New Event: MPMNSC@Molcajete Mixto

From: Betty R.
Sent on: Saturday, January 19, 2008 5:32 PM
Announcing a new event for Metro Philly Monday Night Supper Club!

What: MPMNSC@Molcajete Mixto

When: Monday, February 4, 7:00 PM

Event fee: USD 1.00 per person

Where: Click the link below to find out!

Event Description: Molcajete Mixto ($$$)
Mexican, Eclectic & International

746 Christian St, Philadelphia 19147
At S 8th St


Please do not reserve a space unless you are sure you can make it as seating is limited.

When the dinner fills up we do not keep a formal waiting list. BUT people always cancel last minute. Our advise is to keep your eye on the attendee list the couple days before the dinner and you can probably snag a seat.
About Molcajete Mixto Restaurant:

Clemente Perez Sandoval and Jose Guadalupe Tellez grew up in the same town in Puebla, under the shadow of two active volcanoes one hour from Mexico City. Their dream to own a restaurant finally came true in August 2006 and they opened Molcajete Mixto in the Italian Market area of Philadelphia. The Molcajete is one of the oldest cooking utensils used by the native inhabitants of Mexico and is used like a mortar and pestle is in many other countries. It is usually made of volcanic stone and used to mix and mesh together the distinct ingredients and ancient flavors of Mexico.

Jose and Clemente have worked in some of the best restaurants in Philadelphia and including Le Bec Fin, Brasserie Perrier, Positano Coast, La Veranda and Coyote Crossing. Their restaurant expresses their passion for Mexican and Latin cuisine, but concentrates on traditional Mexican regional dishes and great service. Chef Jose's daily menu features specialty dishes like Chilatole, Ceviche, Mole poblano and our house specialty Mocajete Mixto which includes chicken, beef and cactus paddle served in a piping hot Volcanic stone mortar.

The romantic setting is an elegant alternative to most traditional Mexican restaurants in Philadelphia. Homemade margarita and sangria mix will be available to mix with any bottle of tequila or wine you bring into the restaurant, beer also welcome.


While funky taquerias have been popping up here with some regularity, a full-service Mexican restaurant owned by Mexicans is less common. Certainly service this attentive is a rarity in any type of restaurant. Napkins are deftly dropped in our laps for us, water glasses are maintained at optimum levels and we?re politely invited to ask questions, never rushed and profusely thanked.

The restaurant seems to have sacrificed any idiosyncrasy in the decor. It?s white on white: white linen, white walls and very little else. While the outside is painted a vibrant orange, the inside could use some love.

Chef Jose Guadalupe Tellez?s food shows promise, although, like the decor, it too often shies away from bold statements. But when it asserts itself, its rich layers of flavor and spice really shine.

I?m most impressed with the homemade soups. A frothy bowl of the excellent chilatole soup could be a good friend in winter. Its pale green color belies a rich flavor born of pureed roasted poblano peppers, and its hearty porridge-like texture comes from a healthy dose of corn flour.

The signature molcajete mixto is similarly exciting. Strips of chicken, skirt steak, grilled cactus and queso fresco are served in a sizzling stone molcajete (the Mexican version of a mortar and pestle), bubbling away in a tangy, blistering ancho chili and tomatillo sauce. Warm tortillas tucked into a napkin are served alongside so you can wrap everything up?or blanket the five-alarm fire on your tongue. Eating this is the culinary equivalent of a howlingly good cry. You?re hurting, but hurting so good that you feel cleansed and invigorated afterward.

I also like the hearty chile relleno, a roasted poblano stuffed with savory shredded pork and raisins and buried under a tomato sauce. And it?s hard to go wrong with an appetizer of melted Chihuahua cheese heated in a little crock and topped with chorizo.

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