Gypsy Jan
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Muelle Tres: A Perfect Afternoon at Ensenada's Fisherman's Wharf
From The OC Weekly
By Bill Esparza
For the original story and photos: http://blogs.ocweekly.com/stickaforkinit/2013/04/muelle_tres...
"Muelle Tres was opened by Chef Benito Molina in early 2009 with a more-casual, but still-hip delivery of Molina's original brand of Ensenada cuisine,
quietly tucked behind the fish taco hustler madness of the Mercado Negro on the sea walk. Molina sold the restaurant to current owner David Martinez a
few years ago, who retained the original kitchen staff and menu. Although Molina no longer is affiliated with the restaurant, the dishes are
essentially prepared the same.
There have been many openings in the the past few years in and around Ensenada's growing restaurant scene, yet few have surpassed the quality, flavor,
and vibe of Muelle Tres that still holds true to this day. Come here for local shellfish, seafood made with an international flair, and ceviches with
bright Ensenada flavors that match the sunny, cheerful room that's spared a patch of calm a midst the cruise ship masses aimlessly roaming the pier.
This is still a relaxing, tasty lunch spot when visiting Ensenada that's worthy of the reputation given to Mexico's top contemporary seafood hot spot.
You'll always find a solid white wine here from the nearby Valle de Guadalupe, and a craft beer or two like the tasty Aguamala, brewed in Ensenada
proper. The wall above the small kitchen is still covered with the original menu, a culinary artifact and reminder of the former owner's influence in
Ensenada, which is a bit confusing since that's not the menu in use--the clipboard with a wrinkled menu is the actual list of selections.
A glorious ceviche of chocolate clams is the way to begin an afternoon blessed by the perfect weather rewarded to those venturing south--that's given
an Asian touch with soy sauce and ginger. A dash of Baja olive oil adds a buttery look and feel to a very representative dish in the Baja cuisine
repertoire.
Pescadillas, a typical food from Guerrero, Mexico, is plated closer to a standard Sinaloan taco de marlin dressed with avocado slices, cilantro, and a
smoky salsa.
Octopus or shrimp can be prepared in a rich oil of chile de arbol loaded with garlic--al mojo de ajo style, but with a lighter taste from local olive
oil in the place of butter.
The steamed mussels are an old favorite of mine I first enjoyed back in 2009 after a booze fueled romp through the Valle de Guadalupe with Chef Benito
Molina. They are simmered in a bucket with tomatillos and green chiles for a tangy, oceanic combo that's a fantastic bar food for pairing with a
chela, or beer.
When abalone is on the menu, it would be clever to order it anyway it might be served--it's these amazing products that keeps us at the ready to peel
out of the driveway and head south of the border any opportunity we can get.
This is still one of the best bets for lunch in Ensenada to round out your taste of Mexico's mariscos capitol --it's consistently a pleasure, and it
subscribes to the old saying that "if it aint broke, no lo compongas."
Muelle Tres, Bl. Teniente Azueta, 187, on the malecon, Ensenada, B.C., 646-174-0318 or 646-151-9292, Wednesday through Sunday 12pm-7pm, www.muelletres.com
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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DENNIS
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Muelle Tres is soaring in popularity with the Punta Banda Overeaters. Nothing but excellent reports from that dining club.
.
[Edited on 4-20-2013 by DENNIS]
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Udo
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We always stop at Muelle Tres when in Ensenada. (I've had several posts)
Be sure to get there by opening time of 1:00 p.m. and get your seats. The place fills up early and you might have to wait a hour for a table.
Udo
Youth is wasted on the young!
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desertcpl
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sounds great,, never been, I will definitely make it a point to go
whats the evening crowd like,
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DENNIS
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| Quote: | Originally posted by desertcpl
whats the evening crowd like, |
I think they only have one table. Well....maybe two.
Crowds are small.
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Udo
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David has 7 tables.
5 are for 4 people, and the other two for two.
He has an outside patio, but he only uses it for a waiting area. It includes several chairs.
He plans on expanding with a covered rooftop dining area which will hold another 30 or so people.
David does have a regular menu, but it is best to check the chalk-board with his catch-of-the-day specials. It's on the wall opposite his
refrigerator.
Be prepared for a DINING EXPERIENCE!
| Quote: | Originally posted by desertcpl
sounds great,, never been, I will definitely make it a point to go
whats the evening crowd like, |
Udo
Youth is wasted on the young!
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bajaguy
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| Quote: | Originally posted by Udo
David does have a regular menu, but it is best to check the chalk-board with his catch-of-the-day specials. It's on the wall opposite his
refrigerator.
Be prepared for a DINING EXPERIENCE! |
House ceviche
sashimi
oysters - raw
french fries (yes)
lava cake - order when you first get there
Get there early and wait outside with a beer or a glass of wine.......it's worth it!!!!
from a member of the Punta Banda Overeaters Club
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DENNIS
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| Quote: | Originally posted by bajaguy
from a member of the Punta Banda Overeaters Club |
A charter member as I understand. 
