There hasn't seem to have been a thread dedicated to Indio yet. A few people commented on it when it first opened, but I think it's always best to wait at least a few months to assess a restaurant so it can find its bearings.
I went there Thursday for dinner and was very pleased. I suppose I have two caveats: I have only been there once, and I only am basing this on a very limited portion of the menu. But so far, so good.
My friend and I split an app of epazote flautas. It was $7 and it only had 2 flautas, so it was a tad high, but it was good. The flautas were topped with a delicious cabbage salad and served on a zesty tomatilla sauce.
He ordered a margarita - good. I had a home brewed iced tea, which was too strong.
For entrees, he had the inadventurous chicken enchiladas in red mole, which were good but not outstanding or significantly different than other places. I suppose my sort of gripe about it is nit picky - it was served with black beans. This is Ruiz's take on Mexican food, and one of the key differences in Latin foods is the Cubans like black beans, Mexicans like brown beans, and the rest of Latin America tends to prefer red beans. Usually, or so I'm told. At any rate, black beans are pretty odd in a Mexican dish. It so happens that I prefer black beans, though.
I however ordered the "Lechon - Lime/serrano marinated pork tenderloin served with a green tomatillo tamal, in a calabacita salsa garnished with pickled red onions." I give it rave reviews. The pork was incredibly tender, and the flavor of the marinade was exquisite. The tamal was not served in a corn husk or banana leaf - just formed masa. It had a terrific flavor. The salsa was great, and the onions were terrific, although could have been pickled just a smidge longer. Overall, I was thrilled with my dish - highly, highly recommended.
The service was outstanding. It easily bested the service I had at 112 the following night, which is not to say that I had sub-standard service at 112. The server himself, as well as the manager, the maitre d', and the bussing staff, were all incredibly polished. I was very impressed.
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