After experiencing the Mexican eatery Takito Kitchen (2013 W. Division St.; www.takitokitchen.com), I can safely say that my memories of that place are as fond as the night I went there.
The 1,600-square-foot space is unique in several regards. A relatively narrow area leads to a larger space in the back that features a large skylight that allows for a show, rain or shine. There’s no separate bar, so spirits are on shelves on the right of the first space, and the kitchen is just past the liquors on the right as well. (I especially like the latter concept, as most patrons can actually see what the cooks are doing, keeping them on their toes.) Lastly, don’t be put off by the decorations on the doors of the two restrooms, as they’re both unisex.
The menu is as interesting as the space. Takito specialized in shared plates—although you’ll want to hog several of the items for yourself. I really liked the Three Sisters polenta with Brunkow cheddar, smoked bacon, pickled chilies and Urban Till cilantro as well as two of the types of tacos (pork belly and lamb chorizo). And save room for desserts: The arroz con leche and the chocolate ganache are must-haves.
The margaritas are the best I’ve ever had, hands down. You must experience the chipotle margarita, a wonderfully complex concoction that produces sweetness, acidity and smokiness.
By the way, there’s also a takeout menu with many of the items I previously mentioned.
Owner Mario Ponce told Savor that his aim was to created a “modern Mexican” restaurant that’s without the “stereotypical” sombreros, pinatas and even tortilla chips. The difference of the place even extends to the spelling of the establishment (as opposed to “taquito”) and the music—which is not traditional Mexican but a mix of U.S. pop and rock.
Takito Kitchen proves that being different can be a very good thing, indeed.
