Acamalin wins second place for longest operating restaurant in Xico, Veracruz (operating for 26 years). The Acamalin (AH-KOM-A-LEAN) restaurant gets its name from the prominent hill landmark seen southeast of town. Also sometimes called “Xico Mountain” or “Cerro de Xico”.

Acamalin Hill in Xico, Veracruz (Pico de Orizaba Reins Supreme on Rgiht)

Rafael Tomas Gómez Fuentes and his lovely esposa Doña Guadalupe Caballero Lopez, the proprietors, were having dinner together as we entered the eatery last night.

Acamalin Restaurant #40 V. Carranza Street, Xico

Senor Gómez a tall Mexican man with an infectious smile greeted us. He recognized us as we have frequented Acamalin a number of times over the last five years. He listens intently and took the time to answer all our questions completely.

Restaurant Acamalin was originally located on Hildalgo, Xico’s main street. A collapsed roof caused them to relocate to their residence at number 40 V. Carranza calle (street).

Three and a half years ago they built the restaurant addition to their residence creating a warm, charming homey atmosphere.

Acamalin Front Room - Senor Gómez Enjoying Dining at Home (The Acamalin)

We like to sit all the way to the back room of the several dining areas. There, you will find large glass windows opening to a lovely garden area.

Dining Room with a Garden View

This night Anita and I both had trucha (trout) entrées. Fish = brain food.

I counted a total of 6-ways to have trout. Anita had “Trucha Frita O Filete con Ensalada y Papas” (Trout fillet – fried with salad and French fries). I had “Trucha O Filete con Champiñones y Queso Manchego” (Trout fillet – with mushrooms and Manchego cheese). Mine included salad as well.

An empanada like hors d’oeuvre filled with beans was served as well as small cups of Verde. The green sauce served with the empanadas is scrumptious.  The trout entrees replete with head and tail were very good. We agreed mine was the better of the two; we are not major fried food fans.

Complimentary Verde Liquor & Delicioso Green Sauce

The mushrooms and herbs as well as the Manchego cheese were a delectable combination with the tender white trout “meat.” Anita and I debated the fact that the mushrooms were canned. I thought for such a fine preparation natural mushrooms would have been tastier.

My one real criticism was the tortillas were the masa mix variety. You may have read my recent tortilleria entry. I am spoiled and much prefer the ground corn kernel tortillas. El Campanario Restaurant just down the road actually has a mujer making handmade tortillas on the spot. I would have been happy with the fine machine made tortillas made from real ground corn masa.

After dining Doña Guadalupe Lopez proudly showed us her well supplied cocina (kitchen). They were well set-up with a great commercial stove and lots of stainless steel. It was exceptionally clean and well thought out.

Doña Guadalupe Lopez in her Kitchen (ENLARGE HERE)

Don Gómez explained that originally his grandmother was the original chef. Both he and his wife had careers in business, but opted to be restaurateurs.  Doña Guadalupe learned the trade from the grandmother and then later attended la escuela de cocina (cooking school).

More in the Kitchen – A Pot of Mole  (ENLARGE HERE)

In summary the comfort food is very good to excellent. The ambiance is warm and the owners and help are cordial. Street parking is ample. Overall I give the restaurant 4 out of 5 stars. It gained a ½ star for its very reasonable prices (Menu Here) and very gracious owners. Anita had a glass of mora (blackberry wine) and I had a Negra Modelo beer as well as the entrees for 200 pesos ($16 US) plus propina (gratuity). HIGHLY RECOMMENDED.  Buen Provecho – Stay Tuned!