According to Williams, his sofrito recipe is ideal for this time of year, goes well with white wine or margaritas, is easy to make and is a great side dish for main entrees – especially off the grill.

Sofrito

Latin-style sauce comprised of chopped onions, garlic, green chiles, and fresh herbs; similar consistency to a pesto or recado. Can be used to flavor black beans, braised pork, grilled chicken, seafood or vegetables (green beans, potatoes, cauliflower, asparagus, tomatoes, roasted squash or pumpkin). Yields: 2 cups.

3 bunches cilantro
1 bunch scallion
1 tsp fresh oregano
10 cloves garlic
2 shallots
1 med/large poblano green chile
1/4 cup fresh lime juice
1/4 cup water
1 tsp kosher salt
1 tsp ground cumin
1 tsp ground black pepper

Wash and clean all fresh herbs and trim tops to scallions. Remove stem and seeds from green chile. Place all ingredients into blender or food processor and puree until smooth. Sofrito can be frozen or refrigerated up to 7 days in air-tight container.

Blanch fresh clipped green beans in heavily salted boiling water for 5 minutes. Shock in iced water immediately to stop cooking. Drain and cool. Heat 1 tbl vegetable oil in pan, add 2 cups green beans, silvered shallots and roasted corn kernels. Sauté on high heat until beans blister. Add 1-2 tbls sofrito, toss, and serve. Can sub roasted butternut squash, blanched cauliflower or roasted potatoes for green beans. (also can be used with sautéed onions and peppers as base for black beans, soups, or stews)

This post was sponsored by Heinen’s. When making Williams’ sofrito, Laurie Toth, a certified sommelier who works in the wine department at the Avon store, likes Dos Equis Lager. She says the pale lager is ideal for Cinco de Mayo and compliments Mexican food in general – especially if it’s spicy.  

Here’s my full review on the place. In short – I genuinely loved the space and its overall vibe. Very cool. I can see why it’s so popular and people were so passionate with their feedback. Aside from the space – and the main reason why I went, were the toppings and to learn exactly what Eric had in store for this beloved spot. The hot dog itself was good, but like the fries, only become great once paired with one (or all for those that dare) of the 50 toppings. Order either as is, and you wouldn’t think twice. It’s the choices here that stand out – as intended. I highly recommend the warm pineapple, ginger and currant chutney on your dog and chorizo chili atop your fries.

While I like the concept and think so many choices for something as simple as a hot dog is fun, unless in the area, I’m not necessarily going to go out of my way for a hot dog. That being said, I’m happy that come spring, Williams will be offering brunch (and possibly adding a sidewalk patio). Also, the Happy Dog is now offering Friday lunch service starting at 11 a.m. Otherwise, they are open seven nights from 4 p.m. until 2 a.m., seven days a week. I haven’t been out that late in a very long time, but I’ve got to imagine this place has a great late-night crowd and sells a lot of hot dogs!

Over at Eric Williams other place, Momocho, new fall/winter menu items will be rolling out over the next week or so. Look for negra modelo braised goat tacos (yum), squid hot pot appetizer, pechuga chicken stuffed with huitlecoche and cotija cheese and a fig margarita.

UPDATE: The Diners Drive-ins and Dives episode has been rescheduled to March 15.

According to Williams, he had the opportunity to partner up with his friends, Rini McNulty and Sean Kilbane. The initial plans calls for a clean-up and, as he calls it, small rearrangement of the space all while keeping that old bar/diner/hall feel.

The menu will have just two items: an all-beef Chicago style hot dog and fresh cut fries. But here’s the cool part – you can choose from 50 homemade toppings for your dog. Sure, there will be ketchup, mustard and pickled vegetables. But how about blue cheese cole slaw, chorizo chili, kim chee, cola and soy braised bok choy or vodka sauerkraut?  The focus will be on creating a cool corner bar that continues to have live music from both local and national musicians.  

