This Mexican cantina serves up killer margaritas — in flavors from lime to mango — but obviously that’s not why we were there. Instead we dragged our depleted bodies through the door in search of fresh, organic sustenance. The menu is not exclusively organic or locally-grown, but the restaurant makes a point of buying these ingredients when they’re available.
And the ultra casual spot is super vegetarian-friendly. So whether you’re a vegan like me looking for animal-free grub or a meat-eater like my husband looking for the cleansing power of plants, this spot will fulfill all your vegetable cravings.
Without hesitation, we ordered up two of the amazing, rejuvenating, life-giving elixirs, otherwise known as smoothies. I went with the blueberry/raspberry/banana with soy milk, and Adam picked the chocolate/peanut butter/banana. To describe them as delicious would be an understatement. As soon as the pureed goodness hit our stomachs, we could feel the fog beginning to lift.
This enabled us to focus on the menu. It’s fairly extensive, and to start you can nosh on standards like nachos ($6.95/$8.95), empanadas ($5.50), vegetarian chili ($2.95/$4.95) or taco salad with chicken, beef, tofu or veggies ($7.95). We went basic, and ordered up chips and salsa with a large side of guacamole.
I like to add a little salt to the chips before I dig into the massive chunks of avocado in the guacamole and the tomato hunks in the freshly made salsa. With the app out of the way, it was time to figure out what would be our main course cure. All the usual suspects can be found on the entree menu — chimichangas, fajitas, enchiladas, burritos, steak rancheros, tamales.
Adam went with the buffalo chicken quesadilla ($12.50), and I ordered the bean tacos ($9.25) without cheese or sour cream (not so helpful on the detox plan). All the entrees can be made with choices of chicken, beef, veggies, beans or tofu. One of the things I love about this place is how every order comes with pinto beans, brown rice (score!) and a little pile of salsa, lettuce and black olives.
Every bite screamed simply prepared and fresh. It was exactly what we needed. The food here is not heavy on spice, so if you like a little more kick (as we do), just sprinkle on some hot sauce.
Half-way through our meal, I couldn’t resist ordering a second smoothie. This ended up being our shared dessert. Because even though the short dessert list includes brownie sundaes and fruit-filled empanadas, we had absolutely zero room. But we did leave totally revived from the excesses of our overindulgent weekend.
— Avery Yale Kamila