Review: Romanita Baja Kitchen, Loreto Mexico

While enjoying a trip to Loreto Mexico, we were scheduled to review Romanita Baja Kitchen. l love the open air layout as well as the charming bar. It had a relaxed yet elegant vibe. We had the chance to meet Chef Juan Carlo, a local culinary artist who is helping to elevate Loreto’s fine dining scene with his original twist on some classic Mexican favorites. We were excited to begin our culinary adventure. Rachel our server was quite knowledgeable about the menu and offered up some great suggestions. 

Romanita Baja Kitchen

My husband, who rarely drinks, was inspired to order an Odyssey (Mezcal joven/Aperol/lime/agave syrup). Romantic’s selection of cocktails sounded too interesting to ignore. Needless to say, I stole a sip or two…or perhaps it was three prior to embarking on my wine and dining journey. This was so tasty. The smoky mezcal merged with the agave to create a sweet but subtle finish. The lime and Aperol heightened the nuances of this fresh tangy mezcal cocktail. I ordered the Joel Gott cabernet sauvignon. The full-bodied red offered notes of dark fruits with a hint of chocolate. It was smooth and welcoming on the palate. 

Romanita Appetizers

Rachel suggested several signature dishes from the menu. We started with Aguachile Empanadas (Home-made empanadas/potato filling/cured shrimp/traditional green salsa) This was fantastic. Once it was brought to our table, Rachel poured the flavorful green sauce all over it. This brought the dish together, and the end result was something truly special. No single texture or flavor took center stage. Our taste buds came to life, as they contemplated the combination of elements. There was a subtle but sophisticated quality to the dish.

Our second starter was a Peruvian-Style Red Ceviche. It was a multi-layer tastebud experience – citrusy, savory, tangy…and then some. This was a more dynamic creation. The sea-bass was exquisite with the pickled onions, seasonings and avocado. A moat of Leche de togre orange sauce surrounded the mound of ceviche that stood like a sleek futuristic skyscraper topped with green curly sprouts and red pickled onions. It was gorgeous, and so yummy. I literally wanted to tilt it back into my mouth, because that velvety sauce was so good. Alas, I did refrain, due to the elegant ambiance of Romanita Baja Kitchen, but I drizzled it atop each and every morsel of sea-bass, before I put it into my mouth. 

Romanita Entrees

Rachel then brought not two entrees but three. We basically told her to surprise us and I am glad we did. 

The first was slow-cooked chicken with traditional “Poblano” mole on top of mashed plantains. It was paired with sautéed squash and baby zucchini. This was scrumptious. The mole, which enveloped the tender chicken, was understated, making for an extraordinary taste combination. Like the other dishes, each element complimented the next. The plantains solidified the dish by anchoring the flavors creating a wondrous balance. 

Catch of the Day with Citrus Sauce was our second fabulous entree. Here the star of the show was super fresh Sea Bass. It was accompanied by baby carrots, asparagus and mashed potatoes. The preserved lemon sauce was magnificent. We created our own pairings, as we alternated between the various offerings. Each bite was so delicious. I once again swirled the veggies and fish into the decadent sauce. 

Finally, our third dish was Fettuccine with Fillet Mignon in a creamy mushroom sauce. The tasty beef-infused cream sauce clung to each strand of fettuccine. The scrumptious chunks of tender filet mignon and delicate mushrooms seemed so natural in the mix. It read like a classic meal with roots in Mexicos’ rich history. I happen to adore mushrooms and filet mignon, so this combo ranked #1 for me. My husband, the fisherman gravitated to the catch of the day. We were both in heaven.

Dessert

Before we could stumble away from the table, Rachel arrived with dessert. The Goat Cheese Flan was out-of-this-world. Wow – now I have tasted a lot of flan in my life but nothing quite like this. It was simply the creamiest flan I have ever tasted…I’m talking eyes rolling into the back of your head fantastic. 

Our second dessert was the Dark Chocolate Tart. This too was impressive. It offered a deep chocolate ganache with blueberries and strawberries in a dense pastry along with nuts and red fruit compote. The base of this delicious Tartlet is gluten-free made from almond flour. As a gluten eater, I would never have known had I not been told. It was simply magnificent. 

Be sure to add Romanita Baja Kitchen to your “must dine at” restaurant list in Loreto Centro. Chef Juan Carlo is making powerful yet restrained statements with his menu. It is outstanding. Romanita Baja Kitchen, Blvd. Salvatierra, Centro, 23880 Loreto, B.C.S., Mexico; https://romanita.mx/