Forest Grill

Anyone know anything about it?

I went there today and had the filet steak sandwich and enjoyed it. It was served on a bun that is baked in a wood-fired oven. They do not have a traditional style hamburger (no ground meat). They are open from 9:00 am - 11:00 pm this week, then closed next week for "operational" changes. The plan is to re-open August 14 with free margaritas and maybe some specials. A very nice young man was there alone and I was the only diner. There were several picnic style tables with benches for seating. I had water to drink, but I did see that there was a small selection of wine and beer. I will go back after they re-open.

Where is if located?

CanuckBob wrote:Where is if located?

I remember this food truck being parked beside Ancla restaurant and Que Ganga beside La Reserva in West Ajijic for a while.  They obviously moved it.  Haven't tried it yet. It's on the mountainside of the carreterra across from Yves' restaurant and Dental Express in West Ajijic.


https://www.facebook.com/Forest-Grill-178449195861312/

The sandwich was made of filet mignon?

It is described on the menu as Filete / Filet. You can see the menu on their Facebook page.

They have lengua. Nice

Carry Bean wrote:The sandwich was made of filet mignon?

In Mexico, filete can be any solid piece of meat without bone and fat and not necessarily the French definition of filet mignon, (which is usually beef tenderloin and described on the menu as lomo or bife de lomo in Argentine Spanish)
Think fish filet....filete de pescado, huachinango, etc,

Two favorite dishes in my family are carne en su jugo, and puntas de filete, which are chunks of lean beef with all the other ingredients that go with it. The meat doesn't have to be tenderloin where filet mignon would come from.
Modern packing plants have machines that after the primal cuts have been deboned, they strip every last speck of meat off the bones, so that when the bones come out, they look like they have been laying in the desert for 50 years. The resulting meat is nutritious but has no texture other than mush, so stay away from frozen packing house produced hamburger patties because they will always be "mushy".

In French we have faux filet , filet and filet mignon they are 3 different cuts not al filet is filet mignon

There is definitely an "extender" for commercial ground meat, someone mentioned kitty litter, but I don't think that would be allowed (although is is type of clay). It is no different than when people add oatmeal, breadcrumbs, eggs, to their homemade patties.

Brigitte - I don't know if you knew this but Rey Taco, just behind Soriana in Chapala is run by two sons, both trade certified chefs, Marco and Christian (but I believe they are both working Baja right now). Their Father is a now retired French Chef from France, married to a Mexicana. When he helps in the kitchen, there are some really fine dishes, at very low prices (they have converted their house to be a restaurant and residence. Had his filet at Xmas, it was real good. This is homestyle Mexican food, with some international flair thrown in - like liver, bacon, veggie/onions and gravy, 80 pesos. The liver is from the U.S.

Thanks chillin, I was there once or twice but I had pure Mexican fare.. did not know about the French chef or I would not have gone there.. ha ha..

CHILLIN wrote:There is definitely an "extender" for commercial ground meat, someone mentioned kitty litter, but I don't think that would be allowed (although is is type of clay). It is no different than when people add oatmeal, breadcrumbs, eggs, to their homemade patties.

Brigitte - I don't know if you knew this but Rey Taco, just behind Soriana in Chapala is run by two sons, both trade certified chefs, Marco and Christian (but I believe they are both working Baja right now). Their Father is a now retired French Chef from France, married to a Mexicana. When he helps in the kitchen, there are some really fine dishes, at very low prices (they have converted their house to be a restaurant and residence. Had his filet at Xmas, it was real good. This is homestyle Mexican food, with some international flair thrown in - like liver, bacon, veggie/onions and gravy, 80 pesos. The liver is from the U.S.

Super Liver and Bacon etc at CocinArt is 65 pesos. Their prices and quality and flavours etc., IMO are the best in town

It could be "kitty litter" but it is likely to be perlite, which is simply volcanic rock reduced to sand and heated to over 2000 degrees F, at which time it "pops" like popcorn and comes out white and "fluffy". This product is not poisonous, but it ain't "food". It's sold to nurseries as a soil amendment, but also to chicken and meat producers to add to feed. You can figure out where else it might be used.

Wow! Talk about people going 'off-topic'....

I continue to be surprised that people continue to be surprised that threads on web boards ramble off topic when they so often do.

Lady Otter Latté wrote:I continue to be surprised that people continue to be surprised that threads on web boards ramble off topic when they so often do.

Not surprised, just disappointed, I guess!

Why? They're just conversations. That's what conversations do, no? I think we enjoy our conversations. . .

Trailrunner wrote:Why? They're just conversations. That's what conversations do, no? I think we enjoy our conversations. . .

Usually, people will start a conversation under a different heading! If I see 'Forest Grill', that is what I think I'm going to find out about!

Did you? There's quite a few posts..

Trailrunner wrote:Did you? There's quite a few posts..

Most of the posts unfortunately, had absolutely nothing to say about Forest Grill, which is what the title of the header is! Only about four out of the nineteen posts up to this point (excluding the OP) had anything to do with Forest Grill!

I found out everything I needed to know about Forest Grill and enjoyed the kibitzing. If you did not, just make a comment or ask a question to bring the thread back on topic.

Yeah, I found out everything I needed to know about it too. I will now try it for myself.

I would surmise, Sue, what you see regarding FG is all anyone on this board knows about it. I think we heard from everyone who knows the place.

It seems to me that the question was answered in the first 6 replies and then that troublemaker, Slainte39, steered it off course.  So in summary, anyone wanting to know about the topic OP can read the first 6 posts and continue to read the runoff.........or not.

Honestly, I was just trying explain that the filete sandwiches (Forest Grill), didn't/don't always have to be the small end of the beef tenderloin strip, i.e., filet mignon.
Now, I'm going to hang my head in shame and see if I can quietly and SURREPTITIOUSLY sneak out of here.....to the land of and