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Shrimp and chorizo risotto from Mezcal Tequila Cantina

Shrimp and chorizo risotto from Mezcal Tequila Cantina on Major Taylor Boulevard in Worcester

Shrimp and chorizo risotto from Mezcal Tequila Cantina on Major Taylor Boulevard in Worcester

When I entered the newly opened Mezcal Tequila Cantina on Major Taylor Boulevard my first thought was “Wow, this place is huge.” It has recently moved locations from its rather small location on Shrewsbury Street to a very large facility across from the DCU center. The parking is very convenient with a parking garage next door. They also offer valet parking service as well. A great new large location with a very different feel from their last small cozy set up.

Inside two separate bars dominate the place. A large central bar that runs along a good length of the building and another smaller bar in the far back corner and a little more intimate. The servers were very prompt and helpful with explaining the menu and I felt I could make a good decision based on the feedback.

I’ve always loved Mezcal’s guacamole and feel it is one of the best things on the menu. This new Mezcal did not disappoint. The chips and Guacamole were as good as I remembered.

For my entrée I ordered the Shrimp and chorizo risotto. It was a little on the spicy side for me but still very enjoyable. I found the quantity of food to be quite small for an entrée with only 5 or 6 small shrimp served on a very small bed of risotto, which was very disappointing as I have a healthy appetite. I left hungry. I will say that my dining companions who ordered different entrée’s had quite the opposite reaction. In fact, their meals were very generous. It may be that I just didn’t order well. I would go back to Mezcal but I would not recommend the shrimp and chorizo risotto if you have big appetite like myself.

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House Made Arancini balls

Arancini balls from La Scala on Shrewsbury Street in Worcester, MA

Arancini balls from La Scala on Shrewsbury Street in Worcester, MA

For dinner at La Scala, I was persuaded by the sound of the house made arancini balls or risotto stuffed balls with the chefs choice of ingredients. These showed up in a nice portion, but I was slightly surprised with the heavily fried looked to them, but once you cut into them you see they are lightly breaded and there was just a slight outer coating of fried breading. They were gooey on the inside so there was plenty of the cheese flavor coming through the dish. I could not really discern what the chefs choice of ingredients were but we ate them up for their cheeses goodness. -SE