Speaking of salads, some typical salads might come to your mind, such as Caesar salad, garden salad, bean salad. According to the Online Etymology Dictionary, the word, “salad” originally comes from Latin “salata” and it  literally means “salted.” In 1606, the word “salad” first time recorded as “time of youthful inexperience” (perhaps on notion of “green”) in Shakespeare. Probably for the vast majority of people, including myself, no one will relate “salad” with Chinese dishes immediately. However, there are a good amount of Chinese dishes that count towards the category of salad.

In Chinese dishes, salads are often referred to as cold dishes. Cold dishes are usually not served with hot dishes, but with appetizers, wine or as light meals. In Chinese cuisine, the main ingredients of cold dishes can be raw or cooked vegetables, as well as cooked and cooled meat and seafood. Very few cold dishes involve raw animal ingredients. The cold dishes also require crispness and tenderness from the cooked vegetables.

After the main ingredients cut into bite-size, add condiments and seasonings directly to mix. Cold dishes suppose to taste fresh and not greasy. Commonly used condiments for cold dishes are soy sauce, black or white vinegar, pepper oil, sesame oil, chili oil, garlic, sugar, black or white pepper, salt and so on.

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To make the shredded tofu salad with cilantro, cut the store bought salted shredded tofu and cilantro into bite size and mix it with a pin of salt and a generous amount of sesame oil. Some people serve as it is; some people would like to give it some chili flavor. To spice up this salad, heat up a pan with some cooking oil, cut the dried chilies into small pieces in a heatproof bowl. For numbing-ness, some people like to add a couple of Sichuan peppercorn into the bowl. Also, into the bowl, add some salt to the taste and a couple drop of water. Pour the heated oil directly into the bowl and stir it so that no chili get burnt. A couple drop of water also will help in this way.

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Another type of “salad” or “cold plate” that is often seen in northeastern China. North-easterners often enjoy fresh vegetables with dipping sauces made from soybeans. They enjoy vegetables as simple as this. If you have never tried some Chinese salad yet, I highly encourage you to give it a try!

Ice Popsicles? Or Ice Cream?

As summer is coming up and the weather is getting warmer and warmer, although in New York the weather is never predictable haha. In the summer, I consume so much ice cream or rather ice popsicles. I grew up eating lots of Chinese ice popsicles. Although I do consume ice cream too, I always prefer ice popsicles. Especially coming to the U.S., I tried some ice popsicles here but I still prefer the ones that I had in Chinese. I want to share some of my favorite ice popsicles with you all.

Packaging of the red bean and green bean ice popsicles Picture Credit

The number one ice popsicles for my choice is made out of red beans or green beans along with milk. The ice popsicles try to make the flavor close to red beans or green beans as much as possible. Some brand might add chunks of red bean and green beans inside of the ice popsicles to make it taste like a solid red bean or green bean soup. Also, it is not too sweet to my taste so that I can actually finish a whole ice popsicle at once and don’t feel too overwhelming.

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Another of my favorite ice popsicle is called Shuangbang, or literally, double popsicles. As stated, this ice popsicle is a combination of two mini ice popsicles. When I was young, I thought this is super fun to eat. This ice popsicle is simply made out of milk and nothing special in terms of taste. My dad always against me from eating too much ice popsicles in the summer because I can easily get sick when the extreme heat from the outside and the extreme cold inside me from the popsicles. Therefore, he always gets me Shuangbang and shares half of it with me so that I will not overeat too much ice. Trust me, he still does it now even though I knew his tricks already.

A Classic Dish: Stir-fried tomato and scrambled eggs

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Stir-fried tomato and scrambled eggs is a common dish in eastern culture. Since its raw materials are easy to collect, the production process is also relatively simple, so also loved by kitchen beginners.

To make this dish, first, wash the tomatoes well and blanch them in boiling water. Peel of the skin of the tomatoes and cut them into slices. Then, in a bowl, beat the eggs with a pinch of salt evenly. Next, heat up a pan or wok with some cooking oil and stir-fried the eggs first. Once the eggs are cooked, place them into a plate. With the remaining oil, put the tomatoes into the pot and stir-fry it for a couple of minutes. After the tomatoes are cooked, put the eggs back in and add salt and sugar to taste.

