What’s a Texan chef, who competed on Hell’s Kitchen, doing in the tiny burg of South Glastonbury? Whipping up some of the best modern Mexican food in eastern Connecticut! This charming spot with a spare south-of-the-border decor inspired by the owner’s trips to Sayulita, is all the buzz, thanks to Chef Van Hurd’s creative ways with Mexican flavors. For our first visit, sort of “linner” (after lunch, before dinner) we decided on a taco tasting. A melt-in-your-mouth pork belly taco had a pleasing crunchy addition of jicama slaw, while the lobster taco’s chunks of fresh meat, mango, and avocado dusted with slivers of black truffle was a luxurious treat. The seemingly simple Baha fish with chipotle mayo, tomatillo and avocado slaw was bursting with flavor. Seared tuna is a taco-meets-sushi rendition, crusted with sesame, barely passed over the flame, and garnished with seabeans (interesting!). A smoky bowl of Posole was rife with chunks of pork and hominy and topped with cooling napa cabbage. The sweet, salty and spicy margarita with housemade jalapeno nectar was simply sublime. It’s all about handmade here, from the chile de arbol, mango habanero and sweet poblano sauces to the glassware and plates imported from Mexico. Be forewarned: no reservations and expect a wait on weekends. We thought we’d miss the crowds at 3pm on a Saturday, we didn’t have to wait, but it was surprisingly busy.    cantinasayulita.com

tags: Sayulita, South Glastonbury, mexican, modern mexican, texan chef