Sunday, November 24, 2013

Before Thanksgiving, let’s have some good Mexican at El Comado

 

El Comado

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Amy at the tapas counter

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Deviled eggs with smoked bacaloa and roasted peppers. Olives.

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Lamb meatballs with mojo picon and sheep's milk yogurt sauce

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Cantabrian anchovy, salsa Gribichi, piparras, grilled bread

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Baby Artichoke fried in olive oil, arugula, sage, lemon, olive oil

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