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birriatacosrecipes · 2 years

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How To Make easy and tasty Birria Tacos

Birria Tacos: What are they?

Amazingly sweet, hot, and flavorful, birria tacos recipes is a Mexican stew. The meat is simmered until it is juicy, fall-apart tender, and melts in your tongue.

Then, a tortilla is filled with this saucy deliciousness, dipped into the stew, and pan-fried until crispy. The tacos that emerge from this are the best you've ever had!

Ingredients

Items for Birria Tacos

Tostadas made of maize

chopped scallion

minced coriander

Melting cheese from Mexico, such as oaxaca

wedges sliced from a lime

directions to Make Birria

• Place a tremendous pot or dutch oven over medium-extreme focus. Add olive oil. When hot, season cheeseburger with salt and pepper and add to pot. Sear on all sides. Add half of the onion to the pot and cook for two minutes more. Wipe out the dutch oven from power and set aside while you make the sauce.

• Take out the stems and seeds from the dried chile peppers.

• In a medium pot, add the chiles, tomatoes, half onion, garlic cloves, cinnamon stick, and bay leaf. Pour in adequate water to cover all ingredients. Put on broiler over medium-extreme focus and bring to bubble. While percolating, diminish power to low and stew uncovered for 10 minutes.

• Add remaining flavors to the saucepot: dried oregano, cumin seeds, dried thyme, and salt and peppercorns. Give it a blend and stew for 10 minutes more. Take out from intensity and grant to cool for a few minutes.

• Strain the things in the saucepot into an immense wire-network sifter over a gigantic bowl. Wipe out the gulf leaf and cinnamon stick and discard. Place the extra solids into a blender.

• Add the stock from the sauce into the blender, notwithstanding the meat stock. Twirl until overall around blended. Taste and add more salt on the off chance that fundamental and blend just until mixed in.

• Place the pot with the burger and onion back on the stove at medium force. Pour the things in the blender over the cheeseburger. If the sauce isn't adequate liquid to cover the meat, pour in adequate burger stock to cover. Bring to a stew, then cover and lower the force. Stew until meat is fragile and shreds successfully around 2½ to 3 hours.

TIPS!

• You can substitute in oxtail as opposed to short ribs.

• Store stewed cheeseburger and reserved braising liquid in individual water/air evidence holders in the refrigerator for up to 3 days or in the cooler for up to 2 months.

• Assembled tacos are best valued new.

MORE TACO RECIPES TO Appreciate:

• If you need a quick and basic taco decision, this Straightforward Ground Meat Taco Recipe has a 5 star rating!

• This Genuine Barbacoa recipe is made in the slow cooker and just necessities an unassuming bundle of ingredients.

• If it's charming outside get the grill moving and make some Carne Asada.

• These Shrimp Tacos are straightforward and made on the burner!

What to serve with Birria Tacos?

These birria tacos recipesare adequate to eat modest bunches isolated. To do a side notwithstanding, you can serve them up with hand crafted tortilla chips, mexican rice, and you even have all of the ingredients vital to make a birria tortilla soup. Then again my continuous undisputed top decision: Birria ramen (introduced beforehand).

#birria tacos recipes

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knoxkeith · 4 years

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The #chef has started her #broth for our #Christmas #Dinner (It’s going to be #tacos of course! #birria #birriatacos) #oxtail #meat #venison #chuck #marinade #braise #Tortillas #consommé #Oaxaca #onions #peppers #cilantro #tomatoes #peppers #adobo #heaven #foodporn #knoxkeith https://www.instagram.com/p/CJJtHpppVYS/?igshid=cdfto9vzhiy2

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sniperturtle1 · 5 years

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SPICY BEER BRAISED OXTAIL SLIDERS WITH BROCCOLI SLAW

Homemade Hamburger Helper

One slider is pretty filling and the recipe makes enough for 8 single servings. Plan accordingly if you’re going to have a big crowd.

