Above: Tartar de atun en chile viejo at Mestizo
Memories of a great classic margarita and appetizers from the sea drew us back to one of our standbys in Guanajuato – Mestizo. The presentation of tender tuna tartare, crowned by an ancho chile overflowing with more, is stunning. Octopus carpaccio arrives in a bath of the fruit of the nopal and dried chiles, and tostadas topped with shredded duck salpicon were satisfying. Both salmon and bass are cooked to perfection, and even pedestrian-sounding soups provided surprisingly savory, less filling, options.
Continue reading “Postcard from Guanajuato, Mexico: While we spent a year home cooking, chefs did not lose their touch”
Postcards from Barton Springs 