A 100-percent gluten-and-soy-free restaurant on SE Division started serving shrimp ceviche, banana flower tacos, and beyond meat empanadas this week. Mestizo, from the team behind vegetarian-friendly Thai restaurant Kati, opened November 30 with a mezcal-heavy bar and a menu of pescatarian Latin American classics.
In September, news broke that Ketsuda “Nan” Chaison would open a restaurant dedicated to Mexican, Central, and South American food light on the meat, plus Latin American spirits like mezcal and pisco. As promised, the restaurant’s menu is completely red-meat-free, sticking to vegan, vegetarian, and fish-centric dishes. The Brazilian bean stew feijoada uses beyond sausage in place of the traditional beef or pork. Alongside the two seafood ceviches — A more Mexican-style with shrimp and a Peruvian version with rockfish — Mestizo offers fish-free versions made with coconut meat and mushrooms. The restaurant’s tacos come with fried fish or banana flowers, topped with slaw, orange-habanero sauce, and coconut crema. Even the elote uses Vegenaise instead of the typical mayo.
At the bar, cocktails also pick up inspiration from countries throughout Latin America, from the “mezcal al pastor” infused with lime, pineapple, and adobo, to the horchata piña colada made with both Brazilian and Jamaican rum. During happy hour, the bar slings $8 pisco sours, caipirinhas, and margaritas, as well as scoot-and-beer deals with mezcal or tequila. Non-alcoholic drinks include a pineapple, lime, and coconut drink with demerara, as well as a pomegranate-and-citrus drink with the sweetness of agave.
Inside, the space feels summery, with pops of oceanic blue tile, raw stone work throughout the space, and a large blue, grey, and orange mural incorporating design elements of Portland and Latin America. Mestizo is located at 2910 SE Division Street; those interested can look through the restaurant’s menus below: