Barbacoa is a multi-dimensional concept that is more than just a restaurant.
BARBACOA. The name itself sounds like a celebration. Barbacoa’s open-fire grilling process and culinary delights are a tribute to the ranchers and cowboys of the Pacific Northwest.
Barbacoa whimsically and artfully present the comfort of the campfire in a theatre-like manner. As you are seated, a chocolate-colored bandana is rolled around silver of old Spain, a bone-handled steak knife is knotted in the whey, and mini rustic paella pans corner the tables. Under the glow of the hand-blown “Iced Antlers” chandelier (crafted by local artist Filip Vogelphol), the show begins in this art gallery/museum/dining room.
About Barbacoa
A server trolleys up to your table with a cart of fresh avocados and tins filled with chopped tomato, red onion, cilantro and lime, offering to prepare fresh guacamole with tortilla chips tableside. A second course of sweet corn bisque is poured from a copper steamer over a jalapeno pancake and fresh crab. A friend receives a unique signature Caesar salad served with polenta croutons. For dinner, fabulous locally produced Certified Angus Beef- dry aged for 31 days- is presented on Argentinian ironwood platters decorated with horseshoes. Four-cheese and Serrano Ham macaroni & cheese is served on the side in a mini cast iron kettle, or maybe you decided on the seven-herb wood grilled corn-on-the-cob that is presented vertically on your plate. Either way, you revel in comfort that is intertwined with perfect chemistry and style.
The Chef
Born in Cuernavaca, Mexico, Chef Enrique Martinez moved to California in 1978 at the age of 14. Enrique started out as a dishwasher and was mentored by many great chefs in the Laguna Beach area. In 1990 Enrique was appointed Chef de Cuisine of The Towers Restaurant on the top floor of The Surf and Sand Hotel. Other accomplishments include: Employee of the Year, “Epicurean Rendezvous’’ Best Restaurant in Southern California and Orange Coast Magazine’s O.C.’s Top Chef Award.
Enrique was hired on at the famed Ti Amo restaurant in Laguna Beach in 1997 by Barbacoa owner, Robert Castoro, and was convinced to move here to Boise to head up the kitchen at Barbacoa.
Castoro states, “Enrique’s love for food, his understanding of chemistry, his devotion to his craft and his devotion to the people who he molds, mentors, and depends on to help him, make him the most valuable asset to me besides my family… Thank you Enrique.”
Steakhouse, Latin American Restaurant, Bar
Dinner
Outdoor tables Reservations Table service
Booking is NOT mandatory
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