A while back Vi mentioned that he had "discovered" another mexican pacific coast seafood place and sussed out their specialty, I guess he happened to see the 2 large signs (used car dealership style) on the front of the building.
regardless of how hidden this info was, it is very good, even vital info. Sat. night, we happened to be out that way and my wife was feeling one of her infrequent cravings for oysters, well we hustled over to Rob's discovery, Huge sign painted on the parking lot wall backed up the claim that they did indeed specialize (if you believe the sign were famous for, (jaiba) and shrimp (camarones) sarandeada.
We started out with ceviche (not bad), and a campechana (pretty good), while waiting we had a puckery watery green salsa brought out to us and another bowl of a radish/carrot/limey dip. On every table were salsa tamazula, the green yucateco, and soy sauce (!?) I coldn't resist asking about this and our very nice waitress said, that yes, in mexico folks often put soy sauce on ceviche, well I tried and the results were. . . .interesting. One other thing I noticed about the ceviche - the cilantro in it had the taste of cilantro plants that have nearly gone to seed, a taste more akin to cilanto root, or the fresh green coriander seeds
Anyway, the oysters came out a dozen,fat juicy slurpy oysters with about 15 little mexican lime halves to squeeze over. The oysters themselves were very tasty, however, were served at room temperature, I like mine colder.
For main courses, since my dad was eating with us we let him order the house specialty crab, while my son got the camarones al mojo di ajo, and a couple of snappers were brought for my wife and I, mine bathed in a fiery, though somewhat one dimensional diabla sauce, and hers just fried crispy (it would benefit from dipping in the great mojo di ajo sauce from tmy son's plate).
There's a reason they were so proudly advertising that sarandeada - the crab was amazing, the adobo was simultaneously complex, grilled down, spicy, and tart (they would't tell us the ingredient to make it tart, the waitress telling us that the chef wouldn't even tell her). Next time, there's none of this less try a bunch of things attitude, it sarandeada all around.
Oh, if you want to try this out, you may have to get there relatively soon, Saturday night it was very quiet, and as their price point is high for the neighborhood, the credit card machine isn't yet working, and parking is a little tougher than most of the other places around there (and given that they are renting the space) it may not last
Perla del Pacifico
2410 Lake St. (not 2401)
Melrose Park, IL
(at about 25th Av.)
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