Cuisine:

• Mexican

Mercadito Grove Description:
The West Village outpost of chef-owner Patricio Sandoval's mini-Mexican-restaurant empire is a tasty addition to the neighborhood. The restaurant is mostly market driven. Case in point: only fresh fruit, muddled per order, is used in sangrías and margaritas, such as the tres citricos, which unusually includes habanero chile. The guacamole here may incorporate pineapple, mango or jícama; a ceviche tasting (choose three of six possible varieties) might include wild bass in hibiscus broth with strawberries, or scallops with pickled watermelon in an orange-habanero concoction. There's a choice of fourteen different tacos ranging from two-chile-rubbed pork to cactus salad accompanied by black-bean hash, crispy potato-wrapped wild king salmon with mango pico de gallo and epazote cream, and achiote-marinated tuna with plantain salsa. Those who want to keep it (relatively) simple could always opt for a marinated skirt steak or whole red snapper platter.


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