Panza Llena, Corazón Contento

Moving on to the appetisers, the Shrimp Ceviche was a refreshing blend of juicy cooked shrimp, m a n g o, avocado, and jalapeño. The combination of sweet and spicy was perfectly balanced, with the shrimp’s chewiness, the creaminess of the avocado, and the juicy burst of mango creating a delightful texture and flavour contrast. This dish is perfect for summer. It is delicious and visually stunning.

For those who enjoy raw seafood, the Sinaloa Aguachile is a must-try. Raw shrimp marinated in lime, cilantro, and avocado, this dish delivers a harmonious blend of tart and sweet. Meanwhile, the Chicken Panucho—a bite-sized delight of corn masa, slow-cooked shredded chicken in achiote, and black beans—offers a meaty and flavorful experience.

Then came the tacos, a highlight of the evening. Beautifully presented on a teal-colored stand, the contrast against the sunshine-yellow tortillas was striking. It is a testament to the attention to detail that The Ritz-Carlton, Bahrain is known for. I was thrilled that the tortillas were soft, just as I had hoped. The selection included shrimp, chicken, beef, and batter-fried fish, each offering well-seasoned proteins wrapped in soft, chewy corn tortillas. Every bite was a flavour-packed delight. I relished the grilled local seabass—a seafood lover’s dream. The fish was fresh and wonderfully chunky, grilled to perfection and topped with jalapeño and chipotle chili sauce. The sauce was creamy and packed with bold flavors, creating an irresistible combination. This is a dish you will crave long after your visit.

For the more adventurous diner, the Braised Octopus is a standout dish. Served with mashed corn, parmesan, parsley, and jalapeño, it was a favorite among my dining companions, who raved about its tender texture. If you love octopus, this one is worth trying. Another excellent dish was the Chicken Mole, a beloved Mexican classic. The tender chicken, slow-cooked for 48 hours, was enveloped in a rich, velvety mole sauce made from dried chilies, nuts, spices, and Mexican chocolate. The first bite delivered a slightly spicy kick, a smoky essence, and a lingering bittersweet chocolate aftertaste. This dish was a masterpiece of layered flavours, celebrating Mexico’s rich culinary heritage. The Prawns con Pipian consisted of grilled prawns served on a silky-smooth green tomato and pumpkin seed purée. The sweetness of the purée complemented the smoky, succulent prawns, creating a perfectly balanced and satisfying dish.

Dessert was a spectacular finale. The Jamaica Pear Tart featured a pear poached in sweet and tangy hibiscus syrup, nestled within a golden-brown tart and served with vanilla sauce and ice cream. Meanwhile, the Pre-Hispanic Ice Cream was a unique treat. Made with corn from the base to the decoration, it paid homage to Mexico’s deep-rooted culinary heritage. Corn in ice cream? I never would have guessed! The result was a beautifully crafted, masterful creation. Finally, how could I leave without churros? I relished these with caramel and chocolate sauce. The churros were chunky, offering a light crunchy exterior with a softer interior. This was genuinely satisfying.

“We are thrilled to unveil our new menu, a fusion of authentic Mexican flavours and contemporary twists,” says Adrián Paredes. “Our goal is to provide an unparalleled dining experience where vibrant tastes, impeccable service, and moments linger long after the meal.”

The relaunch of Cantina Kahlo is an invitation to a fiesta for the senses. Guests will be transported to the heart of Mexico as they savour authentic flavours and immerse themselves in the lively Mexican culture. Chef César Gil adds, “Food nourishes the body and soul. Each dish we serve is crafted with care and gratitude for the land that has welcomed us. Our new offerings are a celebration of Mexican culture, with each plate telling a story through vibrant flavours and bold designs.” For more information, call The Ritz-Carlton, Bahrain at (+973) 1758 0000.