Hot Dish Review

More Southwestern love….
Nava is like an old friend. I think about visiting yet rarely get a chance. But when I do, I’m reminded of why I love her. She is consistent.

Sure, menus that constantly evolve showcase a chef’s creativity, but there is something to be said for perfect duplication. You can count on the same bread, the same taco, the same fritters, even with a change in chef.

Nava’s Southwestern theme has remained intact over the years as well, with American Indian blankets, pottery, and exposed wood beams dominating the dining room.

Some dishes have been added recently to coincide with hot food trends, like their ceviche bar, a collection of six types of ceviche made with various fish and shellfish marinated with an array of accompaniments. And Nava hasn’t failed to join the taco bandwagon, with a whole section devoted to the craze.

Another example of sticking to what works is Nava’s green chile lobster taco. It was a Kevin Rathbun original and remains on the menu to this day. A simple combination of succulent lobster meat and a little cheese wrapped in a soft spinach tortilla, accented with cascabel cream, salsa fresca, then drizzled with tequila sour cream. I would have one for dinner, but first let’s start with the ceviche our group of four shared.

LC and I met our company’s marketing genius CF and business associate JH at Nava’s intimate bar inside. We considered checking out the patio bar but it was simply too hot. Instead we cooled off with margaritas, then headed to a sunny table by the window.

We chose two ceviches, one made with mahi mahi and jicama and the other with shrimp and jalapenos. Both were light and fresh. CF is from Mexico, and therefore a ceviche expert. Both of us loved the crunchy cubes of jicama combined with the citrusy fish. The guys made sure not a sliver remained in the dishes.

As LC tried to decide on an entree, the others had determined they would share a few things, including another ceviche and some tacos. Remaining true to form, I ordered the lobster taco. However, wanting to experience a little diversity, I also ordered the alligator taco with smoked bacon, candied jalapenos, and killer crema. It sounded fun, creative, and delicious, but unfortunately they had sold out. So, I got the smoked chicken taco, which I thought was the same as the one that used to be on the appetizer menu. When it came out I took a bite and realized that beneath the tender shredded chicken was a good bit of green chile grits. A drizzle of annato sour cream finished the taco, and despite my lack of love for grits, so did I.

Meanwhile, I had effectively coerced LC into ordering the only entree I had ever tried, the spicy jumbo shrimp. I remembered it was a rich dish composed of two small black bean and goat cheese enchiladas topped with big juicy shrimp. A pineapple scotch bonnet glaze provided heat. My fork kept finding his plate!

While CF and JH munched on their tacos and ceviche, I could hardly take my eyes off my lobster taco. I shared with LC, already feeling the heavy burden of cheese, tortillas, and the unfortunately awesome bread that our server delivered prior to our meal.

Nava is not authentic Mexican, but I think it’s safe to say that it is an authentic representation of new Southwestern cuisine. CF agrees, and she should know. Speaking of authentic, I have accepted her challenge to a guacamole making contest….aye carumba!

Another margarita for dessert and we were off in our shiny black limo for a night on the town.

3060 Peachtree Road 404-240-1984

What to do…laugh or cry? LC and I had planned a little beach getaway for his birthday. We were ready to deal with the Labor Day crowds, the heat, the traffic. Yes, we were prepared for just about anything….except a tropical storm.

The cloudy skies and brisk winds were pleasant the first afternoon. We walked across the street from the condo to Sharky’s, a somewhat famous (or infamous) beach bar and restaurant, and ordered margaritas to start off our vacation. Despite LC’s request for no sour mix, it is pretty unlikely that fresh limes were squeezed to make our drinks since they came in enormous plastic souvenir mugs complete with lids and straws. Good for the beach, not so good if you just want a decent drink. It’s hard to put salt around the rim, then put a lid on it…duh.

The majority of the menu was fried, catering to the low-brow crowd that frequents the area. Wings, quesadillas, burgers, fried seafood, fried pickles, onion rings….it would become the standard selection for the next few days. If the weather had been beautiful I’m sure we would have met our annual quota for men with mullets wearing tight denim shorts. But with the storm approaching, the few we saw were forelorn, just trying to hold on to their hats in the 60 mile an hour sustained winds.

