Vuelve Carmela — Restaurant in Villahermosa

I want to start by saying, the items should be explained or maybe ask if the customer needs an explanation.

Let's start with the appetizers: 80g of tuna, 100g of chicarron de puerco, chile de arbol and lime sauce. -I shouldn't have assumed but I thought everything was going to be fully cooked. (I love raw too) the tune was seared layed in the middle, to one side there was a lake of salty red sauce. The other side of the tuna had radish and purple onion and the cooked pork. Served with tortillas. ?????? I didn't know what to do with this dish. Do you eat everything together in a taco? Did that and it was not good I tried both without and that worked out better. But I'd skip it next time

-sope de chicharrón y pulpo prensado. Very salty, I'm not sure if there was octopus mixed in or just placed on top. It tasted and had the consistency of smashed canned chili beans.

-carpacio de calabaza. It was plain, I would say a good dish for vegetarian. Needed salt lol but still good. The habanero aioli tasted more like a light mayo/cream. The pine nuts completed the dish, I just wish the nuts were crushed and sprinkled over the dish so that they don't fall off before eating it.

now the fettuccine: my dish was cold. I didn't understand what xtabetun was until it was too late lol. Grosssssss it tatsed like a anís liquor cream. Shrimps were tasty Chiltomate was interesting. Altogether : thumbs down, it's just not for my tatse buds.

Mostachon de fresa: I googled it before ordering and I was like helll yes lol It was the crouton version, deconstructed version they came up with. I cried a little.

Service was great Drinks...

The food itself is an experience, it’s a wonderful combination of flavors and textures. The atmosphere is very charming, it has a modern but classy and earthy look to it. Very cute place. Our server Enrique (first day) and Manuel (second day) were extremely helpful with the suggestions on the menu, and Enrique’s story telling about the history of the restaurant was amazing. They have cocktails, beers, and a full bar, including a wine list very well versed. They have about 14 tables, and a special area for private parties. It’s good choice for small and larger groups. Prices are extremely resonable, they serve Pastas, seafood (róbalo, pulpo, salmón, ceviche), cerdo, cordero, rib eye, short ribs. $335-750 (Mexican pesos), and Entradas...

Best dining experience we had in Mexico. The Chef who is apparently a famous cooking author designed each dish individually and perfectly coming up with a balanced infusion of salt, sweet and acid. We ordered bunch of small plates and pretty much all of them were great. There was a pistachio pesto salad which was creatively paired with grapes to the perfection. The octopus sope was amazing and all other dishes too. I wish a NYTfood reviewer or someone happens to find this place some time randomly and makes it what...