Besito
HUNTINGTON
402 New York Ave
631-549-0100

ROSLYN
1516 Northern Blvd
516-484-3001
besitomex.com



ENTRADAS
Guacamole en Molcajete
tableside guacamole with warm tortillas & chips
Sopa de Tortilla - tortilla soup with avocado,
pulled chicken, queso chihuahua, chopped
cilantro & toasted pasilla chile
Tamale de Elote - fresh corn tamale with
seared shrimp cooked in chipotle chile adobo
Ceviche del Dia - ceviche made daily,
with plantain chips & tortilla chips
Empanadas de Hongos - empanadas filled with wild mushrooms, goat cheese & salsa manzana
Taquitos de Pescado - red snapper tacos topped with
pickled red onion, shredded lettuce & salsa molcajete
PLATOS PRINCIPALES
Tacos de Res - grilled skirt steak, melted chihuahua cheese, pico de gallo, tomato jalapeno
& chile cascabel salsa
Enchiladas Suizas - swiss style enchiladas
with shredded chicken baked in a tomatillo cream sauce
with melted cheese, onions & cilantro
Budin de Mariscos - a tortilla pie of shrimp
& jumbo lump crab, layered with spiced tomato salsa
& baked with a poblano cream sauce
Pescado Veracruzana - the day’s selection of fresh fish cooked in a veracruz sauce made with tomatoes,
sweet peppers, olives & capers
Carne Asada al Piquin
boneless beef short ribs, rajas & tomatillo-chile piquin salsa
Chile Rellenos al Hongos
poblano peppers filled with wild mushrooms,
baby spinach, goat cheese & pine nuts
with salsa ranchera

Cuisine: Authentic Mexican
Avg. Check: $38
Attire: Casual Neat

The authentic Mexican restaurant, translated little kiss in Spanish, is owned by veteran restaurateur John Tunney III, David Tunney & John Rieger. Rated “Excellent” by the New York Times, “Besito displays sophisticated good looks: a blending of rustic Old Mexico and au courant styling”, sums up Starkey of The New York Times.
John Tunney spent months journeying to Mexico to research all aspects of Mexican dining - from the cuisine and cocktails to the design and décor - with the goal of creating the most culturally authentic Mexican restaurant Northeast has seen. And he has done it with the décor. You won’t see any sombreros or pinatas, but you will find a dramatic eucalyptus beamed ceiling, vibrant colored banquettes, authentic wrought iron wall scones and vivid artwork.
Executive Chef Matthew Lake prepares a menu that embraces all the flavors, passions and festivity of the Mexican experience. A glimpse into the menu reveals tasty entradas (appetizers) such as: guacamole en molcajete, signature guacamole prepared tableside served with fresh tortillas and chips, and ceviche del dia, ceviche made daily with plantain chips and tortilla chips, dubbed “excellent” by Peter Gianotti of Newsday. Platos Principales, or entrees include: enchiladas de mole pobalano, soft corn tortillas filled with shredded chicken, baked in mole, topped with queso fresco and sliced onion. All diners are treated to a homemade churro, a long spiral of fried dough rolled in cinnamon and sugar. Desserts are not to be missed.
Aside from the delectable menu, at Besito you will also find an extensive list of tequilas on the Agave Lounge. From shooters to sippers to savours, the bar houses over 40 different tequilas all straight from – you guessed it – Mexico. Margaritas are the house favorite here especially the Besito Patron Margarita with pomegranate-tangerine juice infused into the classic cocktail. The third Besito location in West Hartford, Connecticut will open in late 2008.

BOTH LOCATIONS HAVE OUTDOOR DINING

RESERVATIONS
Recommended

CREDIT CARDS
AMEX VISA MC

HOURS
Lunch & Dinner
7 Days
12pm - 11pm
Daily Specials

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