Cocina Silvestre

It is a shame that there are no reviews for el galeon yet. the dream of the owner, conrado, is to build a call as a foodie goal. as retired boil I hate the word, foodie, but it must do as the grasp in my...day, gourmand, is by today's use pretentious. I visited pinkrito with my cousin and wanted me to try to eat it. the menu is not extensive; I don't have to be if it's good to eat. regarding the ambiente can not do much better than a table with a view of the sea. we ordered queso fundido as appetizer, my cousin had chili relleno de mariscos, I the cochinita pibil. we were taken chips and salsa to wake our appetite for what should come. the chips were fresh with exactly the correct amount of oil that stuck to them (a nice change served from the dry in the states) and the salsa- well, I almost torn off the entire bowl. clean taste with a beautiful bite. the queso fundido was properly served on a heated iron plate that leaves a wonderfully tasteful crust on the bottom of the cheese. it had four toppings, my favorite were the chorizo and nopales. my cousin 's relleno was beautiful in the presentation. nothing ostentatious, only rest on a bed of rice, but with a juicy amount of sauce and a sprinkling of cheese, it was very pleasant to the eye. and judges from their empty dish, also the bauch. my cochinita pibil was delicious. it was served on a banana leaf in a small chic - very suitable. the spicing was excellent and the aromen play about the galaxy very well. the beside courts were the usual rice and roasted beans. the aromes were not in their face as outweighed, say Tex-Mex in the states; Rather, they were subtle, and that is how they should be, as they 're one of them, and should 't conflict with the main dishes of the meal. our server was excellent. she always had a smile and made us feel really welcome. please give el galeon an attempt and help transform their dream into a reality.

It's a shame there aren't more reviews for El Galeon. The dream of the owner, Conrado, is to build a reputation as a "foodie" destination. As a retired chef, I hate the word, "foodie," but it will have to do as the term in my day, "gourmand," is pretentious by today's usage. I'm visiting Rosarito with my cousin and she wanted me to try the food.The menu is not extensive; doesn't have to be if the food's good. As for ambiance, can't do much better than a table overlooking the ocean. We ordered queso fundido as an appetizer, my cousin had chili relleno de mariscos, I the cochinita pibil.We were brought chips and salsa to whet our appetites for that which was to come. The chips were fresh with just the right amount of oil clinging to them (a nice change from the dry ones served in the States) and the salsa--well, I almost demolished the entire bowl. Clean flavor with a nice bite.The queso fundido was properly served on a heated iron platter which left a wonderfully flavorful crust on the bottom of the cheese. It had four toppings, my favorites being the chorizo and nopales.My cousin's relleno was beautiful in presentation. Nothing ostentatious, just resting on a bed of rice but with a judicious amount of sauce and a sprinkling of cheese, it was very pleasing to the eye. And judging from her empty plate, pleasing to the tummy as well.My cochinita pibil was delicious. True, this is a dish from the Yucatan, but whenever I see it on a menu, I can't resist. It was served on a banana leaf in a small skillet--very appropriate. The spicing was excellent and the flavors play over the palate very well. The side dishes were the usual rice and refried beans. The flavors were not "in your face" as predominates, say, Tex-Mex in the States; rather they were subtle. And this is as they should be as they're an accompaniment and shouldn't conflict with the main dishes of the meal.Our server was excellent. She always had a smile and made us feel truly welcome.Please give El Galeon a try and help turn their dream into a reality.

I went on a saturday morning with my familiy (party of 8) on the inside the place is nice to look at with some items from the movie "titanic" where i belived a few scenes where filmed there and the restaurant has a great view of the Pacific Ocean. The food is barely average on flavor, we tried a different variety from the breakfast menu and nothing was either great nor bad. The staff is nice and attentive.

First stop in Mexico. Such a great experience enjoying fresh, delicious food by the ocean! Great spot with a sunset view!

Esta reseña es para la cena, 21/4/17 Chef Alberto Cansino - ¡recuerda ese nombre porque este joven va a lugares! . Soy un chef jubilado, formado en Le Cordon Bleu en París y he sido galardonado con dos estrellas Michelin. No escribo esto por esnobismo o para impresionar, pero establezco algo de credibilidad para esta revisión. He trabajado con los mejores del rubro y puedo decir que el Chef Alberto seguramente encontrará un merecido lugar en las "grandes ligas" del mundo culinario. El condominio de mi prima está al lado del restaurante y desde hace meses me habla de este buen chef joven. Así que con gran anticipación me reuní con ella para cenar esta noche en Cocina Silvestre. Comenzamos con una canasta de pan caliente y salsa tipo pesto del Chef y Margaritas. La salsa estaba silenciada pero con una complejidad que rara vez se encuentra en los mejores establecimientos gastronómicos. ¡Creo que hubiera sido feliz solo con el pan y la salsa! Mi Margarita estaba entre las cinco mejores que he probado en mi vida; mi primo eligió la versión de pepino y le gustó mucho. Luego vino un amuse-bouche consistente en una sopa cremosa ligera; Nos dijeron que la receta vino de la visita del Chef Alejandro Sánchez de Candela Romero en México, formalmente de Roquetas del Mar, Almería, España. El sabor era muy delicado, suave como la seda, salvo por algunas rodajas de almendras. Para un aperitivo elegimos, por recomendación del chef, sopes de cangrejo. Los sopes eran extremadamente sabrosos con un brillante sabor a maíz. Se amontonaron con carne de cangrejo y se cubrieron con una salsa cremosa y micro-verduras. El perfil de sabor fue suave en el paladar, los diversos aspectos del plato se mezclaron perfectamente. Para los entrantes, opté por el filete de ternera, mi primo para la "pesca del día". Su pescado estaba muy bien preparado y dijo que lo disfrutó muchísimo. Mi filete se cocinó a un medio perfecto, raro en todo momento, con un char y se sirvió con verduras asadas; tanto la carne como las verduras tenían sus propias salsas pero debo confesar que las mezclé en ocasiones con maravillosos resultados. Ambos platos estaban cubiertos de manera hermosa, pero conservadora. Una mano moderada en estos días de pretensión culinaria siempre es apreciada. El postre fue la elección del chef: un pastel tipo brownie de chocolate, bañado en una ganache agridulce y cubierto con helado casero que tenía un sabor ahumado. ¿Helado ahumado? Debo admitir que normalmente lo evitaría, pero cuando lo probé con el pastel y la ganache tuve que admitir que fue un golpe de genialidad. Los sabores se combinaron a la perfección, el ahumado jugando en contrapunto al ganache y al bizcocho. Si tiene la oportunidad de probarlo, haga lo que le recompensará ampliamente. Bravo, chef: ¡fue un placer conocerlo y probar su comida! A todo lo que he escrito, agregue un servicio impecable y amigable. para completar la experiencia. Si vienes a Rosarito y no aprovechas la cocina del Chef Alberto, entonces te habrás perdido una experiencia culinaria verdaderamente espectacular.