Taberna -- Upscale Mexican Food in Beverly Hills - mexican restaurant shrimp dishes

I 've been advocating for years that a high-end, elegant Mexican restaurant would do a great job in Beverly Hills/West Los Angeles. (
I'm not saying El Cholo's kind of restaurant, like Tex I like at home --
Mexican cooking, as evidenced by the rave post article I recently published on their venue. )
I mean, a complicated Mexico City.
The reform of Paseo de la-
The style restaurant offers exquisite and complex dishes from all provinces. . .
Food cooked by a master chef.
Now my wish is fulfilled. . . in spades.
Taberna, Mexico (369 N.
Beverly Hills Bedford Avenue (310)858-7070)
It's already opened in a half-home place.
There are more than a dozen restaurants from ginger man to the nearest Luau. . .
But this is a goalkeeper and I suspect it will have a very long and happy time here.
Chef Alex Padila produced an exciting and interesting menu of local Mexican dishes.
The reason is that a chef, Alex Padila, based on his culinary experience in upscale restaurants in Houston and Northern California, especially San Francisco Boulevard, made a menu, where, he worked with mentor Chef Nancy Oaks for 17 years.
The space has been completely renovated to reflect a laid
Mexican-style, 110 indoor and outdoor seating, plus some tequila seatingrich bar.
In this article, the walls of the main restaurant-
Filled with dazzling Mexican tiles-
Still waiting for some calm artwork.
Lauren, an amazing young hostess, leads you to your table, making up for this with this striking design note.
General manager Matthew warston recently opened Playa for John Seder, but at the urging of the new restaurant owner, he has moved his nationality from Spain to Mexico.
This is a kind of Yucatan pork stewed with pepper and spices for several hours.
The whole striped bass was baked on the wood-
Burn the oven with vegetables and herbs.
Oh mine, this delicious food is so eye-catching, from sieverches to Sinita pibil, to pumpkin seeds --
Scallops, lamb leg and beef leg, two delicious soups-
Tortillas and Albondigas (
That's chicken meatballs)
There are also some unique tacos and tacos.
Did I mention that one of the features of the restaurant space is that it has been an asset since it was born decades ago. . . a bricked wood-
Burning ovens in distant corners is a firm aid for every chef who has worked on this site.
We had a great striped bass for our first dinner ($35)
Bake in the oven with vegetables and peppers.
Moist, flaky, reminiscent of Ensenada.
Follow the creative trend
The well-crafted cocktail by the Taberna team mixes a variety of fruit blends. . .
But I insisted on having a classic margar tower on the rocks, without adding salt, and then a cup of cappelinha, while my companions were drinking bouquets, Picco.
Very low room-
Key and invitation with a small tequila bar and outdoor terrace seating in front. Honduran-
The born chef, Padila, made a different menu for the place. . .
Tell me he was pleasantly surprised by the variety of products at the Santa Monica farmers market.
We talked about his years working with Chef Nancy in San Francisco, and I mentioned that her husband Bruce Edles was an old friend and reader of my restaurant newsletter. (
I 've been eating the Boudin Noir in his storage room at sunset a few times a month at Le Petit Four I 've been hanging out on Saturday. )
Alex spent a lot of time traveling in Mexico looking for new dishes and items like tequila
Boiled shrimp Cocks, crab rolls, Pacific spiny lobster and tequila mushrooms may appear on the menu.
Chef Alex told me later that he didn't use any lard and only needed good olive oil and Jewish salt.
I replied with a smile that I liked the food cooked with lard and it tasted better, but he did not agree.
My favorite dish, fine Chilean
Not ordinary cheese. oozing version).
Blue tacos, fried plantain, Silan fries and two portions of salt are on the table when you sit down, and I always order avocado sauce automatically ($9)
Here you can taste a delicious dish of pucao cream fruit with tomatoes, pumpkin seeds, coriander and salty queso fresco.
