People get attached to dishes, like the roasted polenta lasagna and the fire-grilled Lakeside organic artichokes, and if we try to change up the menu they get upset.” But we have a huge menu - and a lot of regulars. “Salads are hugely popular,” points out restaurant manager Robin Anderson, “and salmon salad is probably our most popular lunch dish, along with the stir-fried vegetables. They go right into an ice-water bath to clean them and then onto the plate.” His closest farm is about a mile from the restaurant, with other parcels throughout Watsonville and from Los Gatos and Aptos to Moss Landing and Aromas. “The greens in our salads never see a plastic bag. “We harvest our salad greens and other veggies in the morning, bring them to the restaurant and serve them that day,” he says. There are other traditional Mexican dishes on the menu, too, like chiles rellenos and tostadas, but honestly - it’s a crime if you don’t order the seafood.Ĥ58 Main St. The seafood absorbed the diablo sauce just enough so the delicate taste and texture came through with a satisfying bit of heat and the complex smoky, spicy flavor of the sauce. But on my most recent visit, it was cold and gloomy outside, so when we saw the steaming hot molcajete head past us, overflowing with shrimp, heads-on prawns, mussels, calamari, octopus and scallops in a deeply flavorful diablo sauce, we ordered one to split. Of course, there’s plenty of fresh lime juice and pepper plus a secret condiment Martinez won’t disclose. I usually start with the mixed seafood ceviche with its shrimp, fish, scallops and octopus.
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