Once we made peace with our sub-standard drinks, we ordered an appetizer of crab stuffed oysters, baked with cheese. A trendy salad of field greens, blue cheese, candied walnuts, dried cranberries, grape tomatoes, and a raspberry vinaigrette caught my eye, but it was $14.99, exhorbitantly high for a dish with no protein. So I inquired why it was so expensive. Our belligerent server responded by saying “the manager said so”. Brilliant.

So I ordered it anyway, to share. LC added a chicken quesadilla onto our order….an obvious accompaniment with our margaritas. Soon, the oysters arrived, drowned in melted cheese, with Saltines (in their wrappers) laying on top. Too much cheese. That’s OK, I don’t care much for oysters anyway and the crabmeat stuffing was pretty tasty.

Our salad arrived with grilled chicken. Checking out the menu online, it was clear that the regular price was $9.99, with an extra charge of $5 for chicken. And the kitchen was generous, topping the salad with handfuls of expensive ingredients, which explained the price with more tact than our idiot server. Worth every penny.

The quesadilla came out too, with salsa and jalapenos in to-go containers and a squeeze packet of sour cream…classy. It was surprisingly not greasy, and not surprisingly, lackluster. Chicken, cheese, tortilla, repeat. Is there a spice shortage?

Our subsequent visit for dinner, in the midst of the storm, found us seated at the bar, listening to the cover band’s solid renditions of rock classics from Led Zeppelin to Journey. We decided to get our hands dirty with a half pound of Old Bay steamed shrimp and a full pound of steamed snow crab legs. We couldn’t resist throwing in a basket of onion rings.

Twenty napkins later, we had cracked and peeled our way through the huge plates of shellfish, washing the sweet crab and plump shrimp down with ice cold Corona Lights.

Walking back to the condo was a chore, our bellies full, the wind blasting our faces with sand. Gotta love beach vacations!

15201 Front Beach Road, PCB 850-235-2420

Dear HotDish readers, I have been a slacker with the blog! I have a new job at Cooper Global Transportation (like us on Facebook!) and have been travelling a lot, too. So please forgive me as I re-post a few old favorites as B and I are headed to the Hangout!
Hospitality. That is the word LC used to describe Goin’ Coastal. Sure, the watermelon jalapeno margaritas and cornbread pudding are winners, but it’s the sincere warmth of the staff that keeps us goin’ back.

After our disappointing experience at Pure, we headed back towards the Virginia Highlands. Where to go? Aha! We simultaneously said “Goin’ Coastal!” for their watermelon jalapeno margaritas and a snack since we only had an appetizer before fleeing Pure.

Even though it was after 9pm, practically every table was occupied. We chose seats at the bar, closer to the tequila! The bartender introduced himself, Webster I believe, and proceeded to make us doubles, with salt.

Made with fresh watermelon juice, lime juice, and jalapeno infused simple syrup, these margaritas are sweet, salty, and spicy all at once. However, we found this batch to be more sweet, less spicy, probably due to the variation in heat of the jalapenos. No worries, Webster added some fresh jalapenos which corrected the imbalance.

Zach Kell, one of the owners, was at the pass expediting orders, laughing and chatting with the cooks. Everyone was relaxed, things were running smoothly. We waved. He came over to say hello, remembering us from our visits and having just run into him at Aqua Vino the week before.

On to some food, LC suggested crab legs. Great idea! They came with two sides so I ordered the jalapeno cornbread pudding, of course. We chose corn on the cob for our second side.

Zach placed a huge platter on the bar, full of steamed crab legs with drawn butter and our sides. I dug into the creamy cornbread pudding as LC started crackin’ some legs. Few things can beat the satisfaction of pulling out the luscious crab meat all in one piece. Corn on the cob was buttery sweet.

Just then a server came up to the bar. It was April who waited on us on our first visit months ago. Best part? She remembered us, and even more shocking, I remembered her name!

As we continued to enjoy our meal and margaritas, Zach brought over a taste of the low country bouillabaisse, an updated version from my first tasting. I had ordered it despite its tomato-based broth, but it turned out the bigger problem was the smallish overcooked shrimp. The new version had a more intense tomato flavor but the shrimp were definitely better, plump and perfectly cooked.