"He makes everything from scratch every day," GM Washton noted . ".
Chef Padila was born in Honduras but grew up in Houston and is a traditional Hispanic family, he said.
"His menu is influenced by the idea of Central America as much as Mexico.
"You have to remember that he has a background in French and New American cuisine and has been an executive deputy chef for so many years around James Beard Oaks --award winner. (
He started working as a dishwasher in her restaurant at the age of 18 and later became her apprentice and was eventually trained by her to become a chef. )
Matt also mentioned that Alex's mother was a chef.
She works at Ninfa in Houston, the most famous Texas
In Mexico in the state.
The hostess Lauren will guide you to your table.
General manager Matthew warston and executive chef Alex Padila are turning this into a hot spot.
While we were talking, I was busy digging the oval jar of kochnita pibil ($21)
It's already on the table.
The chef later told me: "This is a kind of Yucatan stew. the pig shoulder is marinated with achiote sauce in banana leaves for 48 hours, followed by pickled red onions, fried bananas, and Mexican Krima.
"Surprisingly, it was a little bland but very delicious.
The scallop sauerkraut is delicious with passion fruit and truffle salt.
Manager Matt mentioned that the chef's health was well known. conscious.
"Please note that nothing on the menu is covered with cheese.
He doesn't like junk food. he always looks for local produce at the farmer's market.
"By that time, I was busy cutting off a large piece of Carne Asada, the main rib eye ($38)
Delicious and juicy though I noticed my companion it seemed a bit salty. (
It's probably a mole. )
However, we finished the whole platter very quickly. . .
Here are Mexican vanilla fries and peppers.
As a matter of fact, we all noticed later that this kind of food would not be hit at all in the mouth
Spicy spices and vibrant flavors.
Albondigas soup is a juicy chicken ball in the spicy meat soup.
Note on this service: it is professional and very low pricekey;
We wait Vietnamese.
Born in Tinh, worked with Matt before and kept pace perfectly.
I was ecstatic about my Carlos de Acha starter ($12)
Fresh passion fruit and truffle salt is a raw, silky scallops.
An interesting Chilean red match has begun.
There's a tuna, a shrimp. and-
Conch and oysters-and-
Salmon roe is still to be tried.
The choice of homemade flour or tortillas is a highlight of the taco selection. . .
Of course, I chose corn. The Fish Taco ($16)
Although he provided seven interesting things, it was a road. . .
For the next visit, chiklunde Pato ($16)
Crispy braised duck tacos.
Five unique peppers. . .
These are not predictable covered with sauces and melted cheese, but rather a light layered dish. . .
We were in March. $16)
Pacholo sauce for shrimp and crab.
There is a roast rabbit (yikes)
Green mole sauce ($16)
Pork, and even the cow bris in the Anko pepper gravy ($14).
My passion for Chilean relleno cuisine is well known, and this is one of the best food I have ever had.
My passion for Chile's relllenos is well documented in Huffington Post. This one ($18)
A plump Chile was baked without frying and without oozing melted cheese as usual.
Instead, the deep emerald Burano contains a colorful mix of spinach.
Zucchini, mushrooms, spicy tomato sauce, and delicious chopped Oaxacan cheese. Loved it.
The side dishes are separated. . .
Yes, I did order a large plate of fluffy Mexican tomato rice. $4). . .
$5 black beans and roasted cactus. A few desserts. . .
Flan is a bit dense, but the Tres Leche cake is fantastic.
Hotel Taberna, Mexico is run by Neil Morgan and Chris Hart.
Chef Alexis is their business consulting chef so he may eventually move to other places, but I'm sure he'll be here for at least a year.
Based on having had a few meals already, I can confirm that it was all good when we had such a luxurious upscale authentic Mexican restaurant in Beverly Hills for everyone to enjoy.
Friends, hasta Lugo!
Taberna is open from eleven o'clock A. M. to eleven o'clock P. M. every day.
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