COMFORT FOOD Family-Run Casa Moreno Serves Must-Try Mexican Dishes Steeped in Tradition and flavor
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THREE SIXTY APRIL THE DISH COMFORT FOOD Family-run Casa Moreno serves must-try Mexican dishes steeped in tradition and flavor. %<(5,172%,1 t’s not easy to become a standout restaurant in Claremont Village, home to many incredible eateries, but Casa Moreno has been succeeding for I the last five years. Thanks to a festive atmosphere, great drinks and homestyle recipes that pay to tribute to the cuisine of Puebla, Mexico, Casa Moreno has secured its place on the must-try list. Dishes pull not only from pre-Hispanic and Spanish influences, but also from French and Lebanese styles. Mole Poblano is a perfect example of this fusion. “It is a wonderful dish prepared using as many as 30 ingre- dients and offers so many delicious flavors,” says Casa Moreno manager Susan Diaz. “It was said to be served as a treat for special guests or events like weddings. Our family recipe dates back as far as three generations and is a perfect blend of sweet and spicy.” One of Casa Moreno’s specialities is Mixiote. This dish is traditionally made with rabbit, but here it features beef marinated in an array of spices, then oven-cooked in corn husks. The presentation is beautiful as the meat Above, Owner Mercy is plated in its husk along with a sharp green salsa and Moreno outside the generous portions of refried beans and Mexican rice. Claremont location. The meat is tender and moist, and the salsa brings out Right, Fajita Trio features the subtle flavors of the marinade, especially when it’s a combination of steak, piled into some of Casa Moreno’s corn or flour tortillas. chicken and shrimp with While the decor and plating are elegant and modern, onions and bell peppers. the food invokes feelings of comfort and home. That’s Below: Enchiladas Suizas because most of the dishes come from Moreno family (chicken enchiladas in a recipes, either of Diaz’s mother or grandmother. Caldo tangy green sauce). Tlalpeno, one of Diaz’s personal favorites, is described on the menu as a truly comforting chicken soup perfect for combating any cold. Diaz’s father played an important role in develop- ing a dish for the menu. “The Enchiladas a la Crema was once known as the Bony’s Favorite,” Diaz explains. “This particular dish was the first meal prepared for my father by my mother, Mercy. It was what won him over.” The house chips and salsa hook diners from the start. “Our homemade salsa is addicting,” Diaz says. “The slow-roasted spicy flavor pairs perfectly with our light and crispy chips.” I would agree. On our visit, we also tried the Fajita Trio, a sizzling combination of steak, chicken and shrimp tossed with sweet onions and bell peppers and accompanied by an impressive spread of condiments. Pork soft tacos was a simpler dish that packed a lot of flavor. They came PHOTOGRAPHY: TRINA GONZALEZ PHOTOGRAPHY: APRIL 2015 INLAND EMPIRE MAGAZINE | 63 THREE SIXTY APRIL Pork Soft Tacos topped with pineapple, cilantro and onions. Enchiladas Suizas—a chicken enchi- lada smothered in tangy green sauce and topped with avocado and radish roses—was milder, filling and tasty. The menu includes a variety of seafood dishes, such as Camarones Casa Moreno—jumbo shrimp stuffed with cheese, wrapped in bacon and then deep Filet Mignon topped with grilled shallots, bell fried. pepper and roasted garlic. A selection of quick plates is available TRINA GONZALEZ PHOTOGRAPHY: for guests who are in a rush at lunch time. CLASSICS Casa Moreno has a full bar and a range of cocktails, including the house’s REDLANDS MAKEOVER signature margarita. Energetic and re- freshing, it has a fruity taste from the use of oranges that hides any hint of al- n icon of downtown Redlands since 1982, Joe Greensleeves changed owners in 2011 cohol, meaning it will sneak up on you. when longtime customers Bryan Briggs and his brother J.R. “Jimmy” Briggs Jr. “After so many years in the tequila bought the popular restaurant. Their parents, Lauren and Randy Briggs, and brother business, we finally joined forces with A Jonathan round out the management team. The restaurant still features an eclectic Azuñia tequila to produce and bottle menu in a setting of comfortable refinement, but you’ll find more vegan and vegetar- Casa Moreno’s very own Select Barrel of ian dishes to choose from, along with classic favorites. Organic Reposado,” Diaz says. “We are Executive chef Guillermo “Memo” Mateo has been with Greensleeves about 16 years and excited to announce that you can now tweaked both the lunch and dinner menus beautifully. He kept many of the specialties, some acquire your own bottle at either one of of which we tried, including spinach and ricotta ravioli in a mild but flavorful sauce. We also our locations.” (Casa Moreno has a sec- enjoyed the succulent filet mignon, and the fillet of salmon, which was cooked to perfection and ond location in Covina.) served under a creamy sauce of capers and cham- Desserts include flan, a churro sundae pagne. Spinach and Ricotta Ravioli and bread pudding. “The bread pudding Joe Greensleeves offers classic desserts, includ- is my personal recipe which I perfected ing the scrumptious Butter Cake. Served warm over the years,” Diaz explains. This dish with helpings of whipped cream and vanilla ice is thick, warm and comforting, with a cream, it was accented by vibrant raspberries and hint of cinnamon and rum. Pair it with drizzled with a raspberry sauce. Heaven on a fork! a cup of coffee for a delightful ending to Pair this dessert with a cup of Joe Greensleeves’ your meal. amazing Douwe Egberts coffee, and you’ll end your meal on a high note. – Erin Tobin Snapshot: Casa Moreno Mexican Restaurant Bar & Grill, 101 N. Indian Hill Blvd., Claremont; (909) Snapshot: Joe Greensleeves, 220 Orange St., Redlands; 447-5000, casamorenogrill.com. Open for lunch (909) 792-6969, www.joegreensleeves.net. Open for lunch and dinner daily and breakfast on Sunday. Mon.–Fri. and dinner Mon–Sat. Full bar and event service. 64 | INLAND EMPIRE MAGAZINE APRIL 2015.