{"id":55442,"date":"2020-07-27T17:42:16","date_gmt":"2020-07-27T23:42:16","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=55442"},"modified":"2020-11-18T16:21:33","modified_gmt":"2020-11-18T22:21:33","slug":"cocoa-flora-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=55442","title":{"rendered":"Cocoa Flora – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
\n
\"\"<\/a>
East Entrance to Tin Can Alley on Alameda<\/figcaption><\/figure>\n

In a 1995 episode of Seinfeld fittingly titled “The Switch<\/strong><\/a>” Jerry asked his devious friend George Costanza how he could switch from dating Sandy, a dour woman who didn’t laugh to dating her roommate Laura, a comely woman who laughed at all of Jerry’s jokes. George’s contrived a plan: Jerry would suggest a m\u00e9nage \u00e0 trois.\u00a0 This would disgust Sandy so much she’d break up with Jerry.\u00a0 Sandy would then tell Laura who will feel flattered, thus paving the way for Jerry to ask her out. However, when both Sandy and Laura agreed enthusiastically to the m\u00e9nage \u00e0 trois, Jerry promptly backed out of the suggestion.<\/span><\/p>\n

His response to George was hilarious: “Don’t you know what it means to become an orgy guy? It changes everything. I’d have to dress different. I’d have to act different. I’d have to grow a mustache and get all kinds of robes and lotions and I’d need a new bedspread and new curtains I’d have to get thick carpeting and weirdo lighting. I’d have to get new friends. I’d have to get orgy friends. … Naw, I’m not ready for it<\/em>.”\u00a0 <\/span><\/p>\n

\"\"<\/a>
The Green Space on the Second Floor is Home to Cocoa Flora, an Artisanal Masterpiece<\/figcaption><\/figure>\n

Like Jerry, I once faced a conundrum, but it wasn’t whether or not to become an orgy guy.\u00a0 My dilemma was whether or not to continue being a “cold cuts guy<\/strong><\/a>,” steadily marching toward an early grave on the wings of pre-sliced, packaged meats replete in nitrates, nitrites and fat (not to mention enough sodium to fill the Great Salt Lake) all stacked Dagwood style on Wonder bread with a slice or four of processed cheese and a slather of mustard applied with a trowel. \u00a0 The alternative was to go cold turkey and become a “charcuterie guy.”\u00a0 Sure it would mean I’d have to act differently.\u00a0 I’d have to get a charcuterie board and better spreaders for jams, preserves and mustards.\u00a0 I’d have to buy knives for each cheese and spread.\u00a0 I’d have to get new friends…charcuterie friends.<\/span><\/p>\n

Thanks to my dear friend Becky Mercuri<\/strong><\/a>, I’m ready for it! \u00a0 For my latest 39th birthday, Becky sent me a handcrafted charcuterie board from Dirty Bird Trading Co<\/strong><\/a> in upstate New York.\u00a0 Dirty Bird is the brainchild of wunderkind chef Rob Mayerat who’s proven himself as adept and creative in woodwork and leathercraft as he is in the kitchen.\u00a0 All my new charcuterie board needs now is a melange of meats, cheeses, spreads, breads and accents.\u00a0 In the past I’ve put together charcuterie plates showcasing an assortment of flavors, textures and colors, but not on a canvas as artistic and beautiful as my Dirty Bird board.<\/span><\/p>\n

\"\"<\/a>
The artistic interior<\/figcaption><\/figure>\n

Not only is my Dirty Bird board elegant and striking, it’s versatile.\u00a0 In addition to charcuterie, it can be used for salumi.\u00a0 Okay, charcuterie (French) and salumi (Italian) are essentially synonymous.\u00a0 Both are terms for cured meats though over time both have come to include an assortment of meats that are paired with different accompaniments, such as toast, fruit, cheese, and sauces.\u00a0 So, being a charcuterie guy also makes me a salumi guy.\u00a0 I feel like a new man already.<\/span><\/p>\n

When my friend Ryan “Break the Chain<\/strong><\/a>” Scott (also a charcuterie-salumi guy) and I made our inaugural trek to Tin Can Alley for lunch at Pho Kup<\/strong><\/a>, we took the opportunity to scout future dining opportunities.\u00a0 Several intriguing options presented themselves, none more enticing to me that the quaintly named Cocoa Flora.\u00a0 Self-described as “a tasting room so to speak<\/em>,” Cocoa Flora purports to offer “unique…small plate offerings from a menu using products from various artisans.<\/em>”\u00a0 Its seasonal sample menu lists a cheese and salumi platter as well as an artisinal cheese board.\u00a0 Surely it would give me ideas and inspiration for my own charcuterie or salumi platter.<\/span><\/p>\n

