Best of vibrant Mexico

Last week, our party of four embarked on a captivating culinary journey to Cantina Kahlo, a vibrant Mexican restaurant within The Ritz-Carlton, Bahrain.

Celebrating its eighth anniversary this month, Cantina Kahlo has become a cherished favourite, adored for its authentic flavours and commitment to tradition.

From the moment we stepped inside, we were mesmerised by its art deco charm, showcasing colourful murals, intricate designs, and tributes to the legendary Frida Kahlo; a fitting homage to Mexican heritage.

Our evening began with a signature mocktail, the Anamara, which translates to ‘falling in love’, (which we did at first sight!), served in a charming clay vessel and garnished with glacé cherries. Fresh, vibrant, and delightfully presented, it set the mood for the exciting dishes that lay ahead. A variety of muddled drinks and fiery elixirs crafted by the talented mixologists awaited, hinting at the flavours to come.

To begin, we shared a selection of ‘para compartir’ dishes, meaning ‘to share,’ ideal for an appetiser platter.

First up was the Guacamole Kahlo, a rich and creamy mixture of avocado, tomato, coriander, serrano chilli, sea salt, lime juice, and a sprinkle of cheese. Paired with crispy tortilla chips, it was the perfect kickoff—simple yet layered with fresh, authentic flavours that teased our taste buds.

Then came the Tostada de Atún Morita; one of the new items which will be added to the menu in the near future. A fiery yet refreshing fusion of fresh tuna tartare and ceviche, served atop spicy guacamole, coriander, radishes and tortilla chips. Each bite was a perfect blend of heat and cool creaminess, with just enough kick to keep things interesting.

As ceviche enthusiasts, we eagerly anticipated the Aguachile Lazaro, a visually stunning dish served in a coconut shell. This exquisite preparation featured tender sea bass marinated in soy sauce and lemon juice, with hints of coriander, avocado, cucumber, onion, and a spicy habanero pepper kick. Aguachile translates to ‘chilli water,’ a name that aptly describes the zesty and refreshing flavours that characterise this seafood favourite. Every mouthful was as bright as it was flavourful, a perfect balance of zest and spice that we couldn’t resist scooping up with tortilla chips until the last bite.

Our vegetarian friend was delighted with the Hongos Tacos, which translates to ‘mushroom tacos’. This trio was filled with fresh field mushrooms, serrano chilli sauce and melted cheese. These were devoured almost instantly, their earthy taste complemented by the spice, making them a hit regardless of your dietary preference.

For the main event, we selected the Mar y Tierra, an unforgettable surf-and-turf masterpiece showcasing Cantina Kahlo’s skill with grilled flavours. Translating to ‘sea and land,’ this dish featured succulent black tiger prawns, perfectly cooked ribeye (chargrilled to medium perfection), and juicy and tender marinated chicken. Each element brought together a symphony of flavours, complemented by a mini jacket potato with sour cream on the side.

The Pollo con Mole, which translates to ‘chicken with mole,’ was a rich and aromatic nod to Mexico’s national dish, featuring grilled chicken coated in a luxurious mole sauce. Prepared with more than 30 ingredients, including chocolate, this complex, velvety sauce is the result of two days’ work—a testament to chef de cuisine César De Jesús Gil’s dedication and commitment to retaining authenticity.

We were also treated to a sneak peek of an additional upcoming menu item, set to debut later in the year; the dessert.

This was a highlight as we were introduced to a delectable poached pear creation. This showstopper featured an almond crust pastry with a poached pear cooked in hibiscus syrup, filled with vanilla custard and pastry cream. Paired with a scoop of vanilla ice cream and crumble, the combination of warm and cool, buttery and fruity, was an indulgent experience that left us enchanted… and we are all still salivating over it.

The evening’s ambience was elevated by a lively trio mariachi band that brings the spirit of Mexico right to your table. Dressed in traditional charro outfits, they serenaded guests with beloved classics like La Cucaracha, their vibrant melodies and harmonies infusing the room with energy and joy. Their repertoire isn’t limited to Mexican folk songs, though… they’re equally ready to delight with popular hits, even treating us to a mariachi-style rendition of Hotel California by the Eagles on request!

For more details and reservations, call 1758 6401.