I love good Mexican food. It’s something of a guilty pleasure – fried chips, cheese, mounds of meat, spicy sauces. Though after taking Mexican cooking classes with Shelley Wiseman at The Farm Cooking School, I’ve become very hard to please!
Aztlan raises the bar, serving up a huge variety of Mexican and Tex-mex dishes, both familiar and new. Chef/owner Edgar Castro, who was the chef at the popular Tortugas before buying the restaurant, has crafted a new menu. The dishes, heavily influenced by his youth in Mexico City, artfully melds dishes and flavors from all over Mexico as well as retaining many of the familiar Ameri-Mex that we’ve all come to know.
In fact, Aztlan has done something so special that they received a “very good” from the New York Times food reviewer. The Times is known for their tough reviews, so this is high praise! Based on our dining experiences at Aztlan, they’ve earned their accolades.