La Tienda Grande
VAYEYO – Horchata Martini, Vodka, Cinnamon
PANCHO LOCO – Aged Rum, Tamarind, Burnt Lime
CHEESE CROQUETTE – With the original recipe from Mariarias
CHILD’S PLAY – Tuna seared in a spice crust, Mixed emulsions and a bunch dreams
PLANTAIN EMPANADA – Venezuelan corn, roasted plantain puree, Lentils stew, Morita chilli sauce, Goat cheese
TACO CHINO – Braised pork belly, Blue corn tortilla, Jocoque, Green sauce, Greens, Avocado
COCHINO CON PIQUETE – Slow-cooked Pork short ribs, maple lacquer, Dark beer au jus, Honeyed sweet potato puree, Tomato sauce
SHORT RIB ENFRIJOLADAS – Yellow corn tortilla, Beef Short Rib, Demi Bean Sauce, Pickled Veggies
PINK OCTOPUS – roasted tomatoes zaranda, Smoked beet emulsion, Crispy cabbage, Pearl Onion
FROM DUBAI WITH LOVE – Lamb in Merlot reduction, Chickpea hummus, Sautéed chickpeas
BOLILLO BREAD ICE CREAM
Built out of one of the first grocery stores in Ixtapa La Tienda Grande sees Chef Salvador Carrillo creating elegant Mexican Cuisine utilizing Mediterranean influences, a Tasting Menu seeing guests invited to choose their own main course plus innovative Cocktails or Wines focused on local purveyors.
Far from the tourist corridor, the sort of Restaurant that has earned the effort needed to visit since it opened, diners will notice streets filled with local vendors on their way into a space decorated with plaster and tile around the kitchen on full-display.
A frequent award recipient, though friendly and professional service assures a lack of pretense, Dinner begins with a crackling Croquette filled with molten Cheese before proceeding to a dish called “Child’s Play” featuring seared local Tuna on a color-shifting plate.
No doubt a Mexican Restaurant, but proudly incorporating global influences into dishes such as a Plantain Empanada or Lamb in Red Wine Demi, Chef Carrillo’s Braised Pork Belly Taco is a work of art balanced by Cream and Greens preceding Pork Ribs with Sweet Potato Puree.
Rethinking Enfrijoladas as an exceptional dish based on Beef Short Ribs, pickled Vegetables cutting through the richness with ease, “Pink Octopus” sees Cephalopod tender with a bit of snap adjacent non-traditional accouterments before finishing the night with an Ice Cream Cone indistinguishable in flavor from Bolillo Bread.
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