This is a STL restaurant which only exists in your mind. Or if you are a dinner guest of the Castro family of Creve Coeur.
Sra.Castro made everything by and with a loving hand. The tapas style appetizer was a platter of what resembled refried beans but were actually mashed small red beans served upon a thick homemade Salvadorean style tortilla served in pita like wedges...just better. Accompaniements included queso fresco, fresh avocado slices and an amazeballs creamy chimichurri sauce like you've never likely tasted. Score for the cocktail hour.
Dinner. Pork loin stuffed two ways both tender moist and delicious. One with a dried fruit and the other a more garlicky filling. If that weren't enough a gravy boat teeming with a marsala mushroom "salsa" (sauce) I'm still thinking about.
Sides. Sauteed plantains, tostones (fried yuca) and a red bean and rice blend served casserole style were perfect sides for the pork loin. A simple heart of palm salad was also served. Plus a whole caddy of sauces which served as condiments- as if anything needed more flavor.
Mr.Castro poured wine as host and their charming daughter made sure we ended our meal sipping Rum Chata on ice.
Reservations are rarely extended so I believe Cocina Castro will have to be a virtual experience for most of you-I only hope the pictures do Ana's hard work justice!
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