There are possible plans for a new name, Williams adds, one that not only captures the venue but also celebrates the history of the neighborhood. The opening is set for October 17.

Cut to last month when I received an email from chef Eric Williams at Momocho telling me that they were selected for the show and to see if Jamie and I wanted to come in for the taping. I couldn’t type fast enough – of course a very big YES and thank you for including us! The catch – I couldn’t say anything until after (which is near impossible for me, but I made it – and to think, I could have “scooped” the local media…). At any rate, I was thrilled that Momocho, along with Lucky’s, were picked for Guy’s show. And it just so happens that those were two of the places I gave the producer (along with others I’m sure).

As we approached the restaurant last night, we were greeted by Guy’s old red convertible in mint condition parked out front (I’m a foodie, not a car enthusiast… corvette maybe?). As we entered, there was a small crew, big cameras and lights – and Guy Fieri, with an even bigger personality and a lot of big, bold, heavy bling. We sat down right in the middle of the restaurant and ordered drinks and dinner (adobo braised pork, grilled mahi mahi and albondigas – as always, absolutely amazing!) and just watched and listened with excitement as Guy interviewed Eric and other diners.

This was obviously exciting for us to watch and be part of, but just imagine how Eric Williams, Heather Haviland and the Geraci’s felt? Here’s some of what chef Eric Williams had to say about the experience:

His reaction to finding out: “Super excited and flattered, although I did ask the producer when she called me what category does Momocho fit into. It was explained to me that DDD focuses on one-off unique places. I’ve watched the show enough to know that Guy leads off the show by saying, ‘If you’re funky, we’ll find you.’ “

First impression of Guy: “He’s for real. He says what he means and doesn’t hold back. He said throughout the filming that he loved everything by using his own lingo. By the way, he renamed the pork carnitas “thunder pork” and said he didn’t like the tortilla chips served with the guacs and salsas. He liked the fact we fried them to order but likes his chips to be thicker. He’s got a killer sense of humor and obviously loves his job. We had a great time cooking together. Guy also made plenty of time for autographs and pictures for customers and fans after filming.”

Guy in the kitchen: “Guy doesn’t cook much, his role during filming is to promote Momocho and get excited about what I was cooking – they want us to cook and show off what we do and how we do it. He gave his opinion on a couple things off camera but was really there to have fun.”

Favorite dishes he sampled: “He loved the machaca taquito (coffee and ancho braised beef brisket) – said they belonged in shamalamadingdong town!”

The overall experience: “Unbelievable experience. This is a great opportunity to promote Momocho and Cleveland’s culinary scene on a national level (DDD filmed at other Cleveland locations this week). Also, this is great for my staff. This gives them a little validation for all the hard work they do daily to make Momocho a success – especially my two chefs, Damon and Tom. These guys are unbelievable!”

His son Jackson’s thoughts: “Honestly, a little disappointed. He thought they were going to film him cooking with me. We did drag a chair up to the kitchen so he could watch them tape some last minute details and recipes after everyone left. Plus, Guy signed a baseball hat for him and gave him the wristband off his arm – that made him really happy. He actually went to bed wearing the wristband.” I saw Eric’s son, Jackson, wearing the wristband and didn’t realize that at the time – very cool of Guy!

What went as expected and what didn’t go so well: “I don’t think it could have gone any better. The production crew was amazing. We banged out all the dishes and recipes under schedule. They had cool personalities and we played a couple pranks on each other – they made it a very easy and fun experience.”

Air date: “Should air in September/October. Food Network will send me a notice three weeks prior. We are planning a watch party at Momocho on that Monday night.”

The one drawback to all of this? We’ve been loyal devotees to Lucky’s and Momocho for quite some time now. While I’m thrilled for the wonderful national coverage that’s ahead for my favorite city and restaurants, I won’t be so happy when I can no longer get a table! So seriously, if you’ve yet to go to Momocho or Lucky’s – what are you waiting for? Lucky’s is amazing for breakfast (and now Vine & Bean) and Momocho is hands-down the best modern Mexican restaurant – period.

