Maestro Restaurant — Restaurant in Pasadena

Dining at Maestros is a hit and miss. Before Covid, it was a much larger menu with more eclectic choices. Now the menu is much smaller, and obviously the prices have increased. The meals that my husband and I ate tonight were delicious. We indulged in the Carnitas and the special of the evening which was sea scallops. The only thing that went wrong with my meal was “woody” asparagus ends, but everything else about the meal was great. Our waiter was lovely, very helpful and conscientious. Then came the dessert. We were convinced that with our waiter’s enthusiastic suggestion of churros we had found the perfect ending to our meals. Sadly, we were mistaken. What showed up was a delicious looking dessert albeit very dark looking churros than what are used to. It made me a bit nervous to be handed a large steak knife for a dessert but you sprinkle cinnamon, and sugar on anything and I’ll try it. However, upon enthusiastically cutting into the churro I found it to be extremely gummy with uncooked batter in the center surrounded by some of the dough that was cooked. This obviously means that the oil was too hot and therefore, cooked the outside of the churro faster than the inside of the churro. My husband called the waiter over and I mentioned it. He said he’d be back. Instead, he sent the manager over who tried to convince me that that’s how the restaurant cooks churros, that most people don’t cook churros correctly and that’s how churros are supposed to be cooked: Crunchy on the outside with gummy (uncooked) batter on the inside. I mentioned that uncooked batter has raw egg in it and then she continued to tell me that she could guarantee me that there was no raw egg in the churros. They were perfectly safe. I don’t know about you, but I’m not eating anything that has egg in it that isn’t completely cooked. She told me that’s how the restaurant does it and that she would remove it from our bill if we didn’t want it re-cooked, which would make it much harder and dry inside. So we had it removed from our bill. Now I’m not stupid and I know that churros are not supposed to be uncooked on the inside at all so much so that I’ve contacted two pastry chef friends of mine after dinner to confirm whether churros were supposed to be gummy on the inside. They said both told me absolutely not. If there’s gummy, sticky dough on the inside of a churro, it means the oil was too hot, which is what I assumed. Churros should be light and fluffy on the inside and a bit chewy with a crunchy exterior. I’m just posting this review as a warning in case anybody decides to order churros at this restaurant. If you enjoy this type of dessert, it’s your tummy not mine...

A Mexican restaurant serving delicious dishes and specializes in Mezcal and Tequila cocktails.

::Drinks:: Their cocktail menu is impressive! They have several unique and refreshing drinks to choose from. I would come back here just for the drinks. It's very tempting to try every cocktail on the menu!!

If you like the smokey Mezcal taste then you will enjoy the Guayabita. It has asperol, guava, and lime. The La Fresca has tequila blanco, kalani coconut liquor, strawberry coconut milk, and lime. It's served with a big rock (ice cube). La Morita was a bit too strong and spicy for me. My favorite is the Tamarindo Margarita!!

::Food:: For appetizers, we got the Guacamole & fried plantains which were so addicting! The Calamari was mixed with roasted bell peppers purée, paprika, chive oil, and arbol chilies. I would have preferred it to be more breaded and crisp. The Carne En Su Jugo is a tender and flavorful braised short rib with bacon lardon, frijoles, and came with tortillas. We also liked the Mole Confit which is chicken with potatoes, avocado purée, queso fresco, and jasmine rice. The sauce on the chicken was savory.

::Desserts:: The Tres Leches Carrot Cake was sweet, moist, and filled with spice. Maybe I was too full to appreciate the cake but it seemed like a regular carrot cake to me.

::Safety:: -Staff wears masks -Mask Required

::Highlight:: -Vanessa and Ivan Fabian were friendly, observant, and accommodating. -John & Vaughn specializes in creating tasty and unique cocktails. Their fun and positive vibes are entertaining. -The staff is welcoming and attentive. -One of the cocktails was too spicy, they happily got me something else.

::M's Notes:: -Indoor & Outdoor Seating -Parking: Garage, Lot &...

Maestros restaurant delivered an exceptional dining experience from start to finish. We kicked off our meal with the hand-made guacamole served with crispy fried banana chips, a fun and flavorful twist on a classic appetizer. The queso fundido was rich and perfectly melted, paired beautifully with the soft, freshly made tortillas that added an authentic touch.

For our main course, we enjoyed the arrachera, birria, and green chicken enchiladas — each dish bursting with flavor and clearly crafted with care. The arrachera was tender and smoky, while the birria had a deep, comforting richness. The enchiladas were bright and zesty, striking a great balance with the other plates. Every bite reflected quality ingredients and thoughtful preparation.

To finish, we shared the Tres leches carrot cake, which was nothing short of spectacular — moist, spiced just right, and soaked perfectly in that signature creamy blend. The entertainment throughout the evening added a vibrant energy, and the staff was impressively attentive, making us feel truly welcomed. Maestros is a place where great food, service, and ambiance come...