The first course I ordered was a classic Mexican street food snack called Esquites. This is one of my all time favorite appetizers, and I haven’t had it in a very long time. Generally, it is prepared by boiling fresh corn in water and then it is saut\u00e9ed in butter, onions, chiles and salt. It came to the table in an adorable small pot, topped with lime juice, chile powder, vegan chipotle mayo and vegan queso.<\/p>\n

Mushroom Taco with Vegan Queso<\/h2>\n

The mushroom taco was by far my favorite dish. This taco had a very balanced umami flavor profile and had a\u00a0meaty and creamy texture. \u00a0The mushrooms were perfectly saut\u00e9ed in a pasilla salsa and were topped with vegan crema and queso. I could have eaten two more of these.<\/p>\n

Mole Enchilada with Squash Blossoms and Vegan Crema<\/h2>\n

My main entree was three enchiladas filled with squash blossoms and topped with a classic mole sauce and vegan crema. The mole sauce in this dish is customarily made using a mole poblano pepper. Depending on the amount of fruit and chili pepper added, a mole sauce can be characteristically bitter and smokey. The vegan crema was a perfect paring for these enchiladas.<\/p>\n

Cooper and I were able to take advantage of Citrico’s happy hour (Goes till 8:00pm) and both ordered some very strong and tart margaritas to go with our meal. Cooper ordered blue corn tortilla fish tacos. It isn’t\u00a0vegan but it is\u00a0tasty and pretty.<\/p>\n","protected":false},"excerpt":{"rendered":"

This week, February 20th – 26th there is a special…<\/p>\n","protected":false},"author":2,"featured_media":381,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6,9,7],"tags":[23,24,25,26,27],"yoast_head":"\n