A couple of the beers. All I say is “cheers”. Delis

Spicy Beer Braised Oxtail Sliders with Broccoli Slaw

Yield: 8 Single Servings

Ingredients

-3 pounds oxtails, the meatier the better

-1/3 cup all purpose flour

-1 tablespoon kosher salt

-2 teaspoons fresh ground pepper

-2 teaspoons chili powder

-2-3 tablespoons olive oil

-1 medium onion, rough diced

-3 medium carrots, rough diced

-4 celery ribs, rough diced

-2 bottles IPA beer, any brand

-2 teaspoons chopped chipotle chiles in adobo sauce

-6 sprigs fresh thyme

-1 large French baguette, cut into 3 inch sections, sliced in half and toasted

Broccoli Slaw:

-2 cups shaved Broccoli Stems

-1/4 cup grated Carrots

-1/4 cup chopped Red Cabbage

-1/3-1/2 Cups Mayonnaise

-1 teaspoon Sriracha Sauce (or other Hot/Fermented Sauce)

-Salt and Pepper, to taste

Instructions

-Preheat oven to 325ºF.

-In a large bowl, mix together the flour, salt, pepper and chili powder.

-Toss the oxtails to coat.

-Heat a large oven-proof pot with lid over high heat.

-Add the olive oil and sear the oxtails on all sides. Remove to a plate to rest.

-Add the onions, carrots and celery. Saute for 5-8 minutes or until onions are tender.

-Pour in the beer and add chiles. Deglaze. Stir to combine.

-Add the oxtails back to the pot and top with fresh thyme.

-Add the lid and place in the preheated oven.

-Braise for 1 hour and turn the oxtails.

-Continue braising for 2 more hours.

-Remove from the oven and allow to cool for 5 minutes.

-Use 2 forks to shred the meat from the tail bone. Set aside.

-In a medium bowl add the shaved broccoli, carrots and cabbage and toss with the mayo, Sriracha and salt and pepper.

-Add about 1/4 cup of oxtail to the bottom baguette and top with 1/4 cup slaw, top with the baguette top and secure with a toothpick.

-Repeat with remaining 7.

-Serve immediately.

Oxtail Tacos with Roasted Corn Relish & Sriracha Dipping Sauce

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baddiebrigade · 2 years

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Sake + Soju: Baddie Bar Crawl - June 18, 2022

As mentioned in the Baddie Brigade newsletter, I completed a bar crawl on Saturday, June 18th, 2022 and it was pleasing to me. Let’s dive in:

1. The Tyger - 1 Howard St, New York, NY 10013

Beautiful decor. This was my first stop on the bar crawl and a great start might I add. The bar was in it’s ‘I love the 80s’ mood and the staff was very attentive but not pushy.

I had the charcoal grilled chicken satay skewers (TW: nuts) and a glass of sake.

2. Peachy’s - 5 Doyers St, New York, NY 10013

Remember the Naughty Girl Dinner at Chinese Tuxedo?! Well we finally downstairs to their bar and let me tell you: it is darker than upstairs. Me being a night owl, it suited me, but if you are looking to actually see your date, well stand by the bathroom. Anyway, love it here. It gives tres chic tiki bar and again, they love the 80s.

I had the ‘Heartbreak Mixtape’ cocktail and the braised black pepper oxtail bun. YUM! I also just want to give a big shoutout to Peachy’s for having their food come out squealing HOT 🥵

3. Double Chicken Please - 115 Allen St, New York, NY 10002

FUN! At this point, my good Judy, Cheyenne showed up and we gabbed over some drinks and sandwiches. There’s a front room that serves up beer on tap and a few cocktails and chicken sandwiches; where the backroom is more of a stay awhile dining. The music was 00s (think freek-a-leek, and yes, I knew every word).

I had a mocktail, I just completely forgot the name and apparently it’s not on their website? Either way, it tasted just like a Teddy Graham!

4. Ms. Yoo - 163 Allen St, New York, NY 10002

Fun staff. Fun music. Good drinks. This was the last stop on the bar crawl before this amazing party we went to at the Public Hotel. We both had a shot or two as well as a play on a Pina Colada called “The parrot cries with its body.” Fire name. Fire cocktail. I also had fish tacos which I could had did without (by then I was stuffed.)

All in all, my top fave was 🥁 : The Tyger, I honestly want to go back to try the food, I didn’t spend much time there and we all love a bit of mystery.

#bar crawl #baddie brigade #peachys #ms yoo #double chicken please #the tyger #nyc dining #nyc cocktails

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betweenstories · 4 years

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CHAPTER 24

“Girl, you know what winks and then fucks like a tiger?”

I arch a brow and try not to grin at LeRoy, the resident charmer currently holding court behind the Jade Bar.

LeRoy flashes me a wide smile. His brilliant white teeth shine bright against his blue/black skin.

