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Recent Reviews, and the Foodster Awards for Best Mexican and Tex-Mex Independents

Written By Scott Joseph On May 4, 2017

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Foodster Awards
 
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Congratulations to the winners in our latest Foodster Awards for Independent Restaurants. Just in time for Cinco de Mayo: Best Mexican and Best Tex-Mex.
 
For Best Mexican, the readers chose Garibaldi Mexican Restaurant. This is the restaurant on North Semoran Boulevard, just north of Colonial Drive. It is not associated with the similarly named Garibaldi Mexican Cuisine. Second place went to Agave Azul and voters chose Rick Bayless’s Frontera Cocina at Disney Springs for third place.
 
Best Tex-Mex Platinum Award goes to Pepe’s Cantina in Winter Park. JJ’s Grille took the Gold Award; Cocina 214 was third.
 
If you’re wondering what the difference is bewteen the two cuisines, I explain it here.
 
And the polls are now open for Best Craft Tacos, a food trend we thought deserved its very own category. Vote for your favorite here.
 
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 Recent Restaurant Reviews

 

Rasa Asian Street Food

Rasa soup menu

The Asian street food trend has expanded quite a bit. Thanks, Hawkers! Mamak, which like Hawkers is in the Mills 50 district, has made new fans. Now, Rasa Asian Street Food brings the concept to Restaurant Row.

Rasa is the latest project of Sunny Corda, who also owns the estimable Mynt in Winter Park and Saffron Indian restaurant a couple of doors from Rasa.

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The District


District window

 

I would have thought a place called The District would be bigger.

The District, a restaurant in Sanford, is small, has a limited and fairly mundane menu, and is enjoying the kind of popularity that apparently allows the staff to be slightly arrogant with newcomers.

There is a small dining room and a bar area next to it. If the dining room is booked, as it was when I visited recently, the hostess may wave toward the bar and tell you it’s open seating “in there.” I selected a seat at the end of a bar-height communal table “in there” and a bartender came around to hand me a menu.

Because he was also the bartender and didn’t want to make a lot of trips, he rushed through his spiel for first-timers. Something something scratch. Something something local. Nothing new. Then he wondered if I was ready to order. From the menu I’d just received.

Read More


 

 
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