Babalu is on GrubHub and DoorDash -- Cozy Up with Tapas and Tacos at Your Place

You’re craving redfish and camarones tacos, Mexican street corn and cinnamon bread pudding. But you just made it home and the thought of bundling up, again, keeps you frozen in thought. Relax and drop the gloves. Babalu Tapas & Tacos now comes to you via GrubHub and DoorDash. Warm, sunny Latin-inspired flavors will be on their way to you in an instant. Wow. That torta Cubana with citrus-braised pulled pork or Baba burger would hit the spot. So order up and find those sunglasses -- Babalu sunshine is headed your way.

What's New on Pinterest: Mucho Mexicano

Admittedly, many items shown on our Mucho Mexicano board include the word “margarita.” Si, we’re lush with libations but also with diversions, such as margarita Chex mix and boozy margarita lime cake. Crock pot Mexican stuffed peppers, easy chicken tamale burrito bowls and light Mexican quinoa salad with grilled chicken show that we do think outside the rocks and salted rims.

The First Dinner Series for Alma Cocina: “Secrets of a Mexican Pantry” Showcases the Edible Fungus Huitlacoche

 

Baby steps. First pronounce it, then eat it: huitlacoche sounds like wheat-la-co-chay. What is it? It's actually an edible truffle-like fungus that grows on corn. Subtly sweet and smoky in taste, this delicacy is one of those mysterious ingredients that makes Mexican food so intriguing. Join Chef Chad Clevenger for part one of Alma Cocina's "Secrets of a Mexican Pantry" dinner series that begins on November 10 at 7 p.m. He has created a five-course menu showcasing huitlacoche in traditional Mexican dishes.

Dinner starts off with roasted cauliflower and red pepper salad, incorporating huitlacoche kernels, sauce and paper, avocado and fried epazote. Next, try huitlacoche tamale followed by huitlacoche masa "fettuccine" with roasted butternut squash, mushrooms, huitlacoche cream sauce, cotija, cilantro and boiled Marcona almonds; and confit pork cheeks with arroz con crema, huitlacoche brown butter and grilled sweet potato greens. Sweet corn atole with huitlacoche cream, dried corn and sweet potato churro ends the evening on a "huit" note. If you’re interested, get in fast because seating is limited to 40 guests at $40 each (plus tax and gratuity). To make reservations, call 404-968-9662.

Watch Uncle Julio's Fire up Fajitas on CBS Better Mornings Tomorrow

It's never too early to start thinking about lunch, so tune in your taste buds to CBS Better Mornings tomorrow morning at 9:45 a.m. to get a peek at some of the "10 items under $10" at Uncle Julio's Fine Mexican Food. On Tuesday, August 21, Uncle Julio's President and CEO Todd Conger will be showing viewers how the restaurant prepares their chicken fajitas, which are included in the "10 items under $10" lunch menu at their Peachtree Street location. The fajitas, along with nachos, veggie quesadillas and more, are offered at this discounted price until 4 p.m. on weekdays at the Buckhead restaurant. For the OTP viewers, Uncle Julio's in Sandy Springs offers $5 margaritas (The Swirl, Julio's Gold margarita on-the-rocks and the classic frozen margarita) and $10 chicken fajitas all day on Sundays.

DIY: Uncle Julio's Pineapple Bacon Guac Recipe

Prepare to share. Fix Uncle Julio's pineapple bacon guacamole for Super Bowl Sunday, and you're sure to be bombarded with recipe requests for this playoff of fresh, sweet pineapple, crisp bacon and creamy/chunky avocados. Because Uncle Julio's Rio Grande Café guacamole is a major ingredient, we've included the recipes for both.

Uncle Julio's Pineapple Bacon Guacamole

Ingredients:

1 cup Uncle Julio's Rio Grande Café guacamole

2 tbsp. diced pineapple (¼" dice)

2 tbsp. chopped, cooked bacon (½" pieces)

½ tsp. diced red bell peppers

For Garnish:

1 piece green leaf lettuce

1 tbsp. chopped, cooked bacon (½" pieces)

2 tsp. queso fresco

1 tbsp. diced pineapple(¼" dice)

1 lemon wedge

Directions:

Place guacamole in mixing bowl. Add pineapple, bacon and red bell pepper and fold into guacamole carefully. To serve, top lettuce with guacamole, sprinkle with bacon and queso fresco and side dress with diced pineapple and a lemon wedge to squeeze on guacamole. Serve with tortilla chips. Serves 2-3.

Uncle Julio's Rio Grande Café Guacamole
Yield:  6 cups

Ingredients:
6 Haas avocados
Guacamole oil ( ¼ cup olive oil infused with 1 peeled and minced clove of garlic)
Juice of 2 lemons

1 tsp. salt, to taste
½ cup tomato, chopped
¼ cup white onion, chopped

Directions:

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a bowl. Mash the avocados using either a fork or potato masher, leaving them a bit chunky. Stir guacamole oil into avocado. Add remaining ingredients and mix well. Salt to taste. Lay a piece of plastic wrap tight on any remaining guacamole so it doesn't brown and refrigerate. To serve, scoop onto a green leaf lettuce leaf, sprinkle with ¼ oz. white and yellow cheese and garnish with a lemon wedge.

