Dish: Coco Salad

Photo by Jenn Ocken


Mestizo is known for indulgent seafood-centric Mexican fare, but in the last couple of years chef owner Jim Urdiales has created healthier menu items. The sweet-tangy Coco Salad, for example, lays slices of tender fajita chicken and avocado atop a bed of spinach with almonds, tomatoes and chives. It’s drizzled with pear and blue cheese dressing, which Urdiales makes by blending fresh pear halves, Gorgonzola crumbles, white wine vinegar, olive oil, sugar (just a teaspoon), salt and pepper. Expect additional lighter items in 2014, says Urdiales. “Quinoa is my new obsession, and I’m also adding center-cut pork chops, ahi tuna salad, and more vegetable options,” he says. “Healthy Mexican seems to be my new journey.”

Mestizo Restaurant
2323 South Acadian Thruway
Mon.–Thurs., 11 a.m.–9:30 p.m.
Fri.-Sat., 11 a.m.–10:30 p.m.
Sun., 11 a.m.–9 p.m.