An Introduction To Cal-Mex Flavours

During our recent trip to USA, each region that we visited lent its own special flavour to the food. Some tastes still linger and one of them is of the food we had at Aqui Mexican Grill at San Jose, which we visited on our way back from visiting the Vintage Car Exhibition at Monterey Bay (200 miles from San Francisco).

Mexican food is synonymous with tacos, enchiladas and burritos. What is refreshing to know is that it is also used as a solid foundation for experimentation and fusion with other cuisines as is being successfully done at the Aqui Mexican Grill. It is only when one enters the classy ambience that one realises that it is actually a combination of California, Mexican and the American Southwest cuisine and a little bit of Asian influence which the owners call Cal-Mex. Talk about variety!

Aqui boasts some of the most unusual and unique combinations I've come across in recent years. We went there with our friends on recommendation that the food is great as also the fresh fruit drinks called Agua Frescas. Owner David O'Mara says, "We love Mexican food, but we just didn't want to eat traditional Mexican food. The chefs concoct a wonderfully varied fusion of California and Mexican cuisines that defies categorisation. A little Asian influence is thrown in for even more variety."

The food is prepared fresh daily. They use the freshest of fresh ingredients.

So we were seated comfortably, at a table for seven. As we had come in after a long drive, we first of all ordered refreshments like lemonades and the agua fresca. These fresh fruit drinks are very popular all over Mexico and are served from large barrel-shaped glass containers. You can really use any fruit that you like. The lemon juice is not necessary, but can add a welcome tartness to some aguas frescas. I had agua de melon (US$ 1.50), which is based on melon. It is perfect in taste and the hint of added sweetness is not cloying on the palate.

As we browse through the expansive menu we see that there are Caesar salads and barbecued ahi (also called mahi mahi, is a favourite Hawaiian yellow fin tuna) burritos, but some of the best offerings are the more traditional enchiladas and meat-filled burritos and tacos.

We start off with some sumptuous soups and a platter of momos which were just ok. We also order a Quesadillas (US$ 5.59), basically a flour tortilla filled with goat cheese, roasted corn, Jack and cheddar cheese. We are told that the Chef's Special Board is available. So to begin with I pick out the Grilled Ono on fried polenta and tomato stew garnished with cherry tomato. Translated as 'good to eat' in Hawaiian and With a light, flaky texture that's also extremely lean, Ono lives up to its name thanks to a milder taste than other fish like tuna. The polenta is rich and fried and is a known Italian version of cornmeal mush. Coarsely ground yellow cornmeal is cooked with stock or water and flavoured with onions, garlic, and cheese. Polenta may be eaten fresh out of the pot, as a perfect accompaniment to stews. Polenta may also be poured into a greased pan and allowed to set. It is then sliced, sautéed, and topped with cheese or tomato sauce. I had this variation with grilled ono.

Aqui does well with combining fruit sauces with hearty Mexican style dinners. The plates are very colourful and the presentation is attractive. Nothing is over US$ 8.95 and many of these dishes are exactly the right amount of food: not too much, not too little, but just enough to get mildly packed. In other words we got our money's worth. For dessert, a number of daily specials are also on tap. But alas, by the time we finished with our starters and main course we were filled up to the gills. So much so that though the desserts looked smashing, we just bring ourselves to even taste them.