Restaurants & Bars 2

Tequila's

joypirate | May 4, 2005 09:58 AM

Went to Tequila’s for dinner last night. Really a nice place, you don’t get a good idea of how big the place is walking by. The chips and salsa were pretty good. The chips were a smidge stale or overcooked. Chips came w/peppers, a sort of bean salsa, and what is called pico de gallo in these parts (in Mexico its called salsa cruda, in Mexico, pico de gallo has jicama and oranges). The pico de gallo was very good, very fresh tasting. For starters we had the Queso Fundido (w/out the chorizo) and the Salad Napolito, which is made w/boiled prickly pear leaves and some more pepper strips and topped w/some queso fresco. The queso fundido is just melted cheese burned a bit on top, a few poblano pepper strips strewn about, served w/corn tortillas. Very tasty and the wife could have eaten this alone. The salad was good, maybe a smidge over-dressed w/oil, but very tasty and unique. Again, very fresh tasting. I was drinking a Dos Equis Amber (on tap) but decided to try a blanco tequila w/my meal. The waitress recommended the El Tesoro de Don Felipe Platinum and it was, as she promised, very herbaceous w/lots of agave, from the highlands. It wasn’t necessarily smooth but it wasn’t harsh in any sort of normal tequila harshness, it had more of an alcohol/citrus bite that makes you understand why some blanco tequilas can be cut nicely w/Fresca or sour mix. In general, I shall make it a habit to drink more tequila from snifters.

For entrées I had the carne asada, a good looking piece of beef (strip steak I think) came cooked perfectly to medium rare with a chicken taquito and a small tamal w/mole sauce. I’m incapable of going anywhere that serves mole sauce and not ordering it, so I was excited to get a little w/my order. Their mole sauce was good but a bit too acidic. Perfect mole is astonishingly difficult to create and it doesn’t keep well, another reason I always order it, in the event it’s perfect, by gum I want to have it. The tamal itself was fine. Bummed that it didn’t come in the corn husk, made it seem a bit fake to me. The taquito was done really well. You could tell it was made in-house because it was thicker than most taquitos and approached what might be considered flauta size. Most places sell those machine-made frozen taquitos that get narrower than any hands could make them. I’ve made flautas before so I can vouch for the difficulty in making them really narrow. The rice was cheesy which the wife loved but I personally prefer Mexican rice made w/chicken base. Less and less places I’ve been to lately are making it this way; I suspect because it makes it non-vegetarian friendly. Really, the star of mine was the beef; it had a bit of a chili marinade to it which brought it all together nicely. Wife had the cheese enchilada plate. The enchiladas themselves were good but the sauce could’ve used some work. I like a spicy, smoky sauce but this wasn’t really complex, a bit too straightforward tomato-y. Enchilada sauce is made very similarly to chili but not so here. Both entrées came with refried beans, fine again, though these might have been a black bean/pinto bean mixture. I prefer pinto but it’s not a strong preference.

Service was notably great. The waiter who took our order was different from the one who took our drink order and they said they do it that way to help each other out. That was handy it made us feel comfortable asking any waiter for assistance if we needed it. Everything came timed very well and plates were cleared perfectly.

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