Cilantro Grill

Cilantro Grill: A hidden Mexican food delight. I know, I lied. I said I was going to talk Sushi. But...the place I went that week was a total disappointment, and I thought to my self, "Am I really trying to do a newspaper like restaurant review column, or just advise people where it's fun to eat?" So, we are going to skip Sushi for now and move on to a Mexican restaurant. Mexican food and I go back a long way...like PTB (Pre Taco Bell). Yes, there was a time when there were no fast food Mexican chains. Oh there were Taco stands, like the one on Mission Ave in South Pasadena that had the most amazing deep fried bean burritos that I am sure have changed my circulatory system forever, but they were all independently owned. I really don't remember Fish Tacos however until maybe 15 years ago during a visit to San Diego--my life has never been the same. So now I search, with help from my sons in particular, for the ultimate fish taco experience. Cilantro Grill, which is set back in the alley off of the section of Laurel that includes the Pickle Barrel and Cold Stone Creamery in Fort Collins, has, either the number 1 or 2 Fish Tacos I have ever had. They use Tilapia and grill it in very nice spices and add a slice of fresh avocado. It melts...My eldest son sent me a link about how gorillas make humming noises when they find a great feeding patch. When I am in Cilantro Grill my inner gorilla comes out. Interestingly enough, when I was there this week, I decided that I had to get out of my rut and get something besides the fish taco. It caused a fair amount of inner angst but I felt I had to try something else just so I could blog about it. So...I got the Chile Relleno plate. Chile Relleno is one of those tests of a really good Mexican restaurant, at least that is my belief. The one at CG was only lightly battered, which for me is good because then I can rationalize that I am only slightly raising my LDL with the cheese and not the "crust." The first bite was fairly spicy, but I have become aware that that is something that is very dependent on the batch of chilies and not the cook. But...the cheese innards perfectly balanced that on further feeding and prevented me from having the mouth-on-fire experience that would remind me of the first time I tried to eat a whole habenero. It was a superb Chile Relleno. But what really impressed me was the rest of the "plate." Some Mexican restaurants add a little bit of shredded iceburg lettuce, throw on 1/2 tsp of salsa and call it a salad. But...these folks had a reallly nice side salad w/ a cilantro dressing that was yummy. The beans, which were whole pinto (you could get black also) were tender, covered w/ shredded cheese and were great! I didn't have to worry about frijoles that might be 3 parts lard to 1 part bean... Despite not having a fish taco, I hummed. Although I didn't order it this time, I might add that there Flan is also a truly wonderful thing...creamy and carmelly (which if it isn't a word, should be). So...all for now. But: I'llbe back (pretend you are hearing this with an Austrian accent). Berm