Mercadito

179 Avenue B (between 11th and 12th Streets)

212-529-6490

http://www.mercaditony.com/index2.htm

Operating hours are 7 days a week for (dinner). Thursday through Sunday Brunch. No Lunch Service through the winter.

Margaritas, and Cocktails: $8-$12. Extensive List of Tequilas: $9-$36. Beers $5-$6: Appetizers: $8-50-$24.50 (Ceviches Tasting)Tacos & Botanas: $13.50. Platos Fuertes: $19.50-$24.50. Sides: $4.50-Short & Inexpensive Wine List. Wonderful Sangria.

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Revew By Nancy Walman

Spanish for “little market,” Mercadito’s cuisine is best described as Mexican with “flair” and reflects its southern region from the Pacific to the Gulf Coast. The idea for Mercadito grew from chef/owner Patricio Sandoval’s experiences shopping with his mother in the markets of his native Mexico. The youngest member of “the first family of Mexican cuisine,” Sandoval grew up in his father’s restaurants and the establishments of his brother Richard’s (Pampano and Maya in Manhattan) Modern Mexican restaurant group that stretch from Acapulco and across the border to New York and San Francisco.

As most seasoned, international travelers know, you often find the most interesting and authentic cuisine in quaint restaurants and shops off the beaten path (well, Avenue B was once undiscovered in the restaurant world), and Mercadito gets my award as New York’s most enchanting and original Mexican restaurant. (After three years from our last visit, it has also become New York’s BEST Mexican restaurant).

The design features wood panels on doors and on the restaurant’s dramatically lit ceiling form patterns that invoke the woven baskets used in the markets of Mexico. Natural wood (including logs), stucco and honey colored tiles are used in the specially designed bar (often used for dining) which serves as dramatic backdrop for brightly colored stools, plates and other accents in colors such as blue, green, orange, red and pink. Only seating about 20, Mercadito’s flowering reputation for ceviche quickly made it a popular destination and now with the addition of an enclosed Mexican style courtyard, the chef’s culinary efforts can be enjoyed in style. The “hacienda, as it is called,” features 35 additional seats including an area for parties as large as 10 and a communal table. The “hacienda” also features wrap-around banquettes, lantern-style sconces, and attractive window accents that allow you to dine, or sip one of Mercadito’s signature specialty margaritas (don’t miss the “Pepino,” an intoxicating blend of Torada, cucumber juice, chile de arbol and lime) under the sun, moon and stars.

There were no entrees, per se, on Mercadito’s menu, which is sectioned into exquisite ceviches, guacamole, salads in addition to tacos and botanas (small plates). Now, a handful of Platos Fuertes (main plates) have been added. Starters such as guacamole (try the trio, which includes classic guacamole, guacamole with roasted garlic, chile de arbol, oranges) and, best of all, avocado mango, jicama and smoky chipotle. Mouthwateringly, refreshing ceviches include callo de hacha marinated bay scallops, watermelon, mint, habanero orange broth;
camaron lime marinated shrimp, mango tomatillo pico de gallo,
poblano epazote broth; dorado mahi mahi, avocado, tomato, orange chile de arbol broth; huachinango epazote lemon marinated red snapper,jicama, pico de gallo, chile guajillo broth and mixto lime marinated shrimp, octopus, grilled calamari,tomato, roasted garlic jalapeño broth. A sampler of 3 or 4 will get you off to a fine start. They are served with house-made “saltines,” which arrive as marvelous slabs of flat-bead.

In the taco category, “baby” house made tortillas (the best we’ve sampled in America) are filled with pork, skirt steak, seafood, chicken — there are over 13 so try as many as you can handle (food is meant to be shared) and various sauces. Not to be missed are the tacos al pastor, ancho rubbed pork, with grilled pineapple and chile albol salsa or tacos de carne, oregano marinated grilled skirt steak, ancho rubbed pork, with grilled pineapple or shrimp mole. If you crave seafood, you’ll love the beer battered mahi mahi. Don’t miss the magnificent and unique “carnitas” of wild stripe bass.

In the Platos Fuertes department, you’ll love a new menu item: the amazing ancho chili-pepper, stuffed with chopped meat and toasted almonds We sampled more specimens than any two mortals should and didn’t find one clinker. If you can still navigate after checking out some of the 9 varieties of margaritas, order a “Chelada,” the most fashionable drink in Mexico City, a tall glass arrived with your choice of beer, on the rocks with lime and a good dash or two of Worstershire and Tobasco.

While Mexican desserts are often a letdown in New York restaurants, Mexican coconut flan was distinctly a winner. Amazingly, service, from the warm reception by the General Manager Arturo Reyes, to the excellent servers and buss-staff helpfully on target. You’ll gather, from our report that Mercadito is no cheap little Mexican dive. The cost of those little plates can add up, so expect to spend $100 or more per couple for the full deal. But that’s a lot less than a trip to Mexico.That’s A Major on The Walman Report.

