My last visit to Pure Taqueria was so successful, people at work were wanting me to make another food run. And if I were going to do that, I thought it worthwhile to eat there myself. This is the one new dish I tried:

They call it tres ceviche, with shrimp, fish, and octopus in each of the three containers.  I took most of this dish back to work, and it disappeared around 5 pm. Delicious.

Later this weekend, we went to the new Uncle Julio’s in Sandy Springs. Our timing couldn’t have been worse, as three large groups arrived before we did and the wait was quite long. And after the food arrived, I had the joy of watching my mother-in-law take the long strips of chicken fajita meat and steadily cut them into thin 1.5 inch long strips that would have been suited for a stir fry, perfectly sized for chop sticks. She was persistent in her resizing, even though she didn’t have any chop sticks.

These are Uncle Julio’s beef fajitas. I’m guessing, given the grain of the meat, that they are using something like flank. The fajitas are really good, though they arrived without a hint of steam or smoke and the onions are just turning transparent, let alone caramelized. So on taste, they are an A. On presentation, maybe a B.

Uncle Julio’s has good pork ribs (my wife had a plate they call a Juarez, a mix of fajitas and ribs) and an interesting tomato based sauce. And in fact, most of the dishes the waiters will steer you to are grilled foods. This restaurant is more like Outback or Longhorns than I realized at first.

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