Webster topped off our giant margaritas and we wiped off our hands with their nifty just-add-water towelettes. Once again, Goin’ Coastal was the perfect neighborhood spot….it’s all about the hospitality!

1021 Virginia Avenue 404-941-9117

This is my Summer for roadtrips. From Orlando to Louisville to Pigeon Forge, we’ve put some serious miles on the Hotdishmobile, making several interesting stops along the way. One such stop was in Knoxville, driving back from Dollywood.

LC had lived there briefly and was familiar with the city, especially the area around the University of Tennessee, who’s campus is near the river. Although he had not been there in years, he still recalled a great restaurant along the boardwalk called Calhoun’s, so we exited the highway and made our way toward the water.

Finding the restaurant on the Tennessee River only took about 15 minutes. We made our way to the spacious patio and ordered margaritas made with fresh lime (no sour), and a few appetizers to share. Time was tight since we had to get back on the road to Atlanta. Luckily, service was swift so we had a smorgasbord of snacks lickity split. And I do mean lickity. Calhoun’s specialty is ribs, so LC ordered their hickory smoked “ribatizer” with crispy fries, all finger-lickin’ good.

Our weird combo also included a skewer of decent char-grilled shrimp, a gooey side of mac ‘n’ cheese, a rich dish called spinach Maria, and a bowl of Calhoun’s signature white chili made with chicken, white beans, cilantro, and topped with crispy tortilla strips. The chili was good but I would have loved it if it had some heat.

We cleaned our plates and hit the road for a few more hours of driving bliss.

400 Neyland Drive, Knoxville 865-673-3355

It was Memorial Day and we were all exhausted from days of heat on Lake Lanier, frolicking on floats, racing on wave runners, and eating lots of burgers and hot dogs.

We were all ready to cool off with some margaritas and Mexican, but where? LC’s parents suggested El Porton, their neighborhood favorite.

They had to put two tables together to accomodate our large group, so we were seated in the back that was devoid of the festive decor found in the rest of the space. LC’s Mom is a Spanish teacher and told us that El Porton means “very big door”. Perhaps they imagined their restaurant as a gateway to their homeland, introducing us to Mexican food.

Their menu is a multi-page laminated ordeal, with lots of photos of the food, just in case you forgot what a steak or a taco looks like. We started with their fresh guacamole, made tableside in a molcajete. It is like my recipe, but lacking enough cilantro and jalapenos. As soon as it was placed on our table, it was gone. I may have had two chips.

Having recovered from the heat, I was considering the chicken soup, hoping it was like El Azteca’s great version, full of chicken, avocado and cilantro. LC said the tortillas soup was fantastic, so I ordered it instead. Only difference was that it was topped with crispy strips of tortillas. After a few moments, they were mushy and I had to extricate them from the bowl.

I ordered the carne asada tacos on corn tortillas, still hoping to find that magical carne asada flavor from Playa del Carmen. But alas, the meat was bland and the tortillas devoid of corniness. A sprinkling of cheese and guacamole did little to help.

Fast forward to last week, we returned with a slightly smaller group and were seated in the exact same spot. LC’s parents arrived ahead of us and had already ordered. We started off with their organic margaritas, delivered in a shaker with ice. Not exactly user-friendly, I spilled most of mine on the table.

Me and LC decided to split a shrimp quesadilla, not realizing that the only filling was grilled shrimp and cheese. No onions, no beans, it was pretty unsatisfying. There wasn’t even any lettuce on the plate to liven it up. Luckily I had ordered a small side of guacamole, since, one again, the molcajete was empty by the time we arrived.

LC’s Dad swears by the flank steak. On this visit, TT ordered it. I snagged a bite and it was indeed surprisingly tender and delicious.

Our server gets cudos for running his ass off for our every request. But in general, the food does not impress. This very big door just leads to your standard Texican fare.

4902 Atlanta Highway 678-393-8888

Funny how I know so many Tauruses. In fact, most of my best friends, past and present, are Tauruses. Put simply, they are awesome!

One recent Taurus birthday party was at El Azteca in Sandy Springs, a family celebration with lots of kids. But that didn’t stop the birthday boy from having a couple of shots of tequila.

