If you’re eating out this week, don’t forget Chef’s Week runs through Sunday! Fortunately, I was able to combine a little biz with a very nice lunch at Mercadito.
The structure for the Chef’s Week Menu is a little different. Here, you get a choice of two types of guacamole, two types of ceviche, three different tacos and one dessert for the table. This was a lot of food and covered a generous amount of their regular lunch menu.
We tried the mango and manzana guacamoles. The waitress promised us the added flavors wouldn’t overpower the avocado — they didn’t, but we can’t say they added much either. The ceviche was a little more successful with selections of mahi mahi and delightfully tender bay scallops.
We went with our server’s recommendations and tried the pastor taco, served with grilled pineapple and a spicy chile salsa. It was a huge portion that made a mess as you bit into it. The tilapia taco was even spicier and had a combination of flavors that overwhelmed the delicate fish. Since neither of us had tried huitlacoche, a fungus that grows on corn, we had to place an order. I’m very glad we did — the hearty corn flavor married well with the mushrooms, manchego and salsa verde.
Dessert was my favorite part of the meal. We ordered a smooth, creamy caramel flan that came paired with mini pound cake and raisins. The texture was amazing. I would return to this restaurant just for that flan.