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  • eso were at, uh, it's a Mexican restaurant in Tampa, Florida I've been here.

  • It's about two years ago I was here for brunch, and I really loved their take on different Mexican dishes.

  • I always said I would want to come back, but you know how time just flies.

  • So candy would come back into Tampa.

  • So I was like, Let's go check out Casino again for dinner This time e ordered the casino margarita because I'm a huge margarita fan.

  • Everybody knows if you don't mean that, I always get a margarita.

  • Uh, but they have a little twist to it.

  • This is actually their signature drink their casino margarita.

  • They put tomato foam Margaret for on top, and it has like a smoky, um, flavor, don't you?

  • It's like a train tomato smoky flavor.

  • So it's really, really good.

  • I just already take upset when I pick it up again.

  • It's yes, e like that.

  • It has the right mixture of the sweet and sour.

  • Um, it's actually pretty strong.

  • So if you love margaritas, you love that because it has a little bit of a on the strong side.

  • On background on the bartender, he actually worked in Vegas, is a bartender for 10 years.

  • And then I started working at a casino, and he's been here ever since the restaurant open.

  • I love bourbon.

  • So the bartender made something special with some bourbon in here trying that look at the ice.

  • I'm a big tell, but even the Isis fancy Yeah, yes, e could taste the bourbon.

  • Really, really good.

  • If you're a bourbon fan, I think you're gonna really like this.

  • Just got served some chips and their homemade guacamole.

  • It's nice and fresh, Okay?

  • But even he was not E love France Guacamole.

  • Oh, God, I'm trying to pork belly and said to make sure to, like, put the onions and the sauce and mix it all together because that's when you get, like, the perfect flavor.

  • Like having trouble like like, so excited about this, that onions can get the onion.

  • There you go.

  • Uh oh.

  • It's really tender E.

  • A mixture of flavors.

  • It's it's different from other ports.

  • Really attacks news.

  • I have pork belly and Asian restaurants.

  • It has more of a toy saw space flavor things is very different from what I'm used to, and I really like it, Um, something new for me.

  • E love fried food.

  • So I thought this would be perfect for me.

  • Sounds nice and crispy.

  • Mm.

  • Chicken is, like, really, really flavorful.

  • Nice and water e love the crunch when you take into the first bite So, so good.

  • I got the heirloom tomato salad.

  • Look, how pretty that ISS.

  • It's beautiful.

  • Look at that.

  • There goes the juices e really love shaved onions when it's like super thinly sliced with my tomatoes on.

  • It's a vinaigrette type of dressing, which is perfect for onions, at least for me.

  • I think that flavor of the vinaigrette and the onion is perfect.

  • I'm gonna go out and like, Mm.

  • Master, those tomatoes air so fresh and juicy s so refreshing.

  • I really like it when salmon like its charred on top like it's like crispy.

  • That is so good.

  • I wanted to try the salmon first without any sauce on it to see house of life.

  • Did you see it?

  • Waas?

  • It cooks really well.

  • I mean not well done, but like cooked to perfection.

  • Let me try it with the sauce.

  • This collage I love mushrooms so I'm excited.

  • Have mushrooms with salmon?

  • Yeah.

  • Mm This'll sauce.

  • It is perfect for salmon.

  • It's kind of a kick Thio Delicious.

  • So this is the polio and mole poblano e Don't know what I'm saying.

  • That I don't.

  • Same point.

  • Alright, it's chicken.

  • Yeah.

  • Spicer.

  • Opap chicken with green.

  • Right?

  • Okay.

  • E do love their presentation here.

  • Oh, that was really good.

  • Wow, it's I love.

  • So I barely put sauce on it right now and the flavors were still really good.

  • I love the spice rub on it.

  • So now I'm gonna try it with all the sauces.

  • Okay?

  • With animals is not moving.

  • I'm really good on top of their.

  • Was that something you think it's too?

  • And me, And can you always put sesame seeds on top of our right?

  • So this is like, this is our jam, just like a morality right here.

  • Things is so good.

  • Has to be a crystal.

  • We're not experts, Mexican cuisine, But we do love it.

  • And every time we eat it like that's really good, we would never really look up what it is.

  • So when the next time I go to a Mexican restaurant or or any, like, fusion Mexican restaurant, we're just like what we have before, because we can't We never really to take the time to look up the flavors that we really enjoy.

  • This time we made it a point to do it way really liked this'll uh, mole poblano.

  • It's like it's really, like, kind of darkest red color sauce and way are really enjoying this.

  • So we looked it up on you guys.

  • You might already know what it is, but we had no idea.

  • And it's actually chocolate.

  • There's chocolate in it.

  • And we're like, What?

  • Because we're not huge chocolate fans.

  • I mean, we like chocolate, but we don't crave it.

  • So not really, I must say shocked.

  • But we both like chocolate, had no idea that the whole time these flavors we were really loving chocolate in it.

