It was only proper I have one last meal at Americas after celebrating many birthdays and accomplishments here since high school. Michael Cordua has been credited with leading the Latin America culinary movement in America and the only Texas chef to be inducted to the "Food & Wine Hall of Fame". Luckily, he made Houston his home. Walking in, it feels like a Latin American goth scene; dark walls, furniture and sculpture. It feels like a Vegas casino, with its decor and lavish ceiling art and lighting fixtures, except interesting.
Parents ordered mixed greens salad....bleh...though the cilantro dressing was good...a little tart, a little creamy, green goddess with cilantro. I opted for Ahi Tuna ceviche and was skeptical given the amount of ingredients (roasted peanut, jícama, cilantro, crispy onion, citrus ponzu); it easily could have been without the peanut and onion, but I enjoyed it very much.
I had to have my staple at the Churassco's/Americas restaurants, which is Pollo Encamisado.
This palliard of plantain crusted chicken sitting on top of black bean sauce with seared panela cheese and crema fresca is delectable. Heavy, but not in a 'I feel so stuffed' type of way. Of course, it's better if you don't have an appetizer, but what's the fun in that? This dish has never disappointed me at Americas or any Churassco's.
Mom - If ever there were a salmon to be ordered, this is it. Salmon Caliente. This light, non-fishy grilled atlantic salmon, shrimp ceviche beurre blanc, pico de gallo didn't miss a mark.
Dad - Chileno. Pan roasted sea bass over polenta spoon bread, sautéed spinach, and habanero beurre blanc. The beurre blanc has the habanero taste, but not the heat, which is nice for for fish.
All and all, was a great farewell to the Post Oak location (now in its final couple weeks of operation). Cordua has since opened a bustling River Oaks location.
p.s. the plaintain chips with dipping sauces are my fav starter!
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