Democrat and Chronicle from Rochester, New York on October 22, 2015 · Page F7
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Democrat and Chronicle from Rochester, New York · Page F7

Rochester, New York
Issue Date:
Thursday, October 22, 2015
Page F7
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Page F7 article text (OCR)

ROCWeekend • Democrat and Chronicle • • Thursday,October22,2015 7 Food & Drink When Gareth A ylett opened Guacamole Authentic Mexican Taqueriain A ugust, he brought in the big guns: his mom, Ernestina Lopez Hernandez. She flew in from her home in Cancun to make s ure her recipes for cochinita pibil, picadillo and carne asada were spot on. An uncle also offered t elephone support from his home in Mexico City. The result of their efforts is the fulfillment of Aylett’s dream of serving the flavors of his childhood home in Mexico at his own taqueria. It strikes the balance between offering authentic fla- v ors, while also giving a nod to American palates. The five proteins are traditional recipes, as are t he house-made salsas and guacamole. But similar to the popular f ast-casual chains, it is dished out a ssembly-line style and offers toppings like Monterey Jack c heese and sour cream, not commonly found in Mexico. What we ordered: Three tacos ($7.25) enabled me to try several different combina- t ions. The pliable, warm corn tort illas provided a delicately sweet f oil for the fillings. The three m eats — carne asada (grilled s teak), cochinita pibil (slow-cooked pork with achiote and citrus) and a l pastor (pork cut from meat turn- i ng on a vertical rotisserie) — all were tender, flavorful and not at all spicy. I tried two different salsas — pico de gallo, a mild preparation of tomatoes, onions, salt a nd citrus, and salsa verde, a g reen sauce that had a kick but w as still mild enough for my timid p alate. I also added frijoles char- ros, beans seasoned with chorizo, and several toppings including the n amesake fresh, chunky guacamole. My son chose the Mexican plate ($6.30), which the more famous M exican chains would call a bowl. H e topped rice and frijoles char- ros with picadillo, ground meat flavored with spices and a mild pasilla chile sauce, the preparation closest to American taco meat. He t opped it with several condiments a nd the serving was plenty for his c ollege-kid appetite. J arritos, sweet Mexican soft drinks available in various flavors, were the obvious choice to accom- p any our meals. We dined at one of the handful of tables in the cozy, cheerful space Next time I’d try tacos the way A ylett says they are prepared in M exico City, just meat, salsa, onions, cilantro and lime. I’d also like to sample a torta, a pressed sand- w ich that I haven’t seen on many menus. I might also save room for t he churros, which are made in h ouse and served with cajeta, a caramel sauce. I n and out: The meals were dished out quickly in assembly- line format in less than five minutes. The tab: The tacos, Mexican p late, Mexican sodas, guacamole a nd an order of chips came to $ 22.52 with tax. G ood to know: Guacamole is l ocated at 144 W. Commercial St. in East Rochester; parking is on the s treet but we had no trouble get- t ing a spot in front. The restaurant is open 11a.m. to 9 p.m. Monday through Friday and noon to 9 p.m. Saturday. It is closed Sundays. Vegetarian options include vege- t arian black beans and fajita vege- t ables. Find more information o nline at A bout Quick Bites: Quick Bites appears every other Thursday in ROCWeekend and e xplores places to go when you’re hungry but short on time. Have a suggestion or recommendation? Email Tracy Schuhmacher at T Quick Bites:Guacamole serves authentic food,fresh and fast TRACY SCHUHMACHER/@RAHCHACHOW/STAFF PHOTOGRAPHER These three tacos have three different meat fillings at Guacamole in East Rochester. TRACY SHUHMACHER FOOD AND DRINK TRACY SCHUHMACHER/@RAHCHACHOW/STAFF P HOTOGRAPHER Guacamole is located at 144 W. Commercial St., East Rochester. 9>2;-?!84/>4$18?:::(;1/8;2-4?-#(1#" <8?=#/86+2?15-#&0?@*%7 31/8;,-4?-#'1#9@)-#$1#7>4".#?! %**)!'$&)1.'#&,+/)1("&,+&-02 %!"#)"+&('$*

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