After the architecture river tour, which was awesome but did involve being outdoors and seated for 90 minutes in 50 degree drizzly weather, we went to Frontera Grill for brunch. (So that in theory we could go to Resi’s Bierstube for dinner, b/c it doesn’t open until like 3pm. We didn’t go, but that’s neither here nor there.)
They told us there’d be an hour’s wait, but we couldn’t have been there more than 20 minutes — we checked out the cookbooks and the amusingly-attired fellow patrons and weren’t even close to bored yet — when we were ushered to a corner banquette, perfect for sharing an excessive amount of food. The cocktails all sounded so appealing that we threw our better judgement to the winds and ordered a pair of the bloody marias and a limontini. Both of these were some of the best cocktails we’ve ever had — the bloodies were spicy and complex and had a knockout dose of lime juice, and the ‘tini was made of homemade lime-infused tequila, orange juice, mint, and a splash of damiana, which gave it a floral/bitter note that was perfect against the sweetness of the orange and mint.
We started with a halibut ceviche tostadita, a jicama/citrus salad, and sopes rancheros, tiny little masa cups filled with the most delectable braised beef in chile sauce and a sprinkle of dry white cheese. These little morsels were the best thing we had on a tableful of delicious dishes — get them if they are available when you go.
Then we had posole, a richer, more refined version of the stuff I love so much from Perez, with limes, shredded curly cabbage and tostadas on the side. We had Tamales de Frijol con Queso de Cabra: black bean tamales filled with homemade goat cheese in