Regional Royalty
Jalisco Norte Offers Familiar Flavors On Sophisticated Plates.
From precise plating to thoughtful ingredient combinations, diners can tell when their dishes are treated with care. After walking through Jalisco Norte and passing by the open kitchen and its trays of pristine offerings, customers can feel they will be treated to a night of pampering.
Jalisco Norte may not have embossed golden gauntlets or crystal chandeliers, but their attention to detail in their cooking and their warm, knowledgeable staff proves it's the heart of the place that makes a restaurant stand out from the rest.
That heart comes from chef Jose Meza, who elevates the regional Mexican restaurant with his inspiring flavor fusions and intricate presentation. His menu sports familiar entrees and sides, but each of his signature dishes comes out complex, which displays the full potential of Mexican fare.
“My first goal is to let people know the magnitude and the deep, wide variety of food and flavors that the Mexican cuisine has to offer,” chef Meza says. “At the same time, the people who know those flavors have flashbacks and memories of the first time they had that sauce, that garnish, that plate and make them relive it and share it with their friends or family joining their dinner.”
It’s easy to embrace that sharing spirit after glancing over Jalisco Norte’s starters. The Baby Corn Esquites, a refined interpretation of elote with queso fresco, crema, lemon and chile powder, puts a new twist on an old-time favorite while still giving diners that comfort food feel. Their Queso Fundido, which can be made with mushrooms, chorizo, flat iron steak or blue cheese, proves that classics have earned their place on menus for a reason.
While their tacos, tostadas and enchiladas are available à la carte, their signature dishes are too indulgent to pass up. The Seared Scallops, accompanied by coconut mole, sweet potato puree, squid ink chicharron and asparagus, are beautifully seared and brilliantly paired with velvety finishes. The dish might look too pretty to eat, but after getting a taste of one of the plate’s purees, you won’t be able to put your fork down. While the end result is obviously delicious, chef Meza says his overall goal is to share his own culinary perspective with his diners.
“My menus are always based on my own experiences,” chef Meza says. “I like to share everything I’ve learned during my time as a cook and what I’ve learned from the places I’ve been, with the guests of our restaurant.”
That comes through with the Carne Asada, an Allen Brothers prime ribeye served alongside nopal, panela cheese, chorizo and molcajete sauce. The dish proves that hearty flavors can still be intricate with a little help from non-traditional ingredients. The Grilled Salmon, cooked to perfection with a piloncillo chipotle glaze, black garlic puree and sautéed bok choy, acts as an opportunity to see the chef’s flavor innovations. The spice and sweetness of the flaky fish are balanced by the earthy, tender greens. While guests can expect to see these dishes year round, their specialty dishes fluctuate depending on what’s fresh.
“We want to keep evolving and with that things need to change with seasons,” owner Tim McEneny says. “One thing that is very consistent, the quality of the food and ingredients are considered some of the best available.”
To get the full experience, try one of their many spirited drinks. The Ranch Water, a tequila-based cocktail served in a Topo Chino half bottle, keeps guests refreshed as they dig into their rich dishes. The margarita varieties, available skinny, spicy or both, show off traditional flavors like agave and jalapeno. For something unique to Jalisco Norte, try the A Mexican & A Cowboy Walk Into A Bar, el mayor añejo tequila, orange and lemon peel, turbinado, angostura and walnut bitters. It gives diners the kick they would expect out of a Southern drink.
Top off the night with one of their sweets like the Three Leches Cake, a Mexican sponge cake soaked in leche sauce, deconstructed piña colada compote, coconut rum sorbet and crema chantilly, or Carlota de Limon, galletas maria soaked in egg-less custard, lassi, honey cookie crumble and meringue. They pair well with Jalisco Norte’s after-dinner drinks, like the Jalisco Espresso Martini — mole-infused Grey Goose, double espresso liqueur, and are the perfect finish for an indulgent night out.
