About: http://data.yelp.com/Review/id/Cmu1VLmhoEVyQxlQ2evZiQ

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About: http://data.yelp.com/Review/id/Cmu1VLmhoEVyQxlQ2evZiQ Goto Sponge NotDistinct Permalink

An Entity of Type : rev:Review, within Data Space : foodie-cloud.org, foodie-cloud.org associated with source document(s)

Attributes	Values
type	rev:Review
dateCreated	2013-12-26 00:00:00 (xsd:dateTime)
itemReviewed	Los Compadres
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	4 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	2 (xsd:int)
rev:text	This food truck-cum-restaurant is a nice addition to the local scene. The bright, multi-colored space has about 10 tables, with what is best described as cheap but cheerful decor. The service was good, and the food was too. The menu includes mostly expected items such as tacos, burritos and the like...we opted for the enchilada and the chicken mole. A bowl of homemade tortilla chips arrived first, quite thick and substantial, with a good crunch but not much curvature to help scoop up the delicious salsas. Of the smooth red and green salsas provided, the green in particular stood out (in a good way) for its limey, herbed slight creaminess, almost like they mixed a tomatillo salsa and a runny guacamole. As it happens, we also ordered guacamole, and this was a generous chunky version with enough for us to apply to chicken mains after eating all the appy chips. The enchilada were pretty much what you'd expect, it's hard to go wrong with all cheese and refried beans. It is nice that they give you the choice of green or red (hotter) chili sauce, though half and half was not an option (we asked). The chicken mole was a sizeable roasted quarter chicken slathered with lots of homemade mole. The mole was delicious, thick and flavorful with a distinctive sesame bent. Way better than the bottled stuff we try to use at home. It is simply served with tortillas so you pull the meat off the bone and make your own wrap. You can also throw in some of the seasoned rice that's on the plate, but it's so tasty on its own that it's almost a shame to mask it. This restaurant is licensed, and everything washed down nicely with a couple of Dos Equis lagers. We finished with churros, and were presented with a confectionary quandary: chocolate or cajeta for dipping? Being fans of all things caprine, we took the road less travelled and got the cajeta, a goat's milk caramel with a real punch. We enjoyed the (one large) churro itself a little less...it was a bit too hard and dry on the outside, and just a tad undercooked on the inside. Maybe the oil temp was too high that day. All told though, this was only a small mar on an otherwise great meal.
http://www.openvoc.eu/poi#coolReviews	1 (xsd:int)
rev:reviewer	Paul

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