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A Little Kiss Of Mexico At Besito 

Fine salmon manchamenteles is a playful, colorful take on the traditional seafood favorite.

An intimate and trendy atmosphere, traditional Mexican cuisine, and excellent service are some of the perks you will find at Besito on New York Avenue in Huntington village.

The restaurant was alive on a Friday night, with the dining areas filled as well as the bar. Service is attentive, and the food is worth going back for.

We started with the ever-popular chips and fresh guacamole ($11.95), made tableside. When you go to Besito, do not pass on it; it is a must to complete the unique dining experience.

For appetizers, we ordered the Quesadillas de Calabaza ($8.95) and the Taquitos de Pescada ($11.95). The quesadillas are filled with squash blossoms, roasted green chile, queso Chihuahua (Mexican cheese), organic crimini and button mushrooms, and salsa verde cruda (green Mexican salsa). The freshness and bold flavors of the vegetables in this dish really excite the taste buds.

The Taquitos de Pescada are delicious. Pickled red onion, shredded organic romaine lettuce, and salsa molcajete (Mexican salsa) add zest to these fish tacos, which could rival some west coast joints.

For a main course, we ordered the Salmon Manchamanteles ($22.85), a Mexican stew-like dish. The salmon is paired with crispy bananas, pineapple pico de gallo, and mole manchamanteles (Mexican stew-like sauce). We also tried the Suizas ($18.95), Swiss- style enchiladas filled with shredded chicken, tomatillo cream sauce, queso Chihuahua, onions and cilantro.

Besito strives to sustain extreme freshness of food by utilizing ingredients from local and organic farms here. It makes a difference, as the flavors of all of their dishes are crisp and bright.

Although all courses during our visit were extraordinary, Besito saves the best for last with their dessert. Their rich and sweet tres leches cake just melts in your mouth, as the spongy vanilla cake has been soaked in milk. It is topped with whipped cream and strawberries. A seasonal pumpkin flan was just as tasty, with an excellent, light texture. Desserts change often.

Another unique aspect of Besito is its drink menu. The restaurant serves its Mexican background well with a long list of tequilas, a perfect complement to the guacamole.

The furniture is made of deep-colored wood, which adds to the dark and intimate setting. Dim lighting and candles along with white tablecloths brighten up the restaurant.

Between the food, service and ambiance of Besito, we had a very enjoyable dining experience. Our hats are off to John and David Tunney, and partner John Reiger, who continue to serve Huntington well.

Besito is celebrating Chile Month by offering a special three-course chile menu prix-fixe menu at $26.95 until Nov. 17.

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