Sago Modern Mexican

[Victor Martinez]

I hesitated to write a review of Sago (http://sagomodernmexican.com/)
after our first dinner there a couple of weeks ago, since it's gotten so
many mixed reviews. We've now eaten there 3 times and I can honestly
say, it rocks.
The drinks are great and the house margaritas are made with 100% agave
tequila, always a good sign. Happy hour makes it very affordable too!
Chips come with two salsas, verde and roja, both made with roasted
veggies and both very good.
We've tasted the enchiladas, tacos, chiles rellenos, "gorditas" (my only
peeve, if it's an empanada, why call it a gordita?) and every dish has
been very good. The honey and cilantro rice is very good, the black
beans have a nice oregano flavor to them and the borracho beans are very
nice and spicy.
It's definitely on our list of regular places to go out to, check them
out. We haven't made it there for breakfast, it looks promising. Migas
with poblanos? YUM!

[Sqwertz]

Post by Victor Martinez
It's definitely on our list of regular places to go out to, check them
out. We haven't made it there for breakfast, it looks promising. Migas
with poblanos? YUM!

Swiss cheese. Pannini. Pepperoncinis? A salad dish mis-spelled
as "Caesar" Chavez?

Sounds worse than Tex-Mex.

-sw

[Omelet]

Post by Sqwertz

Post by Victor Martinez
It's definitely on our list of regular places to go out to, check them
out. We haven't made it there for breakfast, it looks promising. Migas
with poblanos? YUM!

Swiss cheese. Pannini. Pepperoncinis? A salad dish mis-spelled
as "Caesar" Chavez?
Sounds worse than Tex-Mex.
-sw

You've been in a bitchy mood lately Steve...

What's up?

[Victor Martinez]

Post by Omelet
You've been in a bitchy mood lately Steve...

Lately? He's always in a bitchy mood. Which is why he's in my KF. :)

[Benny]

Shes either PG or time of month.

BENNY

Post by Omelet

Post by Sqwertz

Post by Victor Martinez
It's definitely on our list of regular places to go out to, check them
out. We haven't made it there for breakfast, it looks promising. Migas
with poblanos? YUM!

Swiss cheese. Pannini. Pepperoncinis? A salad dish mis-spelled
as "Caesar" Chavez?
Sounds worse than Tex-Mex.
-sw

You've been in a bitchy mood lately Steve...
What's up?
--
Peace! Om
All that is necessary for the triumph of evil is that good men do nothing.
- Edmund Burke (1729 - 1797)

[Sqwertz]

Post by Omelet
You've been in a bitchy mood lately Steve...

It's my Victor imitation. How'd I do?

-sw

[Omelet]

Post by Sqwertz

Post by Omelet
You've been in a bitchy mood lately Steve...

It's my Victor imitation. How'd I do?
-sw

Well enough to get me to comment... ;-)

[Peter Principle]

Post by Sqwertz

Post by Victor Martinez
It's definitely on our list of regular places to go out to, check them
out. We haven't made it there for breakfast, it looks promising. Migas
with poblanos? YUM!

Swiss cheese. Pannini. Pepperoncinis? A salad dish mis-spelled
as "Caesar" Chavez?

Oy...

"Caesar Chavez" a portmanteau, genius. It's a Spanglish play on words.

And pretty much everywhere I've ever been in Mexico, enchiladas suizas were
popular. They're made with, say it with me...

Swiss cheese!

As to peperoncini and paninni, did you not know there are many areas of
Mexico, especially urban areas, where there's quite a bit of Italian
influence?

In fact, it turns out the guy who invented the Caesar salad at his Tijuana
restaurant, is, wait for it, an ITALIAN Mexican, hence the source of half of
the play on words.

Thanks for the review, Victor. I'll add it to the list, especially as it's
in the hood.

[David Gartner]

Post by Peter Principle
In fact, it turns out the guy who invented the Caesar salad at his Tijuana
restaurant, is, wait for it, an ITALIAN Mexican, hence the source of half of
the play on words.

His last name was Cardini. Cardini is the name of the salad
dressing I use most. Yes, caesar dressing.

d

[Victor Martinez]

Post by Peter Principle
And pretty much everywhere I've ever been in Mexico, enchiladas suizas were
popular. They're made with, say it with me...
Swiss cheese!

