Discover Top Posts Tagged with #molcajete

So many different methods of centering and meditation but in the end I always come back to this.

#folk magic #bruja #brujeria #molcajete #meditation #kitchen witch

Okay it's like a Molcajete but it's shaped like a jack-o-lantern and maybe it's called an Espookajete. If you are Mexican please tell me if this is good PLEASE.

#molcajete #culinary tools

Esto si es arte también! 😍

#salsa #molcajete #tacos #home cooking #grateful #positive mental attitude #self care

Chile Relleno is delicious at Molcajetes in Sonoma

Named after the ancient Aztec mortar and pestle made of volcanic rock, Molcajete Restaurant on the ‘springs side’ of town offers an extensive menu of all the classic dishes expected from a Mexican restaurant.

The portions are generous and the ingredients authentic and hearty.

One way I discern the quality of a Mexican restaurant is how the basic and simple dishes are prepared.

Chile Relleno is one of the dishes that demonstrates whether or not the restaurant is serious about the cuisine and its quality.

A traditional dish that can be traced back 500 years some say to the 16th Century, while some others say more recent. There are variations of it.

Even with variations, it’s a simple dish at first glance; for it’s basically a pepper stuffed with cheese and dipped in egg-batter and cooked.

Ah! But it is how it is done, that matters.

It’s not just any pepper, it is a poblano chile pepper. The pepper must be roasted just right, with the all the seeds and inner-membrane removed.

The outer layer of the pepper must be blistered and the pepper itself must be tender, but not soggy.

The eggs must be thoroughly whipped with the egg whites beaten-whipped separately from the yolks, then gently folded in together with just the right amount of flour.

The aim is to coat the chile just enough to cover the entire chile but it must be just right.

Not too much and not too sparse. There’s an art and a technique to it.

The choice of cheese, herbs and spices is also crucial. Usually it’s a Monterey Jack, Asadero, some recipes include a cheddar or Queso Fresco cheese.

The result is a golden-brown omelette-like consistency. But not an omelette. The sauce is also important and can also vary.

Most are made with tomato. But there are variations.

The Chile Relleno at Molcajetes was delicious and satisfying. The cactus served with it seemed more like string beans.

The presentation of the dish was creative and pleasing. And, service was excellent!

Molcajetes is spacious and seating is comfortable. The atmosphere is contemporary and neat and yet graciously festive in demeanor.

As mentioned before, portions are generous. One chile relleno was enough and the Margaritas are a good complement to a delicious meal.

I definitely want to go back to have the Chimichanga. And will go with a classic margarita instead of watermelon.

Several people have raved about the Chimichangas. And yes, this is a restaurant where a take-home container is needed!

Part of a family-owned business of several restaurants, Molcajetes is located at 19101 Sonoma Highway in the Maxwell’s Shopping Center. Open 7 days a week 8:00 AM to 9:30 PM, the restaurant has accessible parking and is family-friendly. Call 707-935-3287 for details or visit the website.

#sonoma #mexican food #chile relleno #molcajete #Maxwell’s Shopping Center #wine country