By The Foodies./ firstname.lastname@example.org
For restaurateur Alejandro
Gonzalez, each of his restaurants names tells you a
story about what to expect when you sit down for a meal.
His oldest, Oaxaca, which he started in Huntington village
in 1996, is a reference to the Oaxaca region of Southwestern
Mexico, known for its cuisine. His second, Quetzalcoatl, which
he opened in Huntington village in 2007, is a fine dining
experience named after the Mesoamerican deity that captures
the idea of serving food for spirit and the native
Mexican philosophy of respect for food and body.
His latest venture, Chichimecas in Farmingdale, is no different.
Drawn from the Nahua name given to a group of nations in northwestern
Mexico and the Southern United States, collectively, the Chichimecan
nations are known for their semi-nomadic culture, hunting
and gathering ways and prowess at smoking meats to preserve
With Alejandros attention to pairing names with concept,
it is little surprise then that smoked meats, like chicken,
pork chops, pulled pork and ribs are the centerpieces of his
menu. The meats are served steakhouse style and are a must-have
during your visit. Pork chops ($7.50, $14.50 and $22.50 for
two, four and six, respectively) are served in a poblano sauce
that highlights the top-notch preparation and woody, smoky
flavors. And the ribs ($9.50, $14.95, $19.95 and $22.95 for
a quarter, half, three-quarter and full rack) are a knockout
delightfully tender and smoky, with meat that falls
off the bone with ease.
Before we discovered our new favorite way to prepare meat,
we got started with crispy tortilla chips and hearty mild
salsa before checking out the Shrimp al Tequila ($8.95) appetizer.
Tender shrimp are sautéed in ancho, cazrabel dry peppers
and tequila sauce. Slight hints of each ingredient create
a cool flavor with a tingly finish.
Next up was Pepan de Buerro ($16.95) a fire-orange presentation
of thick, juicy cubed pork dressed with a nutty pumpkin-seed
derived sauce. Mole Chicken Enchiladas ($13.95), three corn
tortillas stuffed with pulled chicken and marinated in vibrant,
eye-catching mole sauce, are sweet, spicy and satisfying.
The mole recipe is a medley of 32 different ingredients
almost all sourced from the Americas. Alejandro explained
that the recipe calls for seven different dried peppers, as
well as either cocoa bean or chocolate as well as a cookie.
He also said mole is a good benchmark for a Mexican restaurant
If the restaurant makes good mole, chances are,
the rest of the food is good, he said.