In January, 2004, the
Duke City saw the launch (at the site of a former Burger King no less)
of Marisos Vallarta, owned and operated by chef Agustin Lopez who
learned and plied his trade in the tourist laden Puerto Vallarta area.
Two years later, Mariscos Vallarta became yet another restaurant
casualty, a scant block or two from vastly inferior chain restaurants on
the Coors Bypass.
With 42 entrees
including such lures as the discada mar y tierra (cut up shrimp and beef
grilled with bacon, onion, tomato and cheese), I couldn't help but be
snagged. Even better was an entree called mariscada caliente
(fish, shrimp, scallops, calamari and octopus). Both entrees were
served with corn tortillas used to create some of the best tacos I've
ever had.
If you favor fish,
Mariscos Vallarta prepares light, flaky fish fillets served piping hot
and enveloped by tin foil. The filete with pineapple, Asadero
cheese, mushrooms, and jalapenos stands out, but also quite wonderful is
the filete stuffed with cheese, shrimp and scallops. Both are
Lenten favorites.
A unique guacamole
sauce emboldened those entrees with a savory piquant flavor that
exploded with every bite. My Kim who has become a guacamole expert
swears this mayonnaise based guacamole sauce is the best avocado based
item she's ever had. The salsa is not quite as good, but might
still might be a top tier salsa (it's hard to tell when you can't pry
yourself away from the guac).
Certainly top tier are
the camarones fritos en tocino rellenos con queso (fried shrimp stuffed
with cheese and rolled in bacon) which were served with seasoned fries
(wonderful) and Jasmine rice (great). An absolutely amazing
appetizer is the lime infused ceviche tostado. It's so good you
may want to order several. For dessert, the tres leches cake is a
moist piece of heaven. If there's one complaint I have about
Mariscos Vallarta is that the horchata sometimes tends to be a bit
watery and not especially sweet.
Although chef Lopez's
English isn't nearly as good as his culinary skills, he makes it a point
to visit diners at their tables. Why wouldn't he? Who
wouldn't want to hear glowing compliments about a restaurant that just
may be one of the best launched this decade?
