Unique Mexican restaurant expected to open in Burlingame in March

"Gloria Dominguez's excitement about the dishes she's bringing to the restaurant was palpable in a recent conversation. I want to be able to transport people to different regions of Mexico, she says. One of the dishes she's planning to serve is chiles en nogada, peppers stuffed with ground beef, fruit and topped with walnut sauce and pomegranates a color scheme matching the Mexican flag."

"Burlingame is getting a new Mexican restaurant highlighting special regional dishes from around the country, from northern Mexico to Jalisco and Nayarit to Yucatan. It's expected to open in March, according to restaurant spokesperson and designer Alfonso Dominguez. Behind the restaurant is owner Francisco Perez and Dominguez's mother, Gloria Dominguez, who is the restaurant's chef and culinary consultant. Perez bought the former Flights location,"

"There'll also be a selection of seven Oaxacan moles, including one made out of guava. And from Nayarit, she's planning to offer pescado zarandeado, grilled red snapper. From her home state, Jalisco, there will be goat birria and tortas ahogadas, sandwiches typically made on sourdough bread, filled with shredded pork, refried beans and onions, and submerged in sauce. At Amado, a new restaurant coming to Burlingame specializing in regional Mexican cuisine,"

Amado will open in Burlingame in March as a restaurant specializing in regional Mexican cuisine from northern Mexico to Jalisco, Nayarit, Oaxaca and Yucatan. Owner Francisco Perez purchased the former Flights location and partnered with designer Alfonso Dominguez and 5ten studio to redevelop the space. Chef and culinary consultant Gloria Dominguez, with experience at Tamarindo Antojeria and connections to Tal Palo, is leading the menu. Planned highlights include chiles en nogada, seven Oaxacan moles including a guava mole, pescado zarandeado, goat birria and tortas ahogadas, aiming to celebrate Mexico's culinary diversity.

Read at www.mercurynews.com