As if he’s posing for the cover of Muscle and Fitness magazine, he arranges himself in an Atlas pose, flexes a massive bicep, and delivers an exaggerated, cheeky wink.

At that, I laugh out loud.

“I’ll give that one an eight. Actually, make it a nine. The bicep action was a nice touch.”

LeRoy chuckles as he pulls a small note pad from his back pocket. Plucking the pencil from behind his ear, he jots down the number.

I sip my Ginger Fig Martini—yuck! too sweet!—and try to hide my reaction.

“What’s the score now?”

After a moment of silent calculation, LeRoy announces, “In the World Championship for best corny pick-up line artist, I’m up by three.” He points at me with the pencil. “Time to bring your A-game, babe.”

I wrinkle my nose.

“I’ve never liked that endearment. Every time I hear it, all I can think about is the pig from the movie.”

LeRoy laughs. “Okay. Time to bring your A-game, chica. Is that better?”

I wobble my splayed fingers back-and-forth in a “so-so” motion.

We’d met LeRoy our second night in town when we’d stopped in for a nightcap at the Jade Bar. The moment I’d heard his thick accent, I’d bonded in the manner of all true southerners “abroad”—instantly and loyal unto death. Taking in the sheer mass of the male specimen, I’d known he had to be an ex-linebacker. Standing on the bar rail, I’d raised my palm high, and in my best southern drawl, I’d shouted above the clamber of the bar,

“Hey Georgia! How ‘bout dem dawgs!?”

His face had instantly split into a wide grin, and then he’d nearly taken my arm off with an overly exuberant high-five.

Once the bar rush had ended, he’d parked a rack of clean glasses on a nearby cooler and begun polishing wine stems before sliding them into the overhead rack.

Reading bartender code for, “I’ve got time to talk, I’d motioned to his name tag and asked if he went by LEE-roy or luh-ROY, because I had no desire to insult royalty. He’d smiled huge and flashed his pearly whites.

“My Mama called me her little king. She was the only one evuh’ called me luh-ROY, but you can call me anything you like.” With a wink, he’d added, “You can even call a ride for ol’ LeRoy when he leaves yo’ bed in the mawnin’.”

I’d decided right then, that LeRoy was unique in all the world. How many people could get away with speaking about themselves in the third person? None I’d ever met. LeRoy had just made it seem easy.

Just then, you’d returned from the restroom. I’d thought the Georgia boy would have the good grace to be embarrassed. Not so. He’d flirted with you as aggressively as he had with me. I think it was just his personality.

I’d wondered how you’d react to this male attention, but you’d handled it with the same aplomb you handled everything else.

When LeRoy had leaned on the bar and said, “I heard you English are the biggest freaks in the bedroom. How ‘bout you? Wha’s yo’ kink?”

You hadn’t missed a beat.

Grinning wide, you’d said, “I’m into listening to a southern woman tell me knock-knock jokes while she braids her hair before bed. Is that a kink?”

LeRoy’s laugh had been hearty, infectious.

Back in the present, I think, “Down by three!” and my competitive spirit kicks in.

Clearing my throat, I sit up straight and crack my mental knuckles.

“You might want to brace yourself for this one.”

LeRoy chuckles.

I catch a glimpse of myself in the back bar mirror.

Tonight’s hair is “concert style”: slicked back ponytail high atop my head (good for if it’s hot inside the venue) with the entire length braided into a long, loose fishtail.

With slow, exaggerated movements, I lift my hand. My silver bracelets chime as they tumble down from my wrist to my elbow. Circling my fingers around the top section of the braid, I lower my eyes to half-mast and slide my fist slowly down the length. I move back up to the top and stroke down once again.

When I reach the end a second time, I bring the tip to my mouth and slide it back and forth over my bottom lip. Pitching my voice an octave lower, I let my words roll out slow. For LeRoy’s benefit, I inject as much of the south into my accent as possible.

When I see the pulse point in his neck kick into high gear, I deliver my entry for best corny pick-up line.

“Hey, Big Guy.... I hope you got a good lawyuh...”

I close my eyes and softly moan. When I open them again, I lean forward and whisper,

“ .... ‘cause you just caused a flood in my basement.”

Immediately, I fall out of character. Dropping my braid, I’m all innocence as I sip my too-sweet martini.

