When Mark and Judy Ellman embarked on their vision of a seaside Latin seafood restaurant, they chose an aesthetic that honored the late Mexican artist Frida Kahlo, a female cultural icon of the 20th century. Pictures of her adorn the walls at Frida’s Mexican Beach Cantina in Lahaina, and the azul of her family home La Casa Azul de is seen throughout the open-air dining room, as well as in the vibrant art inspired by her that hangs on the walls.
Judy Ellman’s discerning style that designed the successful sister restaurants that sit next door, Honu Seafood and Pizza and Mala Ocean Tavern, is recognizable at Frida’s as well. The gorgeous natural wood bar and Monkeypod tables join the magnificent outdoor ocean views, blue tile accents and hand-painted flowers on the old vault doors. In 1906, the building served as the Lahaina Bank, but lately it served as a sports retail store. The build-out to transform it into a custom artsy oceanside cantina took the Ellmans three years. They finally opened in February of this year.
Mark says that the decision to do Latin seafood was nostalgic. He met his wife, Judy, while he was working in a Mexican restaurant. She was the bartender. The menu features several different raw and cooked seafood preparations all meant to capture the cuisine and flavors of Baja, Acapulco and Puerto Vallarta. The easy-going fresh style of Mexican cuisine gets Ellman’s contemporary Hawaiian Regional touches and pops on the plate.
Ceviche dominates the menu in a good way. If you’ve travelled to the coastal towns of Mexico, then you’ve probably experienced the extensive offerings of ceviche and coctel. Frida’s offers shrimp and oyster cocktails Puerta Vallarta style, full of plump seafood brimming in tomato juice, cilantro, lime and avocado. There’s also Scallop Tiradito, Ceviche Tostada and baby calamari. The Ceviche Ahi Leche de Tigre was a surprising mix of lilikoi, purple sweet potato, hominy and cucumber. I wasn’t sure I’d like all those flavors together, but the textures and piquancy won me over.
The menu starts off with antojitos–snacks or little bites. Soups, salads, chips and dips prevail here. I found the Abondigas–the ahi meatball soup–savory, spicy and unusual. In Mexico, and for a lot of Mexican American families, it’s a comfort food. Most of the time, you find Abondigas with beef and chorizo, but the change to ahi here is ideal. I was missing Alan Wong’s ahi meatballs from Amasia, but now this has filled that space. Every time I’ve eaten at Frida’s, I ordered a bowl, but there are plenty of other phenomenal antojitos like the Cheese Lovers Fundido, Chicken Tinga Flautas and Watermelon and Jicama Fresco Salad.
Another unusual dish I can’t stop myself from devouring is the octopus entree found in “Frida’s Favorites.” Like all the other Frida’s Favorites, it’s served with warm tortillas and homemade cilantro rice and beans. The thick tendrils of Spanish octopus tentacles call to me every time, grilled and tender with spicy tomatillo salsa. Specials like the Fresh Fish Veracruz and Whole Fish Zarandeado look killer, too. The Shrimp Mojo de Ajo is a platter of giant grilled shrimp with garlic–another one of Frida’s Favorites that will soon be yours.
Frida’s also has splendid Baja fish tacos, battered and fried with jalapeno tartar. They also offer a selection of seasoned and braised carnitas, short rib, lamb and Chicken Tinga for tacos. The Chile Relleno and enchilada entrees are pretty popular, too. Sides like the Michoacan Zucchini and Mexican Creamed Corn are definitely worth a taste.
Frida’s didn’t leave the bar out of their careful planning. Plenty of Mexican beer on tap–Corona, Negra Modelo, Dos Equis and Pacifico complement the Maui Brewing Co.’s local selections. The bar has more than 40 Tequilas, from organic to exotic, and plenty of tempting cocktails to try them in–just sip your Anejo’s on their own. The Paloma is a refreshing grapefruit-based drink, or try the Chihuahua with jalapeno. The bar also has a selection of terrific wine with lots of Latin and Spanish options.
