4 /5 Brad Collard: The restaurant, as the waiter described is a Moriscos-style kitchen offering coastal Mexican seafood. He encouraged sharing with a recommendation of 3-5 dishes.
Dishes discussed and ordered included:
- Shrimp: Available in half (5 shrimp) or full (10 shrimp) orders, served with the shell on, described the shell as edible and "messiest" . These were also referred to as "Camarones El Ricas."
- Cachetada Tacos: the ribeye tacos were my wifes favorite and "really good."
- Pescado Zarandeado (Sea Bass): A "delicious" fish dish with tortillas.
- Guacamole: Ordered with chips and salsa was really outstanding.
- Salsas: Included mild fresno hot sauce and tomatillo salsa, and a spicy habanero pequine "on fire" sauce. Better than most high-end Mexican restaurants.
- ChocoFlan: A dessert combining chocolate cake and flan.
- Drinks: Sombra and Classica margaritas were ordered - no short pours here, you get more of what you paid for.
The restaurant does not offer Cafe de Olla, we believe after a large meal, that would have been satisfying with a churro.
The food was good, almost earned a 5th star with fresh fish, great salsas, and guacamole. Service was also good.
The atmosphere would be 5 stars if not for the cramped conditions. The main issue was the small table size, which became crowded with the ample dishes, and the close proximity of other parties, causing discomfort when waiters were near, like butts almost touching our table while we ate.
Go and enjoy Este, the food and service is good to great. Just know you will likely be sitting closer to others than you may want.
A single ribeye taco costs $15, before tax, and the overall bill for two people was $250.