EXPERIENCIA MEXICANA AT BOOZE BELLY
If we go back to tracing the history of Mexican cuisine, it is pretty clear that there hasn’t been a single origin. However, it can be reckoned that Mayan Indians were the ones that set the ball rolling. Whatever maybe the origins, Mexican food has never disappointed its consumers. Booze Belly, located in Jhamsikhel specializes in Sonoran style Mexican food and the ambiance is perfect for having small gatherings as well as bigger parties, whatever the customers prefer. For this issue, the TNM team decided to have our own gathering and to say everything was impressive is not an understatement.
CHICKEN TACO SALAD BOWL
Doolin’s Fritos brand ran a restaurant at Disneyland called Casa de Fritos, which was hugely influential in introducing Americans to “Mexican” food. In 1955, Doolin added a dish to their menu and it instantly became a hit. The dish was none other than the Taco Salad Bowl. As a part of Sonoran Cuisine, chef served us with Chicken Taco Salad Bowl. The dish, as the name suggests, consists of shredded chicken along with black olive, jalapeno, sour cheese all mixed in a bowl made entirely of a tortilla. It is appetizing impression and the tortilla shell is not hard and is easy to bite into. Also, the shell scoops salad effortlessly. The marinated chicken shreds are blended well with diced bell peppers, jalapeno. The dish also comes with a dressing which a superb dip to the entirety. The taste is delectable as the contents of the food come together and there is no complaining to as how it feels consistency wise on one’s palate.
Chicken Tacos is one of the very few relaxing lunch one can have with family, friends or work acquaintances. The Taco shells are easy and of manageable size and the filling inside is just an excellent doing. The tangy taste in the chicken is exactly right and the overall flavour of diced tomato, lettuce and sour cream bursts in the mouth as you bite into it. The commendable part of the dish is the incorporation of crunchy and soft texture in all the right places.
This dish should be the most interesting part of the entire lunch. In this serving, warm refried beans along with ground beef is wedged between corn tortillas and is topped with all the appetizing Mexican toppings like salsa, shredded cheese, black and green olives, red, green and yellow bell peppers, jalapenos, green onions, and tomatoes and is baked until it is hot, soft and sticky. The pizza is cut conventionally; into triangular bite sizes. The tortillas are crisp and the melted cheese on top as well as the refried beans help tone down the spice in the ground beef which is an amazing idea itself.
CHICKEN FAJITA WITH RICE AND REFRIED BEANS
The word Fajita (pronounced as Fuh-hee-tuh) means “little belt”. The dish consists of perfect and most juiciest, tender chicken strips with charred golden crusts and crunchy outer edges mixed with equally flavoursome bell pepper strips, lime and onion. The gourmand in me could detect the chef’s great attention to details while preparing this entire platter and that itself is admirable. Traditionally, Chicken Fajitas come with a side dish. Tortillas with Salsa dip was neutralizer whereas Rice and Refried Beans was an invite for scrumptious scoops into mouth.
WORDS BY ABHIGYA SUBEDI | PHOTOS BY SARAS STHAPIT SHRESTHA