Café Mexicana Spices Up City Centre. 30 Years of Music, Colour, Food.

Café Mexicana Spices Up City Centre 

30 Years of Music, Colour, Food.

Veracruz..

Carey’s Lane is in the heart of Cork City. Narrow, busy, with people coming and going from Patrick Street to and from the big rise car-park in Paul Street.

We were strolling there last week, past a cutout of a toothless ruffian. “We haven’t been here with a while,” I said as we entered the café. A different world, inside. Colour, mostly reds and greens, posters for a just past Independence Day, encouragements on the walls to try Sangria and Micheladas, the same ruffian here too. And lively mariachi music: Viva México!

A warm greeting and we were soon seated by the window; an outdoor table or two was also available. And then a big long menu, just as long as you get in some Italian restaurants around town. But this was different. Café Mexicana, with over 30 years behind it, is one of the oldest restaurants in the city and for much of that period the only sit-down Mexican one. Here, using locally sourced produce and adding that  taste of Mexico, they marry traditional and modern, and serve it with a chat and a smile. 

They have lots of meat and fish options and ask you to also explore “our  menu which is full of vegetarian, gluten free and vegan options. Special menu for our little ‘bandidos’ (Children) available.There is also a selection of European dishes.” They have wines, cocktails, Mexican beers and “daring Mexican shots”. 

We had been thinking about having a starter with lunch but decided against it. Just as well perhaps, as the main courses were very generous! Next time, we’ll have to call in the evening and try the tacos, the enchiladas, the aperitifs and, of course, the postres, maybe the spicy beer with strange ingredients called Micheladas.

I made my mind up to try the Veracruz, a traditional dish from the Gulf of Mexico. It is a fillet of fish (hake on this day, it can vary) cooked in sauce of tomatoes, olives, capers and mild peppers, served with rice and salad garnish (€19.00).  This was very satisfactory indeed. I always fancy white fish and tomato in any case but add in the olives, the capers and the peppers plus the rice and the salad, and I was a happy customer.

Tile instead of place mat

CL meanwhile had picked the warm chicken salad (Strips of chicken fillet mildly spiced served on a bed of mixed leaves. with guacamole, rustic potatoes, olives, tomato, onion and corn chips, topped with a lime and lemon vinaigrette), for a euro less. Everything on the list played a part in another delicious dish.

And there was more. Before we started, three little bowls of condiments were placed on the table. One was a lively tomato sauce, another a cooling sour cream, and the other a rather innocent looking green one. Not so innocent though - this was the Jalapeño! But we did use all three and each added something to the meal, even the Jalapeño (we did use it reasonably sparingly and did mix it in). Nothing ventured, nothing gained!

An expiring parking ticket meant there was no time for dessert. Next time!

Fota Wildlife Park

Fota Wildlife Park

Photos taken 21st Sep 2022

Green Iguana in Tropical House

Emu

Cheetah

Iguana in Tropical House

Bison

Butterfly in Tropical House

Ostrich

Flamingo

Heron

Iguana in Tropical House

Asian Lion

Great White Pelican, doing a bit of grooming

Great White Pelican, doing a bit of grooming

Great White Pelican, doing a bit of grooming

Red Panda, taking is easy (as always)

Rhino in pool

Great White Pelican, doing a bit of grooming

Turtle in Tropical House

Zebra

Saturday night buzz at Pigalle Kitchen in Barrack Street

Saturday night buzz at Pigalle Kitchen

Turbot starter

Hadn’t been to Barrack Street’s Pigalle for quite a while. With our 6.00pm dinner reservation, we were among the first to get to the venue last Saturday night, and it was quiet. Only for a moment! Five minutes later, the place was full, the buzz began and never stopped. We joined with the engaging staff, as the music played, lots of chats and laughs began, and in between there were a series of expertly thought out and executed dishes from a menu that is not repeated anywhere around this town.