\"\"<\/a>
Left: Lavender Lemon Shrub; Right: Perfectly Peared Shrub<\/figcaption><\/figure>\n

Located in the second floor of the Tin Can Alley, Cocoa Flora boasts of artisinal food creations available to be served in an artful manner on a west-facing patio offering spectacular sunset views.\u00a0 Cocoa Flora isn’t just another eatery.\u00a0 It’s festooned with shelves displaying foods sourced from more than fifty artisans from across the fruited plain.\u00a0 Their products can’t be found on Amazon or in New Mexico’s grocery stores.\u00a0 Guests are invited to ask for a taste of the products in which they are interested or to request a customized picnic.\u00a0 As a newly minted charcuterie guy, that’s precisely what I did…sort of.<\/span><\/p>\n

In the stoner vernacular, the term \u201cshrub\u201d\u00a0 has connotations of Colorado\u2019s favorite cash crop, but you won\u2019t find that type of shrub at Cocoa Flora.\u00a0 Instead you\u2019ll find a remarkably refreshing beverages such as my Kim’s lavender lemon shrub<\/strong><\/em> and my perfectly peared shrub<\/strong><\/em>.\u00a0 Behind the Bar<\/strong><\/a> describes shrubs as \u201can acidulated concoction of fruit, berries, aromatics, sugar, and vinegar. The word shrub is derived from the Arabic word sharab, which means \u201cto drink.\u201d<\/em> \u00a0 If all that sounds too scientific, all you need to know is that shrubs are delightful.\u00a0 Though they\u2019ve actually been made since colonial America, only in recent years have they made a resurgence.\u00a0 For that we\u2019re very happy.<\/span><\/p>\n

\"\"<\/a>
Date With Cocoa Flora Salad, One of the Very Best Salads We’ve Ever Had<\/figcaption><\/figure>\n

As you begin to peruse Cocoa Flora’s seasonal menu, your initial impression might be that there aren’t many options from which to choose (only one salad, for example).\u00a0 Then as you scrutinize each item more deeply, you’ll discover there’s much more than meets the eye.\u00a0 A lot more, in most cases.\u00a0 Take the “Date With Cocoa Flora Salad”\u00a0<\/strong><\/em>(stacked pear salad, slightly warmed, layered with arugula, mint and goat cheese crumbles, drizzled with rosewater honey dressing and served with your choice of stuffed grilled dates<\/em>), for example.\u00a0 It’s a concordant coalescence of elements presented like an edible work of art.\u00a0 The effect–both when you first espy it and when you taste it–is memorable.\u00a0 Quite simply, it’s one of the very best salads we’ve ever had.<\/span><\/p>\n

One of nature’s unsung triumphs, pears can be sweet and juicy, but are best enjoyed when fully mature but not ripe–that exacting moment in every pear’s life when the stem end is beginning to yield to pressure.\u00a0 Somehow Cocoa Flora pulls it off magnificently.\u00a0 Every pear should taste as good.\u00a0 Every pear should also be surrounded by such complimentary accompaniment.\u00a0 One of our two stuffed grilled dates was bursting at its seams with grilled hazelnut butter and wrapped in waifishly thin prosciutto.\u00a0 Pineapple slices flanked the other date which was stuffed with a different nutbutter (maybe cashew).\u00a0 Perhaps the biggest surprise was the subtle deliciousness of the rosewater honey dressing.\u00a0 Just enough of it was drizzled on the salad to allow other strong flavors–especially the goat cheese, arugula and mint–to shine.<\/span><\/p>\n

\"\"<\/a>
Cheese and Salumi Platter<\/figcaption><\/figure>\n

The Cheese and Salumi<\/strong> Platter<\/strong> <\/em>showcases a flight of artisanal cheeses of the day as well as your choice of salumi served with crackers and artisanal bread with mustard and your choice of two jams.\u00a0 You won’t need the sagacity of Solomon to select salumi and jams that will absolutely blow you away.\u00a0 Based on our inaugural experience, they all<\/em> will.\u00a0 One of the rules for a well-rounded salumi board is cheeses that vary in texture and sharpness.\u00a0 Our three cheeses were exemplars of that rule: a soft, creamy brie; a firm Gruyere and what we surmise to have been an aged Gouda.\u00a0 For optimized discernment of cheese flavor, we started with the most mild and ended with the sharpest, using the board’s excellent olives as palate-cleansers.<\/span><\/p>\n

