Cut 432 and Park Tavern owners Brandon Belluscio, Brian Albe, and Anthony Pizzo have introduced Mexican soul-food and a top-notch tequila bar — which opened its doors late December – to downtown Delray Beach. Located just off the city’s Atlantic Ave. restaurant row on SE 2nd Ave. leading into Pineapple Grove, the establishment offers patrons a taste of Mexico through the eyes of Executive Chef Victor Meneses.
Originally from Juarez, Mexico, Meneses has constructed a menu of speciality dishes, modern tweaks of traditional family recipes that cover several regions of his home country. Creative license is taken with dishes like the smoked brisket nachos, charred octopus and squash blossom quesadillas.
You can also get the familiar favorites like enchiladas and tamales, but we love the chile relleno, here pan-fried with egg — no breading – to keep with Meneses’ family recipe. A star starter, however, would be the fried pork skins, or chicharrón. Crunchy strips of fried pig’s ear, they let off muffled pops in your mouth and on the plate, hot from the fryer, like some sort of edible fire cracker, and are served with a cactus slaw and sour cream.
And then come the tacos, served on a platter – tiny round tortillas coursed out as though they were on a tasting menu – from chili-rubbed skirt steak to crispy grouper.
Author: Nicole Danna
The Pineapple Contributing Writer
© 2013 El Camino | Website by: JSMediaDesign