Ethnic restaurants provide a taste of variety for everyone not lucky enough to travel frequently or secretly live in the United Nations food court. Have a far-flung feast with this Groupon.
Choose Between Two Options
- $7 for $15 worth of Mexican gourmet cuisine during lunch
- $12 for $25 worth of Mexican gourmet cuisine during dinner
The menu at Latin Bistro includes a range of pan-Latin dishes, such as enchiladas en mole ($10.95), Mayan-spiced pork slow-roasted in banana leaves ($12.95), and chiles rellenos stuffed with seasoned ground beef and topped with a creamy pecan sauce ($13.95).
Born in Mexico City and raised in Yucatán, chef Tito started his career by saying no. His father wanted him to follow in his own footsteps and become a pilot, but Tito knew his calling came from a different part of his family. Inspired by his mother and grandfather, a prestigious Spanish baker, Tito enrolled in culinary school. Over his career, he has worked every position, from bartender to executive chef to tableside magician, and has cooked for celebrities as varied as Ronald Reagan, Sean Connery, and Norway’s King Olaf. Tito considers Latin Bistro one of his greatest accomplishments, an opportunity to share all types of Latin cuisines—from South America, Europe, and even parts of Africa.
The restaurant attempts to be an authentic re-creation of a meal in a Latin home, with an open kitchen and cooking techniques that date back to the Mayans. One of Tito's specialties, cochinita pibil, marinates pork in Mayan spices before it's wrapped in a banana leaf and slow-roasted for more than eight hours to leave the meat ultra-tender. Seafood such as tilapia, scallops, and shrimp can be prepared in one of 11 different ways, including the “gaucho-style” chimichurri with parsley and cilantro, or the sofrito method that incorporates a traditional Puerto Rican tomato sauce. On Monday nights, Chef Tito leads hands-on cooking classes that share the culinary secrets used to make tamales, perfectly spice tacos, or hide secret messages in a plate of flan.
Born in Mexico City and raised in Yucatán, Chef Tito has led a more than 30-year culinary career that's taken him through every position, from bartender to executive chef to tableside magician. He has cooked for celebrities as varied as Hilary Clinton, Sean Connery, and Norway’s King Olaf. With his bold mustache and even bolder personality, some of his dinner guests, such as The Pitch's Charles Feruzza, have claimed he could be a movie star. At his flagship restaurant Latin Bistro, he very nearly is.
In Latin Bistro's dining room, patrons are serenaded by Latin music as well as a symphony of shouts, bellows, and laughter. At the center of the room stands Chef Tito's open exhibition kitchen, where he and his chefs dash to and fro in a complicated dance, fashioning vibrant meals that draw from the regional recipes of Mexico, the Mayans, and more than 60 Latin countries in South America and Europe. With each dish, Tito balances three properties—texture, color, and flavor—and his most prized recipes come with extra flourish. He grills and braises pescado a la Veracruzana in white-wine rum sauce and Spanish spices, and tosses in green olives, onions, capers, and raisins. He conjures Mayan cochinita pibil after slow-roasting banana-leaf-wrapped pork in a pit with spices for up to eight hours. His crew drapes chile rellenos en nogada—ground beef-stuffed poblano peppers—in dried fruits, pine nuts, and creamy pecan sauce.