Tintoque
Amuse – Palm Sugar, Grape, Nuts
MANZANA OAXAQUEÑA Raicilla, Green Apple, Sparkling wine, Grasshoppers
BAHIA DE BANDERAS Pisco, Pineapple, Axiote
Snapper tostada, queso fresco
Bluefin tuna tostada, Peanut adobo, Herbs jocoque
High fermentation bread, butter
Beans and cheese tamal, Chipotle cream, Portobello
Fried chicken, Lemon grass vinaigrette, Bufala sauce
Marlin Kebab, Tzatziki, Pita, Macha sauce, Tapenade, Feta cheese
Grilled Amberjack, Roasted pepper chimichurri, Mashed potatoes, Green Salad
Corn mix esquite, Truffle, Mature cheese, Porccine
“Cheesecake” Mousse that is not Cheesecake, Passion Fruit, Walnuts, Cheese
Toffee Pudding, vanilla ice cream
Vanilla flan, Bone Marrow custard, Beef fat caramel, Foie Gras
Chocolate truffles
Born in Puerto Vallarta, but globally trained, Chef Joel Ornelas’ Tintoque offers indigenous Ingredients with a wide range of inspirations in a riverside room with the sort of service befitting Michelin-starred eateries in Asia and Europe.
Offered as a tasting or a la carte experience, the latter well-suited to large groups willing to share, Tintoque opened in 2016 and has frequently been cited as one of the best Restaurants in Mexico by publications including Guia Mexico Gastronomico ever since.
A white-tablecloth space with an open kitchen, high ceilings and tiles magnifying sounds but never too loud, it is with a focus on local Spirits that Cocktails take on lot of complexity that pairs well to opening flavors such as two types of Fish Tostada including faultless Bluefin in Peanut Adobo.
Intrigued by “High Fermentation” Bread, essentially toasted Sourdough adjacent aged Butter, a Bean and Cheese Tamale with Mushrooms also fared well while Marlin Kebabs unfortunately got a little lost in assertive Tzatziki and Feta.
Better with Fried Chicken in something akin to Bravas Sauce, as well as Grilled Amberjack not unlike Steak in its taste and texture, Ornelas’ Esquites seek to steal the spotlight despite their vegetarian nature thanks to Mushrooms and Cheese.
Agreeable to offering a Tasting Menu addition a la carte, Bone Marrow Custard, Beef Fat Caramel and Foie Gras mesmerizing beneath a shard of Sugar, Cream Cheese Pudding exceeds expectations while Toffee Pudding served as a Donut is benefited by a scoop of housemade Ice Cream.
www.tintoque.com.mx
