I'm eating every item
on the menu at Lavanda just to prove a point...there's not a bad meal on it.
I'm on meal number 7 today.
Sunday I had #4 - The
Cazuela: A fried egg baked with mushrooms, potatoes and cheese topped with
bacon, roasted tomatoes and coriander. The thinly sliced potatoes tasted like
potato chips were baked into the dish. It was one of my favorite breakfast
dishes.
Monday I had #5 The
Poached Eggs Ranchero style. How does the chef makes these perfect poached eggs
to look like little balls of Oaxaca cheese?
Wondering about the
artful presentation? By training, Chef Karla is a graphic designer who is now
masterfully creating some of the most delicious dishes in SMA and incorporating
some of her mother’s recipes into the mix.
Her mother's sauces
absolutely made both the Cazuela and the Rancheros along with all of the other
fresh ingredients. The ranchero sauce was spicy but not too hot and
overwhelming like many ranchero sauces.
Although I am always
likely to order eggs, I had #6 - The Waffle on Wednesday. This was not your
ordinary waffle but a lot lighter and beautifully presented with a mound of
bacon. One thing for sure, if not for her superb cooking, Chef Karla will win
over a legion of fans just for the amount of bacon she puts on your plate.
Today#7 - Chilaquiles
which I have never loved but this dish, made with a red sauce was really good
and another one of mother’s magical sauces. This is the first time I've had Chilaquiles
where it hasn't been totally soggy that I couldn't eat it.
Lavanda was created by
Chef Karla and her partner Victor who handles the front of the house. Their
passion for food is evident.
I love going to a
place where I am always surprised by the food but never surprised at how good
it is. I love reliability and consistency in a restaurant and Lavanda's got it.
Stay tuned for Meal #
8.
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