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Tuesday, August 28, 2012

tune in!


remember back in may when i told you about our local mexican restaurant, gusanoz, and how the robert irvine and his 'restaurant: impossible' team were coming to town to transform the restaurant?!

well, he came, they filmed, they transformed, and now it's time for everyone to see the changes!  tune in tomorrow, wednesday, august 29th, at 9pm (est) on the food network to watch!

i, being a mexican food lover, couldn't wait to check out the 'new' restaurant.  i already loved their food and had my favorites on the menu (taco salad with shredded beef and fish tacos!)...

but... like i mentioned in my previous post..."gusanoz is a mexican restaurant located in a small plaza near a clothing store, a nail place, a chinese restaurant, an optometrist office, and a furniture rental store.  sounds pretty grand, eh?  well, the location may leave something to be desired, but the food?  delish.  they have a variety of items on the menu, even 'north of the border' options."

the location and the decor left a little something (less tacky) to be desired.  i mean, really...if a restaurant has good food, how much does the decor really matter?  i guess enough for robert irvine to pay attention!

well, i've since been to gusanoz for a night out with a couple girlfriends, michelle and jessica.  you know what?

it's still delicious! =)

and the decor is totally different...and definitely more simple, less tacky.  i can't reveal too much because that's the whole point of having the show and airing it several months later...but i'll tell you more about our food and give you one sneak peak!

we started our meal with an appetizer:  table-side guacamole.  our waiter arrived with a plate full of guacamole ingredients and a mortar and pestle and prepared it right at our table.  talk about fresh!

for our entrees, michelle and i split two taco plates, one order of fish tacos (two snapper-filled soft tacos with cilantro cream and taco fixings) and one order of beef tacos (came with four beef-filled crunchy shells and taco fixings).  michelle and i could barely get all three of our tacos down.  they were filled with deliciously flavored proteins and it was a great first meal to share at our local mexican joint.  i can't remember what jessica ordered, but i think it was enchiladas.  all i really remember was a lot of...

'mmmmm'...'this is so good'...'yummm'...and 'wow, i'm stuffed!'

seems like a success to me!

we, being the lushes party animals good time gals that we are, also enjoyed margaritas at this fine establishment.  they have many, many different flavors for cocktails and tequilas for your choosing.  we opted for a large margarita, on the rocks, with salt.  we each enjoyed the jumbo version of their traditional margarita with our meal and instead of dessert we opted for another drink.  jessica and i got another margarita (regular size) and michelle got a beer.

i have only been once this summer, but look forward to going again soon.  i really want to try one of robert irvine's addition to the gusanoz menu:  lobster tacos.  here's the recipe from foodnetwork.com:


ingredients

jicama slaw:

1/4 cup shredded jicama
1/4 cup thinly sliced red onion, (julienne)
2 tablespoons fresh lemon juice
2 tablespoons white balsamic vinegar
1 teaspoon salt
1/2 teaspoon ground white pepper

lobster sauce:

1/4 cup whole buttermilk
2 tablespoons minced fresh cilantro
2 tablespoons sour cream
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sriracha
2 pounds poached lobster tails, medium dice
8 fried flour tortillas
1 1/2 cups shredded lettuce, iceberg or Bibb
1 cup medium-dice tomatoes
1/2 cup tomatillo salsa verde

directions

for the jicama slaw: blend the jicama, onions, lemon juice, vinegar, salt and pepper, mixing well.  after mixing, adjust the seasoning to taste and allow to marinate for a minimum of 1 hour and up to 12 hours in the refrigerator.

for the lobster sauce:  in a bowl, stir together the buttermilk, cilantro, sour cream, lemon juice, cumin, salt and sriracha.  then add the lobster and mix again.  refrigerate up to 1 hour.

to build the dish, fill a taco shell with 2 to 3 tablespoons jicama slaw, and then top with 2 tablespoons lobster sauce, some lettuce and tomatoes.  finish with a dollop of salsa verde.  repeat the process and serve. 


sounds pretty delicious, right?!  lobstah is right up my alley, being a new englandah and ahll.  =)

so, make sure you check out gusanoz on 'restaurant: impossible'...proving they are very possible!  wednesday at 9pm on the food network!

so...for my little, tiny sneak peak...

here's part of the restaurant's decor before the 'restaurant: impossible' team tranformed gusanoz:

{image via}

and here is a smidge of their new, more simplistic, decor:


i like the simple look of the sombreros and their placement and that it's just a little funk-i-fied by adding bright colors.

now make sure you tune in tomorrow night!  9pm.  food network.  restaurant: impossible, featuring our very own, local gusanoz!

i'm looking forward to it!

=) andrea


p.s.  i wasn't paid or perked for anything i've said in this post...i just think gusanoz is a great, local, family-owned restaurant that deserves all the recognition it can get!




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