An Evening at New Mexican Restaurant Casa Bond

by Edward Anthony November 15, 2023

by Edward Anthony November 15, 2023 0 comments

This past weekend the Knockturnal was invited to attend a tasting at Casa Bond, a stylish new Mexican restaurant inspired by Tulum culture.

Casa Bond was founded by Mike Khuu, executive chef-owner of Rodrigo Abrajan and managing partner of Luis Villanueva. The menu features the best regional dishes from the Mexican Rivera to the mountains of Sinaloa and Central Mexico. We started our meal with a shared plate of traditional guacamole. It was delicious and a great way to kick off the meal. Other highlights include caviar guacamole and lobster guacamole.

Our next course came from the Ceviches section of the menu. We sampled Ribeye Tiradito which consisted of prime ribeye, yuzu, salsa negra, marisquera, and avocado mousse. The thin cuts of steak came with cucumbers to cleanse the palate between each bite. The dish was very tasty. We also got to try quesadilla verde. This dish consisted of a spinach jalapeno epazote, hand pressed tortilla, oaxacan cheese, and cremine mushrooms. This was another delightful appetizer before we got to our main course.

For our entrees, we had the Mixiote De Cordero, which is a slow-braised hidalgo-style lamb shank seasoned with aromatic avocado leaves and salsa verde cruda. We learned that there is only one region in Mexico that prepares lamb and the chef lived and trained there for a few years, which is where he learned how to make this dish. The leg of lamb was tender and well-seasoned. It was filling and a delight to eat. Next, we sampled the Enchiladas Suizas. This is made of green tomatillo, serrano creamy salsa, shredded chicken and the chef’s blend of melted cheeses. We enjoyed a vegetarian version of this dish subbing vegetables for the chicken. This dish featured one of the best enchilada sauces we have ever tasted.

The restaurant boasts an impressive cocktail list, including fifteen premium tequilas and an extensive selection of red, white, and sparkling wines. The first cocktail we tried was the No. 9, which is made of herbs-infused Botanist gin, Grey Goose vodka, St. Germain, and bitters. It was served in a martini glass. The gin and vodka mixed well and went down smoothly. Our next cocktail was a Senior Bond. It was made of Woodford Reserve-infused bourbon, aged barrel aromatic bitters, smoked maple, and amarena cherries. The bartender brought it out in a bell jar and gave it to us lifting up the lid to release the smoke inside. The drink is the house’s interpretation of an Old Fashioned, and it had just the right bitter tang. For those who don’t drink, the restaurant offers mocktails of some of the drinks. We got a try a mocktail version of the Downtown, which consisted of fresh-squeezed Meyer lemons, grapefruit syrup, and pineapple juice.

Last but not least, it was time for dessert. Designed by molecular dessert chefs Erica Huertas and Daniella Castro, the menu offers fun twists on classic Mexican desserts. Two highlights include a cylinder-shaped churro filled with caramel mousse and decorated with green-and-yellow-striped chocolate and diamond-shaped tres leches pastries filled with marzipan. Bothe were so unique and delicious.

The restaurant also serves tacos filled with steak, mahimahi, shrimp, and chicken. Guests can also buy sides like white asparagus, jicama salad, and refried beans. The restaurant was designed by Michael Arguello, who employs a timeless black and white theme throughout the restaurant with exotic plants to give a touch of nature. The food, service, and drinks were excellent at Casa Bond, and we can’t wait to eat there again.