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Too many times, Mexican food is rather typical. In fact it's likely that, with few variances and exceptions, predictions prevail. Not that Mexican food isn't super tasty, because it is. It's just that it isn't usually served with much explosive flair or out-of-the-box creativity. (I mean, we've all come to know what to expect.) That is until you've visited the Barrio Café.
When here, forget what you've known, what you've grown up with.
At the Barrio, Chef Silvana's sophistication and assertiveness with the culinary traditions of Mexican cuisine challenges any and all notions of south-of-the-border authenticity. Imagine: apples, pears, dried apricots and pecans nesting harmoniously amidst savory chicken, enveloped in a roasted poblano pepper and finished with a light almond sauce, the colors of the Mexican flag (cilantro, queso fresco, and pomegranate seeds) artfully decorating the myriad of flavors...
"Chiles en Nogada," as explored by Guy Fieri's "Diners, Drive-ins, and Dives," is the signature dish that brought me to the artistry of the Barrio. And it is also the "Chiles en Nogada" that has forever now changed what I thought Mexican cuisine could actually be. Chef Silvana certainly has an eye for presentation. To visit Barrio Café is to appreciate that vision.
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