I must be the only person that does not like Mezcalero's tacos. Their particular kind of tacos has been described and explained by the owner in various media articles: they are meant to mimic the steamed texture created by the hot tacos Mexican workers pop into plastic baggies in the morning as they pack their lunch for the day. My friends adore them: I do not. But I am outvoted, which means repeated visits to the restaurant - or stay home.
Luckily for me, I've discovered that Mezcalero has other delectable options. In particular, it has magnificent ceviche. I had the Ceviche Mezcalero - a new item on the menu- which includes shrimp, sliced octopus, and other sea creatures. This is quite possibly the best dish of its kind I have ever had. Ceviche done poorly can be too vinegary, the marinade saturating the fish to a limp and sodden version of its former self. But here, the impeccably fresh seafood stood up nicely to the spicy lime and habanero juice, which had just a touch of cream to keep the flavors balanced. I enjoyed every morsel and will be back for more. I am also keen to sample the other seafood dishes now that I know that the chef is serious about it.
I was also delighted by the super-fresh tortilla chips and three different kinds of salsa - all bright tasting and offering different levels of heat - that was served as a prelude to the meal. Here, too, there were new additions. Clearly, the chef is a continued presence in the kitchen and is invested in keeping things interesting and inventive. This is such a refreshing break from the celebrity chefs who have abandoned the kitchen long ago.
As we were leaving a party of 12 people that seemed like regular guests was just being served, many of them having ordered the steak fajitas. They looked impressive!
So if you're like me and are not a big fan of tacos, rest assured Mezcalero has so much more to offer. I am looking forward to working my way through the rest of the menu. Thanks chef!
Luckily for me, I've discovered that Mezcalero has other delectable options. In particular, it has magnificent ceviche. I had the Ceviche Mezcalero - a new item on the menu- which includes shrimp, sliced octopus, and other sea creatures. This is quite possibly the best dish of its kind I have ever had. Ceviche done poorly can be too vinegary, the marinade saturating the fish to a limp and sodden version of its former self. But here, the impeccably fresh seafood stood up nicely to the spicy lime and habanero juice, which had just a touch of cream to keep the flavors balanced. I enjoyed every morsel and will be back for more. I am also keen to sample the other seafood dishes now that I know that the chef is serious about it.
I was also delighted by the super-fresh tortilla chips and three different kinds of salsa - all bright tasting and offering different levels of heat - that was served as a prelude to the meal. Here, too, there were new additions. Clearly, the chef is a continued presence in the kitchen and is invested in keeping things interesting and inventive. This is such a refreshing break from the celebrity chefs who have abandoned the kitchen long ago.
As we were leaving a party of 12 people that seemed like regular guests was just being served, many of them having ordered the steak fajitas. They looked impressive!
So if you're like me and are not a big fan of tacos, rest assured Mezcalero has so much more to offer. I am looking forward to working my way through the rest of the menu. Thanks chef!
