 Mexique Restaurant Review: Chef and co-owner Carlos Gaytan is doing something different at Mexique, and it turns heads for good reason. French-trained and Mexico-born, he’s combining the two cooking styles with eye-popping results. The setting is simple and unadorned, but the food is anything but. If you can, begin with the innovative sopes trio of chimichurri-soused escargots, shrimp Provençal with creamy avocado mousse and xico mole-accented plantains and coconut. Some entrées follow the straight and narrow; we find the duo of seared scallops and hibiscus braised pork belly with squash mole more interesting. Treat that sweet tooth to something unusual, perhaps avocado pastry cream with strawberry compote in crisp phyllo.
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