Naturally, it was one of our 8-restaurant-stop first day of Baja extravaganza sponsored by Cotuco.
Cheripan has a whole list of fresh fruit martinis, from the fruits you typically find in the US like strawberry to the more interesting ones like tamarind and nanchy. On my first visit I opted for the tamarind martini, shaken and poured tableside.
Now, back to my first visit, and our meal there.
We had two types of empanadas: meat and spinach/cheese
Chorizo sausages were nicely spiced.
I really enjoyed the Ensalada de palmitos (hearts of palm salad), which were fresh and crisp.
Fried sweetbreads were nice, although they could be crispier for my taste.
Although skirt steak is typically known to be a touch cut of meat, the skirt steak at Cheripan was not only very flavorful, but very tender as well. A winner.
For dessert, some chocolate gelato from the gelato shop owned by the same chef/owner.
And, of course, milhojas (literally "thousand layers") an Argentinean dulce de leche 'napoleon'
Cheripan
Zona Río Escuadrón 201-3151
Col. Aviación C.P. 22440
Tijuana, Mexico
www.cheripan.com/english.html
Phone: (664) 622-9730
Nice platter of sweetbreads!
ReplyDeleteI've never seen empanadas that look that flaky. I guess I've never had empanadas in puff pastry before. Was the skit steak topped with chimichurri like almost every Argentinian steak?
ReplyDeleteEmpanadas - yum! Give me one, fill it with anything!
ReplyDeleteAaron: True, they're usually not flaky like that, although I like them this way too. The steak didn't have chimichurri in this case - didn't really need it since the skirt steak itself was already so flavorful. Might've still been a good addition though.
ReplyDeleteI really enjoyed the cocktails from Cheripan on the "second" visit. jamaica and tamrind were both scrumdiddlyumptious!!
ReplyDelete