A Satisfying Dinner at Chi’Bal

Great food, lively music, relaxing atmosphere, and an awesome wait staff. All this comes together at Chi’Bal to create an excellent dining experience.

Everyone knows that Tuesdays can be the worst part of the work week. It isn’t a Monday, so there’s the expectation that you’ve fallen into the grove of the work week, but at the same time it isn’t Wednesday, so anticipating the weekend is premature. This status is especially cemented if the day is especially grueling. So when I had the opportunity to have a meal at Chi’Bal and take a break from the grind of the work week I took it.

Located in Laurel, this new restaurant offers Mexican Cuisine is a contemporary way.

When you first enter your eyes are immediately drawn to the bar and from there you take in the decor and the lighthearted music playing on the speakers. The staff is friendly and attentive and are willing to take the time to explain the menu.

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The appetizers menu had a wide array of options. We ordered the Yuca (cassava) fries and Chicken Sopes. I will be honest and say I preferred the Sopes to the Yuca, the seasoning made it taste bitter. But the Sopes were so good the finished quickly.

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For the entrees we ordered New York Steak, which was rubbed with Mexican Chile and came with yuca fries; and chicken breast marinated in Adobe and served with sweet potato and chimichurry. All were delish but I especially enjoyed the open-faced Short Rib taco that was topped with pico de gallo and pickled onion. Only warning I have is they add avocado to the taco so watch if you are allergic the menu doesn’t state this.

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So if you are ever in the Laurel, Maryland area be sure to drop by Chi’Bal for a memorable, fun, tasty experience. 🙂

 

Shimmy for the Chimichurri!

My co-worker introduced me to true greatness when she brought in some “adobe sauce” as dip for for pita chips. The mix of olive oil, parsley, cilantro, garlic, and jalapeno really pushed the snack over the edge and gave it the ultimate status. So I had to make it for myself.

After researching for a bit I discovered the”adobe sauce” that my co-worker had given me was actually called Chimichurri. An Argentinean condiment that is used to spruce up meats, and vegetable dishes. In a way it’s the ketchup of Latin America.

Because of the green nature of the sauce I decided to push it a bit further and add an unusual twist to the recipes I saw by adding spinach, for the cocktail of vitamins it offers, and cucumber, for vitamin K. The difference in the taste of the sauce is extremely subtle, so I managed to retain the taste while adding more nutritional content. Below is my take on this simple but awesome sauce. The sauce which I have been using to spruce up pretty much anything from rice to sushi.

What you need:

1/4 Yellow Onion

1 clove Garlic (if you like garlic add more)

1 jalapeno (or pepper of choice)

3 mini snacking cucumbers

2 cups Spinach

1/4 cup Parsley

1/4 cup Cilantro

1/3 cup Olive Oil

2 teaspoons salt

First gently wash your vegetables. Keeping the spinach and herbs in a separate container as they are more fragile.

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Next place your spinach, salt and herbs in the food processor with the olive oil and blend.

Now chop up your vegetables and add them to the processor and blend.

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Voila!!!! Your Chimichurri is ready. It was so quick and easy that it doesn’t even feel as if you were cooking. 😉

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