Which is what makes them suizas! :) BTW, if anybody knows of a
restaurant in Austin that servers the real deal, please let me know.
These are rolled chicken enchiladas, covered in tomatillo salsa, topped
with swiss cheese and a bit of crema, then broiled until the cheese
melts. I don't know why americans think enchiladas suizas are made with
some weird mild cream sauce. Ick.

Post by Peter Principle
As to peperoncini and paninni, did you not know there are many areas of
Mexico, especially urban areas, where there's quite a bit of Italian
influence?

Grilled sandwiches are very common throughout Mexico City, though they
tend to use whole rolls (bolillos or teleras) instead of sliced bread.

Post by Peter Principle
Thanks for the review, Victor. I'll add it to the list, especially as it's
in the hood.

The Triangle is really coming along. I hope the sushi place that is
about to open is good, there aren't really any good sushi places nearby.

[suzilem]

Post by Victor Martinez
Which is what makes them suizas! :) BTW, if anybody knows of a
restaurant in Austin that servers the real deal, please let me know.
These are rolled chicken enchiladas, covered in tomatillo salsa, topped
with swiss cheese and a bit of crema, then broiled until the cheese
melts. I don't know why americans think enchiladas suizas are made with
some weird mild cream sauce. Ick.

I wonder if we could convince Sanborn's to open up a branch here?????

[Victor Martinez]

Post by suzilem
I wonder if we could convince Sanborn's to open up a branch here?????

I think they would be a *huge* hit.

[Omelet]

Post by Victor Martinez

Post by suzilem
I wonder if we could convince Sanborn's to open up a branch here?????

I think they would be a *huge* hit.

I wish there was decent Mexican here in San Marcos, other than
Herberts...

[Peter Principle]

Post by Victor Martinez

Post by Peter Principle
And pretty much everywhere I've ever been in Mexico, enchiladas suizas were
popular. They're made with, say it with me...
Swiss cheese!

Which is what makes them suizas! :)

Indeed. Why anyone would think making Swiss enchiladas with Swiss cheese to
be odd, is, well, odd.

I guess people tend to think cuisines and cultures are monolithic. If it's.
They never are, of course.

Even in highly homogenized cultures, there's always a lot of variability.
For example, one of my very favorite Middle Eastern places, Jerusalem Kabob,
is in the heart of old Stockholm.

A lot of our own American favorites come out of a mingling of diverse
cultural influences. How else can you explain something like a chili dog?
This all American food is a German style sausage on a bun, English style,
with Latin influenced meat chili. The only American part is the Cheese
Whiz...

[Steven G. Harms]

When I last went to Sago I had a great time.

The drinks ( Mojitos ) were fresh and the ingredients well-macerated.

I had the Fajitas al Guajillo and they were superb. I really liked
the cheese that was added.

The atmosphere is nice, the interior is inviting. I admit, for
conversation you might try to get a quieter corner, but it's an
excellent Friday-night restaurant.

[David Gartner]

Post by Steven G. Harms
When I last went to Sago I had a great time.
The drinks ( Mojitos ) were fresh and the ingredients well-macerated.
I had the Fajitas al Guajillo and they were superb. I really liked
the cheese that was added.
The atmosphere is nice, the interior is inviting. I admit, for
conversation you might try to get a quieter corner, but it's an
excellent Friday-night restaurant.

I went there tonight. Had the red salsa (sent the green one back -
too sweet, not spicy at all) with chips, and also ordered Tex Mex
Queso. Had to send the queso back, too. It seemed powdery, like it
had been too hot for too long and the cheese had broken down. Nice
flavour, but the texture was all wrong - not smooth, almost grainy.
The waiter was very nice about it, and offered to take it back,
which he did. Entree was the Salmon Veracruz, which I asked to be
cooked medium. It came out medium-well, but still tasted good. I
don't like getting well done salmon. Well done anything for that
matter rarely interests me (I also love steak tartar and carpaccio).
The salmon was served on a bed of hm... tomatoes, capers and
something else, possibly onions, and served with a side of grilled
veggies and a side of rice mixed with cilantro. I ate everything
but the rice, cos I don't really care for cilantro, unless it's
dried, and then I believe it's called coriander. Total bill was
$16.18; I tipped $4 cash.

d

[Sqwertz]

Post by David Gartner
I ate everything
but the rice, cos I don't really care for cilantro, unless it's
dried, and then I believe it's called coriander. Total bill was
$16.18; I tipped $4 cash.

