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Mestizo Restaurant
Cuisines | Menu | Ambiance | Chef Recommendations| Must-Try Dishes|Signature Cocktails| Contact Info
Overview
Mestizo Restaurant is Delhi’s pioneering temple of modern Latin American gastronomy, where Oaxacan mole meets Mexico City street food flair. Helmed by Chef Alejandro Martinez (formerly of Pujol, Mexico City), this vibrant eatery in Vasant Vihar transcends typical Mexican fare with its house-made nixtamalized tortillas, 150+ tequila/mezcal selection, and live mariachi performances. The restaurant’s commitment to authenticity extends to importing key ingredients like dried chilies and cacao while supporting local farmers for fresh produce. Mestizo isn’t just a meal—it’s a fiesta for the senses.
Menu
Ambiance
A riot of colors and textures reminiscent of a Frida Kahlo painting come to life. The space features hand-painted Talavera tile accents, suspended papel picado banners, and a central bar crafted from repurposed Mexican railway sleepers. The outdoor patio transforms into a 'Jardín Secreto' on weekends with live folklorico dancers and fire pits.
- Artisanal Bar – 12-seat mezcaleria with over 150 agave spirits displayed in a glass-encased humidity-controlled wall
- Show Kitchen – Watch chefs grind heirloom corn and press tortillas on traditional volcanic stone mills
- Mariachi Nights – Authentic ensembles perform Thursdays through Saturdays
- Private Cantina – A hidden 10-seat dining room behind a rotating library shelf
- Seasonal Decor – Rotating installations celebrating Mexican festivals like Día de Muertos
Cuisine
Chef Martinez's menu explores Mexico's diverse regional cuisines through contemporary techniques. The kitchen follows ancient nixtamalization processes, soaking and grinding heirloom corn daily for tortillas. Over 80% of spices and chilies are imported directly from Mexican growers, while dairy and produce are sourced from Indian organic farms.
- <a href='/recipes/antojitos-mexicanos-recipe' target=' blank'>antojitos </a> : Queso Fundido (with huitlacoche), Tostadas de Atún (tuna ceviche on crispy masa), Esquites (charred corn with epazote)
- tacos : Carnitas (36-hour confit pork), Hongo Al Pastor (mushrooms with pineapple), Baja Fish (beer-battered with chipotle crema)
- platos fuertes : Mole Negro (28-ingredient Oaxacan sauce), Pescado Veracruzano (snapper in olive-caper sauce), Costillas en Salsa Negra (short ribs)
- postres : Churros (with spiced chocolate), Flan de Elote (corn custard), Helado de Avocado (with chili-lime zest)
Chef Recommendations
- Tlayuda – Oaxacan 'pizza' with black bean paste and quesillo cheese
- Chiles en Nogada – Seasonal poblano peppers stuffed with picadillo (August-September only)
- Sotol Martini – Rare desert spirit served with saline air foam
🍸 Signature Cocktails
- 💀 La Catrina (Perfect with rich mole dishes or as a standalone aperitif) : Reposado tequila infused with tamarind and ancho chili, shaken with lime and agave, served with a chili salt rim and edible gold leaf
- 🌺 Frida's Garden (Ideal with ceviches or light seafood dishes) : Vodka infused with hibiscus and cucumber, mixed with prickly pear puree and lime, garnished with edible flowers
- 🪵 Oaxacan Old Fashioned (Best enjoyed after dinner with churros) : Mezcal washed with cacao nibs, blended with agave syrup and mole bitters, served over a single large ice cube
- 🍍 Tepache Mule (Great with tacos al pastor) : Local adaptation using fermented pineapple tepache instead of ginger beer, with vodka and lime
Nutritional Breakdown
- focus : Balanced macros with vegan/vegetarian options clearly marked
- health aspects : Gluten-free corn-based dishes available; uses cold-pressed oils
- dietary notes : Can accommodate most restrictions with 24-hour notice
Must-Try Dishes
- Table-Side Guacamole – Prepared in a molcajete with roasted garlic and chapulines (grasshoppers) upon request
- Taco Omakase – Chef's selection of 5 rare regional tacos with paired mezcal
- Mole Flight – Sample three iconic moles (negro, coloradito, pipián) with handmade tortillas
- Mezcal Old Fashioned – Smoky cocktail with chocolate bitters and orange zest
- Churro Ice Cream Sandwich – Warm churros hugging horchata ice cream
Why Visit Mestizo Restaurant?
- Unparalleled Authenticity – Only restaurant in India nixtamalizing corn in-house daily
- Agave Library – 150+ tequilas and mezcals including rare small-batch varieties
- Culinary Theater – Live masa preparation and tableside guacamole ceremonies
- Cultural Immersion – Weekly Mexican film screenings and Spanish language dinners
- Chef's Counter – 8-seat omakase experience with imported ingredients
Event Hosting
- availability : Full buyouts (up to 120) or semi-private Cantina (10-15 pax)
- special offers : Tequila Masterclasses (₹1,500 pp) | Sunday Bottomless Brunch (₹2,900 pp)
Contact Info:
- Phone: +91-9220628400
- Email: operations@mestizo.in
- Website: https://mestizo.in
Reserve a Table
Phone: +91‑9220628300
Email: operations@mestizo.in
Note: Reservations recommended for evenings, weekends, and live‑music nights. Call ahead or book via Swiggy Dineout/Zomato. Walk‑ins may be accommodated based on table availability.