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bajaguy
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| Quote: | Originally posted by DENNIS
| Quote: | Originally posted by bajaguy
from a member of the Punta Banda Overeaters Club |
A charter member as I understand. |
And proud of it!!!!!!!!
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O.G.
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| Quote: | Originally posted by desertcp
whats the evening crowd like, |
No dinner crowd as David closes the doors at 6PM and stops seating patrons a little after 5PM. Says he does not want to add another shift and wants to
enjoy the time he spends there.
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captain4tuna
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Been there several times....we love it.....Calamari is top notch.
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durrelllrobert
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| Quote: | Originally posted by DENNIS
Muelle Tres is soaring in popularity with the Punta Banda Overeaters. Nothing but excellent reports from that dining club.
.
[Edited on 4-20-2013 by DENNIS] |
Not to mention the overwhiners too.
[Edited on 4-21-2013 by durrelllrobert]
Bob Durrell
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Udo
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I think his menu calls it "PIN PAN" or something like that.
Perfectly quick seared (a few seconds) in a chipotle/garlic/ginger/soy sauce. HEAVENLY!
| Quote: | Originally posted by captain4tuna
Been there several times....we love it.....Calamari is top notch. |
Udo
Youth is wasted on the young!
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EnsenadaDr
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I have to add to this, the ambience is very nice, sitting at your table looking out at the wharf. But much could be done to give the place a spiffer
upper. Everything is plastic chairs and plastic tables, it is very cramped. It is really no place to take a person who wants a more formal
atmosphere, such as El Rey Sol. the service is very good, the staff is attentive. However you get the feeling they are rushed with very few other
customers. Maybe the waiter (at times the owner) is supervising the food as well, which is very very good. This guy has been in a successful
business for years (brother owns Manzanillo, another very successful restaurant and very good, by the Immigration office). I wonder why they don't
invest in some little things to transform this place (like some wood accents, or expanding it for some comfort). Love the clam chowder on a lazy
afternoon with my daughter, she loves it too.
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bajaguy
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| Quote: | Originally posted by EnsenadaDr
I have to add to this, the ambience is very nice, sitting at your table looking out at the wharf. But much could be done to give the place a spiffer
upper. Everything is plastic chairs and plastic tables, it is very cramped. It is really no place to take a person who wants a more formal
atmosphere, such as El Rey Sol. the service is very good, the staff is attentive. However you get the feeling they are rushed with very few other
customers. Maybe the waiter (at times the owner) is supervising the food as well, which is very very good. This guy has been in a successful
business for years (brother owns Manzanillo, another very successful restaurant and very good, by the Immigration office). I wonder why they don't
invest in some little things to transform this place (like some wood accents, or expanding it for some comfort). Love the clam chowder on a lazy
afternoon with my daughter, she loves it too. |
Because David, and his customers like it as it is......and he has plenty of customers. If you want a more formal atmosphere, go somewhere else.
Oh, and his brother Javier owns Boules, located in San Miguel, another fine restaurant.
The restaurant is David's second vocation, you would be surprised at his first.
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paul r
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...simply the best... david and company are the sweetest... if there is no room... run out to boulles and enjoy another fun, GREAT food time, inside
tip... don't forget to have an after meal mezcal!!!... david's piano skills are way better than, well buy a cd and !!!!
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EnsenadaDr
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There is ALWAYS room for improvement, even in the White House!! | Quote: | Originally posted by bajaguy
| Quote: | Originally posted by EnsenadaDr
I have to add to this, the ambience is very nice, sitting at your table looking out at the wharf. But much could be done to give the place a spiffer
upper. Everything is plastic chairs and plastic tables, it is very cramped. It is really no place to take a person who wants a more formal
atmosphere, such as El Rey Sol. the service is very good, the staff is attentive. However you get the feeling they are rushed with very few other
customers. Maybe the waiter (at times the owner) is supervising the food as well, which is very very good. This guy has been in a successful
business for years (brother owns Manzanillo, another very successful restaurant and very good, by the Immigration office). I wonder why they don't
invest in some little things to transform this place (like some wood accents, or expanding it for some comfort). Love the clam chowder on a lazy
afternoon with my daughter, she loves it too. |
Because David, and his customers like it as it is......and he has plenty of customers. If you want a more formal atmosphere, go somewhere else.
Oh, and his brother Javier owns Boules, located in San Miguel, another fine restaurant.
The restaurant is David's second vocation, you would be surprised at his first. |
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bajaguy
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| Quote: | Originally posted by EnsenadaDr
There is ALWAYS room for improvement, even in the White House. |
I'm sure Barry and Michelle will appreciate your advice
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EnsenadaDr
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Mr. Gorbachev, tear down this wall...
May I add to this...NO President in my opinion was perfect...however, I did love Ronald Reagan...probably because he was such a good actor...but that
line, "Mr. Gorbachev, tear down this wall..." was so emotional...
http://www.youtube.com/watch?v=7NjNL4Nsa4Q
| Quote: | Originally posted by bajaguy
| Quote: | Originally posted by EnsenadaDr
There is ALWAYS room for improvement, even in the White House. |
I'm sure Barry and Michelle will appreciate your advice
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