Restaurants - mexican restaurant menu side dishes

Ruth REICHLOCT.
1993 this is a digital version of an article from The Times Print Archive, before it starts online in 1996.
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When you walk into the room, your first impression is warmth and laughter.
Around the restaurant, people crowded on the grill, chatting while drinking, and gesturing frantically, rushing to the ceiling with a huge aromatic steam gust.
People walked around with a bucket of burning coal to replenish the fire on each table, and the waitress walked through the tray filled with vegetables and jewels as bright as they were.
The air is filled with smoke, sugar, chili and garlic, and the whole atmosphere is very tempting and you are inevitably attracted to the center of the room.
Why is Korean food not becoming more popular in New York?
This is a mystery because of all the Asian cuisine, South Korea is the most accessible American flavor.
A long time ago, we got rid of our distrust of garlic and started a continuous romance with Chinese cooking.
Then we overcame our fear of raw fish and learned to love the Japanese.
When Thai food appeared, it tempted half the country.
But most of us haven't found Korean cooking yet, it offers a lot of things we already like (
Opportunities for beef, barbecue, grazing)
There are few obstacles. (
You also like garlic and pepper. )
This may be because the Koreans are very satisfied with their food.
Walk along 32d Street between Fifth Avenue and American Avenue and you will find yourself
There are few shops, supermarkets and restaurants nearby, mainly Korean customers.
Even Kang Su, the friendliest restaurant on the street I think, has a menu that's hard to navigate.
Some dishes are translated; many are not.
If you think you don't like the latter, you are wrong.
Gul pajun didn't translate on this menu, but I 've never met anyone who doesn't like big pancakes full of oysters and scallions, one of the most famous Korean specialties. (
At Kang Suh you will find it on page 5 of the menu with the pots listed abovefried dishes. )
Of the most tempting dishes in the world, Jul pajun is as big as pizza, cut into wedges, and you can pick up the wedges with your fingers and dip them in a spicy soy --vinegar sauce.
If you don't like oysters, try plain scallions, pajun or seafood pancakes-seafood cakes.
In the South Korean advertisement, diners eat every meal and shuttle through the scenery full of bowls.
Each meal begins with a variety of side dishes;
Soon the table was filled with small bowls of kimchi (
Pickles)and namul (salad).
In kangsu, you never know what to bring every day, but there are always cabbage pickles, hot peppers --
Most people think kimchi is the only kimchi.
In fact, kimchi can be made with a lot of vegetables,
You may find that kimchis is made from radishes, cucumbers, or radishes, and you may find that they include dried squid, small dried fish, or even chewy raw crab chunks.
Then there will be some salad: almost always minarinamul, a refreshing Douban salad, and sometimes a potato salad, which is surprisingly familiar.
There is usually some kind of radish, topped with sesame oil and sprinkled with sesame seeds. These flavors --
Some hot, some mild, some sour, some sweet-
Provide a balance of contrast.
The goal of Korean meals is advertising balance.
Kang Suh divides its large menu into different categories, making it easy to order.
If you choose a dish from a different part of the menu, you end up with a typical Korean meal.
The barbecue is the most interesting.
First of all, the coal worker came and lifted your glowing fuel into the pit in the middle of the table.
Then the waitress shows up with your meat: bul goki and kal bi (
Steak and ribs)
It is the most famous, but people who like to take risks may want to try it with tripe, tongue or squid.
She will also have a plate of lettuce, dipping sauce and a small pot of kochujang, one of the staple foods in South Korea.
The waitress put the meat on the baking tray with long tongs, but then you can only do it yourself.
When the meat is cooked, you place a piece on the lettuce, apply it with a little kochujang, add a little bit of rice and roll the whole thing in a bundle.
The food was completely satisfactory.
In South Korea, no one will make a full meal of meat.
They might replace the barbecue with one of them. called pan-broiled dishes.
These are actuallyfries;
I especially like o-
Jing AE bokum, or spicy squid and duk bokum, which is a strange side-by-side, makes the sliced rice cake as plain as baby food with a plain pepper sauce.
To ease the dishes, eat a small bowl of naeng myon in the cold broth, long and slippery buckwheat noodles.
Jap chae is as good as fire-chaser;
The crispy noodles are stirring.
Fry with a small amount of beef and vegetables.
Jap chae is listed in the side dishes section of the menu.
This is the most puzzling part of the menu as most dishes are not translated.
Here you will find kalbi zim, a delicious Korean beef stew, Stewed Spareribs with soy, sesame, ginger and spices until the meat falls off the bones.
There is also the Korean ravioli, which pauses perfectly between the flavors of spices.
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The last dish, take a look at the "Chef's Specials" section on the menu.
The list is long and varied, but almost everything here is soup.
Korean chefs like tofu better than others.
Try doo boo jigae and float the tofu in the fragrant and very spicy broth.
Or soon, the doo boo jigae made of soft tofu, each of which is tender and inviting like Just Madepoached egg.
I almost always order a bowl of jo gae tang, a simple soup made of large steamed clams, clean and refreshing.
Up to now, the fire has been destroyed, and the last crispy piece of meat has been eaten, leaving only a few sultry kimchi.
Wash it up with sparkling wine, refreshing sweet vodka made of sweet potatoes, and a little orange.
Then walk into the noisy streets, and the scent of garlic, sugar and pepper still lingers in your hair, thanks to the restaurant for being open all the time.
Consu * 1250 Broadway, 32d Street, Manhattan (212)564-
The atmosphere of 6845: The smoke is full of smoke, and it is very casual.
Service: The waitress speaks a little English but is very friendly and does her best to help.
Recommended dishes: Korean barbecue, British and American Weng (
Buckwheat noodles in ice), jo gae tang (clam soup)
Fighting jigae (tofu soup), bibim bap (mixed rice), kalbi zim (beef stew), jap chae (
Pan fried noodles), o-jing ae bokum (stir-fried squid), gul pajun (
Oyster scallions).
Beer and sparkling wine (Korean vodka).
Price range: $6 dishes. 95 to $25.
Credit card: major cards.
Business hours: Open 24 hours a day.
Wheelchair accessible: the restaurant is on a short staircase.
What does the star mean :(None)
From bad to satisfactory * good * very good * excellent additional rating reflects the commenter's reaction to the food and takes into account the atmosphere and service.
Menu lists and prices may change.
A version of this review appears on page C00022, country edition, October 22, 1993, with the title: Restaurant.