The Baristas and local Mexican food afficionados eagerly awaited the opening of Pinata Restaurant in October. Owner Enrique Rios Loyd, from the state of Queretaro, has created a cozy Frida-worthy locale using bright blues, reds, yellows and greens, peppered with folkloric tchotckes from his homeland.
Pinata's menu features regional specialties like Chiles en Nogada - a typical holiday dish (poblano chiles stuffed with beef, raisins, apple, pear, and nuts), home made tamales, chilaquiles (a cheese and tortilla bake with chicken or beef), Ensalada de Nopal (a salad of prickly pear cactus, jicama, watercress and avocado), pozole soup, and sopes (a kind of meat and vegetable tostada on thick, hand made masa tortillas, covered with mexican sour cream and cotija cheese).
The Baristas, with our kids in tow, made several trips to Pinata; what we found was family-friendly, gently seasoned comfort food. The consensus: great appetizers - bring your own margaritas and you'll have a good time. However our palates craved a lot more spice and heat on the main courses, which had us wondering if the recipes had been tamed and gringo-ized. Appetizer prices were spot-on, but the pricey entrees need tweaking. At Pinata, leave those Tex-Mex expectations of oversized, cheese-drenched dishes at the door.
What we savored: The Ensalada Quiquillo is a tasty combination of field greens, cheese, sunflower seeds, jicama, and a strawberry-citrus vinaigrette piled high like a volcano - and big enough for two. The chicken and cheese quesadilla was a winner - distinguished by the lightly fried, thick empanada-like tortilla. We also liked the sopes with chorizo, two to a plate. The only fire we found were in the cheese stuffed jalapenos (below), hitting the top of the heat scale.
While Katie raved about the grilled vegetable chimichanga, the beef chimichanga was too bland, even for my daughter. Similarly, we found the chicken fajita lacked sizzle. The chiles rellenos (above, left) - I had one beef, one chicken - were light, tasty, delicious. I'm a huge chipotle pepper fan, and wish their smoky goodness punched through in the Camaron a la Diabla. Liz gave the Chiles en Nogada and the Fish Tacos an OK. But her Carne Asada with onions and poblano strips got a thumbs up. Pinata will have to work out some kinks in the kitchen before we are dazzled, but that said, they're off to a good start and are a nice alternative in the local dining scene.
Pinata does take-out, and has an extensive list of side orders and accoutrements, (ask for fresh lime) including jalapenos, cilantro, avocado and seven salsas. A children's menu, under $5, is good value, and everyone will enjoy the cinnamon ice cream over a flaky cookie gallette for dessert. Open for lunch and dinner, seven days a week. -- Annette Batson
I haven't eaten here, but anyplace that serves chimichangas is suspect to me. Reminds me of Chi-Chis.
I've been here two years and still find it hard to believe that Baristaville lacks an authentic Mexican. Senoritas in Bloomfield is OK, but I still long for El Paso Taqueria in East Harlem. Mmm.