Authentic cuisine, infusions of fun!

Posted

Cancun Mexican Restaurant
777 W. Beech St. (corner of New York Avenue)
Long Beach
(516) 889-0039

   What we have here is a unique merging of experts. Open only two months, two well-seasoned restaurateurs from Mexico launched Cancun Mexican Restaurant, so the food is authentic. Alfredo Leyva owns several Tacos Mexico locations and Toro Bravo throughout Queens. Pedro Luna owns La Nortena, and a few Los Tres Porillos in Queens and Brooklyn. Luna’s son, Juan Carlos, works at Cancun. Hands-on and knowledgeable, they have the cuisine perfected, with specialty main dishes you probably haven’t seen elsewhere. But, that’s not all.

           Joining them is Beverage Director, Frank Pollack, who specializes in infusions and craft drinks. His full tequila bar offers many rare varieties. He showed us jars of infusions, lush with fruit, herbs and even vegetables. Many sit for weeks until perfected. And for the record, we did not drink ourselves into oblivion. Pollack brought us a “tasting” of many of his wonderful infused concoctions.

           The interior is spacious, more elegant than what one might expect. A Mariachi band plays on Friday, there is live music with dancing on Saturday, and you can ride a mechanical bull, anytime! It’s a fun place to dine, and the servers are helpful and friendly.

           The menu knows no limits, listing traditional favorites — quesadillas, enchiladas, burritos, tostados and tacos — and combinations of styles and fillings, served with rice and beans ($14). Appetizers, soups and salads run from $4 for empanadas to $15 for Tostadas Cancun with shrimp. Fajitas are $16 to $22. Specialties, which are quite unique and include shrimp, steak, veal, tongue, pork chops, chicken and fresh fish options, are $16 to $26. Desserts are $5 for flan and $7 for cakes. Children’s dinners are $7.

           Homemade tortilla chips and salsa starts you off. Everything is made from scratch. Guacamole is made tableside, with ripe avocados, customized with optional additions, mashed and served in a Mexican lava stone. Cerviche, a chilled salad of marinated shrimp, lime, cilantro, red onions, jalapenos and sweet mango, was a refreshing starter.

Page 1 / 2