Charlotte’s Top Dining Destinations: Mestizo Contemporary Mexican Cuisine
The Chef: Chef Raul Ortegon
Mestizo is a family operated business, run by Alicia, Humberto, Lupita, and her husband, Sergio. Being that they always wanted to open a Mexican restaurant, they opened Mestizo Contemporary Mexican Cuisine in Davidson. Chef Raul Ortegon is a good friend of Sergio, and has been for more than 15 years, making him a part of the family. Ortegon is originally from Acapulco, Guerrero, Mexico and he has been in the restaurant business for more than 20 years. He moved to the United States in 1996 and has been cooking in different restaurants ever since. “For me, cooking is like making music. I love to create dishes; it’s my passion,” says Ortegon. The family fell in love with Davidson 20 years ago and always felt the town would be the ideal location for the type of food they wanted to serve. With the opening of the restaurant, the four created a space that not only provides guests with a variety of flavors using original recipes with a contemporary twist, but also has healthier options without losing the flavor of the original dishes.
The Look: Bright and Colorful
When guests walk into Mestizo Contemporary Mexican Cuisine, the hope is that they feel as though they’ve been transported to Mexico City. Art adorns the wall, sporting Diego Rivera’s mural of the city at the time of the Aztecs, as well as beautiful colors. Since the town of Davidson loves culture and appreciates art, Mestizo believed their guests would enjoy the different paintings, colors, and lighting used throughout the restaurant; the décor perfectly matches and complements the town. Lunchtime visitors receive a colorful meal with each table wrapped with a bit of history of traditions from Mexico. During dinner, tablecloths and candles are put in place and the Edison lights are dimmed to give guests a cozy and romantic ambience.
The Dish: Chamorro a la Poblana
Mestizo Contemporary Mexican Cuisine’s signature dish has been a guest favorite since the restaurant’s opening last year. The Chamorro a la Poblana has been on the menu since day one and shows no indication of being removed from its place anytime soon; it has become a classic at the restaurant. The dish is made of a slow-cooked braised pork shank purchased at the farmers’ market simmered and seasoned in a chipotle tinga style sauce and spices. It is then served with rice, black or refried beans, and warm corn tortillas. While all these elements work together to make this dish highly favored and ordered, the true success behind the Chamorro a la Poblana is the sauce the chef prepares that really ties the entire plate together.
Mestizo Contemporary Mexican Cuisine: 121 N. Main St.,
Davidson.
This story was originally published April 27, 2016 at 9:10 PM.