There’s no better time to visit Frida’s than this week, as they’ve extended their kama’aina appreciation with 40 percent off food when you dine at the bar for another week.
Frida’s opens at 11am for lunch, and then Happy Hour starts at 3pm and goes till 4:30pm. It includes 15 percent off all food, $5 draft beers and $9 specialty cocktails or $6 wells. Dinner starts at 4:30pm and goes until 9:30pm (except Sunday when closing is 9pm).
For more info go to Fridasmaui.com.
1287 Front St., Lahaina
808-661-1287
Menu:
CEVICHE, TIRADITOS
& COCTELS
* Oyster Cocktail PV Style
w/ Tomato, Cucumber, Cilantro & Lime
Shrimp Cocktail PV Style
w/ Tomato, Cucumber, Cilantro & Lime
* Ceviche Tostada Avocado
* Ceviche Ahi Léché De Tigre
Lilikoi, Red Onions, Sweet Potato,
Cucumber, Hominy & Cancha
* Tiradito of Scallops
with Ginger, Jalapeño & Ponzu
Baby Calamari
With Avocado, Preserved Lemon,
Aji, Hominy, Cabcha & Amarillo
* Habanero Salsa Available
Upon Request.
MUY CALIENTE!!!
ANTOJITOS
Guacamole with
Pomegranate and Chips
Queso Fundido
w/ Chorizo, Cilantro & Warm Tortillas
Cotija Crusted Quesadilla
w/ Guacamole and Crema Mexicana
Add Maui Grown Squash Blossoms
Chicken Tinga Flautas
Sour Cream, Pico de Gallo & Guacamole
Grilled Panela Cheese
w/ Plantain Puree, Tomatillo Salsa &
Warm Tortillas
Ensenada Bean Cone
Cotija & Pico de Gallo
Chicken Tortilla Soup
w/ Queso Fresco, Tortilla Strips, Mexican
Cream, Avocado & Lime
Ahi Albondigas Soup
w/ Queso Fresco, Tortilla Strips, Mexican
Cream, Avocado & Lime
Original Recipe Tijuana
Caesar Salad
Fresco Salad
Watermelon, Sweet Potato, Mango,
Pomegranate Grapefruit, Jicama, Cucumber,
Chili Lime Salt & Queso Fresco
FRIDA’S FAVORITES
w/ Rice, Beans & Warm Tortillas
Chile Relleno
Fresh Poblano, Oaxaca Cheese,
Salsa Ranchera
Fresh Fish Veracruz
Grilled w/ San Marzano Tomato,
Garlic &Peruvian Olives
Fresh Fish Zarandeado
Whole Grilled w/San Marzano
Tomato, Garlic & Lime
Shrimp Mojo De Ajo
Sautéed w/ Garlic, Cilantro & Lime
Grilled Spanish Octopus
w/ Spicy Tomatillo Salsa
Carne Asada Rib Eye Mojo De Ajo
Grilled Steak w/ Roasted Garlic and Lime
TACOS & TOSTADAS
Braised Short Ribs, Ancho, Chipotle
Carnitas (Slow Braised Pork Shoulder)
Chicken Tinga with Chipotle
Lamb Shoulder, Tomatillos & Guajillos
Baja Fish Tacos
Tempura Fried with Cabbage
& Jalapeño Tartar
Taco Plate with Rice & Beans
Menudo
Saturday only until we run out
Enchilada ala carte
With Rice & Beans
* Huevos Rancheros
Refried beans, Pico de Gallo
& Queso Fresco
SIDES
Spicy Corn with Mexican
Cream, Cotija & Rajas
Michoacán Zucchini
w/ Cotija,, Mexican Cream
& Tomatillo Salsa
Whole Black Beans or
Refried Beans
Green Rice
Rice & Beans
top photo – Team Frida’s: Victor Nunez, Jose Hernandez, Adriana Gomez, Dylan Montano, Ana Navarro and Eric Zimmerman
All photos by Sean Hower
Also see: Chef Ron Sambranos first impressions: http://chefsambrano.blogspot.com/2015/01/fridas-beach-house.html
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