The elf is back

After a happy period of busy growth, there is finally time to do things like maintain this blog.

Soon I should have the complete menu available here. 

We now have a second dining area which can be used as for gallery openings.

And then have a mostly finished third  area ... lovingly called the Puttanesca Sala.


Check the entry below this for a slow motion video of Denver flaming some pasta. 

Slow motion video of Denver making fire

Here is a fun slow motion video of Denver cooking for the restaurant, thanks to Scott Fassett … 

https://www.dropbox.com/s/a4zckyhffgmjrgf/Denver Makes Fire 04.mpeg?dl=0

Otomi Pre-hispanic Cooking Class . starting 21 July

What you do:  Confirm reservations by emailing here

What:   Stuffed nopal leaves and squash blossom soup … and more

When:  Tuesday 21 July 

Leave for tianguis at 11:30 am 

Begin cooking at 1:00 pm

        Classes are planned about every 2 weeks 

Where:  Los Olivos …  20 de enero sur #44 … 5 doors up from Pet Vet on Stirling Dickenson 

Remember Pet Vet because the street does NOT have a street sign

Keep our restaurant number … 415 . 150 . 0239

And Chef Denver's number for the tianguis tour … 415 . 119 . 7609

How much:  price in pesos

        $150 for the market tour . includes transportation 

$350 for the class 

$450 for both 

$800 … for both if it’s you and a friend 

How long:  The cooking class is scheduled for one hour.  Historically it always lasts longer ‘cause no one wants to leave, so allow for that. 

Please be considerate.  Space is limited and if you make a reservation, please honor it. Payment in advance at Los Olivos is appreciated and insures you a space. 

This involves a magazine photography shoot so be prepared for the fun. 

Los Olivos:  Open from noon to 8 Wednesday thru Saturday 

Los Olivos is open and so much more to enjoy!!!

First an apology.  Due to the wonders of modern password technology I was unable to access the blog for a while.  Now that I am back everything will be updated.

Los Olivos de Denver is open and we were happily busy even during SMA's traditionally slow time. 

Our hours are the same ... Wednesday thru Saturday ... noon to 8. 

Same phone number. 

Our menu is similar and during June we will be bringing on a variety of appetizers.  As soon as that is done we will turn our attention to drinks and  desserts. 

The place is much bigger ... with ultimately 4 dining areas including a Jacaranda shade covered garden.   

We are at 20 de enero sur #44.  This is just off Stirling Dickinson 5 doors up from Pet Vet.  There is no street sign, so remember Pet Vet.  Since it is a one way entering Stirling Dickinson, the easiest thing with a car is to go up the one way street before or after and circle the block.

Lots of parking.  Lots. 

We have a Bose speaker system.  Not too loud and that's fun to listen to. 

Sign is easy to spot over our door. 

We are now offering lunch time sandwiches ... and the first is 

  Sausage Baguettine                  60 Pesos 

A now-that’s-different sandwich!   
Italian sausage, drizzled in marinara sauce,  served on a baguettine.   
A Bagueattine is a tiny Baguette.  
Sized for one.   
Crunchy.  Baked by an Italian. 

Denver now has a staff and a 10 burner kitchen so he is working on specials.  I will email out a notice late Sunday evening about what we are planning.  If you want to be on that list, contact me here. 

Denver's Last Supper

With (mock) tears, Denver’s Olivo Verde announced Saturday, the 24th was the final opportunity to (almost) lick your plate clean in their present (hard to find) location. 

They served their Last Supper and close their doors a last time Saturday

With (true) joy, Denver announces that he will soon be back cooking in a new (easy to find) location with a (delightful) new name and a (happy) expanded staff.  

After a bit of a rest, we will begin renovations on Monday, 6 April.  

There will be heaps more seating in several dining areas.  Plus home delivery, catering, whatever your little (foodie) heart desires.  

There will be a larger kitchen in which to unleash Denver … so you can expect more variety, desserts, appetizers, (non-alcoholic) drinks in addition to wine and beer.   Lots of surprises. 

It is a restful place … not on a busy street … lots of parking … easy to get there by taxi, foot, bus or car … everything fresh and clean.  

We do not know how long the transition to Denver’s Los Olivos will take … but you can find out several ways: 

Follow the announcements on this blog … 

Get on our email list … 

Email the elf

Peek in on our progress … 

Calle 20 de Enero #44, San Antonio 

3 doors up from Stirling Dickenson . same side as Pet Vet 

Call . same number . recorded message 

415 . 150 . 0239

Please help spread the word. 

