A fried egg, pico-de-gallo ( chopped tomato, red onion and parsley - and a dash of olive oil and freshly-ground black pepper) and julienned scallions crowned the dish. Grilled Prawn Skewers plump, de-veined prawns were basted in a sweet and spicy garlic-chile sauce before spending some quality time on the 'barbie.Īrroz Frito con Frijoles 'fried rice with beans.' A bed of rice was liberally topped with black and red beans, zesty green chile sauce, and sour cream. I would have enjoyed an accompaniment of salsa, as I enjoy pairing the two dips.Alternatively, corn tortillas would add a nice textural density against the creamy cheese. Instead of being cut in to triangles, the flour tortillas should be served whole/round.For a milder spice tolerance, sliced avocados could be substituted.

While the scallions added a nice splash of color, I would instead use rajas ( sauteed green chiles and onions) to make the dish more flavorful and authentic.

Despite the fact that Megan and I wolfed down every last ounce, here is what I would change: Crumbled chorizo ( spicy Mexican sausage) and juilienned scallions topped the dip. Served alongside flour tortilla triangles was a small iron skillet amply filled with a blend of melted cheeses ( my guess would be a mix of cream cheese, goat cheese, and Chihuahua/asadero).

Mexican Cheese Fundido I can't tell you how thrilled and tickled I become every time I see 'queso fundido' listed on a menu. The vibrant green dip was accompanied by a basket of warm and salty tortilla chips, and two miniscule 'cups' of house-made salsas. Guacamole for the Table Rich and buttery smashed avocado was seasoned with salt and topped with a mild in spice, yet robust in flavor, pico-de-gallo ( chopped tomato, red onion and parsley - and a dash of olive oil and freshly-ground black pepper). Like, ever.Now, instead of going into great detail about each and every single dish that we ordered - which was almost, literally, the entire menu - I'm going to briefly describe each plate under its respective photograph ( in chronological order): I'm sorry, but I think that this is probably one of the most attractive cocktail photos taken. Think: your choice of lounge, table, or bar seating - dimly-lit, sexy atmosphere illuminated by twinkling votive candles - current pop tunes playing throughout - rustic Mexican furnishings meet chic urban aesthetics.ĭinner at Las Chicas Locas: table scape Dinner at Las Chicas Locas: modern accents By the time my first 'skinny' Watermelon Margarita arrived ( 'skinny' refers to the fact that the cocktail is simply made with tequila, watermelon, orange liqueur and agave nectar - no corn syrup, no refined sugar, etc.), so did my dinner guest, Megan.ĭinner at Las Chicas Locas: 'skinny' Watermelon Margarita. Because from the moment you exit the lobby and enter LCL, you're transported away from the bright overhead lights, cheesy soft-rock 'elevator music,' and overly-friendly Four Points employees. So if you're thinking that this restaurant is just another boring, half-ass attempt made by an international hotel chain, then leave your prejudices at the door. After all, it had been a little over one year since my last meal at Las Chicas Locas.Īlthough it's located within Chelsea's Four Points by Sheraton Hotel, LCL ( Las Chicas Locas) is a separate entity. Directions: *All photos from this meal can be viewed on FlickrĪfter learning that Las Chicas Locas, a Mexican restaurant in my neighborhood, re-vamped its menu and partnered with two-star Michelin chef, Christopher Lee ( of Aureole), to oversee/develop its culinary operations, I decided that it was the perfect time for a return visit.25th Street ( between 6th & 7th Avenues ) / located within Four Points by Sheraton Hotel Price: affordable all items on dinner menu under $16.Ideal for: small groups, 1x1, bar, small plates, al-fresco drinking/dining.

Las mujeres locad