Enjoyable meal and experience at Mosto Restaurante - Locally sourced ingredients and craft beers in Tijuana
From San Diego Red
Por: Kristin Díaz de Sandi 2 Junio 2012
Great meals, craft beers and local wines.
"Gracing Tijuana with its presence for a little bit over a year is Mosto restaurante. The owner Javier Esparza, has been in the industrial kitchen business for 15 years now.
After being around the planning and equipment for so long, he finally decided to make his passion come to life. He decided that it was time to open up a restaurant of his own, and supply his kitchen with top of the line appliances. As we got to talking with him, you could see more and more how much passion he really has for gastronomy. He absolutely loves what he is doing, and wouldn't have it any other way.
Javier states that the menu at Mosto is developed from a Baja Modern theme. They use all fresh and local ingredients, while fusing them with flavors from around the world. We were presented with a six course meal, which was paired with local craft beers and wine. It seriously does not get better than tasting ingredients and drinks, that have been sourced and made locally.
The meal started off with a ceviche trio that was paired with Diablo Blanco lager. All three of these ceviches had their own personalty and exquisite flavors. Even their tostadas have a unique twist to them. They are always baked, and each and every one of them is individually cut out with a cookie cutter design. These are the little details that one will always remember from a dining experience.
The first one I started with was Mero fish, strawberries, cucumber, chipotle, and just a drizzle of olive oil. At first thought, you may think that the strawberry would make the ceviche sweet, but it actually provides a lovely acidity, rounded out by the little touch of olive oil. The second was local scallops from San Quintin, with a salsa verde. This one tied in closely as my favorite of the three.
The scallops are sweet and meaty, and the tomatillo salsa was bright and refreshing. The final ceviche of the three came out on top as my favorite. Octopus, Oregano, green olives, and Cherry tomatoes all combined to create beautiful textures, and bold flavors. The cherry tomatoes really do add their own flavor, and with the oregano, it's just so delicious.
The second course was Smoked Marlin and Gouda spring rolls paired with Frontera La Rumorosa Brown Ale. Let me just start off by saying, the caramel notes in this beer are fantastic.
An optimal bite was constructed by dragging the egg roll through the plum and dried chile sauces, and then finished with a sip of the beer. It is just so magical when ingredients are paired well with drinks, that is really what the whole experience is all about."