If you’re in the mood for a Mexican fiesta, head for Besito on New York Avenue in Huntington village. Besito has been in Huntington since 2006 and its lively atmosphere easily attracts diners to come in and be a part of it.
Start the fiesta with the guacamole ($11.95) made tableside in a traditional stone Molcajete. It can can be ordered mild, medium or spicy and is served with tortillas and a lively tomato and jalapeno salsa.
For appetizers, the queso fundido ($8.95) and tacos de camarones (crispy shrimp, pico de gallo, chipotle cream salsa, cilantro, queso fresco with organic greens, $8.95) and the tamale de elote y camarones (shrimp, corn tamale, chipotle chile cream, onions, cilantro, queso fresco, $10.95) are a great preview to the entrees. The queso fundido is baked with chorizo, cilantro, white onion and rojas (poblano peppers), making it hearty as well as creamy with a kick. The tacos de camarones is crispy but not heavily battered. The combination of the pico de gallo, cream salsa and queso fresco may seem rich but surprisingly not, especially when eaten with organic greens. In the tamale de elote y camarones, one can taste the freshness of the corn tamale and the shrimps are cooked perfectly. In addition, combining the cilantro, onions, chipotle chile cream and queso fresco with the tamale heightens its flavors.
For entrees, the enchiladas de mole poblano (shredded chicken baked in mole poblano, queso fresco, cilantro and onions, $17.95) and the camarones ajillo (jumbo shrimp, crimini and button mushrooms, pico de gallo and mashed potato, $24.95) are the ones to order. The chicken enchilada is very tender and on its own may not be special, but with the queso fresco and mole poblano sauce that’s been cooking for 6-8 hours, the end result is a rich and slightly spicy chicken dish. If shrimp is more to your liking, the camarones ajillo is the dish to have. The shrimp is cooked with cremini and button mushrooms which gives them a fuller flavor. While the mushrooms add flavor, the mashed potato adds a hearty and creamy consistency. The pico de gallo (chopped tomatoes, onions, cilantro, serranos and lime juice) cuts through the richness of the mashed potato, while the onions, cilantro and lime juice enhance the flavor of the shrimp.
If you want to add a side dish to any of the entrees, the elotes de la calle (roasted corn, queso fresco, chile molido, $4.95) is the one to get. The roasted corn is very fresh and the chile molido (chile powder) adds some zest to the corn while the queso fresco lessens the spiciness to bring out the corn’s flavors.
If you would like a beverage that would complement the meal, the one to get is the Besito Patron ($11), which is their signature margarita. Made with Patron reposado tequila, cointreux, pomegranate and tangerine juices and lime, it’s the perfect drink for a meal that has complex flavors. The tequila has a clean taste with a hint of oak flavor, but combining the pomegranate and tangerine juices with lime creates a flavorful and light drink.
If you still have room for dessert, the tres leches (vanilla sponge cake, strawberries, berries and whipped cream, $7) and flan de calabaza (pumpkin flan, whipped cream and candied pumpkin seeds, $7) are ones to have. The vanilla sponge cake is quite creamy as a result of being soaked in three kinds of milk: evaporated, condensed and heavy cream. While the cake may seem heavy because of the marinade, it is actually quite light and airy, and adding strawberries and berries creates a refreshing dessert. The pumpkin flan (custard) is creamy but not dense like other custards. Candied pumpkin seeds on top give it a hint of sweetnessto make this choice a standout. And if that’s not enough, every diner goes home with a little take away bag of churros, traditional sugar dredged cinnamon sticks.
In addition to lunch and dinner, Besito now offers Sunday brunch from 11:30 a.m.-3 p.m. where one can have two-for-one margaritas and dine with choices such as quesadilla de huevo (flour tortilla with scrambled eggs, potatoes, ground chorizo, Oaxaca cheese, $9.95), huevos rancheros (two fried eggs with blue corn tostadas with salsa ranchero, queso fresco, $9.95), enchiladas huevos y chorizo (enchilada with scrambled eggs, chorizo, Oaxaca cheese, cilantro, black bean salsa, $10.95), chilaquiles roja (crispy tortilla and shredded chicken in guajillo chile salsa, crema, queso fresco, cilantro, green onions, $8.95), among others.
The amount of food served at Besito is only second to the quality and freshness of the ingredients used for every dish. In addition to its culinary excellence, the lively music and fiesta-like atmosphere will bring out the party-going personality in you. One person who can attest to this is manager, Jose Reyes, who has been with Besito since its inception in 2006. According to Reyes, “we want our diners to feel like they’re on vacation and experience authentic Mexican cuisine”. With another location in Roslyn and an upcoming location on the south shore, there’s no doubt that Besito will continue to attract diners to be part of their Mexican fiesta.
402 New York Avenue
Hours: Monday-Sunday 12-11 p.m.