By Miguel Camacho F. Last week we dined at De Santos. This restaurant is the flagship of the company, which now owns two more restaurants, one in Guadalajara and the other in New York. For us Vallartans, it is a reason to be proud that De Santos was created here, and the destination is an exporter of concepts.
De Santos’ is a great concept. By taking advantage of the original brick structures, it has created an up-to-date atmosphere, whit minimalistic tendencies that favor the straight line.
The ambiance is informal, friendly, with an excellent selection of recorded lounge music in the background that creates the ideal mood for an excellent dining experience. De Santos’ menu, has received influences from today’s tendencies, and it includes Mediterranean dishes, as well as dishes with accents from the Asian cuisine, and some with Mexican touches.
As appetizers we ordered Popcorn Shimp, which turned out to be a true delicacy, served with oriental sauce. Mildly spicy, they are irresistible, once you get started on them, you can’t stop.
We also had Tuna Tartar, marinated in soy sauce, served on a bed of delightful guacamole and caviar. It is a delicious, very fresh dish.
At main courses, we had Mexican Pizza, a new dish on the menu. This is an unexpected proposal, the ingredients are unusual for a dinner dish, but it is a very tasty dish and one ideal to share. I, in turn, ordered Chicken Fricassé in creamy soy sauce with cashews and a touch of piquin pepper accompanied with jasmine rice. This French classic takes on a new dimension in this recipe of Chef Juan Carlos. I love the texture and flavor contrasts that piquin pepper and cashews give the dish.
I paired it with a glass of Chardonnay, cooled to perfection to balance the spicy accents of the dish.
At desserts, my choice was crème brûlée, smooth and delicious. Letty, in turn, ordered the chocolate fondue with seasonal fruits. They were both perfect finishing touches to a stupendous dining experience.
De Santos, Morelos #771, Col. Centro, Tel. 223 3052 y 223 3053 www.desantos.com.mx
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De Santos’ menu, has received influences from today’s tendencies, and it includes Mediterranean dishes, as well as dishes with accents from the Asian cuisine, and some with Mexican touches.
I, in turn, ordered Chicken Fricassé in creamy soy sauce with cashews and a touch of piquin pepper accompanied with jasmine rice. This French classic takes on a new dimension in this recipe of Chef Juan Carlos. I love the texture and flavor contrasts that piquin pepper and cashews give the dish.