  • I have a cookie dessert with chocolate Kanosh uh, dressing.

  • It sounds like salad dressing, but I have some chili in it.

  • So I'm excited for this.

  • And also e can't even talk.

  • I'm so excited.

  • E even want to talk to her, but needed with the ice cream in the warm cooking.

  • This is gonna be awesome.

  • I'm gonna for it.

  • Yeah.

  • Oh, I see mm that clicking on the bottom is still really, really warrant.

  • It's like it just came out of the of it so good.

  • It's got that hint of spiciness to it at the end, like I didn't taste that first.

  • Things like really, really soak in the flavors and aptitude of their bites.

  • I'm really tasting that Chile here back.

  • It's not overpower.

  • It's a fear.

  • Afraid it's gonna be spicy.

  • Don't worry.

  • It's like a perfect way had to get to deserts.

  • Of course, on this time we also got Campbell.

  • E just cracked the sugar.

  • All right, let's be like, chart the fruits a little bit to pick a tell like strawberry there Looks like there's a little char on that.

  • I'm gonna dig in like a fruit flavor they can blame.

  • So this scramble A is really good.

  • And I usually pick Campbell over anything else.

  • But that cookie dessert was amazing.

  • I couldn't stop eating it.

  • So even though this probably is really good, I'm gonna say that cookie dessert is the winner.

  • So you're gonna have to get that and also maybe get the Campbell A.

  • If you need together.

  • So everything on dish we had and cocktail we had was really outstanding.

  • Um, but out of all the dishes we tried by far, uh, black and chicken it was for you and mole Poblano through the best.

  • I mean, the chicken, the spice rub on it was amazing.

  • And then you put a mole sauce on top.

  • Oh, it's It's I for I mean, really, really good.

  • Like usually when you look on the menu, I usually wouldn't pick like chicken, But trust me when you come now, because you have to pick chicken one.

  • The boy O and E can't even say it right.

  • Chicken one, polio.

  • But yeah, it's the mole sauce, which, by the way, okay, and I just learned it's chocolate with chili makin apparently and Mexico condition.

  • It's like a super traditional thing, and everybody makes their own moly sauce.

  • Eso.

  • They make their own rally cross and is so good on Ben.

  • The other thing that I really love the course for dessert waas the cookie dessert with again.

  • It's like the chili sauce on top, and I'm not even like a spicy, um, person.

  • And I don't like spicy dishes too much.

  • I do, but I don't prefer them.

  • So it was.

  • It's weird that my two favorite dishes had chili unit and this chocolate ganache, um, Gillet dish was it was warm and they had vanilla ice cream on top.

  • So good that I ate almost all of it and then give candy anything but Yeah, excellent.

  • Excellent place.

  • Um, definitely recommend everything to come here if you haven't come back in a while.

  • I don't even need to come back now because I think I like you want to come back and I'm gonna come back more often.

  • Way both had a ton of dishes, and we both have her favorites.

  • Personal.

  • I do have different, um, likes and dislikes and food.

  • But we did like everything here.

  • We loved everything here.

  • Her favorite was the chicken, which I love That too.

  • But I will say that I also really equally enjoyed the salmon.

  • Um I love fish and salmon in particular.

  • When I go out to eat, I like to order sound because I don't really cook it myself so much.

  • And it was cooked perfectly.

  • Sometimes I get disappointed when I go to restaurants and the salmon is way overcooked and it just so disappointing because you went out to eat to get salmon, that someone could cook it for you much better than yourself.

  • And they did it perfectly here.

  • Eso huge, huge, huge.

  • Thank you for putting the pan and perfectly.

  • Another dish that I really enjoyed was the heirloom tomatoes on.

  • Do you love light salads?

  • And if you really like tomatoes, especially cherry tomatoes, you need to get that.

  • It was a time vinaigrette and I've never had a vinaigrette like that.

  • Very, very.

  • I say it e felt like I was eating tomatoes fresh out of the garden, and I had sliced onions to which I'm a big fan of onions.

  • So huge, huge props to the heirloom tomato salad on desert.

  • I think Chris and I were both way both equally liked.

  • Be lucky the most.

  • I mean, the crab leg was really good, too, and I usually go for that as well when I eat dessert.

  • But I will say that I enjoyed the cooking a lot more because it was so warm.

  • And then that ice cream kind of like cool down that hint of chili that you taste afterwards.

  • Perfect.

  • So to wrap it up.

  • I give them an A plus.

  • And thank you for bringing me here, Crystal.

  • I mean, when I first saw a brunch photos, I was just in love with all their succulents here.

  • So I love this, like, humans and the food.

  • And thank you.

  • Yeah.

eso were at, uh, it's a Mexican restaurant in Tampa, Florida I've been here.

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B1 salmon sauce chocolate chicken love mole

Delicious Dishes at O Cocina Modern Mexican Restaurant in Tampa Florida

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    林宜悉 posted on 2020/10/12
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