baked

the ultimate food high

A Holy Hole-in-the-Wall

-Carly Ginsberg

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(Photo: Carly Ginsberg)

One might drive by this old church and not think anything of it. Yet, there is an authentic, Pan-American restaurant situated inside of this historic landmark. Once a secret stop on the Underground Railroad, The Mission is now serving up a mixture of fresh, homemade Mexican and Latin American cuisine.

When you walk in, you are welcomed with excitement as the bright colors on the walls and cultural decorations catch your eye. The restaurant has a very comfortable, inviting feel along with an intriguing menu that goes beyond the Mexican classics. Since I got the experience of The Mission during Downtown Syracuse’s Restaurant Week, I was able to try three delicious, gourmet courses, as well as a fruity glass of sangria.

Albondigas

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(Photo: Carly Ginsberg)

My mouth watered as these albondigas, or Spanish meatballs, were placed in front of me. These tender meatballs were topped with a roasted tomato chipotle sauce and cotija cheese, which was the perfect combination of spicy and sweet. Garnished with fresh tortilla strips for added crunch, all of the ingredients in this appetizer complemented each other in the best way.

Salmón

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(Photo: Carly Ginsberg)

Sounds a little dull, but this salmon dish is the opposite of boring. The salmon filet was covered in a sweet and salty agave glaze and was grilled to perfection. Eating it with the grapefruit avocado salsa added a tangy, juicy flavor to the salmon. I also cannot forget about the Israeli couscous and asparagus. The asparagus was coated in a blend of spices and deliciously roasted, while the savory couscous was served with the perfect mixture of chopped vegetables. These sides stood out strong alongside the flavorful salmon.

Bread Pudding

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(Photo: Carly Ginsberg)

I’m not usually a sweets person, but this bread pudding takes the crown. Made with bananas, Mexican chocolate, and macadamia nuts, this warm, gooey dessert was absolutely delicious. I could not stop digging in to this dish topped with rum-caramel, chocolate sauce, and whipped cream.

I was so full by the end of this meal, but every single bite was worth it. The Mission will definitely be seeing me again!

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About Baked Magazine

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. It publishes one issue each semester.

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