LeRoy blinks once and then there’s that grin again.

“Day-yum, girl. You bettah get a permit for that voice, ‘cause you can slay fo’ sho’.”

I smile and wonder how much of LeRoy’s twang is fo’ show.

After writing in his note pad again, he points at me. “Up by seven.” He smiles. “You might wanna brace yourself for this one.”

In a move I’m sure took countless hours to perfect, he stretches his arms up to grasp the top edge of the overhead glass rack. His shirt comes untucked revealing three inches of finely chiseled male.

Before he speaks, I jump in, “Ten! Tens across the board for the best v-cut I’ve ever seen!”

Trapezoids dancing, LeRoy grins at me. “You sure you ain’t hittin’ on me? ‘Cause it feels like you’re hittin’ on me.”

“I’m sure.” I tap my chin as I look to the ceiling. “Actually, I’m ninety-two percent sure.”

LeRoy shakes his head.

“You might be worse than I am.”

“Entirely possible.”

As LeRoy clears away my plate, he tells me he likes a woman who cleans her plate. I thank him for the compliment.

For me, food is gas for my vehicle. Having dessert and high sugar alcohol for lunch had been low-grade fuel. I’d needed every bite of the simple grilled chicken breast and steamed veggies to get something better in my tank. When he starts to take my martini glass, I start to protest.

“I know you doan like it.” With a wink he adds, “You doan hafta be gentle with ol’ LeRoy.”

“In that case, luh-ROY, I’ll try the Ruinart. Where I’m from, nobody sells it by the glass.”

Just then, my spidey-sense tingles. I feel as if I’m being watched. I scan the room for the source until my gaze lands on you.

Casually leaning an elbow on the far end of the polished oak bar, your gaze is locked on mine. I can just make out the faint smile that always hides at the corner of your mouth, the one that peeks out whenever our eyes meet.

You’ve shaved. The line between your beard and cheek is sharp. I watch as you take in my thick braid, my deep red lips. I see the way heat flares in your expression as you track down to my skin tight black leather pants. When you raise your gaze, I don’t miss the way you zero in on my thin white tee, the black lace demi-bra, or—more specifically—the two tight points visible underneath.

Tucking a hand in the front pocket of your jeans, you hook your black leather jacket on a finger and drape it over your shoulder. My body hums, electric, as you slowly stroll my way. I glance at your midnight blue cashmere sweater, the sweater I’d once told you I loved to rub my bare breasts against. Your sleeves are pushed up to just below your elbows. Wicked man! I know you’ve done this on purpose. I know because I see your smirk when you see me notice.

Pre-you, I hadn’t noticed forearms whatsoever. Now, I wish I had a “forearm of the month” wall calendar featuring you in twelve themed vignettes. I smile and silently deem this look, “Mr. October.”

A few months earlier, I’d texted you, “I’m currently imagining riding you till I’m slick with sweat. I want to pin your arms over your head, wrap my fingers tight around your forearms and suck on your tongue till you buck beneath me, till I scream, till you fill me up with... compliments.” I hadn’t realised auto-correct had struck again until you’d texted back,

“Yes, please! 😋 But is “firearms” a euphemism? Even if it’s not, my answer’s still yes!! We’ll have to explore this whilst on your side of the pond though, as they’re basically illegal for civilians here.”

Suddenly, you’re in front of me. You bend and kiss me slow and sweet. Your mouth is soft and warm. You taste faintly of peppermint.

I smile. “You can do that again if you’d like.”

Draping your jacket over the back of a bar stool, you slip your hands around my waist and kiss me again.

“Y’all need to get a room, for real.” LeRoy slides a wine stem from the overhead rack, holds it up to the light to check for water spots, then pours a generous glass of your new favorite Merlot.

At that moment, a server appears, dome-covered plate in hand. LeRoy takes the plate and places it in front of you. With great ceremony, he lifts the lid to reveal ...

Brows furrowed, I lean in for a better look. It smells fantastic, but I have no idea what he’s revealed. Since you’d talked to LeRoy about food for more than an hour a few nights earlier, I’d left your meal selection up to him.

Reminding me of a big-eyed puppy, LeRoy looks at you, eager, clearly seeking your approval. He announces, “Braised oxtail tacos with chef’s special sauce.

You unroll your silverware.

“Thank you, my friend. It smells delicious. What’s chef’s special sauce?”