Coriander is cilantro, dried or not. Coriander is often used to
reference the dried seed only (which doesn't taste anything like
the leaf), while 'cilantro' is always just the fresh leaf.

Nobody of sound cooking skill would use dried cilantro/coriander
leaf; It has no flavor at all.

I don't even think dried coriander seed has any flavor. Fresh
coriander seed is great stuff, but you'd have to grow it yourself
since it's never for sale fresh since letting your coriander go to
seed means you don't get any leaf.

-sw

[David Gartner]

Post by Sqwertz

Post by David Gartner
I ate everything
but the rice, cos I don't really care for cilantro, unless it's
dried, and then I believe it's called coriander. Total bill was
$16.18; I tipped $4 cash.

Coriander is cilantro, dried or not. Coriander is often used to
reference the dried seed only (which doesn't taste anything like
the leaf), while 'cilantro' is always just the fresh leaf.
Nobody of sound cooking skill would use dried cilantro/coriander
leaf; It has no flavor at all.
I don't even think dried coriander seed has any flavor. Fresh
coriander seed is great stuff, but you'd have to grow it yourself
since it's never for sale fresh since letting your coriander go to
seed means you don't get any leaf.

Ground coriander is used quite a bit in Indian dishes. Whether or
not that's the seed or the leaf, I don't know.

d

[jeremy]

Post by David Gartner
Ground coriander is used quite a bit in Indian dishes. Whether or
not that's the seed or the leaf, I don't know.
d

It is the seed and if you go to an Asian market you can usually find whole
seed at about $2/lb. A good test of freshness is to try to germinate whole
seeds, but coriander usually has a low germination rate, unlike fenugreek that
often gets >90% response.

JJ

[David Gartner]

Post by jeremy

Post by David Gartner
Ground coriander is used quite a bit in Indian dishes. Whether or
not that's the seed or the leaf, I don't know.

It is the seed and if you go to an Asian market you can usually find whole
seed at about $2/lb. A good test of freshness is to try to germinate whole
seeds, but coriander usually has a low germination rate, unlike fenugreek that
often gets >90% response.

I don't do much Indian cooking at home. I'll occasionally make
Tikka Masala, which as we all know is Indian-style, not traditional
Indian. I buy my ground coriander in little bags at Central Market
for about $0.15.

Other spices traditionally used in Indian cooking I buy at Shree Jee
on Ben White. Much cheaper than HEB.

d

[Victor Martinez]

Post by David Gartner
Indian. I buy my ground coriander in little bags at Central Market
for about $0.15.

The only ground spice I would ever buy is ginger. Everything else I
grind fresh.

[Sqwertz]

Post by Victor Martinez

Post by David Gartner
Indian. I buy my ground coriander in little bags at Central Market
for about $0.15.

Usually you'd buy whole seeds, toast them, then grind them for
"true" Indian cooking.

Post by Victor Martinez
The only ground spice I would ever buy is ginger. Everything else I
grind fresh.

Maybe good for making ginger snaps, but outside of baking it's
pretty useless.

-sw

[suzilem]

Post by Sqwertz

Post by Victor Martinez

Post by David Gartner
Indian. I buy my ground coriander in little bags at Central Market
for about $0.15.

Usually you'd buy whole seeds, toast them, then grind them for
"true" Indian cooking.

Post by Victor Martinez
The only ground spice I would ever buy is ginger. Everything else I
grind fresh.

Maybe good for making ginger snaps, but outside of baking it's
pretty useless.

is ground ginger the root, dried and pulverized???

[David Gartner]

Post by Sqwertz

Post by David Gartner
Indian. I buy my ground coriander in little bags at Central Market
for about $0.15.

Usually you'd buy whole seeds, toast them, then grind them for
"true" Indian cooking.

