Posada, Part 2, is a happy expansion
Livermore’s contemporary Southwestern restaurant doubles its space while maintaining its quality
At a time when restaurants seem to be closing at breakneck speed, Eduardo and Blanca Posada’s gamble seems to be paying off. Their popular namesake restaurant in Livermore closed last year for six month — in order to expand into the space formerly occupied by a tattoo parlor. And the new place is packed.
Eduardo began cooking burritos and burgers in a souped-up trailer back in Las Cruces, New Mexico, where a local banker and a restaurateur were among his best customers. When the restaurateur decided to sell his Italian restaurant, the banker helped Eduardo buy it and hire a kitchen staff, including a chef who cooked Southwestern fare. Eduardo loved the colorful presentation, but not the flavors, so he enlisted his mother to revamp the recipes.
It was wife Blanca who brought him to Livermore, where the Posadas opened their eponymous contemporary Southwestern eatery in 2013. The remodeled space is double the size and double the seats. There’s a new, cozy bar area, the kitchen was expanded and updated, and the dinner and brunch menus feature some new dishes, too. Son Alexis expanded the wine list, which features many Livermore Valley wines. And the restaurant’s new focal point is a large, bronze-colored glass sun that Blanca found in San Juan Bautista.
Sometimes when a restaurant expands, food quality and service falter. Posada now has 90 seats, and the kitchen and wait staff have increased from 16 to 26 employees. But on our recent visit, service didn’t miss a beat. Eduardo greeted diners warmly, spending a few minutes at each table.
A perennially favorite dish, citrus-marinated Market Fresh Salmon Ceviche ($19) was one of our favorites, too. The generous serving featured avocado, fanned out over buttery wild-caught salmon. Honey-tinged citrus juices contributed a tart-sweet note. Plump and juicy wild-caught Mexican shellfish starred in the Guacamole and Chipotle-Rub Open Fire Shrimp ($18). The rub’s smoldering heat was cooled by creamy guacamole; jicama slaw brought a pleasant, crunchy texture.
We dove into the Duo of MahiMahi Tacos and Watermelon Salad ($18), with peppery, crisp, pan-fried fish, spicy chipotle mayonnaise and smoky pepper sauce. The crisp watermelon salad balanced the heat nicely. And Posada’s succulent, fork-tender Braised Short Ribs ($27) were napped in a luscious, complex blackberry mole poblano. The fruit gave the earthy sauce a bright freshness.
Churros fans will love Posada’s sugar and cinnamon-coated take ($7), filled with silky custard and drizzled with chocolate sauce. This decadent dessert — served with Mexican Chocolate con Leche for dipping — was the perfect ending.