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Copyright 2008 By Punchin International. All Rights Reserved.

MERCADITO UNFURLS THE COLORS
AND FLAVORS OF MEXICO
Avenue B & Grove Street Locations Showcase Cuisine From
South-Of-The-Border And Off-The-Beaten-Path

As most international travelers know, the most interesting and authentic cuisine is often found in quaint restaurants and shops off-the-beaten-path. At Mercadito, New Yorkers have two locations in which to experience authentic, local delights of Mexico - all without the cost of airfare. Nestled at 179 Avenue B (between 11th and 12th Streets) in the East Village and 100 Seventh Avenue South (at Grove Street) in the West Village, executive chef/co-owner Patricio Sandoval’s uncomplicated food and inviting surroundings transport diners to the local establishments one would expect to find only in Mexico.

Spanish for “little market,” Mercadito offers a cuisine that is best described as “Mexican with flair” and reflects its southern region from the Pacific to the Gulf Coast. The idea for Mercadito grew from Sandoval’s experiences shopping with his mother in the markets of his native Mexico. The young Sandoval instinctively gravitated towards the small market stalls where local merchants sold native delicacies that fueled a day of bargaining. As an homage to these delectable yet unfussy dishes from his youth, Sandoval captures their flavor and energy in Mercadito’s menu.

While Sandoval has developed a reputation for his exquisite tacos, he has crafted Mercadito’s menu to also feature ceviches and other native Mexican delicacies. Starters such as guacamole (traditional, mango or pineapple), queso fundido (baked Oaxaca, smoked Gouda and manchengo cheeses with wild mushrooms or home made chorizo and soft corn tortillas), and oyster bar selections are the perfect precursor to mouthwateringly refreshing ceviches in varieties such as octopus, mahi mahi and shrimp, among others. Mercadito’s signature tacos made from house made tortillas and tasty fillings such as shrimp, skirt steak, beer-battered fish and the surprising cactus salad, complement other main dishes including pork, chicken, steak or cactus leaf picadas (corn masa with black beans and crema fresca), tampiqueña (soy-lime marinated skirt steak, tomatillo chimichurri, grilled scallions and avocado salsa), and chile relleno (seafood stuffed poblano chile, melted cheese, pinto bean hash, roasted tomato cumin salsa and crema fresca).

Specialty drinks - made from fresh fruit muddled per order - include the spicy margarita de tres citricos (torada, orange, grapefruit, lemon and habanero chile), mexopolitan (el jimador, hibiscus, orange and lemon) and Margarita de vino rojo and Margarita de vino blanco (red and white wine Margaritas), and join Mercadito’s dessert menu as great ways to accent a meal.

Making the restaurants as authentically Mexican as possible was important to Sandoval, formerly of Maya (New York and San Francisco) and San Francisco’s Hawthorne Lane and his brother and Mercadito co-owner Alfredo Sandoval. Members of “the first family of Mexican cuisine,” the Sandoval brothers grew up in his father Manuel’s Acapulco restaurants and Patricio further honed his skills alongside brother Richard, chef /owner of New York City’s Pampano and Maya.

The design of each Mercadito reflects the simple beauty of Mexico. Avenue B’s dramatic doors and lit ceiling form patterns that invoke the woven baskets used in the markets of Mexico. Natural wood (including logs), stucco and honey-colored tiles are used in the custom designed bar (also a popular spot for dining), which serves as dramatic backdrop for brightly colored stools, plates and other accents in colors such as blue, green, orange, red and pink. Avenue B also boasts “the hacienda,” an enclosed seating area reminiscent of a Mexican-style courtyard. Smaller than Avenue B, Mercadito Grove also offers outdoor dining with a sidewalk cafe - making it the perfect place to spend an evening.

Both Mercadito locations are open for dinner Sunday and Monday from 5:30 pm - 11:00 pm, Tuesday - Thursday from 5:30 pm - 12:00 am, and Friday and Saturday from 5:30 pm - 1:00 am. Delivery is available for dinner only.

Mercadito Avenue B is open for lunch/brunch Friday -Sunday from 12:00 pm. Mercadito Grove is open for lunch/brunch Monday - Thursday from 2:00 pm and from Friday - Sunday at 12:00 pm. The late Night Taquiza runs at both locations from 10:00 pm until closing Sunday through Thursday and 11:00 pm until closing Friday and Saturday.

All major credit cards are accepted at both Mercadito locations.

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Radio Review

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Mercadito is New York’s most enchanting Mexican restaurant. In the three years since our first visit, it has also become New York’s BEST Mexican restaurant.

