The rattlesnake disappointed me, though.
Ay. La vibora, no hubo. Una lastima por las edades.
I'll be posting pictures to the general thread, but this is worth a comment for those who are curious. When I called last Thursday to confirm the reservation and the fact we'd be eating adventurously, I was asked for specific dishes that we were certain we wanted, since they put their game-meat orders in on Fridays for the delivery the following Monday. I specifically cited the boar, snake, and alligator, since I've read on other boards that they are frequently out of these items.
When the first of us arrived at the restaurant, the power on the whole block on the north side of Cermak was out; CdS was lit by candlelight. It came back on shortly, while I was down the block at the bank; I had the interesting experience of watching an ATM reboot. With all of us gathered and the lights back on, we ordered appetizers (including the eels, or "coleslaw with eyes" described previously), and then eventually the entrees. I ordered in Spanish for the table highlighting our interest in the game dishes, and Sergio was genuinely pleased. He also asked if he could make the dishes at their authentic spice level, which is what we eventually received.
About five minutes after the entree order, he came back out of the kitchen, and came straight to my ear, whispering in Spanish la vibora, no hay
- the kitchen didn't have the snake. He was mortified. But he added that the alligator, boar, rabbit, goat, cod, and deer were all in and very fresh, and that seemed to be our experience. When the meal ended and I lingered to catch up (he loved us), he confirmed that the game order had come in yesterday before the outage, but he didn't notice that they had left out the snake. We're warmly invited back for the snake for our next outing - he says garlic, oil, and lime is the way to go, and it's more succulent than the alligator (which we had in the same preparation, and which I liked quite a bit). An aside: I learned that Sergio himself is from Mexico City and had lots of practice with his flambeing skills in restaurants there, no surprise.