Oh yeah … there was joy in the kitchen when we learned our little place took #8 in this years SMART’s awards (out of some 280 restaurants in SMA).  Little us, up against the well funded big guys. 

Thank you, thank you, thank you for all your (loving) support.  

Tuesday 3 March . Xoconostle and verdolagas soup

This time we go to the San Juan de Dios market … to shop in the stalls for the various unpronounceable ingredients. 

Xoconostle is a pale, almost white tuna ... the fruit of the nopal ... and different from the red ones normally seen.  

Verdolagas is a highly regarded leaf vegetable enjoyed world round ... except for north of the border, where ... silly people ... it is regarded as a weed.  

There will be a demonstration of the old ways of making the soup … and any modern adaptions necessary 

The chicken for the soup stock will likely be free range as it has a distinctive flavor.  Thankfully, here will not be a demonstration of the early stages of preparation.

There will also be other accompaniments demonstrated along with fresh, hand made tortillas.   If you need a vegetarian option, let us know in advance. 

You can attend the Market tour ($150 pesos) … the Experience ($350 pesos) … or both ($450 pesos) 

Reservations are strongly recommended as the classes are limited in size.  If you have reserved and paid in advance, your place is assured. 

Market tour … San Juan de Dios Church … noon … go down Canal, turn right on San Antonio about mid-way down ... and it is 1 block over.

Experience … at the restaurant … 1:00.

Reservations by email (link here).  Payments at the restaurant. 

Tuesday 24 February . Xoconostle and verdolagas soup

This time we go to the San Juan de Dios market … to shop in the stalls for the various unpronounceable ingredients. 

Xoconostle is a pale, almost white tuna ... the fruit of the nopal ... and different from the red ones normally seen.  

Verdolagas is a highly regarded leaf vegetable enjoyed world round ... except for north of the border, where ... silly people ... it is regarded as a weed.  

There will be a demonstration of the old ways of making the soup … and any modern adaptions necessary 

The chicken for the soup stock will likely be free range as it has a distinctive flavor.  Thankfully, here will not be a demonstration of the early stages of preparation.

There will also be other accompaniments demonstrated along with fresh, hand made tortillas.   If you need a vegetarian option, let us know in advance. 

You can attend the Market tour ($150 pesos) … the Experience ($350 pesos) … or both ($450 pesos) 

Reservations are strongly recommended as the classes are limited in size.  If you have reserved and paid in advance, your place is assured. 

Market tour … San Juan de Dios Church … noon … go down Canal, turn right on San Antonio about mid-way down ... and it is 1 block over.

Experience … at the restaurant … 1:00.

Reservations by email (link here).  Payments at the restaurant. 

Reservations ... and quiet times

Reservations

It has gotten quite busy, so reservations are recommended most for dinner, from 6 on.  Between noon and 2 can get a little crowded too.  Reservations are NOT mandatory, and if we have a space we will accommodate you.  

Quiet times

Between say 2 and 5 it is quieter.  This is when you can get your take away or delivery faster.  It is also a good time if you want more individual attention. 

Tuesday 17 February . Nopal

Field trip . leave from restaurant at noon 

       Into the campo we go ... to learn how to harvest cactus pads.  

       Gloves are optional ... (this is a joke and they are NOT needed)

       Leave from the restaurant at noon ... directions to your right 

Class . in the restaurant at 1:00

       We will stuff the large leaves we gathered 

       Stuffing is  nopales, sausage ... and goat cheese from a near by rancho ... 

                         or optional vegetarian 

       We will also make tortillas 

       And some other things 

        It will not last past 3:00 pm 


Please email me for reservations or questions 

2 classes a week may happen

When demand demands it … we will hold two classes a week.  Demand seems to be rapidly happening. 

They will be Monday and Tuesday.  Email us your comments here

Tuesday 10 February . Mole & Wild Turkey

Happily the Mole and Wild Turkey pre-hispanic Otomi Cooking Experience will be presented Tuesday the 10th instead of last week.

For the mole we will go to the San Juan de Dios market … shop for chills and ingredients 

There will be a demonstration of the old ways of making the mole paste … a modern adaption using a blender … and information on where to go get it pre made.

The turkey will be free range.  Because of the long time required in it’s cooking, that will have been done in advance. 

There will also be other accompaniments demonstrated.   And a vegetarian option. 

