It’s been about 2 years since the last time we were here.
Perused the special St–Estèphe menu, that chef John Sendler resurrected for the month of September, to celebrate the 30th anniversary of the birthplace of modern Southwest cuisine. Despite even the prices being the same as in 1981, we passed. We, or rather I and I dragged her along, intended to eat the pibil!
Started with one of my favorite drinks, Rivera’s classic Barbacoa with mezcal. The beef jerky in the drink never gets old. This time, I really appreciated the sliced bell peppers infused with the drink. Always tasty.
To start, we had the Choros al Vapor. mussels, chorizo, aji amarillo pisco broth. So good, I wish that they had offered us more bread to soak up the juices!
Rather than get another appetizer, we dug ourselves into the delicious black mess called duck enfrijolada. blue corn tortillas, black bean puree, chevre, red wine chile sauce. the duck was prepared and had the texture of carnitas.
Before the main even, I had the Oaxacan Piece Pipe. Chichicapa (this word caught my eye and was the reason why I ordered this, Ha!) mezcal, rye, black pepper, cumin syrup, dandelion and burdock bitters, grapefruit essence. This thing was strooooong. Good and strong.
and why we came here……. the Yucatecan Puerco Pibil. banana leaf-wrapped pork shoulder, braised sous-vide. I’d argue is Rivera’s best dish.
So good, we each had our own.
For dessert, we were intent on getting the Spanish Olive Oil cake. lemon extra-virgin cake, creme fraiche ice cream, strawberry sorbet, jerez vinegar reduction.
… and at the last minute, we got the baba cachaca. individual sponge cake soaked in brazilian rum syrup, dulce de leche, fresh citrico. Amazing; it was my first time having baba.
A great dinner. I’m looking forward to coming again.