Dos Rios Cantina and Tequila Lounge is the fourth restaurant that I’m judging food at for the 2014 Dine Iowa Grand Tasting Gala event in Des Moines, Iowa.
It has been a couple of years since the last time I attended the event, but I do remember it being full of flavor and fun. To get more information on this year’s event click here.
Chef Robert Anderson and I are the main judges. It is a privilege to get to work with him, the IRA staff, and members from the Soy and Beef Council.
During the next couple of weeks, leading up to the September 25th event, we have 9 different restaurants to visit. These restaurants are all across Iowa.
Dos Rios Cantina and Tequila Lounge
Dos Rios is located in the entertainment district of Court Ave. in downtown Des Moines. This restaurant has been one of the places to go for tableside-prepared guacamole to Carne Asada to tacos. The setting is also worth the visit. An urban, cosmopolitan style greets you as you walk through the front doors of the restaurant. If you’re able to, grab a patio seat on a summer evening and sip one of their classic margaritas.
The Chef at Dos Rios
Chef Mike Holman is another former student of Chef Anderson. At Dos Rios, Mike takes traditional Guadalajaran recipes and gives them a unique, contemporary twist.
If you didn’t know, he is also part of Big City Burger and Greens and Catering DSM.
The Meal
Rules: With this event, each competitor will prepare a main entrée recipe utilizing Braveheart Black Angus Beef Ribeye, donated by Performance Food Group (at least six ounces of cooked beef must be used). Additionally, each competitor will prepare a Tofu (soft-silken or water packed) side dish or sauce (at least a 1⁄4 cup of tofu must be used).
Main Dish
The main dish featured a cold smoked ribeye pho.
As, you can see it came platted with molded noodles on the center of the plate and fan sliced ribeye. Chef Holman came back to the table and poured hot broth over it all.
Once the broth was poured over our plates, we all squeezed the lime over the plate which added another layer of flavor. The ribeye was cooked very nicely. It was about as medium-rare as you could get it. It was tender, and delicate. A subtle hint of smoked flavor was in the meat too. Chef Holman did a cold smoke with the ribeye which was a perfect touch.
I dabbled the braised tofu through the broth and siracha sauce, which was making my nose run! I thoroughly enjoyed this tofu. The flavor was bold, and paired so well with everything on the plate. I saw that Chef Anderson had left a couple of bites, and I was tempted to ask to finish his, but I left them. :). There was something very unique about the edge of the tofu that I really enjoyed. It wasn’t quite tough, or chewy but each bite sent my taste buds on a fiesta or should I say dǎng for this style of dish.
If you want to try this dish click here
Chef Holman displayed a wonderful plate. It was a fun twist on a ribeye. He should be proud of his presentation, and the flavors he created.
Contact Dos Rios Cantina and Tequila Lounge
316 Court Avenue (corner of Court Avenue and 4th Street)
Des Moines, IA 50309
(515) 282-2995
Monday – Sunday
11am-Close
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