Forest Grill
+11
gringal
lakeside7
CHILLIN
brigitte
slainte39
borderreiver
Carry Bean
suegarn
CanuckBob
nolajoe
David
15 posters
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Forest Grill
Anyone know anything about it?
David- Share Holder
- Posts : 5003
Join date : 2010-04-05
Location : Ajijic
Humor : Good
Re: Forest Grill
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.
nolajoe- Member
- Posts : 34
Join date : 2014-12-10
Re: Forest Grill
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/
suegarn- Share Holder
- Posts : 776
Join date : 2013-11-12
Re: Forest Grill
The sandwich was made of filet mignon?
Carry Bean- Share Holder
- Posts : 3411
Join date : 2010-04-05
Location : Riberas
Re: Forest Grill
It is described on the menu as Filete / Filet. You can see the menu on their Facebook page.
nolajoe- Member
- Posts : 34
Join date : 2014-12-10
Re: Forest Grill
They have lengua. Nice
borderreiver- Share Holder
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Join date : 2011-07-07
Age : 74
Location : vancouver
Humor : humor is spelt incorrectly
Re: Forest Grill
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,
slainte39- Share Holder
- Posts : 9348
Join date : 2010-07-22
Re: Forest Grill
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".
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".
slainte39- Share Holder
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Join date : 2010-07-22
Re: Forest Grill
In French we have faux filet , filet and filet mignon they are 3 different cuts not al filet is filet mignon
brigitte- Share Holder
- Posts : 4318
Join date : 2011-12-02
Re: Forest Grill
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.
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.
CHILLIN- Share Holder
- Posts : 1943
Join date : 2011-08-10
Re: Forest Grill
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..
brigitte- Share Holder
- Posts : 4318
Join date : 2011-12-02
Re: Forest Grill
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
lakeside7- Share Holder
- Posts : 291
Join date : 2012-06-17
Re: Forest Grill
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.
gringal- Share Holder
- Posts : 11955
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Location : Lake Chapala (from CA)
Humor : occasionally
Re: Forest Grill
Wow! Talk about people going 'off-topic'....
suegarn- Share Holder
- Posts : 776
Join date : 2013-11-12
Re: Forest Grill
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- Share Holder
- Posts : 6760
Join date : 2011-07-26
Location : Chapala
Humor : Biting
Re: Forest Grill
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!
suegarn- Share Holder
- Posts : 776
Join date : 2013-11-12
Re: Forest Grill
Why? They're just conversations. That's what conversations do, no? I think we enjoy our conversations. . .
Trailrunner- Share Holder
- Posts : 8007
Join date : 2011-04-18
Re: Forest Grill
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!
suegarn- Share Holder
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Join date : 2013-11-12
Re: Forest Grill
Did you? There's quite a few posts..
Trailrunner- Share Holder
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Join date : 2011-04-18
Re: Forest Grill
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!
suegarn- Share Holder
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Join date : 2013-11-12
Re: 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.
Lady Otter Latté- Share Holder
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Join date : 2011-07-26
Location : Chapala
Humor : Biting
Re: Forest Grill
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.
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.
Trailrunner- Share Holder
- Posts : 8007
Join date : 2011-04-18
Re: Forest Grill
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.
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Re: Forest Grill
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
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
Last edited by slainte39 on Sat Aug 05, 2017 9:55 pm; edited 2 times in total
slainte39- Share Holder
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