- Published in http://www.jaltembasol.com/rivieranayarit/
by Adam on Fri Nov 14, 2008 10:39 amWe had an excellent dinner last night at Xaltemba Restaurant. We started with the Calamari Frito, the crisp, light batter coated the fresh and delightfully firm texture of the the calamari. Plunking and dunking the squid into the creamy and garlic aioli became an addiction. Dip's are always fun.
Then our Entree's came. I had the Pistachio crusted Dorado, which was heavenly. Sitting on a bed of basmati rice, the pistachio crust and Coconut cream sauce worked wonders together. I could not believe how flaky and fresh the Dorado was, it was if I was eating a cloud. The sweet mango chunks were the climax of the dish, rounding off all of the flavors of sweet, creamy and salty.
Dylan had the pasta, a colorful and vibrant medley of caramelized onions, portobello mushrooms and tomatoes. The aromatic white wine sauce and feta cheese chunk ratio was perfect and not overpowering, overall a fantastic pasta dish, which could not have been more fresh. Excellent. She is the pasta girl, a real connoisseur of all things italian. I asked her thoughts, and all I got was a bright smile and two big thumbs up in between bites.
Although, I didn't get to taste, I was able to spot two other entree's that looked equally as fantastic, the T bone pork chop, and the largest shrimp I have seen on this part of the pacific! Due to certain social rules and the A class visitor's from San Fransisco, I had to resist the urge to just walk over to the other table and take a bite out of the other desirable dishes.
Then dessert came, Dylan had the Chocolate Mousse' and I had the creme brulle. This was the first time I had a Creme Brule in Mexico, and boy was I excited!!!
The torched Carmel crust on the top, was like a glossy glass pane in a gingerbread house. It took a couple bashes with my dessert spoon before I could get inside the creamy and fruity layers, but It was worth it. First layer was the sugar crust, then the creamy cream earth, and then the core was a sugary fruit filling. I felt like I was watching that cheesy but satisfying adventure movie " the core " while eating this delightful dessert.
The chocolate mousse was outstanding.I am a cynic when it comes to chocolate mousse, due to the fact that some chef's like to whip it to the point where you are eating, almost 75% air and 25% chocolate. This mousse was everything a mouse should be. DENSE. THICK. CREAMY. I could taste the cocoa beans, simply put - the best dessert in Jaltemba. I say this again - THE BEST DESSERT IN JALTEMBA PEOPLE. It was everything you would want in a chocolate mousse.
All in all a fantastic time at Jaltemba Restaurant, this is a must while in the area. Very impressed with owners Roberto and Eddie, and new chef's Max Farinelli's work. Although Xaltemba is an fantastic restaurant for the food, the gallery is evolving everyday. Coming to Xaltemba is not only a dining experience, but a cultural experience.
My only regret is not having a camera on hand to take pictures of the food!
Thanksgiving is coming up and word to the wise - you better make reservations fast as it will be sure to fill up soon!!!
Adam
Adam Caddell
(327) 274 3356
adam@jaltembasol.com
http://www.jaltembasol.com
Adam
Posts: 12
Joined: Wed Nov 12, 2008 3:16 pm
Location: La Penita De Jaltemba