Mexican

Los Angeles, CA

Red-O

WHAT WE ATE:
Classic Guacamole freshly made, chunky, with warm chips & salsa
Roasted Garlic Mushroom Cazuela with shitake, oyster, cremini & portobello mushrooms, carmelized onions, garlic mojo, spinach and black beans (sin queso)
McGrath Farm Roasted Vegetable Enchiladas with a roasted tomatillo sauce, fresh-made corn tortillas and black beans (sin queso)
Market Margarita muddles fresh cucumber & honeydew melon, Espolon blanco tequila, lemon & lime juices on the rocks
Alacran Margarita Sauza Conmemorativo tequila, Veev Acai spirit, Torres orange liqueur, fresh limonada, serrano infused syrup

So on friday afternoon Carl surprised me with a reservation at Red-O, which I’ve been dying to go to for several months. The decor and architecture of the restaurant are amazing, and a warm yet vibrant atmosphere compliment it to perfection. We sat at in the center area of the restaurant and while looking over the menu discovered that we had two options for our meal. When our waiter came over to the table we did the usual Q&A and he was both knowledgeable and accommodating. He did suggest the two apparent choices and the necessary amendments to make them each vegan; sub smashed beans for whole black beans and hold that queso. We ordered a couple of margaritas and dug into the delicious but slightly salty guacamole. The salsas, one red one green, were just the right level of flavor and heat. I could have ended the meal there happily and have been satisfied. Along came our entrees and much to our delight they were totally tasty. The Cazuela is a hot skillet that comes out, much like what we are used to for fajitas but more bowl-like, with all of the ingredients cooked together. The mushroom mix was decadent and rich and made for great tacos. The corn tortillas they use are made with corn and something called masa. Still gluten-free, the masa makes for a much fluffier tortilla and I must admit they were some of the best ones I’ve had. Carl’s dish came with three enchiladas, a side of black beans and just the right amount of sauce. Enchiladas tend to get drenched in both sauce and cheese which makes for a mushy mess but these appeared to be just right. It was a great meal and after a long week, the perfect way to bring it in and start the weekend.

NEXT TIME:
We both really wanted to try the Red-O salad so I think that has moved to the top of the list. Well maybe number two after the margaritas of course. I’d love to stick around and check out the bar scene as well which was starting to pick up as we headed out. They have two swings at one end that were calling our names.