A taste of travel

Stuck at home for over a year now, I have missed heading out to a restaurant for a nice meal. 

Food for me is a way to travel and explore other cultures without heading too far from home. We have such great menus here in Toronto, and we're able to sample cuisines from all over the world in restaurants all over the city. But Covid has hit the industry hard and many have closed their doors permanently.

Lake Inez, a local restaurant, is one of the establishments that is hanging in and getting creative.  

Takeout is offered once a week through pre-orders and curb side pick up on Saturday night. The menu changes each week and typically offers five courses, complete with preparation instructions, a playlist to complement the menu, an original love letter, and "seven years good luck." 

I couldn't resist, especially when I checked out the menu and it was Tex-Mex themed. Rob and I hadn't properly celebrated our anniversary earlier in the month, and this was perfect, as a nod to our wedding in Mexico (37 years ago!).

The playlist included artists who were born in Texas, died in Texas, or who reminded the chef of Texas... It was a great mix of tunes and created ambience for the meal; another layer of enjoyment. "We made a playlist so you don't have to have that same domestic quibble about choosing the music and settling for the same fucking album you always settle for and no, it doesn't mean things are getting stale you've just shifted your energy to more important stuff..."

The love letter was an original short story, shared with the request not to reprint it for reasons of copyright. It was long enough to entertain Rob and I as we read it aloud through three courses.

A taste of travel to Texas in the menu, music, and story. 

Saved the wine that came with the meal for another occasion, and sipped a Cabo Reposado along with the courses.

I realized that I will often be inspired by restaurant meals to try something similar at home... this experience made doing that easy.

Such a great break from the routine. A bit of a twist on going out, by staying in.

//// six courses /////

{{1st course}} jalapeño poppers w pimento cheese, bacon bitz (or tempeh bitz for veggies) , cilantro, texas toast crumb
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{{2nd course}} tortilla wedge salad - gem, iceberg, red cabbage & radish w queso fresco, creamy lime ranch dress, pumpkin seed and avocado
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{{3rd course}} bbq chicken guajillo rojo soup w ancho and chipotle pepper, burnt orange, wild garlic, hominy, mexican oregano, crema, lime, red onion (or bbq corn w cob n husk broth for veggies)
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{{4th course}} mixed grill enchilada verde w flour tortillas, refried beans, tomatillo and serrano sauce, monterrey jack and white cheddar, pickled onions and festive rice (mixed grilled mushrooms for veggies)
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{{bonus 5th course}} alphonso mango (the toast of our neighbourhood, the toast of spring) bites w sweet & spicy bbq rub sprinkle, guajillo pepper, tajin and brown sugar
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{{6th course}} rhubarb, guava and hibiscus cobbler w ice cold dulce de leche