“It’s his secret. All I know is it’s good. It’s what I imagine it would taste like to go down on Charlize Theron.

While you chuckle, I raise a forefinger, “I’ll have a plate of that please.”

At that, you and LeRoy both laugh. While you tuck into your meal, you pepper LeRoy with enough compliments to send him into service personnel ecstasy.

“LeRoy and I were in the middle of a contest for best corny pick-up lines.

At that, LeRoy’s expression turns mischievous. “Okay, I got one.”

Propping an elbow on the bar in front of you, his bicep bulges as he pinches the material of his shirt and rubs it between thumb and forefinger.

“You know what kind of fabric this is?”

Fork suspended in mid-air, you shake your head.

LeRoy grins. “Threesome material.”

I never thought I’d live to see the day, but you’ve actually been rendered speechless. A fine blush spreads over your cheeks.

LeRoy maintains his grin. “Think about it. S’all I’m sayin’.”

Still shaking your head, you take a large bite of oxtail.

Twenty minutes later, you take your last sip of wine while I take my last sip of champagne. When I turn to look at you, your eyes are suddenly fierce.

Seizing my hand, you press a kiss against my palm. Your lips are soft and warm.

“What was that for?”

You raise my hand to your face, close your eyes, and press my palm to your cheek before covering it with your own. You inhale deep.

“I’m happy. That’s all.”

Such a simple statement. In this moment, I realize I’m happy as well. I raise your other hand to my cheek, smile as I cover it with my own.

“Seriously, don’t y’all have somewhere to be?”

With a look of feigned irritation, LeRoy clears away your plate and wipes down the bar.

I check the time on my phone while you look at your watch.

I lean over the bar and speak low. “Just put this on mine with thirty percent. Kay?”

He nods. We’d discovered the easiest way to handle travel expenses was to split the room charge and keep separate accounts for additional charges. We took turns paying for food. We didn’t have to clear personal purchases with each other, and it made my accounting easier since I could write off some expenses on my taxes.

Thanking LeRoy, you reach over the bar to shake his hand. “Have a great night. Maybe we’ll see you later? Are you closing?”

He shakes his head. “I’m here till Volume, so probably not.”

Flashing his mega-watt smile, he adds, “But y’all have fun and tell Teddy I said hello.”

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kinfoodie · 7 years

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For the God of Storms & Chaos

Hey anon - sorry this isn’t in the ask I am a goof and accidentally deleted your ask after I posted it but I still had the recipes so <3! I got a mix of recipes that have what I would call a more complicated gradient of flavors (not sure why but storm and chaos rings out to me as something complicated), I also got several recipes with alcohol in them and then cocktails!

Cocktails:

The Marriage of Figaro

Raspberita Margarita

Twelve Mile Limit

The Wayland's Bermuda Black

Bijou Cocktail

Food w/ Alcohol:

Hot Sausage Stew

Tequila Lime Shrimp Tacos

Red Wine Oxtail Ragu with Parpardelle

Drunken French Onion Soup

Sangria-Braised Short Ribs with Cauliflower Puree

Food w/o Alcohol:

Cuban Pork Chops w/ Mojo

Sausage and Mixed Mushroom Lasagne

Turkey Meatloaf with Brown Sugar-Ketchup Glaze

Spinach and Turkey Italian Sausage Soup with Veggies and Orzo

Baked Spaghetti with Ricotta

Garlic Crusted Roast Beef

Pork Tenderloin and Caramelized Onion Enchiladas

Chicken Pakoda

Fried Clams

Avocado Leaf Crusted Tuna Taquitos

Ta-da! Hope you like it anon! :3 If not feel free to come back and I’ll refill the request <3 Cheers!

#otherkin #deitykin #godkin #divinekin #kin food #kin blog #storm #chaos #i'm an idiot #sorry

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genedoucette · 5 years

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Braised oxtail tacos #foodporn #tapas (at Gustazo Cuban Restaurant & Cafe) https://www.instagram.com/authorgenedoucette/p/Bvpws6qARI9/?utm_source=ig_tumblr_share&igshid=minlmvov5us6

#foodporn #tapas

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michellehenry · 6 years

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A Comprehensive Guide to Restaurants in Seattle