 

 

The Philippines styled Picture Credit

Moreover, there are a few variations. Someone invented that this dish can be cooked in a rice cooker along with the rice and it was very popular in recent years as a no-time-consuming dish for busy office workers. Simply make the rice as usually by filling the rice cooker with rice and water. Then, put a tomato in the middle and add other vegetable or meat product to taste, popular ones are green peas, corns, and spam. Once the rice cooker is done, the whole dish is cooked. Another variation is a Philippines dish. They often eat tomato stir-fried eggs for breakfast with some stable food such as garlic fried rice and pandesal.

Stir-fried tomato and scrambled eggs is a great dish with rice and other stable foods. In Chinese culture, since this dish is very easy to cook, many beginners in cooking often learn this dish as the introduction to cooking from their parents. Therefore, even though this is a simple dish without intense flavors, stir-fried tomato and scrambled eggs often hold a special place in many Chinese people’s mind. It reminds them the first time when they learned how to cook and the people and the time period that closely involved.

The Beauty of Chinese Bings

I saw a list of flatbread from all over the world in one of the posts by @tacoliteracy and I saw a number of flatbreads from China. The ones that are mentioned in the list are Bai ji mo, Chun bing, Lao bing, Nang, Shao bing, and Xian bing. I thought it would be interesting to talk about them.

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Bai ji mo is a common snack in Guanzhong, Shaanxi. The best feature of the Bai ji mo is its crispy surface and soft interior. The dough of baiji mo is in the shape of a bowl, which is baked face down. The skin of the freshly baked bread is crispy and the inside is soft and delicious. The most common and most famous way to eat it is to make it into rou jia mo.

Picture Credit: Left, Right

Rou jia mo literary means Bai ji mo sandwich between meat. However, in reality, people cut the Bai ji mo open and fill it with finely chopped slow-cooked pork.

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Chun bing, “Chun” literary means “spring”. Therefore, people usually eat it for the first day of spring in order to celebrate the coming of spring. Unlike Bai ji mo, Chun bing is very thin. To make the dough, mix the flour with boiling water to form a loose dough. Add cold water in batches. Knead by hand to form a smooth dough with moderate hardness. Cover with plastic wrap and let stand at room temperature for 30 minutes. Take out the dough and cut a piece. Sprinkle the dry flour on the dough and knead it slightly. Press down and brush a layer of oil on the cake for later use. Take two small pieces, use a rolling pin, roll out the dough into a pancake about 15 cm in diameter. Then, heat up a pan and cook the dough with medium heat.

Picture Credit: Left, Right

Usually, people enjoy Chun bing by wrapping some vegetables,  meat, along with some sauce.

Picture Credit: Left, Right

Lao bing is originated in northern China. Lao bing is generally large in shape, with crisp edges and soft in the middle and is made mainly of flour, water, and salt. It is usually cut into slices before serving and as a replacement for rice. There are different varieties of Lao bing made with eggs, sesames, peppers, and green onions for flavors.

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There are also different ways of enjoying Lao bing, in some region, people like to cut the Lao bing into strips and stir-fried with vegetables and meat. I would say it is kind of like fried rice.

Picture Credit: Left, Right

Nang is a kind of fermented bread which originated in Persia and is one of the staple food of many ethnic groups in Iran, central Asia and South Asia and some ethnic groups in western China. The method of making Nang is to bake the Nang in a special pit after the dough is well fermented. The specific shape varies by region and national custom. People often prefer to mix the flour with cooking oil, eggs, and milk to make the crispy naan bread.

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The shape of the Nang is varied too, such as round shaped, grape-shaped, hami melon shaped. In addition, there are different types of Nang including oil Nang, nut Nang, corn Nang, white Nang, and Nang serve with meat.

Picture Credit: Left, Right

Main materials for Shao bing are flour, duck oil, sesame, onion oil, salt, and soy sauce. Knead the fermented dough into a flaky Bing and sprinkle sesame seeds on it. Shao bing probably has a countless number of cousins. There are sweet and salty versions of Shaobing.

