What I Ate: Charc Week at The Fruteria & The Monty

Charc Week is a bit of a blur. I think we'll definitely need two weeks if I'm to have more than two boards throughout the week...or maybe I'm a bit of a slacker.

Even so, I tasted The Fruteria's offering with a tequila-cured salmon and carne seca by chef Zach Garza, and Luis Segovia's take at The Monterey with a a helping of savory chorizo pork belly.

Follow me on Instagram for more food bits: @JessElizarraras.

The Manzanita salad via @thefruteria with shrimp. #whatiate #safoodpics

Getting an early start to #charcweek at @thefruteria. Tequila-cured salmon, carne seca, prensado chicharrón and head cheese with pickled apricots, radishes, cherries, and house escabeche. Delicious mouthful.

Lunch at Luxury. Weeping tiger turned into a rooster. #whatiate

Organic green salad, mandarins, cranberries, avocado oil. #dorcol #cocinaheritage

Salsa Yucataneca, cochinita pibil, Mex-style ropa vieja vía #cocinaheritage #dorcol

I'm "helping" set up for #cocktail2014, promise. @sacurrent @twangbeersalt

Bit of a food evening. Started out at Starfish. #whatidrank a Perfect Storm with Herradura Reposado, ancho Reyes, lime juice and Fresca

Scallops. Under the foam there, promise. #entree #whatiate

More foam! Cucumber, with Marinated ahi tuna, crushed Brazilian nuts and seaweed. #whatiate

And then we were off to an old fave, where I ordered a Miss Darcy. Delicioso.

And then we closed out #charcweek with this plate that had all the meats. #whatiate

Bits and grits & watermelon agua Fresca from @locavoresa and a barbecue empanada from @yapaartisanempanadas #whatiate


Scroll to read more Flavor articles


Join SA Current Newsletters

Subscribe now to get the latest news delivered right to your inbox.