- Address:
- 99 S.E. Mizner Blvd., Boca Raton, FL, 33432
- Phone:
- 561-394-9990
- Overall User Rating:
-
(11 ratings)
- Hours:
- Lunch served, 11:30 a.m. – 3 p.m., Monday through Friday Dinner served 4 p.m., every night till close (usually at midnight)
- Official Web Site:
- http://www.moquila.com
The decor is warm, augmented by many handcrafted pieces of art. The heavy wood seating appears austere, but is quite comfortable.
The bar: The bar is a showcase of just about every name or type of tequila imaginable.
The more than 200 varieties available can be overwhelming, but the beverage manager and staff are very knowledgeable and gladly make recommendations based on individual preferences.
I sampled the el grande margarita ($11.50), which is made with Gran Centenario Anejo tequila, Grand Marnier and fresh-squeezed lime juice.
Although pricey, it rates as one of the finest, smoothest margaritas I have ever tasted. Also earning honorable mention is the prickly pear margarita ($10.80) which is just as smooth, but sweeter.
The food: MoQuila offers a unique approach to the humble guacamole ($10.95). A server creates it tableside in a rough-hewn stone bowl. The quality of the ingredients and the freshness of the flavor are unparalleled.
From the appetizer offerings, the duck empanadas ($11) are interesting. The four stuffed pastries appear plain; the flavors, however, are delicate and savory.
The ceviche ($10.95), made with mahi-mahi this day, explodes with the fresh flavors of cilantro and lime, yet the garnishes don't overpower the fish. The innovative sugar cane-skewered shrimp ($14.95) also caught my attention; it's served as a tapas on a bed of watercress and radish with a drizzle of cilantro-infused oil.
From the Platos Grandes section of the menu, pescado con semillas (tilapia encrusted with pumpkin seeds, $25) is simply amazing. The fish is moist, and not overcooked and the crust can only be described as sensational. The portion is ample, and served atop two croquettes made from black beans.
The stone bowls used at MoQuila are called Molcajete, which are a type of mortar traditionally used for grinding herbs, seeds, etc. One section of the menu is devoted to Molcajete Calientes. Various types of meats or seafood are served fajita style in the hot containers, with tortillas or lettuce wraps on the side.
The Molcajete de Carnes ($40.95) consists of ribeye and skirt steak, pork loin, chorizo sausage and roasted red peppers in a rich, earthy sauce.
The ingredients are wonderfully fresh, the presentation elegant and the flavors intense. I would have liked a larger portion for the price, but it is filling.
The dessert: From the dessert menu, try the flans ($6.95), a taste of three different varieties: traditional, orange and chocolate. It's wonderfully rich, yet not too heavy after a meal of such intense flavors and textures.
Donald Kim is a freelance writer for the Sun-Sentinel. This review was adapted from Showtime a section of the Sun-Sentinel.
Cuisine: Mexican
Cost: expensive
Credit cards: all major
Reservations: recommended
Bar: full service
Sound level: moderate to loud
Smoking: outdoor seating
Children's facilities: boosters/highchairs
Wheelchair accessible: yes
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