Pámpano

Placido Domingo, together with Chefs Richard Sandoval and Josefina Santacruz, have collaborated to establish in Acapulco a restaurant in the fine tradition of Chef Sandoval's renowned Mexican restaurant of the same name in New York City. The location is that of Madeiras, which had closed in 2007 after many years of fine dining prominence in Acapulco. The new owners accomplished a complete remodel. Like the cuisine itself, the restaurant is contemporary and elegant. The design uses lighting for accents and lots of wood for a warm and welcoming feeling. Examples of cold starters on the menu are carpaccios of beef or octopus, ceviche, smoked marlin tacos and salmon tartar. Mushroom crepes and hot seafood shells are among the hot appetizers. Fish courses provide a wide selection, including mako, salmon, shrimp in roast garlic and a special form of grilled red snapper. Meat entrées include filet mignon, beef ribs and breast of roast duck.