When I had the opportunity to head down to Downey to check out Acapulco Restaurant’s new and improved menu, I jumped at the chance—and not just because they’re located across the street from my beloved Dunkin’ Donuts!

acapulco-exterior

Acapulco Restaurant
9021 Firestone Blvd., Downey, CA 90241

I grew up eating authentic Mexican food cooked by my mom, and as a result, I’m a little spoiled when it comes to South-of-the-Border cuisine. I’m generally not a fan of Americanized or Tex-Mex style platters which are usually lacking in flavor and spice and overflowing with filler (mushy beans, rice, and iceberg lettuce—UGH!). I honestly wasn’t sure what to expect at Acapulco. At the very least, I was hoping for a good margarita. Well, not only did I get one of the tastiest margaritas I’ve had in a long time, but I was simply blown away by their new menu. So much so, that I wish I lived closer to Downey so I could eat there more often. Right now, the new menu is only available at the Downey location, but I’m hoping that it will eventually be added to the other locations as well.

Walking in, I knew I was in for a treat when I saw their display of their new Poke Tacos, with fresh cubes of raw ahi tuna nestled in crunchy chipotle flour shells, and drizzled with wasabi-guacamole, topped with arugula and cheese. Yum!

poke-tacos

The next thing I knew, I had a drink in my hand—the Acapulco Sunset. This is my dream drink. It’s fruity, it’s spicy, and for me, it’s so nostalgic. It’s their version of the Mangonada or Chamango, which is a classic Mexican fruit drink made from mangos, lime, and chamoy (a chili-spiced condiment made from pickled fruit) often sold out of carts or fruit stands in Mexico.

acapulco-sunset

The Acapulco Sunset is even garnished with a traditional tamarind candy straw and this adult version kicks it up a notch with the addition of Cuervo Silver tequila and triple-sec.

¡Salud!

tania-acapulco-sunrise

Next up was a sample of the Ceviche Rojo, which was tasty mix of mahi mahi and shrimp, mixed with chunks of pineapple, guacamole tartar sauce, and a zesty mango relish. The shrimp was so meaty, for a second I thought it was lobster. Three bites in and I was already fantasizing about digging into a massive bowl of this with a bag of chips on the side.

ceviche-rojo

My daydreams were interrupted as the next dish arrived- a wonderful seafood pozole. Comfort food at its finest, and perfect for autumn! It was brimming with seafood: mussels, clams, calamari, shrimp, and mahi mahi, all mingling with crunchy cabbage and radishes in a creamy, limey broth that packed a nice amount of heat.

seafood-pozole

Next up was the seriously awesome carne asada. The platter is nothing short of a feast with an 8oz grilled skirt steak, cheese enchilada, a cheese-stuffed chile, Yucatan-style charro beans (with a stick of bacon!), and corn on the cob.

carne-asada

This was no average corn on the cob—it was Mexican-style elote slathered in smoky, peppery goodness with a tantalizing mix of Peruvian chiles, black pepper, lime, mayonnaise, and chili piquin, topped off with crumbled bacon bits. Sooo good!

corny

The steak was also fantastic. Very tender and juicy and seasoned nicely with garlic, Anaheim chiles, and salsa de molcajete. I’d definitely return just for this dish alone.

The good times kept on rolling with a new drink to try: the Moonlight Melt, so named because the mix is added to a generous puff of blue cotton candy which instantly melts into a sweet and colorful concoction made with Cazadores Blanco and orange juice. If you’re like me and enjoy sugary drinks with the flair of tableside preparation, this one is for you!

moonlight-melt

The next dish was another winner: Tropical Tacos al Pastor. Like the other dishes before it, this was the vision of executive chef Enrique Tayun and a real delight to eat.

enrique-tayun

The carnitas are made from juicy pork that has been marinated for 24 hours in a mixture of chiles, spices, and pineapple juice. True to its name, the meat was bursting with tropical flavor, and I really enjoyed the small, street-style tacos they were served in.

tropicl-al-pastor-tacos

The best part was a very thin slice of grilled pineapple at the base of each tortilla that added even more juicy flavor to the mix.

tropical-al-pastor-interior

By now the sun was setting and being on the patio afforded the best view. The restaurant has not only revamped its menu but its interior as well, and I really dug the sophisticated island vibe of the place, especially once the fire-wall around the perimeter was lit. Talk about mood lighting!

patio

After all this food and drink, I began to feel like I really was on vacation, but it wasn’t over yet! The next dish to be served was a fantastic Tropical Salmon. I have to admit that salmon isn’t my favorite fish in the world, but the way they prepared this dish may have converted me. This had more of a fusion feel as it was served with sautéed bok choy in addition to other veggies. The fish itself was meltingly tender and flaky, seared in a garlic butter sauce and glazed with a sweet roasted pineapple and ginger salsa. The tangy sauce really complimented the rich flavor of the fish well, and I began to rethink my position on salmon altogether.

tropical-salmon

Surprise! It was time for another drink. This was the margarita I mentioned earlier—a coconut margarita, to be precise. I’m actually shocked at how much I enjoyed this because coconut, like salmon, just isn’t my thing. But this was clearly a day of challenging my preconceived notions about things I normally don’t like and, holy moly, this drink was so good! Made from Sauza Blue Reposado, Cruzan Coconut Rum, coconut cream, lime juice, and topped with fresh coconut shavings, I felt like I was instantly transported to the beach. It was another sweet drink, and very smooth. This would make a great dessert cocktail.

coconut-margaritaSpeaking of dessert, I was pretty full at this point, but I could not resist digging into the final dish: Fruta Bionica. A delicate, honeyed basket made from pumpkin seeds, almonds, peanuts and sesame seeds held a scoop of vanilla ice cream, mangoes, bananas, apples, blueberries, raspberries, and creamy roasted walnuts, sailing on a plate of strawberry drizzle.

fruta-bionicaIt was just the way I like my desserts to be: fruity, light, and leaving me wanting more.

Chef Tayun and his colleagues did an amazing job with this new menu, and I really think they managed to elevate what would be a predictable dish in any other restaurant with unique and surprising flavors all inspired by real Mexican cooking.

tania-with-chef

Even if you don’t live near Downey, it’s worth the drive to try some of these new items and share a drink with some friends on the beautiful patio as you watch the sun go down. Who would have thought you’d find a real slice of Acapulco in Downey?

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