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Mestizo, located at Abasolo 233 between Juarez and Guadalupe Sanchez, in downtown www.Mestizovallarta.com
In a remodeled old casa with a lovely garden patio and terrace area and an inside dining room, River Cafe's sister place's cuisine produces wonderful mestizo (mixed backgrounds) dishes. Soft romantic lighting showcases artwork including Marta Gilbert. Owner Margarito Larios' and Chef Karla Morales Bermudez' menu offers stunning choices and we opted for a selection to taste. There was delight in finding a beet salad, and this plate was complemented by green beans and chipotle goat cheese croutons. It was a bit spicy and slightly sweet. Chipotle was also the flavoring of the shrimp bisque, creamy and rich. Tomato, basil, garlic bruschetta was tasty and crisp.
My companion insisted on the roasted duch, a glazed whole breast, sauced with a Mexican chimichurri. The entree was accompanied by wild rice and a vegetable tamale made of masa, mixed vegetables, garlic and guajillo chile. The meat was moist, tender and very easy to cut. Sweet picadillo ravioli were stuffed with ground beef, pork, almond and pear. Such an unusual combination was topped with a pecan-chipotle sauce. Accents of rich fruit and nuts were delightful and complimentary. Also sampled was the mahi mahi finished with cilantro and poblano chile sauce. Smooth and succulent, the fish and flavorings blended beatifully.
An elaborate flambe prepared tableside would have been a bit better if the strawberries and mango were ripe. Thery were prepared in orange juice, lime and cinnamon with a scoop of passion fruit ice cream alongside. The caramel and tequila creme brulee was appropriately crusty on top with a sweet filling. Fresh fruit was served to one side. The evening brought cooling air into the garden and we ventured outside with wide smiles on our faces and a vow to return very soon.
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