Many restaurants do of course use local produce and so does Pigalle: Skeaghanore Duck, Kilbrack Farm, Macroom Buffalo, Ballea Lamb (via O’Mahony’s in the English Market), Velvet Cloud, Valentia Island Vermouth, West Cork Tofu, Rossmore Oysters and much more. Lots of good organic and natural wine here also, a selection of cocktails, Beamish of course (it is the drink in this street) and also Franciscan Well. Glad to see also that Sligo’s White Hag had two taps and we went on to enjoy their Lager and Atlantean IPA.

Duck, pic via Pigalle

We skipped the opening snacks of Rossmore Oyster with Tomatillo Chutney and the Courgette Bhaji with Macroom Buffalo Ricotta. Concentrated on the starters of which there was a short but tempting selection including a special of Razor Clams, Nduja, White Hag's Atlantean IPA Sourdough. Another featured Ballyhoura Wild Mushroom, another Macroom Buffalo Bocconcini.

No shortage of spices here and both of our choices had some. CL’s was Skeaghanore Duck Laab, House Sriracha, Kohlrabi Som Tam, Purple Basil (€10.00). Also known as Larb this a lively and lovely salad and was very much appreciated. 

I picked the Turbot Ceviche, Cucumber, Yuzu, Pickled Chilli, Vietnamese Coriander (€10), a gorgeous palate-waking dish that combined South American and Asian in a cosy old spot on an ancient Cork street. Is the world getting smaller or what? No doubt though our tastes are expanding as peoples interact across the globe. Wouldn’t it be great if we could keep all interactions peaceful.

Lamb

It wasn’t all peace and quiet here in Pigalle. Here, you talk that bit louder, laugh a little louder. There was a party in the back room but the happy vibes were all over the place and we took it all in as we sipped the beers and waited for our mains. They didn’t take long. The crew here have time for the chat but are also on the ball.

I had the wonderful rump of lamb, a captivating combination of Ballea Lamb, Marquez Sausage, Aubergine, Smoked Beetroots, and Velvet Cloud Sheep’s Yoghurt (26). A slightly offbeat ensemble really but it all came together gorgeously, the lamb had of course the lead role yet everything else on the plate, especially the beetroot and the yogurt, had their moments. Bravo! And thumbs up also for our other mains, the fish special of Pan fried Bream with Valentia Island Vermouth Velouté, Confit Fennel, and Charred Leeks (€24).

The other choices available were Smoked Peanut Sambal, West Cork Tofu, Buckwheat Noodles, Sprouting Broccoli,Tomatillo, and Blackened Hake, Scallop, Langoustine Curry Butter, Pickles, Squid Ink.  

There were sides also on offer and we picked the Fried Rooftop Farm Potatoes with Hazelnut Parsley Butter (4). That rooftop farm is downtown, in Cornmarket Street, and their Green salad was another of the sides.

We weren’t, at a quick first glance, immediately impressed with the three desserts on offer but, considering what had gone before, a second reading was in order and was followed by an order. Good decision! 

We went on to enjoy the Killeen Cumin Goat's Gouda, Templegall Cow's Cheese, Apple Jelly, & Crackers (€10) and also Blackberry & Cider Jelly, Marshmallow, Honey & Lavender Ice Cream (€8). The Blackberry & Cider jelly was excellent while the cheese (in generous quantities and enhanced by the superb apple jelly) was a treat. I always enjoy Hegarty’s but hadn’t come across this Killeen before (will be looking out for it now).

* Pigalle are continuing with their 3 courses for €35 option on Wednesdays and Thursdays, where all the dishes are from the main menu and that means good food and great value.

Tindal Staff Choices A Rewarding Focus At Seasonal Tasting In Metropole Hotel Cork

Tindal Staff Choices A Rewarding Focus At Seasonal Tasting In Metropole 

Lots of tables highlighting seasonal offers of wines and spirits at last week’s Tindal event in the Metropole Hotel. But I found all I wanted, more or less, at Tables 6 and 7. These highlighted the Tindal Team Favourites and included quite a cross section of the company’s wines, a range of grapes, a range of vineyards from across the globe and they also covered a range of price-points. 

