Mexican tequileria and grill
We tried a few of the specialty margaritas too, and the one that stood out most to us was La Diabla Rita, which is served on the rocks with either strawberry or mango juice with muddled jalapeños (hardly detectable by sight); it’s sweet at the beginning and then, bam! The heat kicks in. Delicious.
The team of owners relocated here together from Aspen, Colo. The menu is short and concise, with both traditional and specialty items. For example, the jalapeño poppers are large rather than bite-sized, with cheeses and bacon inside a breaded, fried exterior. They’re definitely not for those afraid of some heat. A mild, smoked paprika ranch sauce on the side provides a cooling effect.
The brothy, flavorful and hearty pork posole soup had serrano chiles, white onion, beans and fresh cilantro. An appetizer of mussels (plenty) steamed with Milagro silver tequila had a citrus broth with onions, tomatoes, peppers and chorizo with garlic crostini on the side. Both were delightful.
By the way, the portions here are quite large and the flavors rich, so plan accordingly.
For entrées, we first tried the tender, Mexican adobo pork loin medallions, which had a slightly smoky flavor and was served with ranchero sauce. It was topped with yellow corn salad spiced with cayenne, with black beans and fried cheese cakes on the side. A Toad Hollow Pinot Noir lent a balancing edge to the dish’s spices.
The adobo-marinated camerones (shrimp) Yucatecos were sweet, fresh and crisp, served atop portobello mushrooms and bright green spinach, topped with chopped grilled pineapple, with jalapeño cilantro-lime rice (yum) and black beans on the side.
Desserts were just as impressive—and there’s plenty to share. The fried plantains were well caramelized, sliced and topped with whipped cream, vanilla ice cream and a caramel drizzle. The large scoop of fried ice cream came in a crisp tortilla shell dusted with cinnamon and sugar, then drizzled with caramel and chocolate.
I wonder if there’s such a thing as dessert tequila…. Better make it back soon to find out!
