We decided to give Mundo a try on a recent week night. My family, parents and some friends all got together to try the upscale cuisine we had read about. We arrived early (about 5:30) and there were very few other diners in the restaurant. As we had a large party they seated us at a long table along the West wall. The wall was covered with mirrors in a variety of sizes and styles. The table had butcher paper on top of the table cloth. The butcher paper was a hassle for everyone whenever they needed to use their napkins. Additionally, the paper on the tables in the entry way was blown around whenever the door was opened. (Suggest not using the paper!) After being seated our waiter came over (after a lengthy delay) and took our drink and dinner order. We ordered everything at once because we had a couple of younger, albeit very well behaved, children dining with us. Mundo didn’t have two of their specialty beers requiring one of our friends to go with her “third” choice. There was a really long wait between the service for beer and soda and that of the margaritas. In fact, the margaritas arrived around the same time as our appetizers and salads. On the plus side the margaritas were very good.
I started with a Dinner Chopped Salad ($8) which combined poblano pepper, radish, cucumber, apple, pumpkin seeds, raisins, red onion and tomato with a chipotle molasses dressing. The salad was very good! We also tried the Crisp Calamari ($12) which was perfectly cooked and paired nicely with the cilantro dipping sauce. The Chicken Tortilla Soup ($7) was not your traditional preparation as it had a roasted tomato and toasted chile base. The folks who had the soup said it was very good.
We had a wide variety of entrées starting with Short Rib Enchilada’s ($18). They were prepared with roasted tomatoes and a jalapeno garlic sauce and were “pretty good”. The Filet of Beef Chile Relleno ($22) was interesting in that the chile had no breading whatsoever – a plus in my book! However, the roasted chile sauce it was served with had a very strong charred flavor which masked most of the delicate flavors of the chile itself. Two diners had the Kurobuta Pork Filet ($26) which was prepared with ancho chile mango glaze and had some finely diced mango served on top of the 3 medallions. The side was a sweet corn tamale. This was arguably the best entrée of the evening with both pork tenderloin dishes prepared to requested temperature and the tamale presented in the corn husk with kernels of sweet corn throughout the masa. Everyone who tried this dish thought it was great. I order the Carnitas ($24) and found it be OK. The pork itself was similar to what I have had in other restaurants, but for less than half the price. The redeeming features for this dish were the sides – avocado pico de gallo, red onion and cilantro, a habanero-cucumber-tomato salad and pickled onions. The habanero cucumber salad was delicious with slices of fresh habanero pepper throughout. It is a very spicy side, but one that I enjoyed. My wife ordered the Sweet Chipotle Glazed Shrimp Tamale ($24) and found it to be very good although not exactly what she had pictured. The shrimp were served on top of the tamale and had red chile brandy sauce poured over them. The shrimp were cooked perfectly. The last entrée ordered was Garden Enchiladas ($14). The vegetables included eggplant, spinach and squash. The dish was served with roasted tomato and jalapeno sauce and had melted cheese on top. It was a very tasty dish with the eggplant being the dominant vegetable.
Overall the meal was very good with some interesting sides and preparation techniques, however, the consensus opinion was the price point was a bit high for the food and service was downright poor. Despite the very sparse crowd, service was noticeably slow from taking our initial order through paying for the meal. The music was quite loud preventing the entire table from participating in one conversation.