Photography by Laura Wiegmann
There’s a “just right” energy at Mucho Gusto that feels refreshing, bright, and comforting without the intrusive boisterous-ness and claustrophobia that other Mexican-inspired restaurants so often possess. Let me explain. Throw a dart at the map. Nail a Mexican restaurant. Dine there. When I do, I often find my family squeezed into a booth or at a table where I feel sardined in a sea of diners. The sea is often hectic with servers scuttling sizzling plates, music jingles constantly ringing from eardrum to eardrum, and the décor awash in every color imaginable—all of it climaxing into a near-seizure state of cacophony. It’s okay, when that matches my mood. But sometimes—most of the time these days—I prefer a peaceful atmosphere for hearing conversation, quality food, and not feel like I’m competing in a heavyweight bout versus gluttony. Enter Mucho Gusto, which I do, indeed, like very much.
Photography by Laura Wiegmann
My first visit, on an otherwise nondescript Thursday evening in Spring, became the highlight of the day. Arriving at about 5 p.m., the four of us (with wife, two kids), were warmly greeted and seated at a table of our choosing. The main room had several active tables but, by and large, was still awaiting the dinner crowd to arrive. The decor is near-tropical with hues of jungle-green, orange, and brown, grass fronds poking between tables, and rattan-inspired chairs matched to white marble tabletops. Lighting is soft and pleasant, with only a few touches of neon signage here and there.
To the room’s rear, an expansive bar and lounge area invites patrons to grab their seats—high-backs or cozier wrap-arounds—for specialty cocktails and small plates. The drinks here are creative and super fresh with squeezes and muddles of fruits and herbs combined with spirits (or not, as was the case with my chosen Razzle Dazzle mocktail). Tequila, agave, rye, whiskey, and liqueurs of multiple flavors are all mixed into curiously fun concoctions with names like Spicy Lychee Mezcalita or BMore Honey, and, of course, multiple margarita options.
We sat, chatted, and server Nataly promptly attended to us. We quickly settled on a couple of starters to get things moving along. Chips and salsa arrived on cue without asking and, to them, we requested a bowl of guacamole (prepared table side) with lump crab meat mixed in—an excellent embellishment! The house-made chips had an elevated taste and crunch above the standard found at other restaurants. We added a small plate of Camarones Asados (seasoned grilled shrimp with corn pico de gallo and chipotle aioli). This plate was an early highlight of our meal with plump shrimp exhibiting perfect char. A forkful with morsels of corn and the zesty sauce was umami heaven.
Photography by Laura Wiegmann
Main courses were easy pickings for us—the kids chose a couple varieties of tacos made with shredded chicken—one being a basic selection with the expected accoutrements of cheese, lettuce, and pico; the other a specialty taco(s) with homemade style chipotle sauce, cheese melted on the tortillas, all topped with grated Manchego cheese and minced cilantro. No bites left on their plates.
For the adults, a full-size entrée of Carne Asada and a Burrito stuffed with carnitas, black beans, Mexican rice, pico, lettuce, cheese, and salsa ranchera. The burrito was well-constructed and topped with avocado sauce, crema, house pico, and cotija cheese, which took the familiar fare to the next level in a very good way. Super fresh, plenty filling, and just plain good. The carne asada—translated to roast meat—was a cut of skirt steak rubbed with Mexican spices and grilled, then topped with melted cilantro lime butter. The platter came with slices of avocado, refried beans, and Mexican rice. The steak was a dream—tender, sizzling slices with the floral essence of cumin. Pairing a morsel of steak with a dab of rich, buttery avocado was mmm, mmm, deliciosa.
Photography by Laura Wiegmann
Photography by Laura Wiegmann
With enough room for dessert, our family sort of went all-out and split three selections: the Churro Cheesecake (with a churro top crust, sprinkled with cinnamon sugar, and drizzled with Dulce de Leche and sweet cream sauce!); the Mocha Tres Leches (sponge cake made with a mixture of three milks, cocoa powder, and coffee liquor, then topped with sweet, whipped cream); and Mexican Brownie a la Mode (with vanilla ice cream, served warm and drizzled with raspberry and chocolate sauces). I feel like the not-so-secret ingredient in many Mexican desserts is cinnamon, which takes any familiar bite to the moon, especially that chocolate brownie.
Each dessert was remarkable, and emblematic of the entire Mucho Gusto experience. Oh, so sweet. We cherished the time together, the atmosphere didn’t overwhelm, service was excellent, food and drinks were top shelf, and our timing was perfect (unwittingly earning a couple discounted menu items due to happy hour pricing). Mucho Gusto does have it all—you’ll find fun options that stray from the ordinary, but you’ll also find comfort in the classics.
Mucho Gusto | 991 Waugh Chapel Way, Ste. 100, Gambrills | 443-288-0720 | muchogustogroup.com
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