Table for Two

Authentically Mexican, with a modern twist

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Mesita
212B Merrick Road, Rockville Centre
(516) 282–9900, www.mesitarvc.com

Open since last July, Mesita is the product of a multi-talented team, specifically, the owners of Parlay Gastro Pub, only two doors away. You’ll see a similarity in the unique Brooklyn industrial chic style décor. Chef Victor Chicas, who also created Parlay’s menu, has taken authentic Mexican cuisine and added a tasty modern twist. Expect the unexpected. You’ll have fun and enjoy.

Tiny twinkling lights cover high ceilings, and on walls you’ll see awnings, metal garage doors, brick, reclaimed wood, signs and more. A private party room in the rear, viewable through decorative screens and shelves lined with Tequila bottles, seats 28. Mesita actually offers more than 100 different tequilas. Margaritas are a must. There are two long bars.

We adored each appetizer, and vowed to return with a group and order a bunch. Guacamole made tableside to your liking was outstanding, huge in portion, served in a Mexican Molcajete. Yucca Fritta, fried cassava (similar to large French fries), were topped with citrus red cabbage and pico de gallo, with honey chipotle sauce to dip. Queso Fundido, made from blended melted cheeses dotted with Poblano peppers and crumbled chorizo, was served with flour tortilla triangles — gooey and sensational. Tamales de Puerco, homemade ground corn steamed in milk with roasted pork was delicious and sweet, with your choice of sauce.

Each taco entrée comes with three — fish, skirt steak, vegetables, shrimp, pulled pork or chicken - on soft tortillas. On “Taco Tuesdays” you can mix it up (order them individually) and basically build your own. Pescado had fried tilapia, red cabbage, chipotle mayo and pico di gallo. Camarones, marinated shrimp, included ancho chile, cilantro, sliced red onions and fresh avocado.

Enchiladas Verdes (three), corn tortillas stuffed with pulled pork, topped with green sauce, queso fresco, pico de gallo, were sided with rice and beans.

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