Villa Bonita offers standout Mexican seafood, media pollo

Villa Bonita Mexican Restaurant gives various selections that makes it a standout on the Northwest Facet.

Open for 2 years close to the nook of Bethel and Sawmill roads, the restaurant gives a dozen uncooked oysters ($29.99), with lettuce and lime. In a single variation, the oysters are topped with house-prepared ceviche ($38.99).

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Proprietor Edgar Brambila mentioned his culinary journey began after he left Mexico for Oregon, the place his brothers owned a restaurant and wanted a prepare dinner.

Ruben Brambila taught his brother find out how to make easy, comforting Mexican meals.

“He was my instructor,” mentioned Edgar Brambila, who determined to maneuver east and forged his fortunes in Columbus, the place the alternatives have been higher.

His first native enterprise has since been shuttered. He and a former enterprise companion closed Taqueria Guadalajara on Cleveland Avenue and went their separate methods.

Villa Bonita is brightly lit with pure illumination, providing darkish wood tables, a prolonged bar and loads of TVs.

The restaurant has extra seafood dishes than common.

The deep-fried mojarra pescado ($17.99) makes use of a complete tilapia that’s scored within the heart so the particular spice combination can penetrate the meat, which is marinated for sooner or later.

“The (meat) is tender and delicate,” Brambila mentioned. “It is crunchy outdoors.”

The platter is served with lettuce, tomatoes, avocado slices, ranch dressing, rice, beans and tortillas.

Within the camarones a la diabla ($16.49), the shrimp are sauteed in butter, garlic, mushrooms and a deep-red home spice combine that means the warmth is mendacity in wait. The platter, as with most at Villa Bonita, additionally accommodates lettuce, rice, beans and tortilla.