But first, our table of 16 or so ordered some food….chips and salsa with guacamole (the chunky, freshly prepared style) and cheese dip to start, of course. The quality of their chips is inconsistent, although they were quite good on this visit.

El Azteca, with numerous locations, has become somewhat of an institution in Atlanta. The margaritas are weak and made with the traditional cheap sour mix and they still offer a multitude of combinations….could I get a #124 por favor? From tacos with ground beef on old-fashioned hard shells to enchiladas filled with cheese and covered with….what what? That’s right, more cheese, you can count on El Azteca to deliver the quintessential cheesy Mexican experience.

What El Azteca lacks in the food department, they make up for with their enormous patio. Really, there is nothing I’d rather do than sip a salty, tangy margarita in the sweltering Summer heat. I decided to buck tradition and ordered one of those new-fangled “skinny” margaritas, made with fresh lime juice rather than the aforementioned cheap sour mix that LC loathes.

We split the combo fajitas, a mix of grilled steak, chicken, and shrimp, gorging ourselves on chips and dips while we waited. It was a huge platter, served with the usual suspects….rice, beans, cheese, sour cream, shredded lettuce, and “standard” guacamole as opposed to the chunky “homemade” style. Why bother having two kinds of guacamole? My guess is the standard kind is purchased in bulk rather than being made in-house, probably delivered in those big institutional boxes fitted with a spout. Tasty.

Certainly enough for two people, we were puzzled that the fajitas came with only three flour tortillas. Me and LC loaded ‘em up. I ate a shrimp and noted it was oversalted, a problem which was masked by the fixin’s. Then I tried some steak. Again, a bit too salty. LC agreed. The worst offender, however, was the chicken. It was so salty that we both found it inedible.

Another margarita hit the spot as we wished PC a happy birthday….cheers my Taurus friend!

5925 Roswell Road 404-252-7347

A Memorial Day weekend repost, in honor of my first return visit to the boat!
Day three of LC’s birthday/Labor Day weekend bash found us at Sunset Cove at Lake Lanier. Our group was supposed to dock there the night before but there were no spots big enough for the Cooper boat.

So after a day and night on the water me and LC planted our feet back on dry land and headed for the manmade beach at Lake Lanier Islands for a drink. Which turned into five or six, of course.

Frozen pina coladas with Myers rum floaters made for low-brow deliciousness as we celebrated the gorgeous weather on his birthday.

Drinkin’ makes us hungry! Burgers are required eatin’ on Labor Day weekend but first we were craving something spicy. LC wanted the firecracker shrimp. A plate full, butterflied and fried with a coconut breading then drizzled with a cloyingly sweet sauce with a little kick. Decadent for all the wrong reasons, these shrimp contained the trifecta of food addiction: fat, salt, and sugar. Served with celery and blue cheese, we cleaned the plate.

Sunset Cove is relatively new, just up the beach from the masses of houseboats full of bikini-clad chicks, dudes with mullets, and the professional partiers keeping their boats afloat in a lake of liquor, luring all the unsuspecting barely-legal dudettes with the promise of free shots. Sorta reminds me of guys with shag carpet and panelling in their vans. I can just hear ‘em now….”I got a cooler full of cold beer in the back!” Indeed.

As we walked to the restaurant we noticed several stands with drinks and one that offered burgers and brats. Once seated at Sunset Cove I figured we’d get a burger off the menu. But LC couldn’t resist a second appetizer and bought a brat on his way back from the long trek to the restroom.

This is all before the burger, which thankfully we split. Covered in cheese and caramelized onions (not shown in photo due to their late arrival), it was juicy, messy goodness. Onion rings were awesome, just not plentiful enough.

There is a huge bucket that slowly fills with water suspended menacingly above the waterslide next to Sunset Cove. If you wait long enough it’ll tip over, splashing (or drenching) everyone below. The path to the car went around the waterslide’s bucket but LC and I went under it, of course. Then to the car to throw on my swimsuit. How dare I put on a bikini after the meal I just described? Insanity perhaps.

We took a stroll down to the sand, got our feet wet, and made some new friends before making our way back for round two. Not remembering how we ended up at a table with some pretty cool people isn’t too surprising. I think they bought us margaritas. A stage was set up in the water and the band began to play as the sun set on a fun, spontaneous day at Sunset Cove.

