According to www.gaiapedia.gr “Appaloosa is a breed of horses with spot markings known for their great endurance. They are tame and resilient, willing and calm. Their name comes from the area Palouse. There is a theory according to which the Spanish introduced the Neapolitan spotted horses to Northern America in the 17th century. These colourful horses were bred by the Native American Nez Perce who lived on the Palouse valley to use for hunting and going to war”.
Voices and laughter can be heard from the small balcony of Appaloosa on number 11 Mavrogeni street, Goumenio Square, in Hora. You’ll find groups sitting around heavy, dark, wooden tables, decorated with colourful cushions and plants, as if they are visiting the private home of a host who is in a great mood. The plates come and go, the scents are strong, peppery, sweet-and-sour, excessively appetizing. So do the margaritas. Since 1997 when Appaloosa first opened it is the first meeting spot for the island’s frequent visitors, the first get-togethers with friends are arranged here, around the wooden bar, excitedly, while waiting for the first drinks that Asklipios has already started preparing. With boho design and philosophy, super-colourful decorations and lighting, drawing inspiration and recipes from Greece, Mexico, India and Indonesia, Appaloosa consistently is one of the top value-for-money restaurants in Mykonos in terms of fame and quality.
Angel the Peruvian cook with the mysterious eyes overlooks the kitchen with virtuosity, quietly preparing his culinary trips through his dishes. Mainly using locally sourced ingredients, focusing on simplicity and not pretentiousness, Appaloosa easily becomes a haunt and a daily habit. Apart from the visitors, many locals come here as well as businesspeople and workers who want to meet, exchange news, share food and drinks and relax after a busy day.
Appaloosa is open almost all year long, eleven of the twelve months, keeping every visitor happy even in the winter. Happy for the beef patty burritos; the chicken or mixed burritos; the chilli burritos; happy for the authentic, legendary chilli con carne; for the amazing burgers and fillets; for the Mexican sauces; the guacamole and nachos; the tostadas; for the colourful (of course!) salads and for the noodles.
All of the above go easily and, perhaps naturally, with a cold margarita, and, as Asklipios tells me, “a burrito-margarita combo is almost as natural as the tsipouro-fried calamari combo at a traditional taverna”. The only problem with margaritas, just like with tsipouro (traditional pomace raki), is that it’s very hard to stop drinking. So, under the tireless ceiling fans, in the emotionally charged colonial setting, listening to lounge, electronic and even rock music, in the midst of this friendly escape in the heart of Mykonos, one understands the genuine beauty that comes from the melting and mixing of flavours, cultures and moods.
