By TR Robertson
Vista’s newest restaurant is now open, and you are encouraged to call and make a reservation and experience the amazing tastes of Mexican food presented and prepared in unique and different ways. A silent opening on Thursday found 60-70 friends and family enjoying a sampling of the many items on the Madera menu, prepared by Chef Lauren Joyner.
Our table started off with an appetizer of Hamachi Crudo, a reflection of one of Madera’s owners, Ivan Sanchez, experience with Japanese sushi restaurants. The dish of raw Yellowtail mixed with avocado, cucumber, small green tomatoes, jalapeno, pickled red onions, cilantro and drizzled with EVOO and lime was a refreshing and tasty way to begin the meal. This dish was followed by Madera’s Original Caesar salad made with baby gem butter lettuce covered with breadcrumbs, parmesan, and caramelized lemon. A quite different and delicious way to present Caesar salad. Each of the courses were presented in a series of colorful ceramic bowls. Our second appetizer was Calamari Frito. I especially like well prepared breaded calamari and this dish ranks as one of the better calamari dishes I have had. The Calamari Frito was topped with Queso Fresco, jalapeno slices and the sides of Chipotle Aioli were perfect additions to the appetizer. We also were served a side of Guacamole topped with pomegranate seeds and nicely salted chips.
I only wish we had asked for more Guacamole as the freshly made Guac was delicious.
We were treated to 4 main entrees beginning with a wonderful presentation of Pescado Entero, a Branzino (Seabass) served with an herb salad and house made green goddess dressing. The large seabass was perfect in size for our party of four. Next out was Fajita da la Achicoria, a sizzling meat dish with poblano peppers, onions, mushrooms, guacamole crema and cheese on a bed of Spanish rice with frijoles. The meat was medium rare and excellent in taste. One unique dish served was Duck Mole, a seared duck breast topped with a traditional Poblano Mole also served on a bed of Spanish Rice and frijoles. I personally have never been a fan of duck, but this dish had an incredibly unique taste with the mole a perfect addition. The final entrée was Ribeye Asada served with grilled elote and spring onions. The Ribeye was also perfectly prepared medium rare and very tender. Again, our party of four found each of the dishes providing enough food to share and each dish offering delicious tastes vastly different from one another.
The final sampling for the evening was a selection of three desserts Madera offers. We had Churros with caramel and chocolate sauce, a large slice of excellent Tres Leches and a large Horchata Crème Brulee. A very tasty way to finish a wonder introduction to the offerings at Madera Kitchen of Mexico. There are numerous other appetizers, salads, and entrees on the Madera menu, and you will not go wrong with any of the choices. Chef Lauren has found incredibly unique and interesting presentations for each of the selections making sure your taste buds will experience different flavors for each dish.
Call and make a reservation to try out Vista’s newest restaurant located at 1250 S. Santa Fe in the old Sunrise Café location. Call 442-204-0291 for reservations and go to www.maderakitchenofmexico.com to find out more information.
