[dropcap]O[/dropcap]pened in June 2016 by chef Adrián Marín, Mextizo introduces the concept of Mexditerranean cuisine. The Eixample based restaurant combines the traditional barbecue of Getaria (a Basque coastal town), good paella-style rices from Marín’s hometown Castellón and fresh Mexican starters.
Marín stresses that the cuisine is not a fusion, rather the menu combines the three separate proposals of Mexican cuisine, rice and grilled dishes. He returned to Spain after working for three years in Mexico City, an experience which he loved and left a deep mark. Previously, Marín had worked in Barcelona for fourteen years at restaurants such as Drolma, Can Fabes and Dry Martini.
Dishes are all made with local produce, sourced from local farms and fish markets. Mextizo uses the ingredients present in both the Mediterranean and the Mexican diet such as vegetables, legumes, rice, fish and olive oil.
The Capella García Arquitectura studio, led Juli Capella designed the interior, which is both spacious (400 square meters) and luxurious. Guests can enjoy a range of tequila and mezcal cocktails at the entrance and also on a back terrace.
Tuna guacamole and rice in crunchy-cones
Chicken Sopes de Tinga with crème fraîche
Address: Carrer de la Diputació, 239, 08007 Barcelona
Phone: 935 41 46 23