Picture Credit: Left, Right

The sweet one, some people like to fill the inside with sugar, syrup, rose petal jam or people just like to simply dip the cooked Shao bing into sugar to make it sweet. There are way more varieties for the salty version. Some regions like to fill the inside with cooked meat, most likely beef slices. Some like to mix the dough with all kinds of spices and seasonings.  

Picture Credit: Left, Right

Xian bing is very similar to dumplings. People usually mix vegetables and meats of their choice as the filling of Xian bing. Xian bing can be baked, pan fried, or deep fried. Want to know how much Chinese people love Xian bing? There is a saying in Chinese, “天上掉馅饼——坐享其成”. It literally means “Xian bing fall off from the sky.” People often use this saying to describe someone who is wishing to have everything without doing the hard work. There is no way to make the Xian bing fall off from the sky. If you want some Xian bing, you will have to make it or buy it hahah!

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Enjoy this blog post? Want to know more version of flatbread in China? I will keep you posted!

A Mini Review for Porfirio’s Cancun

During my trip to Mexico, I also had a chance to visit Cancun. (Thank god I was able to stay away from the cold and snow in New York haha!) In Cancun, I found another amazing restaurant called Porfirio’s Cancún. I did another mini review for El Cardenal. 

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When I walk in, I had a choice of sitting inside or outside. The inside interior was very decorative and delicate. The inside sitting area also has air condition. However, I chose to sit outside and enjoy the sunshine and the wonderful sea view.

For this meal, my friend and I ordered Grilled Marrow Bones, Guacamole, and Ribeye Molcajete for appetizers, Mole with Almonds and Sesame Seeds and a shrimp dish that I forgot what it was called as our main course.

Out of these dishes, the one that I enjoyed the most is the Grilled Marrow Bones. The bones are served on a sizzling iron plate and are topped with some chopped chilies and mushroom. On the side, there were pickled chillies, lemon, and of course, tortilla. The server was so nice and he helped us prepared our first bone. He scooped all the marrow along with the chillies onto a warm and fresh tortilla and squeeze some lemon juice on top. I quickly picked up this heavy tortilla and before all the fatty juiciness drip down, I put the whole thing in my mouth in one bite! The bone marrow was so soft and did not need to chew at all. Before the marrow got too greasy, a bite to the pickled chilli helped to refresh. It was such a journey!

Not to mention, the mole sauce that I tasted in this restaurant was quite different than the mole beef I had in Mexico City. When I first tried the mole sauce in Porfirio’s Cancún, it seems a lot more settled than the one in El Cardenal. It got a lot of different flavors mixed together, I can taste sweet, spicy, salty, flavors from the spices, and nutty, none of them were overpowering than others. Therefore, I seemed to enjoy the mole sauce in this restaurant more.

Porfirio’s Cancún

OVERALL RATING:

(4 out of 5)

PICTURE CREDIT

Blvd. Kukulcan 14.2, Zona Hotelera, 77500 Cancún, Q.R., Mexico

52 998 840 6040

https://www.porfirios.com.mx/

Atmosphere Have a choice of sitting inside or outside with sea view. Interior is very decorative and spacious. Outside is a great choice for sunshine and sea view.

Noise Level Tolerable but can be a bit noisy when a couple of families dining together

Menu http://www.cancunmenus.com/images/newimagesforweb/Porfirios2018menu.pdf

Recommended Dishes Grilled Marrow Bones, Guacamole, Mole with Almonds and Sesame Seeds, Rib Eye Molcajete, Any shrimp or seafood dishes

Drinks and Wine Any cocktails

Price $$$ (moderate)

Hours Mondays through Sunday open from 1 PM to 1 AM.

Reservations Accepted. 

Wheelchair Access Both the dining room and the bathroom are on the side walk level  

What is the drooling emoji mean: Ratings range from zero to five drooling emojis. Zero is poor or unsatisfactory. One star, fine or decent. Two stars, very good to great. Three stars, wonderful or excellent. Four stars, outstanding or phenomenal. Five stars, mind-blowing.

This information was last updated on Mar. 27th, 2019.

