Pampano, Acapulco

Even as Acapulco regains its vitality, this culinary institution is experiencing a parallel revival of its palate – with the help of Latin-Asian menu.

Published in: October 2008

Digg it!

StumbleUpon

del.icio.us

Send this to a Friend

Like the rest of Acapulco, Pampano – formerly Madeiras – is experiencing something of a revival. The restaurant has seen it all in its 30-year history – from the decadence of the 1960s and 1970s when Acapulco was the jewel of Mexico’s southern Pacific coast and the Sin City of the Hollywood glitterati to its swift decline in the 1990s, losing out to younger, more fashionable upstarts like Puerto Vallarta, Cancún and Los Cabos

But, like Acapulco, Pampano is rediscovering her touch. After a facelift, which included the addition of a spacious bar and lounge, a harmonious blend of stone walls, a locally crafted thatched roof, wooden beams, pillars and carvings, and warm tungsten lighting, Pampano re-opened last December under new ownership, and brandished a new Latin-Asian menu. The ambience gets better at night when you are sipping on Pampano’s famed margarita or mojito and taking in the spectacular vista of Acapulco Bay.

Richard Sandoval inherited Pampano from his father, and has set about the task of transforming this Acapulco relic into another shining star alongside the string of successful restaurants under his Modern Mexican Restaurants belt. Pampano is also his third joint business venture with opera legend Plácido Domingo, his first two being Pampano in New York and Zengo in Washington D.C.

Sandoval's other gems include the acclaimed Maya concept restaurants in New York, San Francisco and Dubai, the Isla Mexican Kitchen & Tequila Bar on Treasure Island in Las Vegas, Tamayo and La Sandía in Denver, Colorado.

Not one to shy away from experimentation, Sandoval is regarded as a pioneer in introducing and re-defining modern Mexican cuisine, fused with French and Asian influences. Along with the revamp, Pampano has introduced new dishes like the Atun, Carpaccio de Pulpo, Espada, Pampano Callos de Hacha, and Tamal de Huitlacoche.