A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

Recent entries:
“Bars need to do a sad hour with even cheaper drinks and everyone just acts cool if you cry a lil” (1/27)
“My credit card company called me to report suspicious activity. Someone made a payment” (1/27)
“Socialists: A bunch of rich people convincing poor people to vote for the rich people…” (1/27)
Entry in progress—BP (1/27)
Entry in progress—BP (1/27)
More new entries...

A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z

Entry from September 03, 2007
Mexican Banana Split

A “Mexican banana split” is a traditional banana split with Mexican elements added, such as Kahlua sauce and cajeta. “Mexican Banana Split” is on the menu of the Adobo Grill (Chicago and Indianapolis) and Dos Caminos (New York City).

The “Mexican banana split” dish was on the menu of several restaurants by 2003, including Casa Cocina in Las Vegas and Austin’s (TX) Curra’s Grill.

Mexican Banana Splits Recipe

whipped cream .
sliced toasted peanuts .
1 quart peanut butter ice cream .
Chocolate Kahlua Sauce .
Cajeta .
1 quart chocolate ice cream .
1 quart coffee ice cream .
1/4 c Kahlua .
1 quart cow’s milk or goat’s milk .
2 ripe bananas .
4 oz bittersweet chocolate or unsweetened mexican chocolate, sliced .
1/2 c heavy cream .
1 tsp pure vanilla extract .
1 c sugar

Step #1 Kahlua Sauce: Place chocolate in a bowl.
Step #2 Bring the cream & the kahlua to a boil & pour over chocolate, stirring until mixd.
Step #3 Keep warm.
Step #4 Cajeta: Place the milk, sugar, & vanilla in a heavy bottomed saucepan & bring to a boil.
Step #5 Reduce heat to simmer & allow to reduce to a thick caramel, stirring frequently to avoid burning.
Step #6 Strain & keep warm.
Step #7 To assemble: Slice the bananas into long strips on the bias & saute in a little bit of butter until golden brown.
Step #8 Lay the banana strips in the bottom of four serving dishes.
Step #9 Place one scoop of each ice cream in each serving dish & pour the sauces over the ice cream.
Step #10 Top with the whipped cream, toasted peanuts & warm banana churros.

Dos Caminos Restaurant (New York)
White chocolate coffee, peanut butter crackle, Mexican chocolate ice creams, cajeta, pineapple and chocolate sauces, banana churros, jalapeño brittle

Adobo Grill, Wicker Park (Chicago, IL)
Banana Split $8.50
Mexican “Banana split” crispy plantains with Abuelita chocolate, coconut and strawberry ice creams; cajeta, chocolate sauce, roasted pecans and plantain chips (for two)

Indianapolis Top 3 Mexican Restaurants
4939 E. 82nd St.
Indianapolis, IN 46250
(317) 915-9990
The Mexican Banana Split; Perfectly ripe oven roasted plantains with Abuelita chocolate, coconut and strawberry ice creams, cajeta, chocolate sauce, roasted pecans and plantain chips (enough for two)

flickr photo
Mexican Banana Split @ Adobo Grill

El Cancun Mexican Restaurant (Lake Norman, NC)
Mexican Banana Split...3.30

Casa Cocina (Cannery Casino, North Las Vegas, NV)
Our Signature Mexican Banana Split
A loco twist on an old favorite. Fresh banana wrapped in a flour tortilla, deep fried till golden, then rolled in cinnamon and sugar, split and served with chocolate and vanilla ice cream, whipped cream, chocolate and strawberry sauce and fresh strawberries. 
Big enough for two but so good you’ll want one all to yourself.

2 May 2003, Las Vegas (NV) Review-Journal, Restaurant Review by Heidi Knapp Rinella, pg. 61J:
I’m wondering if maybe appetizers aren’t a big thing at Casa Cocina—especially considering the soup and the tempting desserts that included the unlikely Mexican Banana Split—and that therefore the kitchen doesn’t get much practice with them. Whether that’s the case or not, they need to work on them, because the starters dragged down some truly inspired entrees.

1 October 2003, Hispanic, “50 Best Hispanic Restaurants” by Katharine A. Diaz, pg. 28:
Curra’s Grill
This bright, inviting watering hole in Austin is great for a quick bite or a leisurely meal. The margaritas come in several flavors, including an avodado ‘rita (avocado margarita), which gets rave reviews. Some dishes are inspired by the Yucatan, like the cochinita pibil (pork baked in banana leaves). Other delectable options include the mole enchiladas and five different kinds of tamales. Blow your diet with the Mexican banana split with cajeta, coffee, and blackberry ice cream; slices of pastel tres leches; and all the toppings! Mixed drinks. 614 East Oltorf Street (512-444-0012). 

Posted by Barry Popik
Texas (Lone Star State Dictionary) • (0) Comments • Monday, September 03, 2007 • Permalink