![]() ![]() Several of us went on to sample the Quesadilla de Huitlacoche y Trufas (made with fresh truffles), The Baja Tilapia Pescado, and the braised short rib, served with quinoa and carrots. We were also presented with the diverse Trio de Guacamoles, which allowed us to sample three varieties of the dip: the familiar traditional guacamole the Frutas Guacamole, which incorporates fruit instead of typical ingredients (pomegranate, mango, and apple instead of tomato and Thai Basil instead of cilantro) and the Rojo guacamole, made with chipotle. " The kitchen brought out the Tacos Chapulines for the Manhattan Sideways team to photograph, and we had to admit that the insects were made to look very appetizing. These crunchy critters have gained quite a bit of media attention, including a feature on "The Today Show. He prides himself on using only the freshest of ingredients, whether it is white truffles or chapulines (dried grasshoppers imported from Oaxaca). Julian designed Toloache’s extraordinary menu to have something for everyone – the wide range of dishes include both vegetarian and gluten free options. " His impressive background is reflected in the success and distinctive menu of his “first child, ” Toloache. He has appeared on shows such as "Iron Chef" and "Beat Bobby Flay. Today, Chef Julian owns seven of his own restaurants in the city and has been featured in several publications, including Men’s Journal, The New Yorker, and The New York Times. He went on to gain experience at distinguished restaurants and graduated from the French Culinary Institute with recognition. He was originally brought to New York by Chef Richard Sandoval, who appointed him as Chef de Cuisine at Sandoval’s Maya. Chef Julian grew up in Mexico City, where he was inspired by the home cooking of his father and grandfather. Toloache on 50th is the first of many restaurants opened in New York by chef-owner Julian Medina. ![]() He ended up returning every day that week and then again every year during his annual visit to the city. General Manager Jorge shared a story about his friend from Japan who visited Toloache on the first night of a weeklong vacation in Manhattan. The restaurant’s food and drinks have the same effect: Many people who eat there once return time and time again. According to a myth in Mexican culture, the flower can be brewed into a love potion - if someone tastes the drink once, he or she will always return for another sip. Toloache, a bustling Mexican bistro on 50th street, shares its name with the legendary Toloache flower. ![]()
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