Kahlo Restaurante & Bar — Restaurant in Nayarit

I can’t give this place enough love. The food is Michelin star worthy. The drinks are perfectly balanced and delicious. The staff is friendly and knowledgeable. The chef shared his recipe for his incredible Passionfruit sauce with us. I’m disappointed we came here for the first time halfway through our vacation, because it means I wasted at least half the trip not enjoying the food at Kahlo. If you come to sayulita, it is a must try.

Now for some details:

The tomato “tar tar” is an interesting take on a classic Italian burrata. It comes with a freshly baked loaf of sourdough that has a wonderful balance of flavor and texture. The cashew and red pepper hummus is a delicious touch. The tomato base is a sweet and smokey disc of sundried tomato with fresh tomato and reduced to a perfect dip. Together, the dish provides an excellent shareable for 2-4 people.

I couldn’t speak for a few minutes after trying the brisket taco because it was so damn good. The tortilla holds up under the heaping portion of roast brisket, stewed in its own juices for ten hours until it melts in the mouth. Two of these tacos would be a complete entree, and you would leave happy.

The mahi taco was also excellent, grilled to perfection with a citrusy kick. Provided a nice contrast with the richness of the brisket taco.

As an entree, we shared the seared tuna. The tuna was fresh and cooked perfectly, and the sesame crust was a lovely accompaniment to the fish. The rice and veggie side was tasty, but nothing particularly special. The star of the plate was the Passionfruit sauce. That sauce could go on anything — red meat, white meat, fish, veggies, or even ice cream. I scoped the recipe from the chef and plan to use it as a daily salad dressing.

Desert was a slice of cornbread pudding with fresh banana ice cream and a berry compote. The contrast between the piping hot cornbread, with a crispy crust and creamy center, cut with the crisp and intoxicating sweetness of the banana pancake was the perfect way to end the meal. Cornbread deserves more love than it gets, and this is an excellent use of the dish as a desert.

Finally, we had some cocktails. They were all very good. I don’t remember exactly what they were called, but it doesn’t matter. Pick your poison off the cocktail menu and feel confident it will be delish.

Can’t love on this place enough. Will be returning for some huevos...

Experience 1 - It was five stars. 2 of my favorite things ever. Great waiter. Very helpful. Experience 2 - Went back for my two favorite items and they didn't have either. Totally frustrated. Actually angry as that is just so stupid. To have a small menu and not have what's on the menu. Told the owner how "bad business" that was. Experience 3. Owner was there, remembered my concerns and delivered my two favorite items. Service was much below par from Visit 1 Experience 4. I walked out never to return. THEY CHANGED THE ENTIRE MENU!!. 100%. Why not just open a new restaurant down the street with a different name as this is not the same restaurant. Sayulita is known as somewhat of a hippie/veggie/earthy kinda place. The new menu offered me guacomole, some token tomato salad thing and one pizza. Everything else now has meat. When I told the waiter how frustrated I was, all he wanted to do was to defend the menu and was suggesting things with meat!! Seriouslsy after 35 years a vegetarian, I'm going to eat some meat because you want to defend your 100% totally, not a single previous item, menu.

Anyway, if you go it might be good. But if you fall in love with something, it's probably a one time shot. Don't ever expect to have it again.

Huge turnover in staff. I'm guessing the chef left and they hired some new "primo" chef who convincned them to scrap the old and let them be the star. 1st thing to know in business, know your customer.

Thoroughly...

Kahlo in Sayulita is everything that everyone in the USA, or the world for that matter, hope to harness in a restaurant/bar.  Team members who love where they work, love their guests, and love sharing the beautiful Mexican culture with every single person they meet.

Owners and collaborators here are ever present.  Out of 50+ bars and restaurants I have visited in my Mexico travels, from Arandas and Guadalajara to Puerto Vallarta and San Pancho, Kahlo in Sayulita is in a class of it's own.

The Chef Fernando has more control and confidence in a brick oven (and kitchen for that matter) than I thought was ever possible.  The pizzas, bread, and birria puff pastry are extraordinary, but the Tomato Tartare is world class and one of the best dishes you will find ANYWHERE. He truly is a master of his craft. I say these things as a hard to please chef myself.

From the fabulous owners of this magical place, to the even keeled kitchen staff, to the heartwarming and ever-welcoming bar staff. You will not regret any time spent here, and I promise you, you...