Oh, did I mention that I'm not Indian?

d

[Sqwertz]

Post by David Gartner

Post by Sqwertz

Post by David Gartner
Indian. I buy my ground coriander in little bags at Central Market
for about $0.15.

Usually you'd buy whole seeds, toast them, then grind them for
"true" Indian cooking.

Oh, did I mention that I'm not Indian?

I wasn't trying to be a snob. Just giving some simple advice -
that's why I quoted "real".

And you could have saved $.05 buying whole seeds, too!
So chill out, Raji.

-sw

[David Gartner]

Post by Victor Martinez

Post by David Gartner
Indian. I buy my ground coriander in little bags at Central Market
for about $0.15.

The only ground spice I would ever buy is ginger. Everything else I
grind fresh.

I'm considering asking for a mortar and pestle (sp?) for my
birthday. That and a Kitchenaid stand mixer.

d

[Sqwertz]

Post by David Gartner
I'm considering asking for a mortar and pestle (sp?) for my
birthday. That and a Kitchenaid stand mixer.

Go ahead and register for it and we'll see what we can do.
I have both and I've found the KA pretty useless except for grinding
meat with the grinder attachment.

=sw

-sw

[Tom Spillman]

Post by Sqwertz

Post by David Gartner
I'm considering asking for a mortar and pestle (sp?) for my
birthday. That and a Kitchenaid stand mixer.

Go ahead and register for it and we'll see what we can do.
I have both and I've found the KA pretty useless except for grinding
meat with the grinder attachment.
=sw

In general, I agree. I also use mine when making fresh pasta or Chinese
noodles with the pasta rollers attachment. I saw Mario Batali using his
on "Molto Mario" one day and ordered mine. I've been quite pleased with
them. When you are as uncoordinated as I, it is nice to have both hands
to hold the dough (one to feed and one to take up).

As to mortar and pestle, I originally tried for a molcajete and
couldn't find one that was any good. I ended up with grit in my teeth,
even after grinding many bowls of rice. I finally found a good granite
one at an asian market that's about 6-7" across (the inside diameter)
which works quite well. Makes great pesto and guacamole as well as
grinding spices (when I'm lazy I use an electric coffee grinder)...

Regards...

Tom

[David Gartner]

Post by Tom Spillman

Post by Sqwertz

Post by David Gartner
I'm considering asking for a mortar and pestle (sp?) for my
birthday. That and a Kitchenaid stand mixer.

Go ahead and register for it and we'll see what we can do.
I have both and I've found the KA pretty useless except for grinding
meat with the grinder attachment.
=sw

In general, I agree. I also use mine when making fresh pasta or Chinese
noodles with the pasta rollers attachment. I saw Mario Batali using his
on "Molto Mario" one day and ordered mine. I've been quite pleased with
them. When you are as uncoordinated as I, it is nice to have both hands
to hold the dough (one to feed and one to take up).

What would y'all recommend over a KA stand mixer? All I have right
now is a little hand mixer that belonged to my great-great-aunt.
It's probably from the 1950s. I bake mostly pies, but sometimes
cakes, too. I'm basically looking for something with more power
than a hand mixer.

Post by Tom Spillman
As to mortar and pestle, I originally tried for a molcajete and
couldn't find one that was any good. I ended up with grit in my teeth,
even after grinding many bowls of rice. I finally found a good granite
one at an asian market that's about 6-7" across (the inside diameter)
which works quite well. Makes great pesto and guacamole as well as
grinding spices (when I'm lazy I use an electric coffee grinder)...

Ooh, like what some people use for grinding cocaine. Um, or so I've
heard.

Post by Tom Spillman
Regards...
Tom

[Tom Spillman]

Post by David Gartner
What would y'all recommend over a KA stand mixer? All I have right
now is a little hand mixer that belonged to my great-great-aunt.
It's probably from the 1950s. I bake mostly pies, but sometimes
cakes, too. I'm basically looking for something with more power
than a hand mixer.

A good food processor is better for pie dough, IMNSHO. See Alton
Brown's approach:

http://www.npr.org/templates/story/story.php?storyId=4212824

Regards...