Pickled Peppers and Ginger are Everything!

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Speaking of pickled pepper and ginger, the cooking method is very similar to sauerkraut. I talked about sauerkraut in another post, check it out here! The difference is that people don’t eat it directly but go for the flavor. Pickled pepper and ginger is a special seasoning in Sichuan cuisine. Pickled peppers have the characteristics of bright red color, hot and slightly sour. A variety of seasonal vegetables, such as cabbage, cabbage, radish, pepper, celery, cucumber, string bean, lettuce, and other hard roots, stems, leaves and fruits can be used as raw materials for making kimchi. Of course, we also need some ingredients, such as salt, ginger, Sichuan pepper, fennel, yellow rice wine and so on.

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People usually prefer two briers peppers and capsicum frutescens var. Two briers peppers are not too spicy but very aromatic and capsicum frutescens var is where the majority of the spiciness comes from.

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Besides pickled pepper, I also enjoy picked long bean. I prefer to pickle the peppers and long beans together so that the long bean can gain some spiciness from the peppers. I love to eat pickled long bean with ground pork. To make this dish, first of all, soak the pickled long beans for a couple of hours to get rid of extra saltiness from the broth. Then, prepare some chopped pickled ginger and pepper to your own taste. If you cannot handle spicy, feel free to skip this step. Next, raise and cut the long beans into small pieces. Heat up a pan with some oil, drop the ground pork and stir fry it until the color changed. And then, put pickled long beans and peppers in, stir fry until everything is cooked. Due to the fact that the long beans obtain some saltiness as it is, no extra salt is needed. A great dish served with rice:)

A Mini Review for El Cardenal

When I was in Mexico City during the spring break, I dined in a restaurant called El Cardenal. There are some amazing dishes that I want to share and give a mini review for this restaurant.

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I went to this restaurant in the morning for a brunch and there were already a lot of people. When I come in, people are very nice and welcoming. After I was seated, a question posted to me “what do you want for drink?” Without thinking for a second, I chose to try their hot chocolate because many people said that this place is known for hot chocolate. The hot chocolate tasted silky and smooth.

 

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For the main course, my friend and I ordered an Omelette with escamoles, a moli beef, and a steak. This was my first time trying escamoles. Escamoles are the edible larvae and pupae of ants and I was expecting some interesting flavors. However, the escamoles was very soft and easy to break apart, other than that, there are no special flavors. Because of its softness, it goes very well with the omelette together.

This was also my first time trying moli beef. The moli sauce in this restaurant is salty with a hint of spiciness. The beef is being cooked very soft and easy to chew. Since the beef is salty due to the moli sauce, it pairs so well with tortilla along with some guacamole. Last but not least, the steak is not as special as the escamoles and moli sauce. Nonetheless, the steak was SO tender to the point I barely need to use my knife to cut it into pieces! The steak is served with lightly fried tortillas and melted cheddar cheese.

 

OVERALL RATING:

(3 out of 5)

PICTURE CREDIT

El Cardenal

Calle de la Palma 23, Centro Histórico, Centro, 06000 Ciudad de México, CDMX, Mexico

52 55 5521 3080

http://www.restauranteelcardenal.com/

Atmosphere A spacious and cozy dining area

Noise Level Very tolerable during brunch hours but can be a bit noisy during busy hours

Menu http://www.restauranteelcardenal.com/lunch-and-dinner-el-cardenal.html

Recommended Dishes Omelette with escamoles or any other omelettes, moli beef, steak

Drinks and Wine Hot Chocolate

Price $$ (moderate)

Hours Open Mondays through Saturday open from 8:00 AM  to 6:30 PM. Sunday open from 8:30 AM to 6:30 PM.

Reservations Accepted. Encourage to make reservations if dining during busy hours.

Wheelchair Access The dining room is on the second floor but restroom locates on the third floor.

What is the drooling emoji mean: Ratings range from zero to five drooling emojis. Zero is poor or unsatisfactory. One star, fine or decent. Two stars, very good to great. Three stars, wonderful or excellent. Four stars, outstanding or phenomenal. Five stars, mind-blowing.

This information was last updated on Mar. 27th, 2019.