Food News

Where We Were Eating: Eduardo De San Angel

Noles86 was the first to correctly answer yesterday's "Where Are We Eating?" quiz. The restaurant where we ate the dish to the right is Eduardo De San Angel in Fort Lauderdale.

Open for more than 13 years now, this East Lauderdale restaurant is the playground of Eduardo Pria, a Mexican-born chef who introduced ingredients like ancho chilies, nopales, and huitlacoche (a fungus that grows on corn husks) to South Florida's upscale dining scene. His restaurant is romantic, charming, and intimate, with food to match. 

The dish in question is carne asada, a special Pria runs every so often. It's actually a play on bistec à la tampiqueña, which traditionally features a grilled skirt steak, one enchilada, and sautéed onions and peppers "rajas." At Eduardo De San Angel, it's served with two large pieces of grilled skirt steak, a duo of green tomatillo and red ancho chili sauces, and a mole-covered enchilada stuffed with cojita and asadero cheeses. Accompanying most main courses at the restaurant is a corn-husk pocket of beautiful refried black beans and a mound of soft, seasoned rice.

Other dishes to try at Eduardo De San Angel are the huitlacoche stuffed crepes, the roasted pork and cactus paddle "bocadillo," and the legendary cream of cilantro soup (which actually contains no dairy aside from the cojita cheese sprinkled on top).

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John Linn