I was hungry when I entered the newly opened La Sandia restaurant in Tyson’s Corner, Virginia. With me was Chantha, the founder of Fermenting Thoughts. Once inside La Sandia, my eyes adjusted to the subdued light, and I slowly reconnoitered the establishment. Chantha pointed out the aesthetically pleasing layout of the the bar, and I immediately concurred with her assessment. The bar had no back - so that you could see right through the bottles in the bar, thus showing off the hues of the quintessences they held.
Chantha ordered a Mango Mojito.
I sampled it and was pleasantly surprised. The mint complemented the other ingredients surprisingly well.
Next was an Añejo tequila flight for me — presented in goblets.
We started with some guacamole, which was fresh and presented in a handsome stone pestle. The tortilla chips were a bit stale, and there was a long interval of about a half-hour where we were not served. Undaunted, we placed our orders with another waiter. When the food arrived, I was pleased — my enchilada contained a fine queso fresco and it was topped tangy tomatillo sauce. The combination of the new Mexican flavors was unique, and Chantha regaled me with some scintillating conversation. Dinner was turning out to be highly enjoyable.
Chantha said the chocolate mole chicken was good.
We checked out La Sandia’s other rooms — clever use of accent lights made them glow with warm hues.
Later, when I received the bill, I was left without a pen to sign.
Also, the busgirl took away my last after-dinner drink, when I wasn’t looking.
But my waitress made up for it by surprising me with another flight of tequila, as well as this salsa-like drink:
So I left La Sandia in fine spirits. Buena fermentación pensamientos!
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