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Forget the fajitas and burritos. The newest oceanfront restaurant in Long Beach is putting a different spin on Mexican cuisine.<\/p>\n
Hacienda Tulum officially opened Thursday, Oct. 15, at 180 Boardwalk, bringing an upscale Mexican steakhouse to the city\u2019s waterfront, with premium steaks, fresh seafood and traditional dishes inspired by the owner\u2019s travels through Mexico.<\/p>\n
The approximately 200-seat restaurant is part of a newly developed oceanfront property and the latest venture from Nicolas Geeraerts and Tommy Mitsios, the owners of Tulum Tacos & Tequila in Mineola and Baldwin.<\/p>\n
It also marks the second phase of their Long Beach expansion, following the July opening of Tulum Taco Stand, a casual, walk-up spot serving tacos, bowls and frozen margaritas along the boardwalk.<\/p>\n
But Hacienda Tulum is an entirely different concept, one designed to draw diners to the beach long after summer ends.<\/p>\n
\u201cIn the winter, people don\u2019t really think about tacos and tequila, and since we are on the beach, we wanted to do something people could enjoy all year round,\u201d Geeraerts told Greater Long Island. \u201cThat\u2019s how we came up with this concept.\u201d<\/p>\n
A different taste of Mexico<\/p>\n
The idea took shape during a trip to Mexico, where Geeraerts spent several weeks sampling regional dishes and exploring a culinary tradition he felt was largely underrepresented on Long Island.<\/p>\n
\u201cNot Cancun or Cabo,\u201d he said, referring to the country\u2019s popular resort destinations. \u201cWhat I realized is, if we make that type of Mexican food here, people would love it.\u201d<\/p>\n
To bring that vision to life, Geeraerts enlisted chef Eduardo Salgado, who has roots in Mexico\u2019s Valle de Guadalupe wine region, to develop a menu centered on traditional Mexican flavors and preparations.<\/p>\n
\u201cWe wanted something close to the homeland, not Americanized,\u201d Geeraerts said. \u201cMost people think Mexican food is burritos and fajitas. That\u2019s not what we are doing here.\u201d<\/p>\n
The menu features traditional moles and chochoyotes \u2014 masa-based dumplings resembling gnocchi, served with pistachio, pumpkin seed and cilantro pesto.<\/p>\n
\u201cOur moles are authentic, our chochoyotas \u2026 are phenomenal,\u201d Geeraerts said. \u201cEven our Pat LaFrieda steaks are different than you find in a lot of places.\u201d<\/p>\n
The raw bar also gets a creative treatment, with East Coast oysters served with melon granita, citrus and pineapple-habanero powder.<\/p>\n
\u201cMy favorite might be the East Coast oysters,\u201d Geeraerts said. \u201cJust wow.\u201d<\/p>\n
Desserts offer their own twists on familiar favorites.<\/p>\n
There\u2019s arroz con leche, a traditional Mexican rice pudding served with salted toffee and caramelized peanuts, along with churros accompanied by pistachio ice cream and blueberry-white chocolate sauce.<\/p>\n
\u201cOur banana bread is next level, topped with banana ice cream, crumble, fresh banana and salted toffee,\u201d Geeraerts said.<\/p>\n
Dining with an ocean view<\/p>\n
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