Cut to last month when I received an email from chef Eric Williams at Momocho telling me that they were selected for the show and to see if Jamie and I wanted to come in for the taping. I couldn’t type fast enough – of course a very big YES and thank you for including us! The catch – I couldn’t say anything until after (which is near impossible for me, but I made it – and to think, I could have “scooped” the local media…). At any rate, I was thrilled that Momocho, along with Lucky’s, were picked for Guy’s show. And it just so happens that those were two of the places I gave the producer (along with others I’m sure).

As we approached the restaurant last night, we were greeted by Guy’s old red convertible in mint condition parked out front (I’m a foodie, not a car enthusiast… corvette maybe?). As we entered, there was a small crew, big cameras and lights – and Guy Fieri, with an even bigger personality and a lot of big, bold, heavy bling. We sat down right in the middle of the restaurant and ordered drinks and dinner (adobo braised pork, grilled mahi mahi and albondigas – as always, absolutely amazing!) and just watched and listened with excitement as Guy interviewed Eric and other diners.

This was obviously exciting for us to watch and be part of, but just imagine how Eric Williams, Heather Haviland and the Geraci’s felt? Here’s some of what chef Eric Williams had to say about the experience:

His reaction to finding out: “Super excited and flattered, although I did ask the producer when she called me what category does Momocho fit into. It was explained to me that DDD focuses on one-off unique places. I’ve watched the show enough to know that Guy leads off the show by saying, ‘If you’re funky, we’ll find you.’ ”

First impression of Guy: “He’s for real. He says what he means and doesn’t hold back. He said throughout the filming that he loved everything by using his own lingo. By the way, he renamed the pork carnitas “thunder pork” and said he didn’t like the tortilla chips served with the guacs and salsas. He liked the fact we fried them to order but likes his chips to be thicker. He’s got a killer sense of humor and obviously loves his job. We had a great time cooking together. Guy also made plenty of time for autographs and pictures for customers and fans after filming.”

Guy in the kitchen: “Guy doesn’t cook much, his role during filming is to promote Momocho and get excited about what I was cooking – they want us to cook and show off what we do and how we do it. He gave his opinion on a couple things off camera but was really there to have fun.”

Favorite dishes he sampled: “He loved the machaca taquito (coffee and ancho braised beef brisket) – said they belonged in shamalamadingdong town!”

The overall experience: “Unbelievable experience. This is a great opportunity to promote Momocho and Cleveland’s culinary scene on a national level )DDD filmed at other Cleveland locations this week). Also, this is great for my staff. This gives them a little validation for all the hard work they do daily to make Momocho a success – especially my two chefs, Damon and Tom. These guys are unbelievable!”

His son Jackson’s thoughts: “Honestly a little disappointed. He thought they were going to film him cooking with me. We did drag a chair up to the kitchen so he could watch them tape some last minute details and recipes after everyone left. Plus guy signed a baseball hat for him and gave him the wristband off his arm – that made him really happy. He actually went to bed wearing the wristband.” I saw Eric’s son, Jackson, wearing the wristband and didn’t realize that at the time – very cool of Guy!



What went as expected and what didn’t go so well: “I don’t think it could have gone any better. The production crew was amazing. We banged out all the dishes and recipes under schedule. They had cool personalities and we played a couple pranks on each other – they made it a very easy and fun experience.”

Air date: “Should air in September/October. Food Network will send me a notice three weeks prior. We are planning a watch party at Momocho on that Monday night.

The one drawback to all of this? We’ve been loyal devotees to Lucky’s and Momocho for quite some time now. While I’m thrilled for the wonderful national coverage that’s ahead for my favorite city and restaurants, I won’t be so happy when I can no longer get a table! So seriously, if you’ve yet to go to Momocho or Lucky’s – what are you waiting for? Lucky’s is amazing for breakfast (and now Vine & Bean) and Momocho is hands-down the best modern Mexican restaurant – period.

