Holy Guacamole! Their Award Winning batch is prepared fresh to order and costs $9.95. It seems a little steep but we all know avocados are no joke and you do get a pretty huge portion, living up - in my opinion - to whatever awards it has been granted.Crispy corn Tortilla chips are served warm with a side of salsa. We went all out and ordered the non complimentary bowl of salsa as well, (unpictured, however the portion size compares to the guac bowl) the Salsa De Jalisico ($9.25) which is also prepared fresh to order with roasted chiles, roasted tomatoes, roasted tomatillos, garlic, onions and cilantro. I wished it had a little more heat to it, but otherwise it was a flavorful salsa with prevalent chunks of roasted green chiles. You would be wise though, to save yourself $9 and stick with the complimentary version.
My Mango Chilita ($10.95) cocktail made with Corzo Silver Tequila, mango puree, jalapeno syrup, and fresh lime was good but not remarkably strong or spicy. I only half expected it to be spicy since cocktails promising heat often let me down. I think the jalapeno syrup served to temper the sweetness of the mango and lime, overall making this a well balanced and refreshing drink. The final touch of a chili pepper rim was inventive and appreciated.Plantains came alongside some of the entrees and they were fantastic! (Photo borrowed from Yelp.) My friends Gretchen and Lisa both loved their entrees of Chile Rellenos ($19.95) two roasted poblanos chiles; one stuffed with mixed Mexican cheeses, spinach, raisins and toasted almonds; the other with braised pork. Served on a roasted tomato broth, plantains and Mexican rice. Sounds amazing, looked amazing, clearly Zocalo knows their Mexican. The menu did look to offer some vegetarian options and DeMane was able to customize a vegan dish (though what it was escapes me) to her liking. The waiter was happy to accommodate her requests which is always nice to see. I was equally as impressed with my entree choice of Carnitas ($20.95). The tender, flavorful braised pork adobo sat over a brilliantly paired mango-cucumber guacamole. Were talking thick, fresh chunks of juicy mango and smaller bites of crisp cucumber smothered in more of that creamy, lust-worthy guac. A cold pico de gallo piled on top of the pork adobo rounded out the dish. Mexican rice and black beans accompanied, I especially enjoyed the presentation of the beans in a mini cast iron skillet.The reasonably priced entrees utilizing high quality, authentic ingredients proves Zócalo Cocina is a worthy choice for your next Mexican meal out in Boston!
*While dining at Zócalo last Wednesday, I watched the intense thunder and lightning storm from the comfort of the restaurant. The illumination of the sky was breathtaking, actually, and a little rain never hurt anybody. (Queue exiting the restaurant mid downpour.) As we are all well aware, the rest of the state was not as fortunate. In light of the Tornados that devastated Western Massachusetts last week, my friend Alicia is donating her June Foodbuzz income to aid the victims. "Western Mass is where I grew up, and home to some of the most hard working, real, and kind people I've ever met...They are in my prayers" Please visit The Clean Plate Club (all it takes is one click!) and help Alicia generate more earnings in support of those who've lost so much.*