Tom

[Victor Martinez]

Post by Tom Spillman
A good food processor is better for pie dough, IMNSHO. See Alton

Agreed. I like my KA mixer for kneading bread dough and making all kinds
of batters, etc.
For pies, bisquits, etc. I still use my fingers though.

[David Gartner]

Post by Tom Spillman

Post by David Gartner
What would y'all recommend over a KA stand mixer? All I have right
now is a little hand mixer that belonged to my great-great-aunt.
It's probably from the 1950s. I bake mostly pies, but sometimes
cakes, too. I'm basically looking for something with more power
than a hand mixer.

A good food processor is better for pie dough, IMNSHO. See Alton
http://www.npr.org/templates/story/story.php?storyId=4212824

Thank you. But I'm actually talking about the filling. And cake
batter, etc.

d

[Victor Martinez]

Post by David Gartner
I'm considering asking for a mortar and pestle (sp?) for my
birthday. That and a Kitchenaid stand mixer.

Get an inexpensive (< $20) coffee grinder. I have two that I use for
spices, one for "hot" spices and one for "sweet" spices. :)

[Sqwertz]

Post by Victor Martinez

Post by David Gartner
I'm considering asking for a mortar and pestle (sp?) for my
birthday. That and a Kitchenaid stand mixer.

Get an inexpensive (< $20) coffee grinder. I have two that I use for
spices, one for "hot" spices and one for "sweet" spices. :)

M&P are not just for dry spices. A coffee grinder won't mash
chiles, garlic, ginger, etc...

Well it might... once or twice before it dies on you.

-sw

[Hal Burton]

Post by Victor Martinez

Post by David Gartner
I'm considering asking for a mortar and pestle (sp?) for my
birthday. That and a Kitchenaid stand mixer.

Get an inexpensive (< $20) coffee grinder. I have two that I use for
spices, one for "hot" spices and one for "sweet" spices. :)

M&P are not just for dry spices. A coffee grinder won't mash chiles,
garlic, ginger, etc...
Well it might... once or twice before it dies on you.
-sw

I have a decent mortar and pestle, and also a coffee grinder, but I
find the best tool for processing spices is a stick blender.

<http://www.amazon.com/Braun-MR5550CA-Multiquick-Professional-Blender/dp/B00006I4YF>

Note

there is an attachment that is perfect for this purpose.

[Tom Spillman]

I have a decent mortar and pestle, and also a coffee grinder, but I find
the best tool for processing spices is a stick blender.
<http://www.amazon.com/Braun-MR5550CA-Multiquick-Professional-Blender/dp/B00006I4YF>
Note
there is an attachment that is perfect for this purpose.

I have one of these that I'm quite pleased with. However, I must admit
I hadn't thought of using it to grind spices. It should work very well.

I use the small processor/chopper frequently. It is a good size for my
wife and I, e.g.,If I'm preparing a braise and I want to chop a mirepoix
finely, more often that not I'll grab it and pulse it. It's easier to
clean than larger food processors, IMNSHO...

Regards...

Tom

[Sqwertz]

I have a decent mortar and pestle, and also a coffee grinder, but I find
the best tool for processing spices is a stick blender.
<http://www.amazon.com/Braun-MR5550CA-Multiquick-Professional-Blender/dp/B00006I4YF>
Note
there is an attachment that is perfect for this purpose.

I haven't clicked the link, but I know exactly what you're talking
about. My Braun came with a little "food-processor" attachment
with a ~12oz container. Which is OK if you're making something
that's 3oz or more with a little liquid, but not the best if
you're only after a couple tablespoons of whatever.

-sw

[Tom Spillman]

Post by Sqwertz
I haven't clicked the link, but I know exactly what you're talking
about. My Braun came with a little "food-processor" attachment with a
~12oz container. Which is OK if you're making something that's 3oz or
more with a little liquid, but not the best if you're only after a
couple tablespoons of whatever.

For a couple of tablespoons I'll grab a 10" chef's knife. I can have it
chopped before I could get the Braun set up.

For me, the dividing line is somewhere around a cup, or so. Much less
than that I'll chop by hand. You aroused my curiosity, so I just
measured the capacity of mine (I knew it was more than 12 oz.). Mine
holds four cups. Of course the useful capacity is a bit less...

Regards...