Request the enclosed Mexican style courtyard, and sip a signature margarita of cucumber juice, hot-chiles, orange liqueur and lime. Start with a trio of guacamole followed by mouthwateringly a ceviche, like mahi mahi with avocado, tomato, oranges and chilies or marinated bay scallops with watermelon, mint and orange-chili broth.” There are 10 varieties of baby tacos, including ancho rubbed pork, with grilled pineapple.

Enjoy the most fashionable drink in Mexico City, a tall glass of beer, on the rocks with lime and a good dash of Worstershire and Tobasco. End with Mexican coconut flan. The operation is amazing professional, thanks to General Manager Arturo Reyes. The cost of those little plates can add up, so expect to spend $100or more per couple for the full deal. But that’s a lot less than a trip to Mexico. Mercadito, 179 Avenue B (between 11th and 12th Streets) rates A Major on The Walman Report.

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DINNER MENU

PARA EMPEZAR guacamole tasting 13.5
guacamole tradicional avocado, tomato, onion, cilantro, chile serrano 8.5
guacamole de mango mango, jicama, chipotle 9.5
guacamole de naranja roasted garlic, orange, chile de arbol 9.5
ostiones select oysters 3 oysters 9.5 12 oysters 35.

CEVICHES 10.5 three ceviche tasting 24.5
callo de hacha marinated bay scallops, watermelon, mint,
habanero orange broth
camaron lime marinated shrimp, mango tomatillo pico de gallo,
poblano epazote broth
dorado mahi mahi, avocado, tomato, orange chile de arbol broth
huachinango epazote lemon marinated red snapper,
jicama, pico de gallo, chile guajillo broth
mixto lime marinated shrimp, octopus, grilled calamari,
tomato, roasted garlic jalapeño broth

TACOS with home made corn tortillas 13.5
camaron shrimp, roasted garlic, chipotle mojo, avocado
estilo baja beer battered mahi mahi, mexican style cole slaw, chipotle aioli
mole sautéed chicken, sweet plantain, crema fresca, mole poblano sauce
pastor chile ancho, chile guajillo rubbed pork, grilled pineapple
chile de arbol salsa
carne mexican oregano marinated skirt steak, pico de gallo,
chile morita salsa, crispy potato
cochinita pibil achiote marinated pork, pickled red onions, tomatillo salsa
carnitas de pescado carnitas style wild striped bass, orange,
cured onions, salsa verde
pollo chile costeño rubbed grilled chicken, jicama, chayote,
green apple escabeche, guajillo vinaigrette
pescado sautéed tilapia, grilled corn, huitlacoche, manchego cheese, tomatillo salsa
calabacitas grilled mexican zucchini, black bean hash, cactus pico de gallo,
red wine vinegar tomatillo salsa
ENSALADAS
verde mixed greens, napa red cabbage, corn, jicama, queso fresco, 7.5
chipotle balsamic vinaigrette
mariscos garlic marinated shrimp, scallops, octopus, jicama, 10.5
pickled red onions, tamarind habanero vinaigrette
BOTANAS 13.5
corn masa quesadillas one of each: mahi mahi - tomatillo salsa,
shrimp - plantain chipotle salsa, wild mushrooms - epazote crema, oaxaca cheese
picadas choice of pollo, carne, pastor or calabacitas
thick soft corn masa, black bean puree, salsa, crema fresca
ostiones horneados baked oysters, manchego cheese,
home made chorizo, chipotle aioli, epazote crema fresca
tostada de hongos crispy corn tortillas, sautéed wild mushrooms,
pinto bean hash, manchego cheese, tomatillo salsa, epazote crema fresca
flautas crispy corn rolled tortillas, chicken tinga, black bean puree,
tomatillo salsa, crema fresca
queso fundido baked oaxaca, manchego cheeses, soft corn tortillas,
choice of wild mushrooms, rajas or home made chorizo
PLATOS FUERTES with rice, black beans, tortillas
pollo a las brasas grilled whole adobo marinated chicken, 24.5
three corn pico de gallo, chile de arbol salsa
tampiqueña mexican oregano marinated skirt steak, caramelized onion 23.5
potato hash, chile morita salsa
huachinango a la talla chile guajillo marinated whole red snapper, m/p
napa red cabbage tomato salad, chipotle vinaigrette
enchiladas verdes corn tortillas, sautéed shrimp, manchego cheese, 21.5
tomatillo salsa verde, avocado, red onion, crema fresca
chile relleno sea scallops, shrimp, octopus, manchego, oaxaca cheeses, 19.5
corn, pinto bean hash, chile de arbol salsa
ACOMPAÑANTES 4.5
plátanos machos fried plantains
arroz y frijoles rice, beans
verduras de temporada roasted vegetables
three corn pico de gallo hominy, white, yellow corn, onion, tomato, cilantro
chorizo home made spiced sausage
rajas roasted poblano pepper, sautéed onion, crema fresca