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Bacon Guacamole at El Scorpion

The bacon craze is not new to South Florida, and the nation. However, this smoky trend is now infiltrating our Mexican restaurants. At nascent hot spot El Scorpion (in the old Tuscan Steak space on South Beach) pork-loving patrons can order bacon with their guacamole, nachos and tacos. The "Elvis" guacamole is a play on the late singer's beloved peanut butter, banana and bacon sandwiches. In this incarnation, the avocado represents the peanut butter, the plantains the bananas and the chunks of Benton's bacon are, well, just that. Somehow it all works: The resulting dip takes guacamole to the next level--in a good way.

The Elvis guacamole with chunks of Benton's bacon.
The Elvis guacamole with chunks of Benton's bacon.
All photos by Jacquelynn D. Powers

Not everything at El Scorpion is infused with bacon, thankfully. This newcomer is about reinterpreting Mexican food with a gourmet spin. The tapas-style menu features salsas, ceviches, bar snacks, quesos, quesadillas, tacos and enchiladas. There are five entrees, but it is more fun to share some of the smaller plates with friends. In lieu of chips and salsa (you'll have to order that separately) guests are presented with a complimentary plate of sopes (masa cakes) with a chipotle peanut butter, pineapple habanero jam, and strawberry jalapeno jam. This is an unusual, spicy and delicious starter. The salsas are all freshly made at the restaurant's salsa bar. I found the Mexicana salsa a little too freshly made; the ingredients (tomatoes, jalapeno, onion, garlic and lime) did not have a chance to marinate together.

Sopes arrive as a starter with spicy peanut butter and jams.
Sopes arrive as a starter with spicy peanut butter and jams.

The signature ceviche features Ahi tuna, watermelon chunks,

Serrano peppers, honey, red onion and cilantro. I enjoyed this dish, but my

dining companions thought it was too sweet. Tacos come in orders of three; my

favorite was the barbecued chicken with pickled radish. The traditional grilled

Mexican corn, Elote Asada, was another crowd-pleaser with cream, queso cotija,

chile and lime. The kernels were scraped off the cob tableside by our very

genial and hardworking server, Joshua. For $7, however, there should have been

two ears of corn. Otherwise, prices are reasonable at El Scorpion with tacos,

on average, at $3.50 each and enchiladas at $11 per platter.

Traditional Mexican grilled corn on the cob.
Traditional Mexican grilled corn on the cob.
Corn kernels being scraped off the cob by our server.​
Corn kernels being scraped off the cob by our server.​

​Last night, the dining room had a nice buzz; it was not

overly crowded. Co-owner Zach Chodorow (yes, his father is restaurant mogul

Jeffrey Chodorow) oversaw operations with a deft hand and was generally

interested in customer's feedback. He suggested the Spirit Bird margarita,

which is prepared tableside, and we complied. There are also non-margarita

tequila cocktails and tequila flights for those who like the taste of agave.

The only thing missing? Frozen margaritas. Sorry purists, I like mine slushy,

icy and cold.

Salsa Mexicana, Ahi tuna ceviche and chicken taco with rice and charro beans.
Salsa Mexicana, Ahi tuna ceviche and chicken taco with rice and charro beans.

The Spirit Bird margarita is made tableside.
The Spirit Bird margarita is made tableside.


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