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Part of the Alpharetta's Hotel at Avalon, the fourth location of South City Kitchen will have something none of the other outposts do: a daily breakfast offering.
Now that so many bartenders are using sophisticated machines to freeze water into all shapes and sizes, I’ve started to worry about what kind of ice might appear in my tumbler. And 30 years ago, I discovered Andy’s Original Popcorn, and I’ve been hooked ever since.
Known as a celebratory food in Mexico, tamales are particularly popular this time of year from the Feast of Guadalupe on December 12th through Three Kings’ Day on January 6th. In Atlanta, tamales can be found year-round, but certain restaurants, like Taqueria Del Sol and Fox Bros. Bar-B-Q, stock up for the holiday season.
If your guacamole tastes funny or your Cinco de Mayo Corona doesn't come with a lime today, there's a reason. Heavy rains and disease in Mexico's lime fields have caused a serious lime shortage. Mexican drug cartels hijacking lime trucks and blackmailing farmers are not helping either. Exports are down, and prices have skyrocketed.
As someone who reads a restaurant’s wine list before reading the menu, I wondered why pairing wine with Mexican food wasn’t so common. To get answers, I sought out Fifth Group’s beverage director Vajra Stratigos and Alma Cocina’s executive chef Chad Clevenger.
ATL Food Chatter: August 8, 2011 (To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter)With fourteen years of culinary experience in both fine dining and high-volume casual dining under his belt, plus posole and tamale recipes that have been voted the best in Denver, Chad Clevenger seemed to be a natural fit for Alma Cocina, the Fifth Group's modern Mexican restaurant opening this fall Downtown. Clevenger, who will be the restaurant's executive chef, so impressed the Fifth Group's brass that they dropped the “Tex” from the “Mex” cuisine they had originally planned to feature in the former Il Mulino space.