The Ardmore food scene has a welcome new addition to an already stellar lineup: Besito Mexican in stylish Suburban Square. Like Mexican cuisine? It’s a no-brainer. Not sure about this sometimes spicy fare? Give Besito Mexican a taste.
The absolutely stunning interior is a comfortable mix of exposed beams, wood and stone accented with wrought iron fixtures and decor, plus warm oranges, greens, browns and yellows. A wall of candles sets the stage for the warm glow felt throughout the restaurant. The exterior’s bold yellow sign and umbrellas herald cozy outdoor seating when Mother Nature allows.
It’s hard to stop soaking in the ambiance until food and drink start to arrive at your table. Then, it’s all about the menu, and for good reason: this is upscale Mexican where you can try an old favorite and revel in the unexpected twist or go for something you’ve never had before and be amazed.
We started with the signature cocktail—cocktail de la casa. It dotted tables throughout the dining room, so we were more than curious to sip the Besito Patrón Margarita. That taste exploded ripe with pomegranate-tangerine juices and fresh squeezed lime artfully mixed with Patrón reposado tequila and Cointreau. The generous portion was just-right sweet with a good kick.
We also couldn’t resist following that with a Negra Modelo, a dark, rich robust Mexican beer with notes of caramel and chocolate thanks to a hearty malt profile, similar to a Munich dunkle. Both drinks were incredibly refreshing and worthy partners for our nibbles.
Our server tempted us with the very fast tableside guacamole service, and we’re glad we said “yes.” He diced avocado before our eyes and mixed in just-prepped tomatoes, onions, cilantro, jalapeños and salt, plus a squeeze of lime. This masterpiece was prepared in what must be a 10-pound molcajete. A generous amount of still-warm tortillas and salsa de tomate y jalapeño were plated beside that massive vessel of guac, which, truth be told, we emptied at an astounding rate. We couldn’t help ourselves: it could not have been more fresh or offered any brighter flavors.
Our eyes turned to aperitivos and landed on Quesadilla de Calabaza—squash blossoms! Those savory blooms were joined by roasted green chile, queso Chihuahua and crimini and button mushrooms, with sides of salsa verde cruda, pico de gallo and crema. This is a umami app stuffed with roasty flavors and just a hint of heat. If you think you know quesadilla, we invite you to give this a try.
Just as we settled in with that app, founder and visionary John Tunney stopped by to say hello with a taste of Tacos de Camarones, one of his favorites. Crispy shrimp, pico de gallo, chipotle cream salsa, cilantro, shredded romaine and queso fresco sat delicately atop mini corn tortillas. John gave us the go-ahead to “get messy,” as once we picked up this flavorful taco, we were not going to put it down; using a napkin when done would have to do.
This is John’s seventh Besito, and his first in Pennsylvania. He has a long history in the restaurant business, but you just get the feeling Besito is special to him. He chose Ardmore because it’s a “high quality community with an eye for quality.”
“When we were looking to expand into Pennsylvania, we looked for an area where people would have an appreciation for what we do,” he explained. “There are lots of foodies here, lots of families. We want Besito to be a place where elegance and fun are awesome together. I want you to feel like you’re in a fine casita in Mexico having dinner.”
It’s the little things that matter to John, who succeeded in making this restaurant a warm and welcoming place—for everyone. As the father of a two- and three-year-old, John says he quickly understood the dilemma facing parents wishing to dine with kids as well as the dilemma faced by the table next to that same family. So he developed what he calls “‘instant high chair, rapid snack.’
“When you come in with a baby or toddler, it’s like the president has arrived,” he laughed. “You’re whisked to your table, high chair in tow, and an order is immediately placed for three slices of avocado and a banana. When baby is happy, everyone is happy. We want you to feel the care and concern not just about how we prepare your food, but on every level.”
Almost on cue, our dinner arrived. We had Iron Skillet Vegetales Tacos and Enchiladas Carnitas. Again, if you think you know those “typical” Mexican foods, try again. A sizzling pan of baby spinach, crimini and button mushrooms, avocado and goat cheese was hearty and make-your-own-taco fun. We piled soft tacos high with shredded lettuce, radish, chile de arbol salsa and avocado salsa verde, spicing the veggies as we saw fit. This was a creamy and delicious take on filling vegetarian fare amped up by the touch of sweetness from the goat cheese.
The fit-for-a-king-sized enchilada was bursting with smoky pork carnitas baked in black bean jalapeño, salsa molcajete, crispy bacon, queso fresco, onions and cilantro. This entrée brought big flavors and dreamy aromas just like everything that sat on our table or seductively passed us by. The hint of unmistakably savory bacon added an enticing taste to every bite.
Dessert. So many mouthwatering desserts, and so little space left in our tummies. We opted to split the pumpkin flan dolloped with freshly whipped cream and dotted with pepitas. Think you’ve had it with pumpkin-infused items this fall? For the last time, we urge you to pop into Besito and sample what real pumpkin folded into a traditional Mexican flan can deliver. Sweet and authentic to the gourd from which it came, this chilled dessert was the perfect ending to an outstanding meal.
John stopped by again to make sure all was in order and thoroughly enjoyed. He spoke of the “love story” he has with each of his restaurants, from the food to his people-driven team members to the replica masks he helped create—besito means “little kiss,” after all. Accents are artifacts from his travels, but the full Besito experience comes from the connection with guests, what he calls the “culture of cuisine.” That culture is helping Besito Mexican serve more than 1,500 meals each week to schoolchildren in need in rural San Miguel de Allende, Mexico. Learn more about Feed the Hungry San Miguel and about how your patronage at Besito Mexican is making a difference.
Find Besito Mexican at 105 Coulter Ave. in Ardmore; phone (484) 417-6825.
Top two photos credited to Besito Mexican; remaining photos credited to Nina Malone
