is a restaurant in Naples, FL serving Mexican Cuisine specifically that of Puebla and Central Mexico. They have been in business since 2003, a very good sign.
The interior of the restaurant is extremely bright and colorful
but what really gets your attention when your enter Garibaldi's is the extensive variety of baked goods and desserts all made in house.
There are a variety of breads
and baked goods such as Conchas, Pan de Pina, Milhojas, Pan de Cueso, Sprinkle Cake and Polvorones, Bizcochos Borrachos
and other desserts such as flan, Gellatinas de Mosaico, Arroz con Leche, Chocoflan and Tres Leches Cake.
I do not have much of a sweet tooth but their armamentarium of baked goods and desserts was very impressive to say the least.
I usually have a dining companion or two in tow but this time I was by myself.
Before my order, really good tortilla chips and Salva Verde was brought to the table.
For reasons alluded to below, I mainly used the chips as a spoon to eat this delicious salsa, but the few that I ate were really good.
The first time I was there I tried a couple of things.
The first was a Chicharron taco
followed by a Barbacoa Torta, or slow cooked beef in a soft bun served with fries.
The torta (sandwich) was topped with mayonnaise, lettuce, tomatoes, onions, avocado and jalapenos.
The latter dish was much better than the former, but both did not really do it for me. I guess the main reason was some cognitively dissonant notion that I was trying to be carbohydrate averse in a restaurant such as this.
As such, I came back the next day to try a few other things.
The first thing I ordered, as a starter, was the Carnitas tacos and the beef tostadas.
Having finally surrendered somewhat to carbohydrates, both of these dishes were excellent. The beef tostada was exceptional, and was topped with lettuce, avocado, Queso Fresco, sour cream, salsa and jalapenos. I cannot say enough great things about these two menu items.
It got even better.
I ordered the pork and cactus Gordita.
This was fantastic, and the pork and cactus was complemented by copious amounts of cilantro, onions, queso fresco and a chipotle sauce. Absolutely delicious.
The owner, Maria, wanted me at this point to embark on a tasting odyssey of her establishment's food once she realized what I was doing. I could only embrace her generosity to a limited degree at this point, as I was getting very overloaded with the amazing food Garibaldi's can offer.
I was treated to tasting portions of their guacamole
and their Mole Poblano, which came with rice, beans and in house made tortillas.
The guacamole was excellent, but I have always been a fool for mole. What was served here was exceptional and highly recommended. I was suddenly happy I came back for a second visit. Please keep in mind this mole dish was for personal tasting. My server told me a standard portion was 2 or 3 times this.
As an added bonus, if you dine here on a Sunday, you will be treated to entertainment that ranges from traditional Mexican Music to Karaoke.
For the most part, the food at Garibaldi's is very good to exceptional. I did not try any of the dessert items, but from the look of them, it seemed hard to go wrong. With the variety available here, there is something for everyone. The owner, Maria, invited me back for more sampling and I may take her up on that. If so, look for a dinner at Garibaldi's II installment.
I have not been to every Mexican restaurant in the area but of those that I have, this is the best one as of this writing. Their Dolce selection is extensive and the food can be exceptional. I hope readers will check Garibaldi's out.
It's a wrap for another post on Forks.
Garibaldi's Restaurant and Bakery
11150 Tamiami Tr. E.
Naples, FL 34113