Mushrooms, cheese, and black truffle salsa – what’s not to like? This reminded me of the chanterelle quesadilla I had at Poe’s Kitchen last year. We picked a few small plates to share and I zeroed in on this mushroom and cheese quesadilla with black truffle salsa. When I think of Spanish food, I think of tapas, or small plates.Īfter the Georgetown Cupcake opening party, Emily, Meghan, Megan, Amy, Elizabeth and I walked over to nearby Tico to share some appetizers. And I come from a country that was a colony of Spain for over 300 years, so Spanish food tastes like comfort food to me. I love Mexican food (my latest favorite? Lone Star Taco Bar in hipster town Allston). I am more familiar with Mexican and Spanish food. I know that all three influences boast bold flavors, but I don’t know too much about South American cuisine (except that I like it). From pimiento to mozzarella, from Venezuelan cheese to Filipino cheese, from ricotta and goat cheese to gouda, I love them all.Īnd while I relish all kinds of fresh cheese, I do have a soft spot for fried cheese…Ī couple of weeks ago, I was pretty enamored with the crispy fried manchego cheese we had at Tico.Īt Tico, the atmosphere is fun, the surroundings are vibrant, and the food is American at its core, but influenced by South American, Mexican, and Spanish cuisines. I’ve waxed poetic about cheese before – along with chocolate, it is my top food love.
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