If you are not an adventerous soul who seeks new flavors or loves mexican food , then stay clear. But from the moment you step into Anjeo Mexican Bistro on 188 Main Street in Falmouth and now on 599 Main Street in Hyannis, you will be transported to South of the Border with the flavors of smokey mexican spices, avocados and fresh cilantro. We have been wanting to try this bistro for some time and a beautiful day at the Street Fair on Main Street provide an excellent back drop to arts and craft tents along the way. The meal always begins well with warm tortilla chips and a bowl of freshly prepared salsa. It helps to invite you and entice you into the many flavors as mexican food and you parooze the menu and develop your plan for the day. I decided on the Main Street Corn which was grilled corn on the cob, topped with a garlic- chili aioli ( garlic chili mayonaise), cojita cheese ( white briney and creamy), grilled lime and fresh cliantro. The flavors all blended together and the freshness from the cilantro made it all come alive. My friend Sue tried the Chipolte Stung Lobster Bisque which combined the rich creamy tomato base with a hint of chipotte, tortilla, corn and black bean pico. Her only regret I feel was that you didn't order the bowl for just two dollar more. I decided to go lite and ordered the Crab Tostada which was flakes of Jumbo Lump Crab sprinkled on top of a bed of shredded romaine, with bite size pieces of avocado, tomato, onion, lime lightly flavored with a cilantro aoili dressing and a spicy house habanero sauce for dipping ( if I was feeling adventerous). It was a blend of light flavors and it still left the crab as a the center of the meal with a crispy tortilla underneath all that goodness. My friend Noami loves her Burritos and ordered the Classic Burrito with was two steamed flour tortillas filled with her choice of grilled achiote marinated chicken topped with a mole sauce ( fruit, chili pepper, nut and such spices as black pepper, cinnamon, cumin, and chocolate) with pinto beans, mexican rice, pico di gallo, and sour cream. It was delicious and tad spicy but a good beer or margarita could cool it down a bit. Sue kept with her seafood theme and decided on the Langosta which was ancho-glazed local lobster wrapped in a corn tortilla with fire roasted corn and a chipotle cream and sprinkled with Oaxaca-jack cheese and sour cream. It was smokey and delicious and delivered a mexican twist all blended with the fresh lobster. The fresh Guacamole is delicous and a vision as it is made tableside with enough for two or more. But beyond the drinks I wanted dessert to see just want Anejo's could deliver.The Chocolate Avocado Pudding easy ever so creamy and rich with a dark chocolate flavoring dusted on top with churro hay (churro is a fried-dough pastry) and whipped cream. I felt as though I was not cheating because of the healthy ingredients of avocados and dark chocolate. Also the Coco bread pudding was decadent and flavorful with light hints of coco and the sweetness of mango and rum surrounded by a mango rum sauce and topped with whipped cream. There is so much more to try as I encourage you check out the menu and plan your attack. I am impressed with this fine Mexican Bistro and will be returning. Thanks for a Great dining experience!!
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