Neither of us had previously ever had the two meats we selected–an Agrumi<\/strong><\/em> (which translates from Italian to “citrus”) flavored with cardamom, orange peel and chile (actually chili flakes) and a Mole salami<\/strong><\/em> inspired by the magical fusion of sweet, savory, and spicy flavors which emanate daily from the kitchens of Mexico, particularly of Oaxaca.\u00a0 Considered a “new world creation,” the agrumi is unlike any salami we’ve ever had, a unique melding of ingredients and flavors that surprised us with every bite.\u00a0 With its zesty, earthy herbal flavor profile and fragrant bouquet, cardamom pairs well with the chili flakes.\u00a0 While the pairing of<\/span> cocoa and chipotle has long-been a staple in Mexican households, it’s a rather unlikely pairing on salami, but a pairing that really works well.<\/span><\/p>\n

\"\"<\/a>
Somemore Smores Party (Lemon-Lavender Marshmallow)<\/figcaption><\/figure>\n

The two jams we selected–“Flaming Raspberry<\/strong><\/em>” and “Strawberry Lavender<\/strong><\/em>” were equally captivating.\u00a0 The flaming raspberry jam is bolstered by peppers which by New Mexico standards would probably be considered mild on any piquancy scale.\u00a0 Still, the heat is a sneaky surprise that makes the sweet-tart raspberry flavor come to life.\u00a0 By New Mexico standards, the pairing of strawberries and aromatic floral lavender is definitely not a surprise, but the deliciousness of this jam certainly is.\u00a0 We slathered both jams on the artisanal bread with me adding some of the gourmet hot mustard, too.\u00a0 Not quite as incendiary as Chinese hot mustard, it might still water your eyes.<\/span><\/p>\n

For dessert, Cocoa Flora urges “make it a party.\u00a0 It only takes one<\/em>.”\u00a0 There are only two dessert options on the menu, both tempting.\u00a0 Seasoned citizens among us will relive our childhoods with an order of the “Somemore Smores Party<\/strong><\/em>” (artisanal Graham crackers topped with artisanal marshmallow of your choice and a pot of hot, drinkable chocolate<\/em>).\u00a0 Smores have been around until at least 1927\u00a0<\/strong><\/a>with little variance in the “recipe.”\u00a0 Call these “adult smores.”\u00a0 From the artisanal marshmallows (lemon-lavender for me, plain for my Kim) to the pot of chocolate, they’ll appeal to children of all ages…though most children like their chocolate to be more cloying.\u00a0 It was perfect for me. \u00a0 <\/span><\/p>\n

Cocoa Flora has set the bar high for charcuterie-salumi guys like me.\u00a0 Putting together such spectacular items for my Dirty Bird board will be a delicious challenge, one made easier by procuring those items from Cocoa Flora’s retail shelves.\u00a0 This should be great fun!<\/span><\/p>\n

Cocoa Flora<\/strong>
\n6110 Alameda Blvd.,\u00a0 N.E. #10
\nAlbuquerque, New Mexico<\/strong>
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 27 July 2020
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Perfectly Peared Shrub, Lavender Lemon Shrub, Somemore Smores Party,\u00a0 Cheese and Salumi Platter, Date With Cocoa Flora Salad, Cheese and Salumi Platter
\nREVIEW #1174 <\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

In a 1995 episode of Seinfeld fittingly titled “The Switch” Jerry asked his devious friend George Costanza how he could switch from dating Sandy, a dour woman who didn’t laugh to dating her roommate Laura, a comely woman who laughed at all of Jerry’s jokes. George’s contrived a plan: Jerry would suggest a m\u00e9nage \u00e0 trois.\u00a0 This would disgust Sandy so much she’d break up with Jerry.\u00a0 Sandy would then tell Laura who will feel flattered, thus paving the way for Jerry to ask her out. However, when both Sandy and Laura agreed enthusiastically to the m\u00e9nage \u00e0 trois, Jerry promptly backed out of the suggestion. His response to George was hilarious: “Don’t you know what it means to become…<\/p>\n","protected":false},"author":1,"featured_media":55445,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,552,726,262,141,4],"tags":[],"class_list":["post-55442","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-chocolate","category-closed-in-2020","category-closed","category-new-mexico","category-specialty"],"yoast_head":"\nCocoa Flora - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=55442\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cocoa Flora - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"In a 1995 episode of Seinfeld fittingly titled “The Switch” Jerry asked his devious friend George Costanza how he could switch from dating Sandy, a dour woman who didn’t laugh to dating her roommate Laura, a comely woman who laughed at all of Jerry’s jokes. George’s contrived a plan: Jerry would suggest a m\u00e9nage \u00e0 trois.\u00a0 This would disgust Sandy so much she’d break up with Jerry.\u00a0 Sandy would then tell Laura who will feel flattered, thus paving the way for Jerry to ask her out. However, when both Sandy and Laura agreed enthusiastically to the m\u00e9nage \u00e0 trois, Jerry promptly backed out of the suggestion. 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