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oxtail and cheeks tonight

Cut of the Day

maximum sustainability in effect

POSTED
16
MAY 2016
In Mateo's quest to practice maximum sustainability, he purchases whole cows from small family farms like Progressive Pastures and butchers his own wagyu beef cuts. He rotates through each cow using everything and featuring just what is available at the moment on the menu for the evening. For tonight it is 3 orders of Oxtail, 3 orders of cheeks. served with mountain shasta morels, black olive mashed potatoes, Preston horseradish demi glaze. Get it while you can.
 
Finally, there is crab!

Fresh crab just in from Bodega Bay!

POSTED
31
MARCH 2016
After much delay, we are so happy to see the first crab of the season come through the door, just caught by fisherman in Bodega Bay. iI's delicate and delicious. Look for dishes like this crab flambee with Tapatio tequila served with beurre monte sauce and roasted potatoes.
 
Surf and Turf Mateo style

Winter Lunch Special

$15 -good stuff!

POSTED
18
JANUARY 2016
Mateo's take on surf and turf. A small Progressive Pastures' burger is paired with an individual serving of pan de cazón, a traditional dish known widely through southern countries. Mateo uses slow-cooked rock cod in a rich tomato-habanero sauce and layers it with black beans and house-made tortillas, marrying the burger with the fish via a crisp salad.
 
squash love

Roasted Squash Salad

the essence of the season

POSTED
13
NOVEMBER 2015
Roasted Front Porch Delicata Squash, roasted spagetti squash, White Crane Wild Watercress, honey and pomegranate.
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