Mares — Restaurant in Kissimmee

Great food , no matter how great it is. Can never be alone without great empathy, consideration and reciprocity between guest and business. Yesterday, my third time going to Arturo Gamio Bravo and Eduardo Forno restaurant Mares, was a very short coming. Good things and bad things like always.

Good: -The pulpo Parrillero still tastes great, it's chunky but delicate and succulent to the palate. The chimichurri was delicious. -The cau cau was very well made, good seasoning and the rice was very well cook. -The choritos a la chalaca probably my favorites around town. The onions, tomatoes, and garnishes were perfectly cut and season, lime juice was tangy and exquisite. -Johana the server was friendly to all my family members, even joking with them occasionally.

The bad:

Long story short, having a successful business requires passion and dedication. Unfortunately passion has to be channeled positively or it can become overwhelming. Arturo's daughter, Johana Gamio, who is also a server there was happen to take care of us.

Again. If you read my prior review, It would be very clear the emphasis that should be put into training servers. A server is the person in charge of their table, they are the LIAISON between the kitchen and the Front of the House. If a plate is plated incorrectly or incorrectly made it's our job to take care of the situation and make it better.

My plate came late after most of the guest had already eaten, my mother got two plates of food due to the Chupe not being of her tasting. They were very kind, like they always had been, and swap for her. She got the arroz chau and I was still waiting on the fish. I ask Johana were was my food three times. The first time she said they were making it, the second time she said they messed up and they were going to remake it. Why she didn't tell me this information prior, I don't know. And the third time is when I received it. The pescado chorrillano was the order and I ask Johana to please substitute the rice for quinoa and add an egg.( I know so demanding) When I received my plate it was far from what I asked. After waiting so long I just wanted the plate to be done correctly specially due to the fact that PLATES keep piling up from the Apps. The tables have no floor grip so they slide if you touch them with a finger. So to all this she brings me the quinoa on separate bowl. And no egg.

I asked her, very proper and direct, to take the plate in the back and please to replated and bring it out when is ready. My family around me heard me tell her the same thing. At any point on time I thought I was being pushy or crossing the line. I felt that I was the victim of spending my money in a place we're they have little care for details.

This is when no one, absolutely no one ever, should go through what I went through. REGARDLESS of how the owners can felt about Johana crying because she felt disrespected, they should never TREAT a patron. EDUARDO FORNO "squared up" to me like a boxer while I was sitting on my chair holding my son. Questioning me in front of my family why I did not like Johana or if I had a problem with anyone there. I asked him to PLEASE BACK OFF he denied. Few moments later ARTURO GAMIO BRAVO came out of running from the kitchen SCREAMING top of he's lungs screaming and hollering to leave he's restaurant. To remind you, this restaurant was FULL OF PATRONS. Sunday at 2pm kids, older folk, working guest. And he is cursing and making treats. The antics continued as my family was kicked out of the restaurant. Not ONCE he asked me what actually had happened, not once I was approached to discus anything that had happened. It was the most embarrassing moment I have seen in a restaurant. Reminded me a lot of AMY's Baking company. From kitchen nightmares.

Any who, you would think that after a few years of being he's customer and faithful consumer. At least a proper and polite way to solve this instance. If Johana felt a certain way, I would've had no problem excusing myself. But to the show they put out? I don't think many costumers that saw what

Last week, I had the unfortunate experience of dining at Mares, which bills itself as offering authentic Peruvian cuisine. Let me start by saying that I should have trusted my instincts when the chicha and salty canchita tasted off from the get-go. That should have been my cue to walk out.

The problems began with the timing of our meals. Each person at our table received their plate staggered by about 15 minutes. My sister ordered the Anticuchos, which were disappointingly dried out and overwhelmingly tasted like ají panca, desperately needing a pinch of salt.

I opted for the arroz con mariscos, hoping for an authentic taste but instead found it bland and lacking any true Peruvian flair. While there was a generous amount of seafood, the flavors were uninspired. My husband’s pescado a lo macho had a peculiar milk or cheese undertone, and the fish might have been frozen. The rice was practically hard and seemed like it was scraped from the bottom of the pot.

My parents ordered lomo saltado and seco de carne, only to find that their dishes were missing rice entirely. Apparently, the cook hadn’t noticed they ran out and resorted to using old, hardened rice from the bottom of the pot for my husband’s dish. Even worse, they got yuca fries instead of rice.

The owner approached our table to offer a dessert as an apology for the lack of rice. We declined, explaining that it wasn’t just the rice; the entire dining experience fell short, especially not getting all of our plates at the same time. The owner’s dismissive response—that they serve each plate as it’s prepared—was both frustrating and disappointing. His rudeness in cutting off my sister’s attempt to voice her concerns was unacceptable.

As someone who has dined at top-tier restaurants worldwide, including Michelin-starred establishments, I find it insulting to be told that such subpar service and culinary practices are somehow acceptable here. Mares may claim to offer authentic Peruvian cuisine, but tonight’s experience was anything but authentic or enjoyable.

Edit: my husband’s original order was tacu tacu a lo nacho, the waiter said “no se lo recomiendo, le puede caer mal por q es de noche y tiene mucho condimento” what kind of waiter does not recommend their own menu items???

Absolutely stunning experience! They have both indoor and outdoor dining. I opted for the outdoor seating. As I was was dining alone and weather was great. I decided I wanted to try several items. I went with pulpo parrillero and leche de tigre for my main course (both on the appetizer menu) more than enough food to eat as a main! I asked for the tigre spicy and they obliged. It was fabulous! When I say that the pulpo was tender… WOW! It was able to be cut with a fork! Perfectly grilled! The chimichurri was very authentic to Peru and complimented the pulpo and potatoes both.

I was so full but why stop when you’re having a good time? I went on to order the passion fruit mousse, the owner said everything including the desserts and sauces are made in house it was incredible! Just light enough not to make you feel guilty or weighted down after having dessert! I was given a sample of the alfajores 🤯 incredible and sweet! Best topper to end a meal!

Their house wine was also from Peru and very good. I also tried the Chicha Morada juice and was pleasantly surprised it wasn’t too sweet like I’ve had at other places.

Whether you speak English or Spanish or if you are familiar with Peruvian style food there is something here for everyone! The menu featured a lot of Asian style foods with Peruvian flare. They had vegan options too.

If you live in or around Orlando or if you are visiting the area. I can’t recommend this place enough! After a chat with the owner he said that Thursday nights they do live music and Sundays they have breakfast. I will be checking out both because the service was outstanding, the food and drinks were phenomenal and the atmosphere was so welcoming! If you are looking for something off the beaten path and different definitely try this place!