Actually, from the outside there's no mention of "Mexican barbecue." In fact, the brightly colored squares make it look like a spinoff of Sushi Samba down the street. Anyhow, is in the old Chicama space, now done up entirely in shades of white and off-white with nicely upholstered chairs. Place smells great, subtly smoky.
Went with small party so didn't get to sample a lot. Some good mixed drinks (Lucy Colada, with chunks of coconut and passionfruit that clogged up the straw) and a few Mexican beers (Carta Blanca, the demon child of Corona and Poland Spring), nothing on draft. Didn't look at the wine list :( .
4 or 5 ceviches to choose from; the shrimp was acceptable. Two tasting appetizers, one based on masa cakes, the other a "totopo" plate with crab/avocado, duck/white bean, tomato blend on crisp corn tortillas. The latter was the best dish we had. Can also choose from some tacos and quesedillas to start.
Was bummed by their signature dish, the "barbacoa," pulled lamb wrapped in leaves and ostensibly grilled. Very little flavor, even of lamb. Tender, tho. Came with soft tortillas and condiments so you can "build your own." Perhaps it's my inner gringo, but I was desperately shoveling everybody's salsas and sauces onto my meat to give it some heat and spice. Also wasn't crazy about the tortillas (green corn (?) with a fall-apart texture in your mouth, not the springy-ness I like - again, perhaps my gringo side). Comes with a small caldron of mildly spicy soup full of vegetables and chickpeas that were also reportedly barbecued alongside the lamb.
Shoulda had the ribs. OTOH, party was pleased by the salmon, cooked a shade more than requested, but flavorful on a bed of white bean mash.
Desserts servicable (coconut flan, etc). Service well-meaning but some scattered minor delays. May heat up later at night, but went on a Saturday at about same time we had gone to Chicama in the past. What was once loud and boisterous is now decorous and more "civilized," for better or worse.
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