The connotation of the term "lost in translation", typically evokes feelings of injustice that the true meaning of a word or phrase cannot be 100% fully understood. In the case of this restaurant, located at 615 W Main Street, I would say "coa de jima" sounds much more interesting than a "hoe for harvesting" which is the tool used in agave farming and the definition of this restaurant's namesake.
But much like the name of this establishment, simply calling it a "Mexican restaurant", would be doing an injustice to the expectation of the experience one would receive upon visiting. Full of dark woods, artistic decor, friendly service and tantalizing aromas, I would not have expected such a vibrant and pleasant meal at a place that calls itself an "affordable fine dining" restaurant.
Coa De Jima
Here are some of the things I've enjoyed.
Painkiller. The two-for-one special during happy hour was too good to pass up. The first double whammy was this delightful beverage made with mezcal, Jamaican rum, pineapple juice, orange juice, coconut cream, and a sprinkle of nutmeg over the top. Tall, cold, and balanced, this drink had the right mix of sweet, sour and boozy.
Paloma. The next two-fer was a classic. Made with El Jimador Blanco, grapefruit juice, lime juice, agave syrup, and topped with soda. This also had well-balanced flavors with tart and sweet. This drink went down a little too easy.
Octopus Con Achiote. I am a sucker for octopus (pun intended) and this dish did not disappoint. The octopus was tender, marinated with achiote spice, which enhanced the natural taste of the octopus. Served with starchy yuca fries, the pico de gallo and chimichurri sauce combination gave this dish zest and freshness that I very much enjoyed.
Chicken Wings. The habanero-orange BBQ sauce was a wonderful complement to the crispy chicken. It did not have the kick I was expecting, but the flavor had a very nice complexity, and I could imagine pouring it over many other things besides chicken. The habanero cheese quesadilla turned this "appetizer" into a meal in itself.
Pork Belly and Chicharron. This may have been my favorite item during this visit. The crunchy citrus coleslaw was a nice fresh palate cleanser between bites of fatty, juicy pork belly. The agave sriracha sauce had the very addictive combination of sweet and spicy. The corn tortillas and tomatillo salsa on the side allowed each bite to become a taco and the shatteringly crispy chicharron demanded the need for "chicharron math" to make sure each person got their fair share.
Puerto Nuevo Lobster. Decadence and value came together on this plate with two grilled Maine lobster tails. Served with creamy black beans, cilantro rice, house made flour tortillas and salsa, one would not go home hungry after devouring this dish. Each item was cooked properly, and the texture of the lobster was just right.
Yucatan Pork Chop. This was a double ribbed, grilled, achiote-marinated pork chop. As if this massive piece of pork was not enough, the sides included a whole chile relleno, delicious in and of itself, tasty refritos and ancho seasoned rice. The leftovers of this meal made a nice sandwich the next day.
Fajitas. This sizzling plate of beef, peppers, onion and mushrooms came to the table steaming and hot. Served with savory black beans, cilantro rice, guacamole and tortillas, this flavorful combination could have fed the whole table.
The enormous portions have encouraged me to plan a bit differently the next time I visit. But the other menu options I salivated over are on my mind for the next time.
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