Very happy with my tastings there and quite content to head home but, after some gentle persuasion, finished on a high at Table 10, the Port display. Here, I unreservedly enjoyed the Dows 10-year old Tawny and the remarkable 2000 vintage by the same company.

White

Grüner Veltliner, Furth-Palt Weingut Malat 2021

€22.99 – Searsons Dublin

This is an exquisitely crafted Grüner by Malat from Kremstal in Austria. It has the typical peppery herbal nose, is filled with exuberant apple flavours, all the way through the crisp palate and refreshing finish. Very versatile at the table as Grüner Veltliner usually is. May be a bit more in this one though as Mr Malat says it always works and recommends it “from breakfast to midnight snack”. Now, that is versatility for you!

Cups & Rings, Albarīno El Escocés Volante 2017

€21.99 Bradleys Off Licence, JJ O’Driscolls 

Twenty months of ageing with fine lees helps give this Albarīno quite a mouthfeel and a salty refreshing tang. Produced by Scot Norrel Robertson MW, it is much awarded and deservedly so. Celtic connections abound in this part of Spain, Rias Baixas, and so Robertson was quite happy to go with Cup & Rings, a Celtic motif common to Scotland and Galicia. Any Irish examples that you know of? Wikipedia tells me there are some in the Iveragh area of Co. Kerry.

This is how they serve Txakoli in the Basque country

Gorka Izagirre Basque Country 2021

€23.99 – Searson’s Dublin

This Txakoli, the refreshing effervescent wine of the Basques, is new to the Tindal portfolio but immediately engages your taste buds, opening the way to a different wine experience. When I came across Txakoli first (in the Basque country), the drink seemed highly acidic and I didn’t think it would sell here in Ireland. But I’m coming across more and more examples that are better balanced and this is one for sure. You may not get the classic Basque over the shoulder pour into a solid tumbler (to avoid spillage and increase the bubbles) but you’ll enjoy the perfect balanced sensation and a smooth and satisfactory finish.

Pietrabianca, Tormaresca 2019

€32.99 – Fields Supervalu Skibbereen

Teeming with flavour, this blend of Chardonnay (mostly) and Fiano is a pleasure for the palate. From its glorious yellow colour to its chorus of citrus and tropical fruit this Italian certainly has the wow factor. Drink it with Eros Ramazzotti playing Quanto Amore Sei in the background and you’re on a winner.

Kracher ‘K’ Weingut Kracher 2016/17

€34.99 – Searsons Dublin

Tempting aromas of apricots and orange introduce this Kracher ‘K’ from Austria. Pronounce like cracker. This is a gorgeous off-dry with rich flavours on the palate before a pleasant citrusy farewell. Not really that sweet by the way, but something close to what the French call Moelleux. It is a blend of Welschriesling, Scheurebe and Chardonnay.

Missionvale Chardonnay, Hemel en Aarde, Walker Bay, Bouchard Finlayson 2018

€39.99 – Searsons Dublin

I was easily converted by this Missionvale.  The South African Chardonnay is beautifully made, a shining gem that wouldn’t be out of place in Burgundy. It is a more traditional take on the grape and all the better for it. A classic example as you might expect from Bouchard Finlayson, part owners of Ashford Castle.

Red

Llebre, Costers del Segre, Tomàs Cusiné 2020

€21.99 – JJ O’Driscolls 

Tempranillo is grown all over Spain and this excellent one comes from close to Barcelona and boasts some of the colour and vivacity of that magnetic city. It is organic and bio, packed full of sensory interest on the nose and in the mouth, an exemplary wine that will resonate long after the final sip.

Vineyard Reserve Cabernet Sauvignon Terra Mater 2020

€15.99 Fields Supervalu Skibbereen

The Maipo Valley has been called the ”Bordeaux of Chile” and this Vineyard Reserve by Terra Mater, is no sad song of exile. The Cab Sauv may be a long way from home but you’ll find no bum notes here, just a joyful expression from first note to last. Complex nose, round and soft in the mouth and with a full and long finish. Good value too by the way.

