FOODIE
Besito Makes Every Day A Fiesta
Hottest in Huntington
By Leah weinstein/
foodie@longislandernews.com
Besito means, “little kiss” in
Spanish. In Huntington, Besito means authentic-yet-gourmet
Mexican food, delicious margaritas, an extensive tequila list
and stylish décor packed into one. This hot tamale
has become the hottest spot to dine in Huntington.
The conception of John Tunney III, Besito combines authentic
Mexican cuisine with a gourmet twist on flavors and spices
that adorn each dish in a different way. As the creator of
Blue Honu and American Burger Company as well, Tunney’s
visions now dominate New York Avenue.
The menu at the Huntington restaurant is prepared by Executive
Chef Matthew Lake, and the wait staff is well versed in what
sells. They all know how to whip up a tasty bowl of guacamole
that works wonders during happy hour.
Entradas, which means “to start”, include this
fresh guacamole ($11) prepared tableside by mixing avocado,
spices and diced tomatoes and served with warm soft tortillas
and chips.
A Mexican meal is not complete without the tamale. The Tamale
De Elote ($11) is a fresh, corn tamale topped with a seared
shrimp cooked in a savory chipotle chile adobo.
Closer to the Mexican border out West, fish tacos can be found
on just about any menu. Here in Huntington, Besito dresses
up Taquitos de Pescado ($7) using red snapper topped with
pickled red onion, shredded lettuce and salsa molcajete.
Tostaditas con Frijoles Y Queso ($11) also known as nachos,
are the best starter if you are in the mood for cold Mexican
cervesa. The drink menu guides patrons on every drink, including
the beers at $6 each. The classic Corona and popular Mexican
beers, Sol, Tecate and Dos Equis Amber are available.
Speaking of drinks, Besito’s bar scene has become one
of the hottest spots in Huntington. On a warm Saturday night
the crowd overflows from the bar and out onto the sidewalk.
The Besito Patron Margharita ($11) is their most popular drink,
with Patron Reposado tequila, Cointreau, pomegranate-tangerine
juice and fresh squeezed lime.
The bar is a Tequila drinkers’ heaven, with over 50
types of tequila broken into three categories, Blanco/Silver
“Shooters, Reposado “Sippers,” and Anejo
“Savours.”
Sangria De Besito ($7 glass, $26 pitcher) is a combination
of red or white wine, Cointreau, brandy, and fresh citrus
juice. The red is sweeter and heavier than the white.
After all that drinking, you’ll be ready to eat a whole
lot more.
The Platos Principales are listed in three categories: Tacos,
Enchiladas and Budins, and Platos Fuertes and all are served
with a delicious house rice and black beans.
The Tacos De Pollo ($16) is Adobo marinated grilled chicken
breast with melted Chihuahua cheese, pico de gallo, tomato
jalapeno, and chile cascabel salsas, the Tacos De Cochinita
Pibil ($17) is a tender pork seasoned with achiote, cooked
in banana leaf with Yucatan pickled onions and sweet plantains,
and the Tacos De Res ($18) comes with grilled skirt steak
and the same ingredients as the chicken taco.
The first enchilada, Enchilada Suizas ($17) is Swiss style
with shredded chicken baked in a tomatillo cream sauce with
melted cheese, onions and cilantro. The second, Enchiladas
de Calabacitas ($17) is one of the vegetarian options with
zucchini, tomatoes and avocado baked in a sweet corn sauce
topped with cilantro and queso fresco.
The Enchiladas de Mole Poblano ($18) is shredded chicken,
baked in mole poblano topped with queso fresco and sliced
onion.
Our favorite dish of the night was Budin de Mariscos ($21).
It’s a tortilla pie of shrimp and jumbo lump crab layered
with spiced tomato salsa and baked with a poblano cream sauce.
There was something about this dish, possibly the balance
between common Mexican-American comfort and gourmet ingredients
and flavors that made it stand out.
As for the Platos Fuertes, there is something for everyone.
The Camarones Con Naranja al Tequila ($24) is orange and tequila
glazed shrimp over mashed “boniato” with tropical
fruit pico de gallo. The boniato is potato, and the flavor
of the shrimp blended with the potato and sweet salsa so there
will be nothing left on your plate.
Platanos Fritos ($5), fried sweet plantains are a fabulous
side dish that adorned almost every table but is as sweet
as a dessert.
We tried the mouth watering Tres Leches sponge cake soaked
in three different sweet milks for dessert.
Basically, Besito has it going on. Don’t forget to take
a little Hershey kiss on your way out.
Besito
402 New York Avenue
Huntington
631-549-0100
www.besitomex.com
Cuisine: Mexican
Price: Moderate
Hours:
Monday - Friday
5 p.m. -11 p.m.
Saturday and Sunday
1 p.m. - 5 p.m.
Reservations required on
weekends
Main Menu
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