Participating restaurants include: Momocho, Red the Steakhouse, Moxie, Paladar, Bar Cento and Gamekeeper’s Taverne.

Momocho is going one step further. Chef Eric Williams is donating an additional $250 to the cause, plus extending the restaurant’s popular happy hour until 9 p.m. on Wednesday, March 25. So take advantage of the extended hours and have a great night out for less and do some good in the process.

I first heard of this cause after reading it in the NY Times two years ago when New York City restaurants asked their patrons to donate $1 (or more) for water they normally drink for free. Since then, it has grown to a nationwide movement that thankfully, our local chefs and restaurants quickly got on board to support.

We took my sister and brother-in-law there last spring, but this was the first outing for my other sister. They can sometimes be picky so I was a little nervous (they are perhaps the only two I know that didn’t love Lola), but after one taste of the guac, it was smooth sailing.

And it wasn’t just a taste of guacamole that we started with, but several. We ordered the goat cheese, jicama with pineapple and habanero, smoked trout with bacon and the crab with pickled corn. I enjoyed each except for the jicama – too spicy for my taste.

For dinner, there were several new items on the menu, including lobster and shrimp empanadas and braised duck and yam enchiladas. I know the pepita and pecan-crusted trout is the house specialty, but to me it should be the smoked trout and crab chilaquiles. I order it almost every time and have never tasted anything like it. But this time, I promised myself I would order something different. And after our server walked the table through the menu, I was sold on another new item, the kobe beef albondigas (meatballs) with grilled tomato and chile guajillo, hominy and truffle oil. In fact, since I overdid it with the guacamole, plus the fact that I don’t have much room left in my stomach these days, Jamie and I spilt this dish, as well as an order of the lobster and shrimp empanadas (and I still couldn’t finish everything).

The meatballs, which were much bigger than I anticipated, were incredibly flavorful, not too spicy and cooked perfectly. We both really enjoyed them, as well as my brother-in-law who opted for the same thing. I didn’t regret passing on my favorite standby and would gladly order this again. The empanadas were also delicious and ideal for sharing. I hope these are two dishes that permanently find a home on the menu.

Everyone else was equally as satisfied. My one sister tried the yam enchiladas and the other, with my urging, went with the crab and trout chilaquiles. Finally, my other brother-in-law opted for the pork chop with mole and smoked gouda tamale dumplings. Everyone was all smiles and enjoyed every bite.

For dessert, my sister ordered the fried ice cream. Despite being incredibly full, I couldn’t resist trying one bite. I have to say, I didn’t care for it. I didn’t like the texture or coating. But what I did enjoy was the Mexican coffee. It’s a local coffee they use (of course now I can’t remember the name) and the server told us they add brown sugar and cinnamon. It was really good. So good that my sister went out the next day to pick up some for herself.

So I know I have said this before, but it’s worth repeating: Momocho really is the best Mexican in town. The atmosphere, service, margaritas and of course, food, continue to impress and bring us back for more. If you haven’t been, put it on your list. I haven’t been yet, but the new addition of the Sunday Supper Special at $15 per person might be the perfect time to head to Ohio City to experience modern Mexican at a really good price.

Recognizing that people are more price conscious now more than ever, Williams is launching a Sunday Supper Special beginning October 19. For $30 per couple, you’ll have your choice of the following:

• chips and salsa
• chicken and yam enchilada
• chile verde

OR

• spinach and swiss enchilada
• chile verde
• vanilla bean flan

That’s a really great deal at, in my opinion, the best modern Mexican place in town (easily). And the chef isn’t stopping there. Look for new menu additions on November 2. These include:

• lobster papperdelle made from corn and masa
• hanger steak with chipotle-honey mojo
• warm green bean salad with fennel-radish-cilantro vinaigrette
• ginger snap and jalapeno bread pudding