Chef Miriam is delightful . The graduate of Live Oak High School told us she studied cooking in Mexico and said “ I just love what I do .” Owning a restaurant was not part of her grand plan , but when the former Japanese restaurant became available she knew it was just perfect . Family helped her with the remodeling . Chef Miriam attributes some of her flavorful dishes to the availability of amazing local fruits and vegetables . She would like to continue to expand her menu by bringing back some of the older dishes of Mexico . The menu does change as various items come in season . Chef Miriam recently hired a young chef from Mexico so more interesting dishes are in the works .
LA NINA PERDIDA
35 E . Main Street Morgan Hill 408.465.4667 lnpkocina . com
OPEN : Daily For Lunch & Dinner
Guava and Prickly Pear .
Our visually delightful and aromatic entrees arrived . Addie chose the Caritas ( Michoacán style simmered pork . Tender and flavorful , made in a 50-year-old
cooper case using traditional ingredients and spices . Served with house spicy cole slaw , grilled avocado , tomatillo sauce and limes .) The dish was flavorful beyond expectations . It did not take much of the spicy hot tomatillo sauce and spicy slaw to perfectly complement the carnitas . J . Chris had the house special Chiles en Nogada . The dish mimics the colors of the Mexican flag with its white nut sauce , green pablano chilies and the bright red pomegranate seeds . It was stunning and delicious … and unique ! The chilis were
filled with a peccadillo mixture of fresh fruits , pine nuts , spices and meat in a heavy almost sweet cream sauce … delicious ! The Chiles en Nogada were especially appropriate as we were dining on September 19 , Mexican Independence Day . I ventured into a very fancy surf and turf variation , Cielo , Mar Y Tierra ( Semi-boneless quail , a Venison Filet and Spanish Octopus served with Peruvian purple mashed potatoes and the vegetable of the day .) Mine came with a marvelous deep burgundy hibiscus puree reduction . The plate was a feast for the eyes , nose and pallet . Everything came together wonderfully . Ron asked for the Enchiladas
Michoacanas ( Made to order . Pan fried corn tortillas served in a signature sweet dried chili sauce filled with chicken breast and Oaxaca cheese filled and topped with crème , lettuce , tomatoes , avocado , tomato sauce and queso fresco . Served with rice and vegetables .) Ron said “ It was light on the cheese with lots of chicken and the
chili was mild .” In typical fashion , Ron declared it “ Really good !”
As we were wrapping up the evening , Chef Miriam Vega joined us , along with two flan deserts . The flan was more substantive and grainy than normal flan but delicious , with just the right sweet balance .
La Niña Perdida is a remarkable find . But don ’ t go for what you think of as a typical Mexican “ taco and burrito ” dinner … go and enjoy some extraordinary Mexican cuisine .
GILROY • MORGAN HILL • SAN MARTIN NOVEMBER / DECEMBER 2016 gmhtoday . com
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