Monday, June 3, 2013

Long Weekends Back from Paradise

What is it about family vacations which simply spells uncertainty? I hesitate to say disaster for a time spent apart from the stresses and surroundings of home sweet home is seldom all-bad. Visiting a world exotic, lush, and green is a breath of fresh air in an era where the gray of the mediocre walls we build is more familiar than the excitement of  living. Nonetheless, I could use a few days to myself; an ardent advocate of solitary time and proud introvert, I cherish my time alone. In the Pacific with family and returning to another set of familial lives has taken a toll on my psyche but not without refreshing my heart and direction.

Enough about me, though. What I wanted to share was a dining experience I cherished in Great Barrington Massachusetts. Craving Mexican I found a solution per the recommendations of new neighbors at the Xicohtencatl Mexican Restaurant on Rt. 7. I sought Greek, considered soy, and landed upon a bounty of fresh Guacamole, rich seafood soup, savory Chicken mole, and a bounty of sweet mango juices, flambe, and traditional cake - Tres leche.

 Could there be anything better than a heaping Molcajete of Avocado, diced tomato, cilantro, and onion? That squeeze of Lime perhaps?
Certainly not this bowl of spicy-rich seafood stew with Mussels, Scallops, King Crab, Shrimp, and Octopus all adorned with more of the green fruit. Well, equal?

I do wish I had recorded the feat which was a simple but elegant plate of Pollo con Mole and spanish rice as it was deep, dark, and just spiced enough. Tender, if not slightly dry, the mole more than made up for any perceivable imperfections in that dish.

More impressive yet and thus most disheartening was the lengthy and inspired desert menu. Mangos flambeed in Tequile, Tres Leches Cake were devoured before the snap of a shutter and flan, cake, custards, and icy treats stand to be tested.

Xicohtencatl Mexican
50 Stockbridge Rd Great Barrington, Ma
Xicohtencatl Mexican on Urbanspoon

I fear a long summer without the niceties of haute cuisine. Perhaps instead I should be savoring a time in which to experience the fruits of experimentation. No matter the case, it's good to be home and good to again be reviewing fine food and life's other fares.
What will become of me?
Not stewing about it...
But maybe something that ages well
A fine Kimchi?

1 comment:

  1. Hi Ben,

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