Takoba x 2



Last weekend we ate brunch at Takoba for the first time. I have been hearing the buzz for a few months on Takoba and was excited to try out the restaurant. About a year ago (maybe longer?? can't really remember) I had one of their tacos that they served out of a trailer in front of East End Wines. It was a simple pulled pork taco, but I remember it being very good.



Fast forward a year or so and now they have their own restaurant on East 7th. I love the building design and lay out. They have a great covered patio and a smallish inside section. The inside is really loud so the both times we opted to eat there, we sat on the patio.

The chips were thicker than I normally like but they were fresh and went well with salsa. The salsa was more liquid than chunky and didn't have much heat to it. But that didn't stop us from almost finishing the basket of chips ;)




I decided to go outside of my normal order for brunch (Migas) and ordered the Torta De Chorizo. I'm not sure what I was expecting but this sandwich was AWESOME! In the picture it looks a little bready, but I didn't mind it at all. According to the menu this bad boy had 2 eggs, house made choizo, jalapeno escabeche, queso fresco, and salsa secreta. I could have sworn that there was also avocado on the sandwich. Normally when I think of chorizo I think of grease but the grease factor wasn't that bad. Jim and I shared our breakfasts so I gave him half of the torta and he gave me half of his migas.

Jim's migas were pretty damn good. The eggs were cooked perfectly and were nice and fluffy. To many times in restaurants they will either not scramble the eggs before it hits the cook top (not terrible, but doesn't create fluffy eggs) or they put in WAY to many ingredients and then the eggs are non existent. There wasn't much heat to the migas, but overall they were very good. The only downside to the plate was the potato's... they were cooked well but hardly seasoned.

Jim ordered the White Sangria while I stuck with the $1 Mimosas (Hello... FANTASTIC deal on those puppies!!). The White Sangria was infused with pears, apples, oranges and cinnamon. They finished the drink off with a splash of champagne. For me, the drink was refreshing but the cinnamon really cut through the fruitiness of the drink. I like cinnamon but wasn't a fan of it being such a big flavor in the drink.

On Friday night we met up with Jim's sister and cousins for dinner at Takoba. I made the reservation while we were there for brunch the previous weekend. I couldn't wait to try their dinner. I was feeling ambitious that night and tried a Pisco Sour. A Pisco Sour is made with Capel Pisco, egg white, fresh lemon juice (bartender used an entire lemon), gomme syrup, and angostura bitters. I'm not going to lie, I had to look up most of what the ingredients are :)

Capel Pisco:Pisco is a brandy or aguardiente distilled from the white muscat grapes grown in two main regions of South America: the area around Pisco, described in A miracle of man and the desert, and the Valle del río Elqui in central Chile.

Gomme Syrup:Gum (or gomme) syrup is a drink sweetener that was commonly used instead of simple syrup in many classic cocktails. The advantage to using gomme syrup is that, especially in heavy-alcohol cocktails such as many of the classics, it adds a silky texture and softens the alcohol's flavor. It also prevents the syrup from crystallizing

Angostura bitters:said to contain over 40 ingredients — although few can know for sure, since the recipe, which was developed as medicine by a German doctor in Venezuela in 1824, is a closely guarded secret.

The drink was very tart and was a sipping drink. It was good but not something I could drink all night. Part of me was worried about the egg white being slimy in the drink, but it was mixed up well and made it more creamy than slimy. I'm living on the edge, drinking raw egg whites :) The rim was covered in sugar which helped cut down on the tartness of the drink.

We had horrible lighting for pictures, and I didn't have my little light to use. I ordered the Tacos De Carnitas Estilo Don Alberto. A whole lotta words to say pork tacos ;) They were delicious, the meat was tender and juicy. I ordered the rice (which was forgettable) and the side salad was lightly dressed in a vinaigrette and had slices of oranges and (I believe) feta cheese.

We meet up with Jamie, Julie, Lori and Charles for dinner. It has been far to long since the last time that we have all met up and hung out. The weather was perfect when the wind wasn't trying to blow away the table. I think everybody enjoyed their food, and we all definitely enjoyed each others company.

Jamie, Lori, Jim and Julie.... the Cousins (and brother and sister)