Not your typical Mexican eatery: No Mames highlights authentic cuisine and beverages

Photos by Mark Jahne

by Mark Jahne

Editor

The food, the décor and the beverages all suggest that No Mames Mexican Cantina is not a typical Mexican restaurant. The newest member of the Doro Restaurant Group is designed to stand out for serving high-quality food and beverages.

The eatery is celebrating its first anniversary since opening in the Marshalls plaza at 1140 Silas Deane Highway this past year. Phill Alves serves as the general manager and Ryan de Grouw is the executive chef.

It’s also unlike many other restaurants in that it is open seven days a week. No Mames occupies an expanded space that used to be two separate storefronts and offers seating for 130 guests.

“No mames” is Mexican slang that translates as “an expression of disbelief when coming across something impressive.”

Phill Alves, left, is the general manager of No Mames Mexican Cantina. Ryan de Grouw is the executive chef.

Chef de Grouw has been with the Doro group for four years. He said the food he prepares is not the usual Tex-Mex style with which most Americans are familiar.

“I was the chef at Avert in West Hartford. I would call this a modern Mexican cantina,” he said, featuring culinary influences from Mexico City, the Yucatan Peninsula, Miami and New York City.

“It’s deeply rooted in tradition and different culinary techniques,” he added. “Everything here is made from scratch. Every detail matters.”

No Mames carefully sources its ingredients and doesn’t rush success. Some items are cooked overnight or even longer to create a memorable meal. It is not just a restaurant, it’s also a catering business and a commissary that prepares food for other Doro properties.

The same level of attention is paid to beverages.

“Our entire tequila list, every spirit we carry, is 100 percent additive free,” Alves said. “We use a lot of fresh juices. We do our own fusions. We also carry the wild plant spirits.”

Phill Alves displays a push cart that brings house-made hot sauces and imported Mexican sparkling water on ice to tableside.

“We have monthly mezcal and tequila dinners,” de Grouw added. “We’re able to be a little more adventurous. Being part of the Doro family, we have a lot of resources. We have an amazing team here.”

Other special dinners pair beverages with specific food. There are monthly collaboration dinners featuring highly regarded chefs from other Connecticut restaurants.

Ten percent of the proceeds from certain special dinners are donated to Connecticut Foodshare, a statewide food bank that delivers nutritious food to fight hunger through its many partners including local churches and municipal food pantries.

The restaurant recently hosted the Wethersfield Chamber of Commerce for one of its Business After Hours networking events. That’s just one of many connections being made.

“We’ve done a lot to get involved in the town,” Alves said.

The bar, like the remainder of the restaurant, sports a colorful design.

He mentioned a fundraiser for Old Wethersfield Stray & Kitten Rescue as one example. That’s one of many charities No Mames has aided.

“We want to support the people who support us. People have welcomed us with open arms,” he said.

Both men said great attention to detail was involved in the restaurant’s design and decor. The concept, according to de Grouw, is to “transport anyone who walks through the doors. We encourage people to have fun.”

Upbeat tunes are chosen to serve as house music.

The menu features multiple items suitable for sharing and 10 varieties of tacos including chorizo sausage, crispy chicken, shredded pork, chicken mole negro, shrimp, beef tongue, skirt steak, butternut squash, fish and brisket.

There are five main courses: carne asada, rotisserie chicken al pastor, red snapper, chicken tamale and street corn enchiladas. Most of the beer and spirits are imported from or designed in a Mexican style. A few examples are Cinn-City with habanero-infused tequila and Im-Pear-Fection with vodka, spiced pear liquor and fresh grapefruit.

Flights of alcoholic drinks are also available with colorful names such as “Siete Up for Success,” “You Had Me at Mezcal,” Go Wild or Go Home” and “One Tequila, Two Tequila, Floor.”

Kitchen hours are 11:30 a.m. to 9 p.m. Sunday through Thursday and 11:30 a.m. to 10 p.m. Friday and Saturday. Happy hours take place from 3-6 p.m. Monday through Friday in the bar area. WL

For more information call 959-666-2637 or visit nomamesmexicancantina.com.