Mexican restaurants Archives - Good Food St. Louis

Dining with family at Gringo during their soft opening on Friday night. The spacious windows surrounding the corner restaurant are good for watching the nightlife in downtown St. Louis.

Cue the confetti, all you south-of-the-border fans, Gringo’s back in town!

Yes, Chris Sommers (of Pi Pizza and ‘ZZA Pizza fame) has one of the hottest corners around for the comeback of Gringo. The relocated, rejuvenated Mexican cantina on the corner of Washington Avenue is upscale and inviting. You’ll find no sombrero-wearing servers or mariachi bands in this trendy taqueria. Even the black decor from former restaurant occupant, Robust, is gone. The place is now enlivened by an all white interior and a bar that dazzles centerstage.

The new addition to the gastronomique landscape brings an airy, contemporary vibe to downtown St. Louis. My granddaughter, Addie, and her friend ready for a festive evening at Gringo.

Gringo is light, lively, and luscious and located perfectly for the convention-going crowd, millennials, and local families (there’s a kids menu).

The restaurant seats about 125 inside and 50 outside along with private event space.

Where the World Turns

I sat in the window at Gringo watching a virtual parade of people on the sidewalks—some having to dodge the ubiquitous scooters now seen about town. Chris noted that the corner of N. 7th and Washington has been referred to as the “Times Square” of St. Louis, a crossroads of downtown pedestrian activity. Come Monday, Chris and Cary plan to thrown open their doors for business offering lunch and dinner seven days a week.

On Friday night, during the soft opening at Gringo, Chris and co-owner chef Cary McDowell showcased the zippy menu of past favorites and new treats.

A Bounty of Flavors

Our table started with the addictive corn chips and four sassy-flavored dips. I chose the taco salad, a dish that I’d been missing ever since original Gringo shuttered in 2016 after several years in the Central West End. I nibbled on some scrumptious designer tacos at the table and the charred street corn with lime and mayo. When I chose the Chardonnay, I got one of the best house wines I’ve had any place in town.

Welcome back, Gringo! We’ve missed ya.

Robin places an order from among the many varieties of tacos, burritos, burgers, tortas, machetes, salads, and appetizers.

Guacamole Sauce, one of a half dozen sauce variations

A new star in the sauce galaxy! You must try this creamy queso dip spiked with pickled red onions and pico de gallo with a basket of chips.

Gringo Fries, crispy potato wedges tossed with queso cotija, herbs, and chili flakes along with ketchup and cilantro ranch dressing.

There’s crunch and punch in every bite of this taco salad. Chopped lettuce is teamed with charred corn, black beans, and jack cheese tossed with cilantro ranch dressing and topped with tortilla strips, chipotle crema, pico de gallo and ground beef. Now that’s a Taco Salad!

A stunning trio of tacos

Gringo, 635 Washington Avenue, Downtown. Open: Mon-Thu 11a-11p; Fri-Sat 11a-Midnight; Sun 11a-10p. Catering and large private room available. Owners: Chris Sommers and Chef Cary McDowell.

The Aztec-inspired logo gives a hint of the bright deep colors slated for the interior design at Nixta. The name comes from “nixtamal,” the ancient process of turning corn into masa for making tortillas, tamales and arepas.

Stars and kudos to Ben Poremba for his latest palate pleasing menu. This week the innovative chef teased his fans with a trio of dishes to be featured at his latest eatery on Tower Grove. Nixta will highlight upscale Mexican cuisine in the space that, until this summer, housed Old Standard.

From Olio—his flagship location—Chef Ben Poremba gave a sneak peek of the menu for his upcoming Mexican restaurant.

We started the evening with Tuna Tostada served with sugar snaps, avocado, lime-white shoyu glaze, and chile mayo. You won’t find this item on the chalkboard of the average South-of the-Border cantina. Taco Bell it ain’t. A few hefty forkfuls from each of the four at our table, and the dish vanished. Within moments the Mole Negro with braised beef cheeks appeared. The dish didn’t photograph very well, but what it lacked in studio appeal it made up for on the taste scale.

Tuna Tostado with sugar snaps, avocado, lime-white shoyu glaze, and chile mayo

Mole Negro with braised beef cheeks

Tacos de Carnitas de Borrego–pulled lamb on cauliflower tortillas (made from cauliflower stems),

The final piece de resistance was the Tacos de Carnitas de Borrego, the pulled lamb artfully swaddled in a cauliflower-based taco. This item got high rating at our table, even from the one non-cauliflower eater.

Nixta’s menu is influenced by Mexican street food and the grandmother of Executive Chef Tello Carreon. A glimpse at other upcoming dishes range from Al Pastor (pork belly, caramelized pineapple, charred onion salsa, and cilantro) to Sea Scallops with smoked aguachile, bergamot, cucumbers and serranoto, to Pollo Empinado (pineapple braised chicken with arroz curcuma.

Chef Ben Poremba

If Poremba’s first three dishes are any indication of the others soon to follow, he’s already due a huge Olé! With the opening of Nixta, we’re in for the food we love.

Nixta, 1621 Tower Grove Ave., Botanical Heights. Open: Tue-Sat 5p-10p. Late night menu from 10p-midnight. Soft opening: Nov. 11; Seating: 50 seats, plus bar and a patio with festive possibilities. Live music.

Proprietor Ben Poremba (owner Elaia, Olio, Parigi and co-owner of La Patisserie Chouquette); Excecutive Chef: Tello Carreon.

Note: Ben Poremba’s next innovation: a Jewish deli named AO&CO. (It’s the first initial of the name of the family’s kids: Aviv, Omri, and Cossette.) Look for the first pop-up at Parigi’s on November 20 from 10:30a to 2:30p. Call for reservations, 314 899 9767.