The Divine Dish

Tasting Dinner at RED O

Posted on Nov 25, 2012 under Archives | No Comment

Last week we attended a book signing and margarita/guacamole demo and tasting by Chef Rick Bayless at his RED O restaurant.

We were also invited to come back for a tasting which we gladly did.  Here is what Travis and myself sampled for our tasting menu.

We started with a Mojita Roja cocktail made of white rum, mint, Tres Agave nectar and prickly pear puree.

The crab tostaditas featured dungeness buttery crab with tomatillo avocado salsa, grilled pineapple and onion.

We then received a trio of ceviches, including albacore, ahi tuna and baja yellowtail.

We then tried the tortilla soup with chicken, crispy tortillas, Jack cheese, avocado, and thick crema.

Next came a mixed plate with sopes and a duck taquito.

The duck taquitos came with toamto-arbol chile sauce and arugula.

The pork belly sope was topped with black beans, salsa negro and sesame seeds.

The beef short rib sope was topped with roasted tomato green chile sauce and a queso anejo.

Our duo of tamales included a fresh corn and goat cheese and a savory beef short rib tamale.

The corn tamale included fresh ground corn masa steamed in corn husks with roasted poblano chiles.

The short rib tamale was made with fresh ground corn masa steamed in corn husks with short rib and smoky chipotle chiles.

The pollo en mole poblano included grilled young chicken, homemade mole poblano, black beans and watercress salad.

The cochinita pibil was and achiote marinated suckling pig with black beans, pickled red onions in a roasted habenero salsa.

The camarones al mojo de ajo was our fave of the night – wood grilled Mazatlan blue shrimp with slow cooked garlic, spinach, Veracruz style white rice with sweet plantains.

For dessert we enjoyed a trio of sundaes and some nice goat cheese cheesecake bites.  The cheesecake came topped with caramel corn and a Mexican root beer sauce.

RED O is located at 8155 Melrose Avenue, reservations at (323) 655-5009.