You can attend the Market tour ($150 pesos) … the Experience ($350 pesos) … or both ($450 pesos) 

Reservations are strongly recommended as the classes are limited in size.  If you have reserved and paid in advance, your place is assured. 

Market tour … San Juan de Dios Church … noon … go down Canal, turn right on San Antonio and it is in 1 block 

Experience … at the restaurant … 1:00 

Reservations by email (link here).  Payments at the restaurant. 

Vacation & 3 February pre-Historic Otomi cooking class & Reservations

Vacation 

We will be closed from Saturday 24 January until early February.  We will open again on Wednesday 4 February. 

Denver is walking the pilgrimage to San Juan de los Lagos ... 120 miles.

Pre-Historic Otomi cooking class 

The next class will be Tuesday 2 February.  

We will be touring the Tianguis, finding our chilies, finding where we can cheat and buy the bed pre-made paste ... and by popular request ... finding the best pulque and learning how to tell quality.

The main events for this meal are ... mole and ... yes ... wild turkey!!!! 

Don't ask me how.  Further details will be posted ... so stay posted. 

Reservations are required and are by email ... here

The tour is 150 pesos, the class 350 pesos and both ... 450 pesos

Reservations 

Restaurant:  We have been discovered, so to ensure that you get seating ... reservations are strongly recommended. Our seatings are  20 minutes apart so that we have time to give you the attention you deserve. 

Restaurant reservations by phone ...  415 . 150 . 0239

Or email here 

Classes:  Reservations are required as we limit the class to 8 ... or occasionally 10 ... people.  We also need to know how many to prepare for and who we will be meeting where.  In the case of the mole and wild turkey, the ingredients are expensive.  We are not charging more, but honored reservations are necessary.

20 January . Pre-hispanic Otomi Cooking Class

Go get the goodies ... (field trip)

       Meet at the San Juan de Dios church 

               Go down Canal ... midway turn right onto San Antonio ... go 1 block

               At noon 

     From there we will walk to the market ... find the ingredients ... and then go to ... 

Class 

      Meet at the restaurant ... how to get there is in the column to your right

      Begins at 1:00

Menu ... (All classes will have a vegetarian option)

     Xoconostle soup

     Real pico de gallo ... different, like our guacamole was different last week 

     Fresh tortilla 

     Frijoles / beans 

     Chila cascabel salsa 

On 24 January Denver will be on a 120 mile walk about, otherwise known as a pilgrimage ... to San Juan de los Lagos.  Therefore the next class will be Tuesday, 3 February. 

Tuesday 13 October

Field trip 

       Into the campo we go ... to learn how to harvest cactus pads.  

       Gloves are optional 

       Leave from the restaurant at noon ... directions to your right 

Class 

       We will stuff the large leaves we gathered 

       Stuffing is vegetarian ... sausage ... and goat cheese from a near by rancho 

       We will also make tortillas 

       And some other things 

       Class begins at 1:00 pm 

        It will not last past 3:00 pm 


Please email me for reservations 







     

Tuesday 6th . Pre-hispanic Mexican Cooking Class

Field trip

     Meet at the San Juan de Dios church 

               Go down Canal ... midway turn right onto San Antonio ... go 1 block

     At noon 

     From there we will walk to the market ... find the ingredients ... and then go to the class 

Class begins at a 1:00 ... at the restaurant ... how to get there is in the column to your right

Menu ... (All classes will have a vegetarian option)

     Gorditas 

             We will learn about the corn ... from the kernels ... to the finished product 

     Cactus nopales 

     Frijoles / beans 

     Salsa 

     Cheese 

     Jamaica 

On the 13th ... We will be doing stuffed cactus ... epazote ... hand made tortillas ... guacamole 

Tuesday Pre-hispanic Mexican Cooking Classes . general info

Affordable, informative, fun

Denver's mother, pure Otomi, was a widely celebrated cook among the gringos here in the 70’s and 80’s.  Denver paid attention.   

The Tuesday classes come in 3 shapes 

Morning … Field trips for sourcing materials … the Tianguis … finding organic corn … and having it ground …the campo and nearby ranchos to find unusual ingredients …  different each week ... 150 pesos 

1:00 … an hour (or so) of making the meal …  and then enjoying it together … 350 pesos 

even better … Both … 450 pesos 

 

Register 

At the restaurant   

        Call the restaurant    415 .150 . 0239

        email us here