Losada, Bierzo 2019

€21.99 – JJ O’Driscolls

Mencia has undergone something of a rehabilitation in recent decades and this example is immediately friendly and slow to leave you. It comes from Bierzo, in the Spanish province of Léon, where the grape is very popular. it is fresh and refreshing, evocative of Cabernet Franc, with which it was once thought to be related. With its complex aromatics, its floral elegance in the mouth and a spicy lengthy finale, its quiet generosity will ease you through your meal.

Fleurie, Camille Melinand 2020

€26.99 – Searsons Dublin

Some of you will know I’m a big fan of Gamay, of Beaujolais in general and of Fleurie in particular. And nothing changes here! That nose, fragrant and light, the lively berry fruits, the balancing acidity and the lengthy finish, add up to a Beaujolais beauty, another Gamay gem for me! I’ll savour every beautiful sip. Join me.

Vino Nobile di Montepulciano, La Braccesca 2018

€29.99 – Bradleys, JJ O’Driscolls, Number 21 Ballincollig, Supervalu Skibbereen

Pic from Riccardo on Zoom.

Maybe it’s the name, as it often is in Italy (not just wine!), that draws you in. Names like Alessandro Del Piero, Eros Ramazzotti,  Roberto Rossellini. Football, film and music aside, this wine title is hard to ignore and this particular expression is truly excellent. Pleasant from the start, strawberries and cherries on the palate with slender spice influences and a captivating finish, captivating from start to finish actually. 

We had an expert guide here earlier in the year with Riccardo Checchi (not a bad name either) telling us all about this wine on Zoom. "“The arm on the label represents the noble tradition. And when some see Nobile on the label, they think of a heavy wine.. no longer the case…now it’s all about acidity and fruitiness with softer tannins (than Sangiovese from different areas). You can drink it with everything.”

  

Galpin Peak Pinot Noir, Hemel Al Aarde, Walker Bay, Bouchard Finlayson 2019

€54.99 – Searsons Dublin

Indulging myself a bit here again as Pinot Noir is another favourite. Not always from Burgundy. And that is the case here as the Galpin Peak comes from South Africa. It starts confidently, and goes on to draw you in “with its classical old world” qualities (blackberry’s cherry, spice) and holding you gently with its amazing and superb finish. It boasts a lingering finalé. Let the moment linger. 

*********

New! Front Lounge Opens At Bastion Tomorrow.

Helen from Kinsale's Bastion has been in touch about their new development!

"Exciting new addition to announce, the Front Lounge @ Bastion is opens tomorrow. You will be welcomed to our Front Lounge by your host Mara who has come to us from Aurt in Barcelona where she was head sommelier. Mara will be on hand to advise and guide you through our extensive list.

The Front Lounge will be a relaxed easy going space perfect for pre or post dinner drinks or even just a catch up and a few small bites, a great way to discover some new wines and champagnes. There will be snacks maybe one hot small plate per week and a great list of new growers champagnes and wines by the glass selected by Helen & Mara.

As with all things in hospitality change happens regularly so keep an eye on social media for what new snacks and hot small plates come on and off and what new wines and champagnes we manage to secure.

There will be no bookings for the front lounge just drop in and out at your leisure. "

Powerscourt Distillery Unveils Their Brand New Small Batch Irish Whiskey “Fercullen Falls”

Powerscourt Distillery Unveils Their Brand New

Small Batch Irish Whiskey

“Fercullen Falls”

Launched this week, Powerscourt Distillery is delighted to announce its brand new release, Fercullen Falls, which is a blend of malt and grain whiskeys. Fercullen Falls has a high malt content highlighting the unique style of the Powerscourt Distillery. The malt whiskey has matured in first-fill ex-bourbon barrels, and the grain is in a combination of ex-bourbon and new heavy char oak casks, making it an excellent 50/50 blend. RRP for Fercullen Falls is €38 and is available nationwide.

