A diner from Plano, TX
Oct 26, 2007
Abuelo's undisputedly delivers authentic Mexican fare with exuberance
and flair via a menu listing a diversity of styles of cooking tastes and textures,
only a few of them blisteringly spicy-hot, and all of them arranged with tantalizing
craft. The bill-of-fare draws from a multitudinous repertoire of
recipe characteristics clearly prepar ed from scratch daily and not infrequently
twice a day.
Traditionalists should latch--on to The Grande, a colossal, preeminent uniting
of three enchiladas (beef, cheese, sour-cream chicken), cheese chile relleno,
tamale, crispy beef taco all adroitly orchestrated by piquant, rich guacamole.
Abuelo's likewise serves an uppermost Chile Manzanillo -- crab
skillfully stuffed in a fresh roasted poblano strewn with shrimp, scallops,
mushrooms and red peppers in a creamy, lightly herbed lobster sauce. Its
aromatic flavor and texture merge triumphal, thus abundantly benefiting
one's palate.
A flawless, delicious, substantial, exciting dish is the highand-
mighty Los Mejores De La Casa, a luxurious admixture of wood-grilled
bacon-wrapped tenderloin medallions side-by-side with bacon-wrapped
shrimp stuffed with jalapeno and blended cheeses, accompanied by papas con
chile and frijoles charros. Pechuga con calabaza is the juiciest sautÈed chicken
breast we ever encountered. It arrives chicly adorned with sliced zucchini,
roasted red peppers and corn in a softly- spicd cram sauce. A standout
fish entree, Tilapia Veracruz, comes to table thickly cut, sensitively sautÈed
and prettily gar nished with generous amounts of shrimp, scallops, tomatoes,
roasted poblano strips, chile and olives sided with rice and fresh broccoli.
This is sophisticated food, albeit the reasonable prices do not reflect it
(entrees range $12.79 to $17.49), served by a well-trained, young staff with
ready answers for all questions, rendered with ability and energy.
Some dishes are so unfamiliar that they are an acquired taste, but most likely
you will be fully pleased.
and flair via a menu listing a diversity of styles of cooking tastes and textures,
only a few of them blisteringly spicy-hot, and all of them arranged with tantalizing
craft. The bill-of-fare draws from a multitudinous repertoire of
recipe characteristics clearly prepar ed from scratch daily and not infrequently
twice a day.
Traditionalists should latch--on to The Grande, a colossal, preeminent uniting
of three enchiladas (beef, cheese, sour-cream chicken), cheese chile relleno,
tamale, crispy beef taco all adroitly orchestrated by piquant, rich guacamole.
Abuelo's likewise serves an uppermost Chile Manzanillo -- crab
skillfully stuffed in a fresh roasted poblano strewn with shrimp, scallops,
mushrooms and red peppers in a creamy, lightly herbed lobster sauce. Its
aromatic flavor and texture merge triumphal, thus abundantly benefiting
one's palate.
A flawless, delicious, substantial, exciting dish is the highand-
mighty Los Mejores De La Casa, a luxurious admixture of wood-grilled
bacon-wrapped tenderloin medallions side-by-side with bacon-wrapped
shrimp stuffed with jalapeno and blended cheeses, accompanied by papas con
chile and frijoles charros. Pechuga con calabaza is the juiciest sautÈed chicken
breast we ever encountered. It arrives chicly adorned with sliced zucchini,
roasted red peppers and corn in a softly- spicd cram sauce. A standout
fish entree, Tilapia Veracruz, comes to table thickly cut, sensitively sautÈed
and prettily gar nished with generous amounts of shrimp, scallops, tomatoes,
roasted poblano strips, chile and olives sided with rice and fresh broccoli.
This is sophisticated food, albeit the reasonable prices do not reflect it
(entrees range $12.79 to $17.49), served by a well-trained, young staff with
ready answers for all questions, rendered with ability and energy.
Some dishes are so unfamiliar that they are an acquired taste, but most likely
you will be fully pleased.
