For our first course we had the Hamachi ($15) served with avocado and orange zest in a wasabi citrus sauce. This colorful dish of raw yellowtail tuna was served ice cold and the wasabi citrus sauce had a real kick to it. It was a great start!
For my entree I went with the Vieras con Huitlacoche ($25) grilled sea scallops served with a huitlacoche valencia rice with a crabmeat corn salad and a truffle pablano sauce. Huitlacoche, known as the mexican corn truffle, is a gray fungus that sometimes grows between the corn and the husk. Also referred to as corn smut, it is a mexican delicacy and it was absolutely delicious!
My cousin went with the Churrasco Tejada ($29) grilled beef tenderloin with roasted potatoes, mushrooms, diced spanish onions, pork belly and cabrales fondue. God there was so much happening in this dish and all of it's components worked really well! The buttery fatty rich flavor of the pork belly complimented the tenderloin like nobody's business!! Then of course the cabrales fondue added it's own statement of creamy deliciousness. Cabrales is a cheese that is produced in the north of Spain, which is similar to Gorgonzola or Roquefort. It was the perfect touch to add to this flawlessly executed dish!
I have had dinner at Rayuela on numerous occasions and it is never a disappointment. Not only is the food consistent on each and every visit, the service is always very on point. The staff is well versed on the menu and extremely friendly taking that extra step to make sure that our experience was a good one. They even let my crazy cousin charge his phone behind the bar.
I love you Renzo!!!!!!!
165 Allen Street
New York, NY 10002