The storms had passed, the sun was out….put me in the mood for a shot of tequila and some Mexican food!

LC and I met at Uncle Julio’s for a late lunch. We started with shots of Herradura Silver, shaken, with lime and salt. It’s my standard. Two margaritas to chase, plus chips, salsa, and guacamole….the ingredients for a fun Summer afternoon!

Uncle Julio’s chips are my favorite. They are extremely thin, so thin in fact, that they break when you are dipping them into anything. Whatever, I still think they are the best.

Salsa at Uncle Julio’s is very smoky with a little heat. I like it. Their guacamole is like mine, but with less cilantro and no jalapeno. We had a hankerin’ for heat so we got an order of grilled jalapenos on the side. Although I love cheese dip I never order it at Uncle Julio’s. It is orange….just too gringo for my taste.

More margaritas, on the rocks with salt. LC didn’t think they were strong enough so he got another shot to add to our drinks. By then, we were feelin’ alright.

Uncle Julio’s space is enormous. There is a whole upstairs that I’ve yet to explore. Coral, turquoise, and blue dominate, with a minimal amount of kitsch. With 16 locations nationally, mostly in Dallas and Washington DC, it is a chain, which probably explains much of the following flavorful yet somewhat generic “Mexican for the masses”.

We ordered the Guadalajara platter to share, with three bacon wrapped shrimp and a combo of chicken and beef fajitas. LC had his eye on those shrimp so he snatched one off the platter right away. They came with a garlicky sauce that neither of us cared for. Although they seemed to be soaked in butter, the huge shrimp (that’s an oxymoron!) were perfectly cooked but suffered from the wrapping of undercooked bacon. That seems to be a common issue with things wrapped in bacon….filet mignon, shrimp, scallops….the bacon is rarely cooked enough to render the fat, leaving it limp and practically inedible. It’s always a shame to waste bacon.

Our fajitas arrived without the necessary tortillas or the cheese and sour cream we requested. Sorta hard to make a fajita without a tortilla. After some time had passed LC told the bar manager, who in turn told the manager. We didn’t mean to get our server in trouble, but seriously, you gotta bring out all the shit required for fajitas when they are hot, right? The manager came out and kindly replaced the whole set-up, including the sides of beans and rice, then comp’d it. She was very professional and I felt that was a great way to handle the minor snafu. Not to mention, a good way to make sure we stayed and continued to drink! And we did.

Another round of margaritas please. LC and I dug into the fajitas. Some strips of the beef were tough, others tender. That’s what you get when it’s flank steak, but I was pleasantly surprised to see that it was cooked medium rather than well-done. We piled meat, grilled onions, cheese, guacamole, sour cream, and more of the grilled jalapenos onto their exceptionally good flour tortillas. Both chicken and beef were well seasoned with a smoky grilled flavor but lacked sufficient kick.

The point is, we like spicy food, especially when it’s Mexican. However, many restaurants are hesitant to make their food too hot. Most folks can’t take the heat and they’re ruining it for the rest of us! Pussies.

1140 Hammond Drive 678-736-8260

The first warm days of the year usually find me on a patio with a margarita in my hand. Spring fever! Last week I left work early to enjoy a relaxing afternoon of sunshine with my man.

We went to Tijuana Garage in L5P just down the street. They used to have a lush patio several years ago, then the place changed names a couple of times, finally reverting back to the original name and concept. In the past, the food was alright, but like many restaurants with a great patio, it was more about the atmosphere.

I was hoping the food had improved over the years, noting the revised menu online. A whole page is devoted to tacos, cashing in on the current taco craze. If you can wrap it in a tortilla, it’s a taco. They offer an Athenian taco, just like a gyro, and one called Chee-burger, Chee-burger….no explanation necessary. Twenty-eight tacos to choose from including six vegetarian options.

LC and I chose the hightop in the corner and ordered some queso with jalapenos, guacamole, and most importantly, margaritas. I knew he would love the margarita called Skinny Monster made with Herradura Silver tequila and fresh squeezed lime juice because the menu says “say goodbye to sour!” He hates sour mix. They were $8.99 each and not available by the pitcher, unfortunately.

