Ah yes, Arizona. To conclude our first day of fam re-bonding underneath the clear Arizona sky, we decided to lie low and eat out at the hotel's restaurant, Ahnala. I had never truly had any Native North American dishes and had no idea what Mesquite cooking was, so I was pretty excited about it. Plus, "m
Although the wine list was impressive, dehydrated and exhausted as I was, I stuck with water and this incredibly spiced (not sure how else to describe it) bread that took me through the entire meal.
My first course: Cauliflower Soup | Bacon Caviar, Preserved Lemon.
Entrées around the table: Wild Salmon | Mole Sausage, Anasazi Beans, Chimichurri, Chili Corn Broth. Beef Tenderloin | House Pancetta, Singh Farms Vegetables, Cabalas-Date Tart.
My second course: Crispy Salad | Chicken livers are soaked in buttermilk for twenty four hours. They are dredged in a flour mixture and deep fried. Mixed greens, arugula, pistachio, grape and preserved lemon are tossed with green grape vinaigrette. (+ a most perfectly-ripe avocado).Each plate got mixed reviews, aside from my two simple choices. I may have been the only one that left the table happy but so are the risks when you try new things, I suppose. On a nostalgic note, I am so thankful to my parents for including me in on the family trip. I was almost not going to go because it was such a long flight for such a quick visit, and I had a million other studious things that would have happily kept me company all weekend, but the ever present reality of my growing up quickly reminded me of how few things all five of us will easily be able to do together from now on. And following our first night, the fun continued... ¡Hasta mañana chicas lindas!