On a recent lunch rendezvous at Frida Bistro I discovered a new dish that I’m excited to share with you. Have you heard of a Sopecito? No? Allow me to enlighten you.
Sopecito, pronounced soap-eh-cito, are small blue corn rounds, like-toastadas, with a black bean puree and topped with a variety of flavors. I realize I am probably botching the description of this sophisticated Mexican dish but I hope you get the idea. At Frida Bistro for lunch you can select from several options to top your sopecita: carne asada, pork basted in citrus glaze, portabello chorizo, achiote marinated grilled wild salmon, honey–chipotle marinated gulf shrimp, or organic chicken breast marinated in lime. My friend and I both ordered sopecitos, so we tried the portabello chorizo, and the honey chipotle shrimp. After tasting both we agreed that the honey chipotle shrimp was the better of the two with a bit more kick to your taste buds.
For lunch they always start you out right with a couple of these little spiced, cheese-filled bites. And every bite after these is just as good as the first.
And I can’t forget to mention dessert. Frida is teaming up with a local favorite of mine, My Dough Girl, to deliver a decadent mole cookie with a molten chile d’arbol ganache center, topped with slow roasted cinnamon toasted pepitas. Doesn’t that sound amazing?!
Frida Bistro serves upscale Latin American Cuisine just west and south of downtown, a perfect spot for lunch, an after work cocktail and small plate, or an evening splurge.