![]() If you're not into spice, I would recommend opting out of the salsa it's really hot! We also got a few tacos but skipped the salsa and onions (to remove any hint of spice for the kids).As you wait for your order to be fulfilled, you'll notice the kitchen in the back of the room is home to a big chunk of meat roasting - that's the pastor! Head on over to the counter and observe the cooks at work utilizing the flattop grill, conventional grill, and carving the roast for each order.They'll call out your name when it's ready if you're doing take out and you'll be on your way to enjoying a hearty meal that will no doubt entice you to come back when you're in the area again.They also have a location out in Redwood City so if you're from the peninsula but on this side of the bay and already a fan, head on over to this Hayward/Union City location. ![]() Each had a different kind of meat and included all the fixings (rice, beans, cheese, pico de gallo, and salsa). Meats include asada, pastor, pollo, suadero, cochinita, chorizo, carnitas, cabeza and my personal favorite, lengua.We ended up ordering three super burritos which include avocado and sour cream. Once you've decided your type of food, pick your meat and opt out of any other included ingredients. ![]() They also have sweets like churros and flan. Burritos, tacos, tortas, quesadillas, gorditas and more. You may be overwhelmed with the options but simply put, they have just about everything that best represents authentic Mexican cuisine. Regardless, you start at the front kiosk to place your order and pay (Apple Pay available). You'll also enjoy the music blasting and setting the vibe of the dining experience. The interior is relatively clean and tables look orderly. Your takeout orders will be packaged well, labeled clearly for multiple items in the order, and include all the sauces you need to fully enjoy the Los Carnalitos experience.If you do intend to dine in, there is plenty of seating and the parking is relatively spacious. And, as new crops come in, from cherries in late spring to pomegranates in fall and winter, they plan to not just incorporate them into dishes but also offer an educational component for diners.“What is this Michelin rated restaurant doing in this small little corner of the bay? It has established itself as the go-to for many locals and for those who are looking for kick in each bite with deliciously prepare Mexican dishes.Whether you're here like many others, myself included, for a takeout order or looking to sit down and enjoy your meal with some drinks, you'll be served food made to order with very good care. Leal, Ocampo and their team intend to buy surplus produce at market’s end each week. In keeping with the produce theme, look for aguas frescas and fruity mojitos that change with the seasons - or are garnished with mint grown on the restaurant’s patio. Implementing the vision will be Aidan Ocampo, a California Culinary Academy-trained chef with a global focus who previously helmed the kitchen at Hayward’s Bijou restaurant and Terrain Cafe at Palo Alto’s Stanford Shopping Center and has cooked at the James Beard House in New York.Īlthough the menu is still being crafted, there are early plans to feature vegetarian-friendly flatbreads, dosas and Ocampo’s Mushroom-Oat Slider, filled with shiitake, cremini and shimeji mushrooms and served with vegan whole-grain mustard aioli on a vegan whole-wheat bun. To his side are Michael Every of Republic Urban Properties, Mayor Rich Constantine and City Council member Yvonne Martinez Beltran. “If you want to feed your children healthy food, if you’re at the park, come on over.” tThe MOHI Farm restaurant announcement was made at the Sunsweet site in Morgan Hill by developer Frank Leal, left. “What better place to do a farm-to-table restaurant than 100 feet from a farmers market?” said Leal, who owns a 4-acre farm that will also supply the kitchen with fresh produce. The farm-fresh venture, MOHI Farm, is going in at the mixed-use Sunsweet development on East Third Street, which is located next to the site where farmers and vendors gather Saturdays for the weekly farmers market. Morgan Hill developer/vintner Frank Leal, who opened an alfresco dining hit, MOHI Social, during the pandemic, has announced plans to build a casual farm-to-table restaurant on the ground floor of a major project downtown.
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