On Monday night, a few girlfriends and I met up at the new Adobo Mexican Restaurant which has now taken the place of the old Our Best on Bardstown Road in Fern Creek. It looks exactly the same, just with a new paint job and different decor on the inside. I’m glad we chose it as Mexican restaurants are usually a safe bet for me as a vegetarian and the location was good for all of us to meet up in the middle.
The restaurant wasn’t too busy when we walked in and were seated right away. As we walked back to our table, we spotted the “Guacamole Bar” which I wish I had gotten a photo of. Basically, they make their guacamole fresh right when you order it. We couldn’t resist!
This appetizer was $8 but I swear, it was enough for the four of us and then some! Totally worth it too, I’m not kidding when I say this is the BEST guacamole I have ever had. It was fresh, creamy and even a bit spicy. Sorry, Qdoba, you have been replaced!
Like many Mexican restaurants do, they offered 99 cent margaritas on Mondays, so I decided to try one, you know, to review for the blog 😉
It was really tasty. I usually don’t do “on the rocks” but I tried it because the frozen version was $1.99, which isn’t bad either but I thought I’d pick the cheap one this time 😉 I’m glad I did because I think I might like it better this way!
I forgot to take a photo of my entree but I ordered the veggie burrito with no cheese or sour cream. The vegetables in the burrito were surprisingly tasty and included zucchini, broccoli, onions, peppers and beans. It came with a side of rice.
Sometimes without the cheese and sour cream the dish can suffer (because they don’t try to do anything else with it) but this one did not. There was a nice garnish of lettuce, onion and spices on the side that I spread over it, plus a few dollops of guac 🙂
I enjoyed it very much, took the other half of it for lunch today and it was just as good reheated. It wasn’t the best Mexican restaurant I have ever been to but for a new place in a city with so many restaurants, it did stand out to me. The guacamole bar was really unique to me, I had never seen that before.
The prices were good too. For my entree, plus the drink, plus half the guacamole (me and a friend split the cost for the table) my bill came to $15 and I had leftovers so you figure that for 2 meals, not bad 🙂
We’ve all been bragging about it to our other friends and definitely want to go back soon. Although the veggie options are not plentiful, I’d be perfectly fine just eating the chips & guacamole!
Doesn’t that sound like a strange combination?
The original recipe on which this was based was called Chickpea Burgers & Tahini Sauce but as I was preparing to make the main dish for girl’s night potluck last Wednesday (St. Patrick’s Day), I realized “I need something GREEN!”
Guacamole was an easy choice and I have used it on black bean burgers before so I was sure it would be just fine on these too.
But first, I had to make the burgers! I changed a few things from the original recipe but I’m still “quoting” it.
- 1 14-ounce can chickpeas, rinsed
- 4 scallions (aka green onions), trimmed and sliced
- 1 Flax “egg” (1 tbsp ground flax seed + 1/4 cup water)
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cilantro
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- Whole wheat pita pockets
Place chickpeas, scallions, flax mixture, flour, cilantro, cumin and 1/4 teaspoon salt in a food processor or blender.
Pulse, stopping once or twice to scrape down the sides, until a coarse, moist mixture forms that holds together when pressed. Form into 4 patties.
Spray skillet with non-stick cooking spray then add patties and cook until golden and beginning to crisp, 4 to 5 minutes.
Carefully flip and cook until golden brown, 2 to 4 minutes more.
I was so afraid these were going to be soggy and not hold together very well, but I was pleasantly surprised!
I tallied up my version of this recipe and each burger was 150 calories. Love it!
We enjoyed these burgers in pitas with guacamole (yum!) and some lovely fries and ketchup.
These burgers were so delicious! I think I have another recipe to work into my rotation. I love how this was a non-vegan recipe but with a few small changes, I made it so 🙂