The new arena and Ice District may have a majority of Edmontonians celebrating concerts, games, and events, but I’m looking forward to all the possible dining options the area has to bring. A couple of weeks ago I had the opportunity to preview Rostizado By Tres Carnales’ new menu launch. Read on for my thoughts on the #NewRostiMenu17, featuring 15 new menu items (quite the overhaul!) and starting tentatively on October 24.
Ancho Tejuino – Ancho Reyes, a liquor made from ancho chile, gives the drink a nice sweet, brown sugar note, alongside a touch of heat. It somehow mellows out the Añejo Tequila and works fantastic with muddled pineapple, syrup and fresh lemon juice. Bonus: the dehydrated pineapple, a beautiful garnish and a treat to eat! I absolutely loved this new cocktail!
Two new ceviches are on the menu:
I don’t think I’ve ever seen bananas paired with shrimp, but the Aguachile Aguascalientes (Shrimp, Bananas, Cashews, Red Aguachile Diablo) does just that. An interesting combination and definitely one with some forethought. The bananas really help tone down the heat of the dish and when I say heat, I mean it packs on serious heat. Unless Rostizado tweaks the dish for the launch, this one will definitely make you cry a little.
No Su Pepita (Mezcal, Tequila Blanco, Aperol, Strawberry Shrub, Grapefruit Juice, Smoked Black Salt, Chile Oil)
The Ceviche de Pascado (Halibut, Orange and Lemon Juice, Spiced Coconut Milk, Pineapples, Red Onions) is a well-balanced dish in comparison to the first plate of the night. I’m loving the use of pineapples in this new menu!
The new salad dishes became quick favourites for the night:
The breathtaking Roasted Pineapple Salad (Escarole, Zucchini, Cucumber, Ancho Reyes Vinaigrette) is definitely a conversation piece.
Those who want to delve right into Mexican and Latin American cuisine should try the Nopal Salad (Grape Chutney, Red Pepper, Queso Fresco, Red Onions, Salt Cured Nopal, Cornuts, Lime Juice, Served with Totopos). Cactus surprisingly contains a lot of vitamins, is high in fibre, and is low in calories. Fat buster? Sign me up, that leaves room for more food! This dish had so many different flavours and textures going on, truly a one of a kind dish.
The updated Queso Fundido (Melted Cheese, Sweet Potatoes, Portobello Mushrooms, Cream Cheese, Poblano Pepper) now excludes chorizo sausage and tastes a whole lot cheesier than what I recall. I have no problems with cheesier and neither should you.
Other appetizers include the Gorditas (Pressed Pork, Corn Masa, Sour Cream, Avocado Salsa, Onions) and the Empanada (Plantain Dough, Pork Picadillo, Roasted Pineapple Salsa, Queso Fresco & Pasilla Chile), one of my favourite dishes for the night. I always love a good empanada and this ranks high on my list!
Taking feedback from diners, Rostizado is moving away from their cemitas (sandwiches) and replacing them with the Tacón Chicken (Rosti-Pollo, Lim Gel, Charred Green Onions, Queso Fresco, Guacapepe, Pasilla Tortilla) & Tacón Pork (Rosti-Puerco, Avocado, Chimichurri, Charred Green Onions, Queso Oaxaca, Poblano/Cilantro Tortilla – not shown). Many were finding the sandwiches too filling or heavy for lunch, the bread portion being quite substantial. For the new menu, the two tacón dishes will be less carb-heavy! Cheers to the revised dish, although I’ll personally be missing the great value that the cemitas provided!
Those who frequent Rostizado’s sister restaurant Tres Carnales will recognize Lupita. You’ll be seeing her face more often, the guys now working with Alley Kat Brewing Company to present to you the clean and crisp Lupita Especial. Served with fresh lime, you can only get it at Tres Carnales right now but they’re hoping to sell it in retail shops in the future.
Okay, hands down my favourite (of favourites!) of the night: the Shrimp Molcajete (Shrimp and Chorizo Sausage, Queso Oaxaca, Fire Roasted Pineapple Salsa, House Made Flour Tortillas, Totopos). The presentation, the flavours, the build-your-own style of the dish with house made flour tortillas — my name is written all over this. As with the Beef Molcajete (read further), I think this will be a hit for Edmontonians. A molcajete is traditionally used like a mortar, for the grinding and mixing of ingredients. Who would have thought it could also be used as a serving vessel! I immediately thought of a stone bowl hot pot (Korean or Chinese) and fell in love with this dish. The mix of shrimp and chorizo came bubbling to the table and will hold its temperature for over 30 minutes. Cold winter nights? Get a molcajete.
Pescado Veracruzano (Market Fresh Fish done Veracruz Style, Azafran Rice, Olive Oil, Tomatoes, Capers, Green Olives, Basil, Jalapeño). For tonight’s dish, the market fresh fish was halibut. I would have preferred a less “meaty” kind of fish, although understandably it’s nice to have a heartier fish with rice.
El Insurgent (Blanco Tequila, Lemon Ginger Liqueur, Cucumber Juice, Fresh Lemon Juice, Syrup, Mint) to fresh up our palates! Only how many more courses to go?
Although both the Beef Molcajete (Marinated & Grilled Skirt Steak, Salsa Boarracha, Grilled Cactus Pad, Charred Green Onions, Queso Fresco, House Made Flour Tortillas, Totopos) and the Arrachera (Marinated & Grilled Skirt Steak, Smoked Potato Puree, Refried Beans, Yuca Chips, Fried Basil) use the same cuts of meat, the two are completely different dishes and ones that you must try! I still can’t get over how well cooked both dishes were and the smoked potato puree won’t be leaving my memory any time soon either.
Vegetarians can now rejoice, the new Rostizado menu making considerable headway on meat-free options compared to other renditions. The Mole & Camote (Vegetarian Mole, Fried Sweet Potatoes, Goat Cheese, Sesame Seeds, Sliced Kohlrabi) is a hearty option and one that is going to please even carnivores. With over 80 ingredients, Rostizado’s mole was unreal. There’s just so many things going on in this sauce! Join me in saying “Holy Mole!” when you try this dish.
I’m not even sure how I didn’t die from a food coma from the night’s preview and lived to tell the tale but everybody has room for dessert. Not only do you have to order the churros, now you have to order the upgraded Pastel de Tres Leches (Three Milk Cake with Coffee Jelly and White Chocolate). That coffee jelly… just perfect.
If you made it through the entire post reading everything I wrote, I am super impressed and think you should try and conquer Rostizado’s new menu! My take home messages: get thee to Rostizado, order all of the cocktails, the Queso Fundido, Empanada, either Molcajete, the Arrachera, and the Pastel de Tres Leches.
Oh, and churros. OBVIOUSLY.Rostizado
10359 104 Street, #102 (Mercer Building)
Disclaimer: I was invited to the #NewRostiMenu17 launch for media as a guest. I was not expected to write a post and all opinions are of my own.