Modern Mixture at 62A Rehoboth Ave. in downtown Rehoboth is serving up a combination of healthy and delicious Mediterranean and Latin dishes on a daily basis. Owner Leo Cabrera, originally from Mexico City, opened the establishment in May 2012 and has gained a steady following of local converts to his exceptional style of cooking.
With a master's degree in applied biology from Salisbury University, Cabrera throws caution to the wind to create unusual and delectable chopped salads, quesadillas, gyros and burritos. It is not uncommon to find him serving up a grilled chicken burrito filled with mango, avocado, jalapeno and queso fresco alongside a falafel salad with hummus, tabouleh, radishes, cucumbers and feta. “I’m almost afraid to rave about this place too much,” said Justin Healy, local business owner and frequent guest. “I love the fact it’s still seems like a hidden gem that the locals know about.”
Cabrera will soon be turning his talents to making cocktails composed of natural and fresh ingredients and infusions as Modern Mixture has just received its liquor license. “I will be offering a variety of drinks, such as a refreshing hibiscus margarita, the delicate lavender margarita and the ModMix margarita either frozen or on the rocks, made with organic agave juice, fresh lemon and lime juice, triple sec and tequila,” said Cabrera. In addition, there will be a variety of frozen drink specialties, including the frozen mango avocado margarita, frozen green apple martini and an espresso mudslide.
A few wine selections as well as red and white sangria add to the variety of options. Mojitos will also be part of the drink menu in a wide range of flavors, from the classic Mojito Cubano with all fresh ingredients and sugar cane juice to coconut, mango, cherry and Brazilian made with Cachaça. Other cocktails will include a HM cosmo and a mimosa moderna made with a rhubarb infusion.
With Cinco de Mayo right around the corner, Modern Mixture also provides catering. Party trays, appetizers and on-site catering are available through Cabrera and his trained and friendly team. “We used Leo to cater an 80-person event in the fall,” said Preston Schell. “He set up the entire kitchen as a fresh chicken, shrimp and veggie taco station which he personally made and served to guests. Everyone was absolutely wowed by the fresh ingredients and unusually delicious combinations of toppings, salsas and guacamoles.”
“I’m celebrating my one-year anniversary in downtown Rehoboth at Modern Mixture,” said Cabrera. “I am having so much fun creating new dishes and giving people a different and fresh alternative for breakfast, lunch and dinner. I am really looking forward to what the year ahead will hold in terms of creative cuisine at Modern Mixture.”