Alma Cocina Turns Mexican Fare Up a Notch Next Tuesday

Next Tuesday, December 6, Fifth Group Restaurants' latest dining establishment will arrive at 191 Peachtree Street in downtown Atlanta. The long-awaited Alma Cocina ("alma" means soul in Spanish) came about after a lot of research, discussion and travels helmed by Fifth Group Restaurant Partners Robby Kukler, Steve Simon and Kris Reinhard. While contemporary Mexican cuisine is at the heart of Alma's menu, Latin American flavors infuse the restaurant's spirit. Alma's Executive Chef Chad Clevenger has created dishes such as guacamole with butternut squash, chipotle and queso fresco; smoked pork ribs with tamarind BBQ sauce; green chorizo tostadas; taquitos stuffed with crispy cod; red snapper mole Amarillo with Swiss chard (pictured above); braised goat huaraches; and Mexican Coca-Cola panna cotta. The restaurant will be open for both lunch and dinner, and gluten-free and kids' menus are available upon request, so mark your calendars! Work in downtown Atlanta and need a new space for your company's holiday party? Alma has you covered in that department, too. In addition to the main dining room seating for 200 guests, the restaurant also provides two bar areas with booths and communal tables. Autumn Woods can help arrange group or private dining and can be reached at 678-302-3264. For more information, call Alma at 404-968-9662.

Come on in to Chepe's in Johns Creek

Starting today, Johns Creek-ers can quell a case of the queso attacks by high tailing it to the new Chepe’s Mexican Grill in the Old Alabama Square shopping center at the corner of Old Alabama and Haynes Bridge roads. Once you open the menu, you’ll want to stay for much more of Chepe’s “Always Friendly, Always Fresh,” generously portioned Mexican favorites. Prices are easy to swallow: appetizers ($4 - $9), soups and salads ($5 - $8) and entrées ($5 - $15). Look forward to two kinds of salsa made throughout the day to welcome you with house-made chips, daily specials such as “Wing It Wednesday” with half-off those famous Mexican wings, and a full bar pouring everything from fresh juices and fruit smoothies to signature margaritas made
to order, homemade sangria, beer and more. The three Atlanta amigos behind Chepe’s are passionate about keeping it family friendly and community oriented. Chepe’s covers the suburban calendar by offering call-ahead-to-go ordering, catering options and margarita machines. Open daily for lunch and dinner. More on Facebook. With five Atlanta-area locations to choose from, hurry in and see why Chepe's was named a Reader's Choice favorite for Best Taco and Best Mexican Restaurant in the Atlanta Journal-Constitution.

Chepe’s Mexican Grill – Johns Creek: 3005 Old Alabama Road; 770-521-2321.

Our Appetizing Aperture of the Week

Tacos Mexicanos, anyone? We can't wait to dive into this delicious dinner when Chepe's newest location opens at the Old Alabama Square shopping center in Johns Creek on Wednesday, November 16!

Fun and Casual Valentine's Day Dining Ideas

If you're looking out for your wallet or looking for something more casual than the traditional Valentine's Day options, Eclipse di Luna's Miami Circle location, all Marlow's Tavern locations and Uncle Julio's Casa Grande provide fun alternatives that won't break the bank:

Eclipse di Luna offers specialty drinks like a strawberry and ginger mojito, berry love martini and a heart-fluttering Red Bull drink on Valentine's Day. Dessert devotees will enjoy chocolate mousse with ganache, red wine and raspberry sauce and olive oil tuile. Around 10:30 p.m., the party starts as D.J. Mike Smith spins the place into the “Miami Love Lounge,” and the affair continues until 2:30 a.m. No cover. For reservations, call 404-846-0449. Eclipse di Luna in Buckhead: 764 Miami Circle.

All six metro-Atlanta Marlow’s Tavern locations have a huggable deal: a three-course Valentine’s Day menu for $29.99 per person. Marlow’s Tavern: Alpharetta at 3719 Old Alabama Road, 770-475-1800; Kennesaw at 745 Chastain Road, NW, 770-425-8777; Midtown at 950 West Peachtree Street, 404-815-0323; Vinings at 2355 Cumberland Parkway, 770-432-2526; Northlake at 4156 LaVista Road, 678-987-1197; and Duluth at 1950 Satellite Boulevard, 770-622-2033.

“Plato de Amor” sounds so romantic -- and tastes even more so when polished off with that special someone at Uncle Julio’s Casa Grande Monday, February 9 through Sunday, February 15. This spot is great for new couples, and the platter includes cold water lobster tail, shrimp brochette, chicken and beef fajitas, as well as guacamole, pico de gallo, rice and beans. Stay sweet by finishing with Uncle Julio’s famous coconut flan or cinnamon sugar-covered churros. Uncle Julio’s Casa Grande: 1860 Peachtree Road, NW; 404-350-6767.

El Taco Preview Party

Last night I attended one of the preview parties for Fifth Group Restaurant's newest venture, The Original El Taco (which translates as The Original The Taco). As expected, this place was packed with people who couldn't wait to try out this new Mexican joint. Menu selections included lime-salted corn chips with salsa, "just-crushead" avocado guacamole, Mexican pizza, fajita salad and tacos. Cocktails that were served included beer, wine, margaritas and the favorite of the evening -- a frozen mojito. Fun, funky and fresh are all words I would use to describe this new eatery. Oh, and the best part -- they have a prize wheel! Upon entering, we were handed a chip with a number on it. Every 30 minutes, a server would spin the wheel and call out the winning chip. Customers won items such as a cup of queso, fajitas and I believe they were giving away beer as well. To my surprise, I learned that the prize wheel is going to be part of the restaurant every day.