 

Head of Whiskey for the Distillery, John Cashman, said:

“With this release, The Powerscourt Distillery is heralding the start of a new era for the Distillery with the inclusion of malt whiskey distilled right here in Powerscourt. As a proud Wicklow man, it is wonderful to be part of the first (legal!) whiskey distilled in Wicklow in over a hundred years. The team has worked very hard to develop and deliver Fercullen Falls Blended Irish Whiskey and we are very pleased with the results.”

“The 50 % Malt content in the blend adds to the complexity and depth of flavour, which is very different to what other blended Irish whiskeys are offering”.

Said Powerscourt Distillery’s Paul Corbett, Head Distiller and Blender.

 

Drawing from its unique location, the name refers to the Powerscourt waterfall, Ireland's highest waterfall at 121 metres. Its contemporary design evokes thoughts of whiskey falling into a glass and shared amongst friends.

 

Caroline Gardiner, Head of Marketing, said:

“This new core expression from Powerscourt Distillery will ensure our whiskey is relevant to a new generation. A consumer audience which is driving the growth of Irish whiskey, seeking quality, not quantity. ”

 

The whiskey is bottled at 43% ABV, and with its higher than standard malt whiskey blend, it’s perfect for enjoying straight or as a base for your favourite cocktail.

 

Enjoy it your way!

 

Fercullen Falls Blended Irish Whiskey – is in store now. RRP€38

Press release

Taste of the Week. Dromana Cheese

Taste of the Week

Dromana Cheese 

I recently bought two sheep milk cheeses at On the Pig's Back in the English Market. One, a hard cheese from Cratloe Hills in Clare, I knew well. The other, Dromana, I didn't know well at all and it was only later when reading the small print that I realised is is produced by the outstanding Knockalara Farmhouse near Cappoquin. I know it very well now as it is our Taste of the Week.

The small pack contains the soft cheese, sunflower oil, fine herbs, and salt. You need nothing else really. Young and delicate, it is delicious but may be enhanced by adding a tomato or two. These are in season now and we have three plants in the back which are producing a handful each day (ideal for us). These fresh beauties go ever so well with the cheese and are themselves enhanced by the oil and herbs. Just some local serendipity! Enjoy.

Not too sure if these sheep, photographed on The Vee, are Tipp or Waterford!

ÓR-REAL IRISH BUTTER SCOOPS GOLD AT IRISH FOOD AWARDS

 ÓR-REAL IRISH BUTTER SCOOPS GOLD AT IRISH FOOD AWARDS

Emma Murphy and Mariana Puente from North Cork Creameries

An Irish butter brand, which is made by North Cork Creameries using traditional methods, has been recognised at the Irish Quality Food & Drink Awards 2022. Ór-Real Irish Butter was named Gold Award winner in the Butter category at a gala ceremony at the Mansion House in Dublin. 

The annual awards celebrate the best in food and drink products available in Ireland across retail, wholesale and foodservice. Each entry is judged by a panel of industry experts and is assessed on its taste, flavour, provenance and innovation. 

It’s the second significant accolade for the North Cork brand in as many months. In August, Ór-Real Irish Butter was awarded two stars at the Great Taste Awards 2022, only entries considered to be ‘outstanding’ receive two stars. 

Pat Sheahan, CEO of North Cork Creameries said, “Generations of farming families have been involved in making Ór-Real Irish Butter and this award is for them. We know our farmers and have almost 100 years of experience in turning the finest local milk into the highest quality butter. Very little has changed during that time, we still use traditional methods but to modern standards. Ór-Real Irish Butter has been on the shelves since late last year and is already very popular with Irish shoppers. We’re thrilled to be recognised with Gold at the Irish Quality Food & Drink Awards. What makes this and the Great Taste awards so special is that they go through a rigorous and independent judging and tasting process.”

Ór-Real Irish Butter is made in North Cork using the traditional method of slow churning, the only addition is a touch of salt. North Cork Creameries was established in 1928. It is a farmer-owned independent cooperative. employing more than 100 local people directly, it supports 250 local family farm milk suppliers and contributes significantly to the local economy. 

Emma Murphy and Mariana Puente from North Cork Creameries (with Keith Bradshaw and MC Doireann Garrihy). Pics: Siobhan Taylor

press release