El Mesón Restaurante Mexicano’s menu features a variety of seafood recipes this summer. “We really try to specialize in seafood dishes because they are so popular in the Hispanic community,” says Tony Ruiz, the eldest son of the Ruiz family and owner of the Northgate location.
Seafood specials are available every Friday and Saturday with El Mesón’s chefs preparing recipes with everything from whole fish like tilapia to oysters and mussels. The restaurant’s shrimp cocktail is prepared with tomato, cilantro and avocados served in a cold tomato sauce.
“In some regions of Mexico, shrimp cocktail is made with ketchup,” says Ruiz, who is proud of his family’s Jalisco-style recipes. “We make ours from scratch with tomato sauce, shrimp broth and freshly squeezed orange juice.”
Ceviche can be made with lime-marinated shrimp or tilapia and is served in a pico de gallo and fresh lime sauce. Ruiz says there is always a seafood recipe on El Mesón’s Sunday brunch buffet as well.
El Mesón prepares everything from scratch, including fresh salsas and a new guacamole appetizer. There are eight different salsas available with summer selections like pineapple and mango habanero. The new guacamole appetizer is made to order with fresh lime, chunky avocados and, upon request, fresh jalapeno.