The skin of Jiribilla Mexican Restaurant in Sant Antoni Barcelona
Jiribilla, Trendy Mexican, Sant Antoni
Jiribilla opened a 12 months in the past. A big largely windowless restaurant with heroic inside design efforts to masks their absence. Massive woven lamps cling like heavy udders all through the area. Somebody intelligent went so far as to make tromp l’oeil clear silicone puddles within the ground with all method of seaside particles suspended for eternity.
Chocoyotas a kind of Mexican Tortelini
The meals is Mexican of the high-end selection greater than pretty priced. My good friend and I peer on the menu, the font is skinny and the sunshine is weak. Our attentive waitress instantly notices and considering it’s a language concern moderately than age concern procures English menus. The Mexican names go away each of us at the hours of darkness. What are chocoyotas we marvel? A Mexican gnocchi of corn and flour it seems. Normal we discover out after we order in lovely Cherio shapes and served with a beneficiant serving of black trompette mushrooms.
We’re right here in October and mushrooms are the seasonal theme. We order as many dishes with fughi as we will. Sauces are necessary and make an look in varied kinds. In two droppers on the desk a black garlic and a scorching crimson pepper one, later in two tiny stone bowls one in all fermented jalapeno and one other stronger one. My Mexican chilli and ingredient vocabulary is poor. My good friend and I eat and luxuriate in however don’t usually know the breakdown – uncommon for us.
Tiradito of pez de limon – a Hamachi dish at Jiribilla
There’s a smooth shell crab taco with a definite however mysterious brown sauce beneath it. The tiradito of pez de limon (16€) (Hamachi) is available in a mouth puckering inexperienced gazpacho – aguachile type. It’s a transparent favorite for me.
We attempt the Porc Chuc as a most important. An exquisitely grilled and charred pork loin, tender and pink on the within with chips so fats and rectangular they’re stacked like that youngsters’s wood tower recreation.
All of the servers are in navy blue however in some unspecified time in the future, I discover an incongruous excel inexperienced behind the bar and I begin to chortle.
“It’s Hugo!” I inform my good friend.
“Who’s Hugo?” she asks.
“Hugo is like Mr Smith within the Matrix. He’s proof that we live is a simulation as a result of he exhibits up in every single place.”
She waits perplexed for me to broaden.
“I first met Hugo at Vila Viniteca once I used to take my small tour teams there. Then two years in the past I used to be consuming at Ikoya and he was the chef de sal there and now he appears to be right here.”
The commotion prompts Hugo to come back over.
“What are you doing right here?”
“They name me over once they need assistance launching a venture.”
“How come there are such a lot of workers?” I ask. Barcelona has a distinctly low server-to-punter ratio, and the server our bodies on this area really feel international.
“As a result of that’s what number of it takes furthermore we pay a good wage and nonetheless do properly.”
Jiribilla refers back to the Pacific wind that happens frequently in Mexico. Catalan Chef Gerard Bellver spent twenty years in Mexico earlier than returning to his native nation.
Jiribilla Mexican
C/ del Comte Borrell, 85
08015 Sant Antoni
www.jiribillabcn.com
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The invoice for 2 folks for lunch at Jiribilla Restaurant