Restaurants in Central District

- Ba Bar You will find two of the strongest Seattle's culinary forces fused together. That is the Vietnamese rice noodle soup and the local ingredients. Besides, you can choose to have a rich, aromatic bowl filled with broth or oxtail and brisket to go with roasted pork belly atop fresh noodles from Oregon's Carlton farms. The cocktails are wonderful, and you can enjoy your meal until 11 pm. on weekdays and 4 a.m. on weekends. - L’Oursin This is a new restaurant in town and there is plenty of local seafood among other cuisines. With their refined menu, you can have a taste of black cod and oxtail ragout as well as grilled prawns served with anchovy butter. The food is tasty, and drinks are aromatic with unexpected cocktails and natural wines to quench your thirst. - Meskel Meskel is the place you should find the finest cuisines from East African countries such as Ethiopia and Eritrea. The restaurants are amazing with lingering scents of incense and the aroma from a dozen spices that make up the complex food seasoning associated with these cuisines. - Peloton At Peloton, you can take a cup of coffee as you enjoy reading a book, meeting friends and surfing the internet. Besides, Peloton serves great food with hearty and vibrant salads with sandwiches made from the local ingredients.

Restaurants in Georgetown - Corson Building This is where you will find crafted food that defines the bounty of the Pacific Northwest. There are special dishes on every Thursdays and Fridays from renowned chefs. They include braised pork along with zucchini, marinated squid and lemon, cucumbers and many more. - Fonda La Catrina At this restaurant, you will eat a lot of quick meals such as burritos and tacos. In addition, you can settle down for a mouth-watering Mexican dishes-tortillas, simmered pozole, slow-roasted cochinita among others. There is plenty of space including the back patio that can accommodate a large number of people where you can take your favorite tequila, mezcal, and snacks such as ceviche or fish tacos.

Restaurant in Pioneer Square

- IL Corvo Unlike other restaurants, here, they only serve one meal a day; lunch and it operates on weekdays only. This is where you will find rigatoni Bolognese, handmade pasta and a handful of antipasti. Restaurants in International District - Maneki

This is the oldest Japanese restaurant in Seattle and it is still doing well today. If you are a fan of Japanese food, there is plenty of sushi and hot izakaya dishes at reasonably lower prices. All the meals are the freshest seafood that is prepared and served in a variety of techniques.

Restaurants in Downtown - Palace Kitchen Much of the food preparation is done over the wood-fired grill and most of the ingredients come from within Washington. The food is prepared at a higher level to meet the requirements of both the locals and the visitors. Besides, full dinner is served until late at night, but you can still hang around for a few drinks at the bar. - Pike Place Market

Tourists like this joint due to its beautiful produce, artisan cheese with pickles as well as bread, not forgetting plenty of fresh seafood. You can choose from Dungeness crab to steamer clams and blackened salmon to halibut sandwiches at affordable rates. There is plenty in store when it comes to restaurants in Seattle. Whether it is in winter or summer, there is something to smile about in this part of Seattle, Washington.

youtube

For more information on a dentist in Seattle, Washington visit https://www.drbutson.com

goo.gl/QnPAgV

Timothy J. Butson, DMD, MSD 600 University Street, Suite 819 Seattle WA 98101 (206) 624-7706

#DentistSeattle CosmeticDentistSeattle FamilyDentistSeattle

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scottandersmexico · 7 years

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Touring Mexico City

We arrived late at night so ordered in some tacos from Uber eats. They did not disappoint. We woke up and walked through our neighbourhood to a local breakfast spot. We all had different variations of eggs and they were all fantastic. Marya had huevos rancheros with a red chilli sauce, I had huevos Mexicana which was fried with onions and peppers, Scott had eggs served with tortillas to make breakfast tacos and Laura had egg and cheese quesadilla. Included in the price was coffee/tea, pastries and fresh squeezed orange juice. For all 4 of us it was $15. Incredible. The first walking tour of the day took us through the historic Centro district. It feels much more like an old European capital with beautiful architecture, grand cathedrals and majestic town squares. We visited some impressive buildings like the post office that were constructed in order to show Mexico’s advanced society to important trade partners in the 20th century. We passed many small street food vendors where they cook and fry a variety of foods. There are often lines of locals waiting to eat. We had tacos al pastor for lunch which is pork cooked similarly to shawarma, on a spit. This is the most popular taco in the city and apparently in the country. They are fantastic. Juicy pork with onions topped with a variety of salsas. Our afternoon walking tour took us to Coyocan, the cultural and bohemian part of the city. When the Spanish settlers first arrived this was the neighbourhood where they built their homes. It’s a totally different vibe from the European feeling central area as it’s all quiet cobble stone streets with large stucco homes and walls. There is a beautiful park and town square where families will gather on weekends and holidays. This is the neighbourhood where Frida Kahlo’s home was. We rushed home to get cleaned up and changed before heading for dinner. We were lucky enough to get a table at Quintonil which is currently ranked no. 22 in the world. The chef focuses on traditional Mexican flavours and works closely with local farmers to ensure the quality. We all had the full tasting menu. Some of the highlights included: -mustard greens in a smoked bacon broth -cactus ceviche -charred avocado and ant egg tartare (yes that says ant egg, they were rich and buttery) -braised oxtail -sweetbread confit tacos -corn ice custard and corn ice cream It was a really beautiful meal and experience. We had the best intentions of going to grab a few drinks afterward but the wine pairing was enough so we retired after the 4 hour meal.

