Archive for the ‘Mexican’ Category

Viva Mexico!

May 5th, 2011

It’s Cinco de Mayo and the revolution will be commemorated, with food of course!

First, Honolulu Star-Advertiser’s will be hosting a Pulse party at Wahoo’s Kahala, with an abundance of $2 tacos, $3 beers and $5 margaritas, from 6 to 10 p.m.


Zpizza photo
Mexican pizza samples will be available gratis today.

Zpizza will be offering free samples of its Mexican and Santa Fe pizzas and Pollo Latino sandwich from 11 a.m. to noon and 4 to 5 p.m. May 5. It’s a good opportunity to step out of the box try something new. For instance, whenever I go there, I tend to stick to the Mediterranean and Moroccan pizzas. I imagine a lot of people stick to Italian and otherwise basic pepperoni, sausage, mushroom, etc., pizzas.

The Mexican pizza is topped with homemade salsa, low-fat Wisconsin mozzarella, spicy lime chicken, scallions, red onions, fresh avocado, sour cream and cilantro.

The Santa Fe is a combination of chipotle pesto, mozzarella, fresh rounds of tomatoes, red onions, bell peppers, mushrooms, zucchini and black olives.

And the Pollo Latino comprises marinated lime chicken breast, lettuce, salsa, avocado on a fresh-baked baguette.

Customers will also get $5 off on any extra-large pizza on May 5 by mentioning “Cinco de Mayo Pizza Party” at the register.


The biggest celebration will take place on the streets of Chinatown, from 6 to 10 p.m., when the Arts District Merchants Association and Hispanic Center of Hawaii present the Tim Bostock-produced Cinco de Mayo Street Festival, showcasing Latino culture in Hawaii, including music, dance, cuisine and the arts.

Entry is free, but those intending to sip margaritas, tequila, Corona and more, must purchase a $3 wristband and present a 21-and-older I.D. A cinco de mayo street$10 wristband will provides entry to seven nightclubs in the district.

As for eats, expect Nachos, spicy chilli conqueso, tamales and horchata, elotes, pasteles, chicken mole and green rice, Mexican pizza, and more.

Participating Mexican restaurants will include Cholo’s (from Haleiwa) and El Palenque (from Wahiawa). Xtreme Tacos and Shogunai Tacos will feature seasonal specialties, and there will be other local favorites from Murphy’s Bar and Grill, Indigo, Le Crepe Café, Dixie Grill, Café Joy, Zsoli’s Chimneycakes and Brasserie du Vin.


Maui Tacos photo
Maui Tacos Hola Aloha Salsa is at the center of its salsa bar, and the most popular choice among diners, based on how often staffers say they have to refill it.

Maui Tacos continues its celebration of the “Year of the International Burrito” with its homage to China this month. In addition to its regular South of the Border offerings, May’s specialty item is a $7.95 Moo Shu Chicken Burrito packed with chicken, carrots, bean sprouts, cabbage and green onions, with hoisin sauce.

Due to many a customer request, Maui Tacos recently bottled its popular Hola Aloha medium-hot salsa for those who couldn’t fill enough of their tiny plastic salsa cups with the stuff. (Not exactly environment friendly.)

For those intending to celebrate Cinco de Mayo at home, you can now purchase the salsa, or try making a batch using their recipe as follows:

Maui Tacos Hola Aloha Salsa
2 cups  tomatoes, quartered
2 jalapeño peppers, stemmed and seeded
1 cup onion
3 garlic cloves
1 cup water
1/2 cup cilantro leaves
1 teaspoon  salt

Put all ingredients (except cilantro) in a heavy saucepan. Boil gently for 2 minutes. Remove pan from heat and let the mixture cool.

Pour the mixture into a blender and add the cilantro. Blend the salsa by pulsing repeatedly without overblending. It tastes best with a bit of texture.

Chill for 1 hour before serving.

First look at Pablo’s Cantina

November 3rd, 2010

Nadine Kam photos

Pablo’s Cantina celebrated its opening Oct. 18, with general manager Tona Risso, head chef Mario Lopez, and owner Steve Hamile and his wife Anthea welcoming guests.

Pablo’s Cantina hosted a grand opening dinner Oct. 18, giving guests a taste of some of the menu’s highlights.

Like I said in my review, if you really love guacamole and are too lazy to make a batch, this is the place to order it. For $11.95, you get 1-1/2 Haas avocadoes, a bit of pico de gallo, chopped cilantro and lime, prepared at tableside. Yum!

You can read more about the restaurant and Aiea’s El Charro Mexicano here:

I have yet to try several other new Mexican entries to the scene. Because of the weight of the cuisine, it’s hard to eat a lot at once.

Jessica Milne prepares guacamole, with the delicious results, below.

Jalisco-style pork carnitas, also a must.

Always sad when you know your favorite foods will kill you if you overindulge, like queso fundido chorizo, cheese topped with sausage. Need I say more?

Ceramic ware from Mexico embellish the walls.

Choose your favorite chile sauce, and if these are not hot enough for you, the kitchen staff might whip up a batch of habañero sauce.

Street-style tacos also abound.