Tom

[Sqwertz]

Post by Tom Spillman

Post by Sqwertz
I haven't clicked the link, but I know exactly what you're talking
about. My Braun came with a little "food-processor" attachment with a
~12oz container. Which is OK if you're making something that's 3oz or
more with a little liquid, but not the best if you're only after a
couple tablespoons of whatever.

For a couple of tablespoons I'll grab a 10" chef's knife. I can have it
chopped before I could get the Braun set up.
For me, the dividing line is somewhere around a cup, or so. Much less
than that I'll chop by hand. You aroused my curiosity, so I just
measured the capacity of mine (I knew it was more than 12 oz.). Mine
holds four cups. Of course the useful capacity is a bit less...

Mine's an older model (circa 2000) than the one mentioned. 14oz
capacity, tops. It was a great deal at the time for $20. I used
it all the time until I tried making a small amount of liver
spread in it (from barely cooked and chunked calves liver, onion,
mayo, etc..).

-sw

[Victor Martinez]

Post by Hal Burton
Note
there is an attachment that is perfect for this purpose.

You mean the little mini-food processor?

[Hal Burton]

Post by Victor Martinez

Post by Hal Burton
Note
there is an attachment that is perfect for this purpose.

You mean the little mini-food processor?

Yes, that's the one. I discovered this application for it when making
about 1 pound of Bobby Flay's coffee spice rub. This rub requires a
great number of ground ingredients, such as dried chiles, coriander,
and of course coffee beans. The food processor attachment tore through
this job.

If you haven't tried this recipe, it's definitely worth your time. It's
a huge hit every time I use it.
<http://www.epicurious.com/recipes/member/views/BOBBY-FLAYS-COFFEE-SPICE-RUB-FOR-STRIP-STEAKS-1244226>

[Victor Martinez]

Post by Hal Burton
If you haven't tried this recipe, it's definitely worth your time. It's
a huge hit every time I use it.

I dislike Bobby Flay a lot, but that sounds good. I make a similar rub
for venison (kinda copied a dish I ate at Jeffrey's years ago), except
mine does not have so many spices. It's mostly coffee and chipotle, it's
fantastic!

[Hal Burton]

Post by Victor Martinez

Post by Hal Burton
If you haven't tried this recipe, it's definitely worth your time. It's
a huge hit every time I use it.

I dislike Bobby Flay a lot, but that sounds good. I make a similar rub
for venison (kinda copied a dish I ate at Jeffrey's years ago), except
mine does not have so many spices. It's mostly coffee and chipotle,
it's fantastic!

I'm no fan of Bobby Flay either, but a friend of mine introduced me to
the recipe. I was so appreciative, I had to make enough for him, too!
Dried chiles and coffee are a wonderful combination.

[Peter Principle]

On Sun, 10 Aug 2008 04:52:00 -0700 (PDT), "Steven G. Harms"

Post by Steven G. Harms
When I last went to Sago I had a great time.
The drinks ( Mojitos ) were fresh and the ingredients well-macerated.
I had the Fajitas al Guajillo and they were superb. I really liked
the cheese that was added.

Nice to know. Do they use peanuts, like Polvo's? I've always liked the
guajillo fajitas at Polvo's. Sago is much closer for me and almost certainly
a lot less crowded, so I'll give it a try...

[charliekilo]

I hesitated to write a review of Sago (http://sagomodernmexican.com/) after
our first dinner there a couple of weeks ago, since it's gotten so many
mixed reviews. We've now eaten there 3 times and I can honestly say, it
rocks.
The drinks are great and the house margaritas are made with 100% agave
tequila, always a good sign. Happy hour makes it very affordable too!
Chips come with two salsas, verde and roja, both made with roasted veggies
and both very good.
We've tasted the enchiladas, tacos, chiles rellenos, "gorditas" (my only
peeve, if it's an empanada, why call it a gordita?) and every dish has
been very good. The honey and cilantro rice is very good, the black beans
have a nice oregano flavor to them and the borracho beans are very nice
and spicy.
It's definitely on our list of regular places to go out to, check them
out. We haven't made it there for breakfast, it looks promising. Migas
with poblanos? YUM!

My wife and I have been twice and I have to agree with you on all points