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newstwitter-blog · 8 years

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New Post has been published on News Twitter

New Post has been published on http://www.news-twitter.com/2017/01/21/cnn-dubai-in-the-sky-12-top-tables-with-a-view-11/

CNN: Dubai in the sky: 12 top tables with a view

This glistening city offers a host of luxurious sky-high venues where it’s possible to eat and drink while enjoying epic panoramic views.

In January 2017, things are getting even more extreme thanks to the launch of the crane-hoisted Dinner in the Sky.

This unique experience involves being strapped in a bucket seat while dangling over the city’s International Marine Club.

It’s also possible to charter a helicopter while nibbling dates for two.

Here are some more of the top sky-high restaurants and bars Dubai has to offer.

Just be warned: the heights — and the accompanying prices — might be vertigo-inducing.

MORE: Oyster safari off Denmark’s coast

Dinner in the sky

Take a crane.

Park it in one of Dubai’s luxury hotels.

Attach it to a specially made dining space and have it hoisted up.

Welcome to Dining in the Sky.

This unique-meets-kitsch concept was launched in Belgium and Germany 10 years ago, and will be in the UAE from January. Diners are strapped into bucket seats while staff serve a high-end meal.

Dinner priced at about $190.

40 Kong – The H Hotel, Dubai

Located on the 40th floor of The H Hotel, this rooftop bar serves international cuisine with Asian flavors.

It also has great views of downtown Dubai.

A chic crowd populates the bar’s palm tree-lined tables, sipping cocktails until it closes at 3 a.m.

This late-night venue was awarded “best lounge bar” in 2015 by Time Out Dubai.

Mains from $30.

40 Kong, 40F, H Hotel, 1 Sheikh Zayed Road, Dubai; +971 4355 8896

Prime68 – JW Marriott Marquis

Floor-to-ceiling windows flood the glossy white interiors of Prime68 with natural light, but guests won’t really notice: it’s more the view that’s on offer here.

Located on the 68th floor of the JW Marriott Marquis (the self-claimed “world’s tallest hotel”), this swanky venue does meat well — or rare, depending.

The 1920s Friday brunch, which serves endless drinks in teacups and a prohibition-themed menu, is particularly popular.

Brunch from $75.

Prime68, 68F, JW Marriott Marquis, Dubai; +971 4414 0000

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At.Mosphere – Burj Khalifa

When it comes to sky-high dining, there’s one place that, quite literally, stands above the rest: At.Mosphere at the Burj Khalifa.

This fine-dining venue on the 122nd floor of the world’s tallest building offers red decor, high windows and even higher prices.

The connecting lounge offers a cheaper option (pricing varies according to table or bar booking) and fantastic evening views.

$185 pp minimum spend at restaurant for non-window table, $68 at the lounge.

At.Mosphere, 122F, The Armani Hotel Dubai, Burj Khalifa, Dubai; +971 4888 3828

Tomo – Raffles Dubai

In the grand scheme of Dubai dining, sky-high Tomo is pretty affordable.

This Japanese restaurant, perched at the top of the unmistakable pyramid-shaped Raffles hotel, provides views across Dubai Festival City and Sheikh Zayed Road.

Food comes served bento-style — and at manageable prices. Interiors are done in dark woods with minimalist lines, but it’s the outdoor terrace that provides the best seats and sights.

Menu currently changing, but expect to pay about $80 a person.

