![]() ![]() Same thing with the tyaluda.Īnother thing about Cosme. A NY strip tartare served with smoked beans and habanero will be shockingly lacking in habanero, rendering the dish a bit too single note. Cosme is the exact opposite, and some dishes fall flat because of that. I remember a quote from Salgado essential saying he wanted his aguachile to be too spicy for half the population. The uni tostada is fine, though the uni sourcing varies more than one would like.Īt Cosme, when dishes tend to fail, it is because the dishes use very little spice, perhaps to appease the NYC clientele? At Taco Maria and Broken Spanish (the soCal temples of alta mexican) Salgado and Garcia will serve things spicy if they want it to be spicy. Cobia al pastor was a fantastic take in my opinion, much better than the fish al pastors that Salgado puts on the menu at TM. The corn husk meringue will very quickly be one of the best desserts in our entire city. Cosme sources their corn from the heritage growers in Mexico, so the accompanying tortillas are fantastic…only ones that compare that I’ve had in LA are at Taco Maria. The large-format dishes, both the duck carnitas (dinner) and lamb barbacoa (brunch) are exemplary. ![]() If I remember correctly, you ate at Cosme a year or two ago, no? It has improved markedly since then, though I’m certain it’s still not on Pujol’s level.Īs somebody who has dined at Cosme twice within the last month, for dinner and brunch, here’s my take. Pujol is at least an order of magnitude better than Cosme.Īll chefs from Mexico City opening in the USA need to look at Gabriela Camara’s Cala in SF (connected to Contramar, Merotoro, and Amaya in Mexico City). ![]()
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