ATOL — Restaurant in Sinaloa

What an incredible fine dining experience in Mazatlán! Chef Daniel curates a tasting menu that blends passion and technique bringing classic Mexican cuisine into modern gastronomy. While the only course I didn’t get a picture of was the blue corn raviolo, it took restraint to show some decorum not to lick the bowl — although I may have dipped my fingers at the end. How Chef was able to mimic gluten in the corn masa with the slow cooked quail, this was comfort food elevated, almost like a dumpling soup! Refined and absolutely resplendent! And it is only in the beginning of the progression! Other highlights for me was the Catch of the Day — Sea Bass with umami that paints your palette and memory. The pre-dessert pan dulce conchanita adorable, light, and splendidly kissed with orange, but the Seasonal-Transition Fruits desserts marked my birthday dinner unforgettable! How have I never seen such use of in between seasonal fruit, Summer and Fall? Yes please! Passionfruit, Yuzu, Coconut, Lemon, were a symphony combined in each bite. I will forever compare a fruited dessert to this one.

Keep an eye out for Michelin Star and James Beard Nomination for Chef Daniel! Absolutely a sparkling gem in Mexican cuisine!

Ps: an incredible value for a tasting menu practically free compared to US tasting menu prices, so be generous with your tips, service was phenomenal considering in translating between Spanish and English for...

Didn’t know what to expect - ring a doorbell to enter a small room. We requested the Chef’s Table which puts us at the bar, overlooking the kitchen. Super small but amazingly efficient.

Then the magic starts. Chef Daniel and his assistant Ellie get to work creating the meal - dessert is started immediately (I like that) since it takes till the end for the creation to set.

We started with a fantastic mescal cocktail. Not your typical concoction- fresh and flavorful!

But the star of the show is the food! We lost count at 6 plates - each dish representing flavors from around Mexico. Each carefully crafted and lovingly described by our host. Hard to chose a favorite as each was its own set of ingredients that perfectly fit together.

I will say that most every dish featured the blue and white corn masa that Chef Daniel prepares daily. The tortillas and shells that the masa created were so flavorful - the perfect base for every tostada and taco served.

Others have described the mole - truly my favorite course of the night. Over 60 ingredients go into this masterpiece. The time and attention required is tasted in each bite.

So happy our hosts suggested this dining experience. Since Chef changes the menu every few weeks, we look forward to returning every time we visit Mazatlan for a new set of creations from this innovative and...

Found out about ATOL while reading a travel article on Mazatlán, and my wife and I decided to check it out during our stay for the New Year. Absolutely glad we tried it; the entire experience was amazing, with some of the best service I’ve had at a restaurant.

With its fixed menu, The chef(s)/staff at ATOL carefully prepare each course right within view, and deliver to your table incredibly flavorful cuisine. The head chef, Daniel, took time to visit each table with each dish and explained the food, flavors, and history behind them.

Standouts for us included the Ravioli de maíz, Bolita Itsmeña, and Tacos de Pancetta Ahumada con dos moles, and Taco de Pulpo. Don’t skip dessert either; the Mandarina was both a visual, and decadently flavorful, fun dish. The Mezcal cocktails were a must-have.

Menu is seasonal and fixed-course. The ambiance is modern, yet vintage-y. There are few tables so definitely make a reservation. The food is modern, yet rustic in its presentation, and wholly, authentically Mexican. It’s absolutely apparent that everyone at ATOL pours their care and effort into the food, and embraces the idea of sourcing locally and representing their food culture. Everything was incredible, the best meal we had in Mazatlán by far. We hope we can return to ATOL again...