La Condesa: the quick version
By: Kathy Flores
While dining at La Condesa, not only did I get to enjoy the hongos y huitlacoche, but I was delighted by the server-recommended callos de hacha rostizados. This main course was a delicious blend of thyme-roasted diver scallops, grilled local squash, upland watercress salad and epazote aioli. The presentation was perfect. It ate like a light meal but left me completely satisfied. It’s hard to imagine seafood being too fresh here in Central Texas, but the scallops were incredibly tasty. The use of the freshest local ingredients is apparent in every flavorful bite. It’s a refreshing change to the oil- saturated Mexican food found at a lot of local Tex-Mex places; but do not be fooled, this is no Tex-Mex locale. This is chef Rene Ortiz’s personal blend of regional Mexican food.
I was not merely limited to a side of rice and beans, as I would typically find on any garden variety Mexican restaurant plate. Taking advantage of my need to try a variety of side items, I decided to try the elojotes, grilled Texas green beans with garlic and epazote, the roasted jicama with Nueske’s Bacon, and the Mexican street-style corn, elotes. The mix of the crisp green beans, smokey and savory jicama and the chilied corn balanced out the naturally sweet tasting scallops and squash. This is one of the freshest meals I’ve enjoyed out in quite some time. The dinner prices are a little steep, but not so much that a special night out can’t be celebrated here. And from what I’ve observed of their reasonably priced lunch menu (for fabulous food), this could easily become a more regular stop for me.
**Please note that the callos de hacha rostizados are not currently on the menu, as it occasionally changes. This is an older review, but still reflects many of the menu items, as well as the overall feel of the dining experience.
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