Tomo, Raffles Hotel, Dubai; +971 4357 7888

Q43 – Media One Hotel

This bar and lounge, done in New York-inspired exposed concrete and leather, may not be the fanciest joint in town.

But it’s cheap, it’s cool and, if you get there just before sunset, it has unbelievable views across Dubai’s man-made Palm Islands.

On Tuesdays from 6 p.m. to 1 a.m., women get three free drinks, while a happy hour of “buy one, get one free” runs from 5 p.m. to 8 p.m., Sunday to Saturday.

After 8 p.m., Q43 takes on a nightclub vibe complete with pulsing music.

Wine from $12.

Q43, 43F, Office Tower Media One Hotel, Media City, Dubai; +971 4443 5403

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Mint Leaf Dubai – Emirates Financial Towers

Upmarket Indian food shines at this swanky 15th floor restaurant.

Located in Dubai’s financial center, the London export has floor-to-ceiling windows facing the Burj Khalifa.

In the evening, a DJ plays music while people gather around the oval-shaped bar.

When the sun goes down, the outdoor terrace (decorated with fire and water features) provides views of a lit-up Dubai.

Expect to pay about $100 for a dinner for two.

Mint Leaf Dubai, 15F, Emirates Financial Towers, South Tower, Dubai International Finance Centre, Dubai; +971 4706 0900

The Observatory – Marriott Harbour Hotel

A casual 52 floors up, this intimate venue offers great views of Sheikh Zayed Road and the Dubai Marina.

The vibe is all dark and romantic thanks to plenty of wood, candles and gold back-lighting.

Special Monday ladies’ nights, Tuesday gentlemen’s nights and happy hour discounts drop the price of drinks significantly.

On Tuesday, live jazz adds a romantic ambiance.

Drinks from $10.

The Observatory, 52F, Marriott Harbour Hotel, King Salman Bin Abdulaziz Al Saud Street, Dubai Marina; +971 4319 4795

Alta Badia – Jumeirah Emirates Towers

With white linen, a subdued ambiance and a focus on luxurious Italian cuisine, this 50th-floor restaurant suits a special occasion.

During certain months, the venue runs a special truffle menu; the rest of the time this more-expensive-than-gold ingredient pops up on braised oxtail ravioli and rich pastas.

Foie gras and lobster are also offered.

Mains from around $25.

Alta Badia, 50F, Jumeirah Emirates Tower, Dubai; +971 4432 3232

READ: Ultimate luxury travel experiences

Namu – W Dubai

An array of Korean and Japanese food is served up at this 31st-floor hotel, which offers uninterrupted panoramic views of the city.

As one would expect from a W Hotel, the vibe is sexy and cool, with pulsing house beats and red accents.

An open kitchen perches in the center, serving up small dishes made to share.

The result is that wagyu short rib steamed buns can be devoured beside Korea’s popular bibimbap (here a mix of rice and vegetables with a thick, sticky sauce).

Prices vary but expect to pay around $70 per person.

Namu, 31F, W Dubai, Al Habtoor City Sheikh Zayed Road, Dubai; +971 4436 6688

La Môme – Nassima Royal Hotel

Newly opened La Môme has fine French food, 49th-floor views toward downtown Dubai, and a buzzing pre-dinner crowd.

This homegrown restaurant takes inspiration from singer Edith Piaf and the 1950s.

Dangling vintage light bulbs create a warm Parisian atmosphere.

The dinner menu is decidedly French, with snails, côte de bœuf, pigeon and plenty of cheeses playing a part.

Mains from $27.

La Môme, 49F, Nassima Royal Hotel, Dubai; +971 4308 0470

Private Jet Charter

And one to write home about…

In Dubai, the land where luxury knows no limit, there’s one incredibly exclusive way to dine high in the sky: have a meal in a helicopter.

Lightfoot Travel, a luxury travel company, can organize trips with Abu Dhabi Aviation.

Guests are picked up from Dubai then are served dates and chocolate while flying over the UAE.

The quiet helicopter is rumored to feel like driving in a Mercedes.

With Private Jet Charter, it’s possible to feast on sandwiches and sodas while in the sky, served with a side of serious bragging rights.

From $3,600 for five people with Private Jet Charter.

READ: World’s best sky-high and rooftop restaurants

Danae Mercer is a freelance travel journalist who lived in Dubai for over two years.

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