Terrific Takeout: Vamos (In Other Words for Others that Took French, Allons-y!) Our Coverage Sponsored by Fresh Origins
Our friend Adyl Benanni, owner of Vamos, holding the Tacos de Camarones Fritos, his favorite
Grass-fed Prime Angus Arrachera Skirt Steak:
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There are not too many impressive Mexican venues in Manhattan, however, we found one to be excited about recently! Drumroll please....please meet the homemade guacamole from Vamos! Open since 2006 and located right next door to its sibling Petite Abeille, Vamos boasts authentic Mexican cuisine by its Executive Chef from Mexico, Gustavo Octocl, who has been with Vamos for the last three years.
We found the culinary pursuits of Vamos to be idyllic, or rather, Adyllic!
(You can only be Adyllic at Petite Abeille or Vamos so far...)
The origin of the name means LET'S GO!
Maybe we should start saying it before the drop of the puck...and it's the same thing as Allons-y in French.
Put on your best Pedro from South of the Border and get hungry for the Mexican hit parade:
The Homemade Guacamole is made to order, is super fresh and one of the best ones we've had. Normally we are not huge proponents of Margaritas, but loved the Mango one we had here.
We chose the Ensalada Mixta for our green salad component: mix of greens, corn, jicama (mexican fruit similar to a cross between an apple and a turnip), carrots, avocado, and our favorite vegetable, cheese: quesco fresco (similar to cheddar). They thoughtfully placed the Vamos dressing on the side for the picky eater here.
We were wildly impressed with the Quesadillas de Hongos Mixtos: Wild Mushroom drizzled with Truffle Oil and Salsa Verde will wow you without setting your tastebuds on fire. Monterey Jack cheese blends flawlessly into this decadent mix that is accentuated with delicate pickled vegetables. We really loved these and cannot wait to devour them again (with pinkies out, of course.) They were just perfect and we loved these most along with the steak.
Next the Tacos de Camarones Fritos came waltzing down the runway. Their colorful splendor made a smashing impression initially, and they are highly recommended by Adyl who insisted we try them. They are gorgeous, dahling.
Crispy shrimp which hail from Down East Seafood dominate this taco and are assisted by cilantro, tomatoes, and chipotle mayo to score in your stomach!
There are two options to chose as sides.
Please meet Option One.
Option One is composed of Rice, Beans, Plaintains, Corn on the Cob and Cheese. These are nice, mild components that neutralize any fiery sensations you may experience if you have an Irish palate like we do. Having a bite of any of these delicious neutralizers will be the perfect alternate bite to any spicier component.
Option Two to us was the absolute ultimate in comfort Mexican food: Chorizo Mash. In other words, wonderful clouds of mashed potato perfectly punctuated with Los Albas (distributor from Mexico-we told you they are authentic!) Chorizo.
Now please meet the entree extraordinaire:
Grass fed Prime Angus Los Albos Arrachera Skirt Steak!
It was delicious and a generous portion grilled to perfection at medium, as we asked.
Served with amazing roasted jalapeno pepers and seven other vegetables we count on this platter, it boasted tender bites of carnivorous delight that we hope to experience again.
For all other meat and potato people, you should add this to your steakhouse list.
When in Rome, you ought to do as the Romans do.
And when in Belgian Mexico, you should not skip the Jalapeno Watermelon Mezcal Margarita! Definitely you must eat when you drink something so powerful...
Vamos is Terrific Takeout!
If you can manage a bite of dessert, the two most convincing we experienced were the tres leches and the chocolate mousse tart! Beautiful, and delicious.
