Mexican Flavors / A Mexican vacation on a plate

Casa Azul



The mole has more than thirty ingredients

Photos by Stephen Gabris

 

Casa Azul

128 Genesee Street
331-3869
or casaazulbuffalo.com


 

When it comes to contemporary Mexican food, Casa Azul is leading the way, starting with its name, borrowed from the Frida Khalo museum in Mexico. Thanks to the experience of chefs Victor Parra Gonzales and Zina Lapi, Casa Azul’s menu is exciting and admirable. Their commitment to their ingredients and seasonality makes every visit to the Genesee Street eatery a fun and delicious experience. With nods to regional traditions like the Oaxaca-style quesadilla and the traditional mole, Casa Azul’s flavors are bright, bold, and interesting. Gonzales and Lapi manage to please the traditionalist palate while showing us new and creative dishes and ingredients.

 

Chef Zina Lapi; mole

 

If you have the good fortune of grabbing a seat by the kitchen, you can see the team making masa and preparing tortillas, sometimes to order, or wrapping tamales in the traditional corn husks. They have introduced pescado mixiote (or mextlalpique, depending on where you are) to their menu: an achiote-paste-marinated fish wrapped in a banana leaf with tomato, habanero, onion, cilantro, and grilled over charcoal so that it steams itself while being infused with a pleasant charred flavor. Garnished with cilantro, scallion, and fresh lime to brighten it up, it’s like a Mexican vacation on a plate–pure joy.

 

Quesadilla; achiote-paste-marinated fish

 

As the chefs explain: “Casa Azul is about respecting tradition and values, combined with creativity and innovation. Every spirit, cocktail, or dish has a clear glimpse of the past, present, and sometimes future. We want each component to be reminiscent and new to both the eye and palate. Daring and exciting, yet welcoming and familiar with something for everyone to enjoy.”

 

Tongue taco

 

When visiting the downtown Buffalo restaurant be sure not to miss:

 

Tongue taco: braised & seared beef tongue, pickled mustard seed, aguacate salsa, beet-marinated onions, house made masa tortilla.

 

Enchiladas: this dish is all about the mole (probably the most recognizable/iconic sauce in Mexican cooking). Casa Azul serves them with a mole rojo, which is chili- and chocolate-based and contains over thirty ingredients.

 

Elote

 

Tamales: not a dull tamale here! The fillings are changed often and showcase different techniques, from the traditional corn husks to banana leaf wrapping (a nod to the Guerrero and Oaxaca region, these contain more fat) and the dessert tamales.

 

Elote: corn ear charcoal grilled, tossed in a mescal, jalapeño, lime aioli. Dressed in queso fresco, cilantro, and sal de gusano (slightly smoky, savory salt, made from worms). A play on mezcal margarita flavors.

 

Pescado mixiote: fish marinated with achiote paste, wrapped in a banana leaf, then grilled/steamed.    

 

 

Edit ModuleShow Tags

Recommended Reads

  1. The Review / Sear beefs up Buffalo’s steakhouse game
  2. WNY's Women of Food
    There is no question that women are well represented in every area of Buffalo’s food and beverage industry. Take a look...
  3. A vegan Thanksgiving dinner
    How to encourage plant-based eating on a day devoted to the bird
  4. Josh Allen & the Buffalo Bills: A quarterback conundrum
    It’s not who you are, but who you’re with, that really matters
  5. Humble Homestead poultry paradise
    Brenda Bank talks turkey, regenerative farming, and agritourism

Add your comment:
Edit ModuleEdit ModuleShow Tags
Edit ModuleShow Tags Edit ModuleShow Tags

Most Read

  1. Long Story Short: Be of good cheer—and vote!
    11/5/18
  2. WNY's Women of Food
    There is no question that women are well represented in every area of Buffalo’s food and beverage industry. Take a look...
  3. Party On
    Revelry for a cause in November
  4. Long Story Short: Slow train coming
    11/12/18
  5. BuffaloSpree.com's Recipe of the week: Sourdough Stuffing with Bacon