"The food is Mexican of the high-end variety more than fairly priced. Someone clever went as far as to make tromp l'oeil clear silicone puddles in the floor with all manner of seaside debris suspended for eternity."
"In October, mushrooms are the seasonal theme. We order as many dishes with fughi as we can. The tiradito of pez de limon comes in a mouth puckering green gazpacho - aguachile style."
"The Porc Chuc is an exquisitely grilled and charred pork loin, tender and pink on the inside with chips so fat and rectangular they are stacked like that children's wooden tower game."
"All the servers are in navy blue but at some point, I notice an incongruous excel green behind the bar and I start to laugh. "It's Hugo!" I tell my friend."
Jirbilla's interior design creatively masks its windowless aspect with woven lamps and tromp l'oeil elements. Dining here offers a menu filled with high-end Mexican dishes, including chocoyotas and a highlight of seasonal mushrooms. The menu poses some language challenges, but the attentive staff aids in navigation. Dishes such as soft-shell crab tacos and an exquisite Porc Chuc pork loin reflect culinary precision and presentation. The offbeat server uniforms add a humorous touch to the dining experience, contributing to a vibrant ambiance.
Read at Foodie in Barcelona
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