Along with the menu changes, the patio had been renovated. It wasn’t nearly as cute as I remembered. The uncomfortable black metal tables and chairs were still there, the epitome of discomfort, and there were fewer plants.

Our salt-rimmed margaritas arrived with a bucket of really good chips. I was impressed with the consistency and flavor of the queso as well as the guacamole and salsa.

Although it was a beautiful afternoon, it was getting a little chilly so we moved to a table near the patio bar, partially protecting us from the elements, yet still outdoors. Then we ordered tacos, two each, with a side of sweet potato fries.

My love of sweet potatoes is no secret. Fried, baked, souffled, pureed, I love ‘em any way I can get ‘em. I was expecting fries cut lengthwise, but instead, Tijuana Garage cuts them like thick waffle fries. If they were regular potatoes I wouldn’t have liked them, but with sweet potatoes, anything goes. They were crisp and yummy.

I ordered a Playa del Carmen taco filled with blackened shrimp, pico de gallo, Mexican slaw and chipotle aioli and a carne asada taco with grilled skirt steak, diced onion, pico de gallo, jalapenos, and fresh cilantro, both on corn tortillas for $3.99 each.

Playa del Carmen is one of my favorite towns in Mexico. The beaches are beautiful and the food is spicy! So I was a bit disappointed with my shrimp taco, especially since it was on a flour tortilla. I added some guac and ate it anyway, however I sent back the carne asada in favor of the corn tortilla I had ordered.

The best tacos I’ve ever eaten were in Playa del Carmen, made with incredibly tender beef, diced onion, and cilantro on homemade corn tortillas. That was five years ago and ever since, I have searched in vain for that taco. But no one has been able to match the tortillas’ intense corn flavor. Tijuana Garage was no exception, although their carne asada stands up to any other in town.

At this point, both LC and I were on our third margaritas. He was enjoying his Cabo fried fish taco made with the same toppings as my shrimp taco and a Tennessee Twister filled with slow-cooked pork, housemade bacon BBQ sauce, southern slaw, and jalapenos. I tried a bite, but I’m not a BBQ lover so it was just OK for me.

It was now evening so we moved yet again to a booth indoors. I had never been inside the restaurant and was surprised how spacious it was. More margaritas.

Along with tacos, Tijuana Garage serves all of the expected Tex-Mex favorites including burritos, quesadillas, and fajitas. They also offer weekend brunch with creative dishes like cinnamon plantain crepes and a breakfast relleno.

A shot of Herradura Silver here is $7.50, which doesn’t sound so bad until you know that it is $3 at Pure. If I was judging them strictly on tacos, I may give an edge to The Original El Taco. Aside from the high drink prices, we really enjoyed the food and the atmosphere, inside and out. We will definitely return to enjoy the patio in the months to come!

351 Moreland Avenue 404-537-2858

When the craving for Mexican food strikes, it is nearly impossible to ignore. Along with the spicy food, however, is the tequila, so I try to stay as close to home as possible in case a cab is required.

There are several options near my hood, from El Azteca to Agave, but the winner for excellent margaritas, chips, and tacos is The Original El Taco. I dragged LC along on a recent taco binge. Frankly, it didn’t take much persuasion….he’s as fond of the burn as I am.

The festive restaurant was full with a thirty minute wait so we were given a buzzer and some chips for prizes when they spin the big wheel. Taking a seat at the bar we immediately ordered a couple of their margaritas made with fresh lime and agave nectar. At $10 each they are pricey, but LC loathes sour mix so they were well worth the extra couple of bucks.

El Taco’s updated menu has a section called “Get ‘em Before They’re Gone”….seasonal favorites that come and go. I’m a sucker for that kind of marketing and even more of a sucker for anything with sweet potatoes so I had to try the taquito that also included the irresistible ingredients of pork carnitas and jalapenos, while we waited at the bar.

Those first margaritas went down fast. The chick next to me ordered a skinny margarita. I would have one too, please! A great choice to wash down the fried taquito, LOL. Topped with crispy slaw dressed with crema, the taquitos (there were two) contained big chunks of sweet potato and pulled pork. A solid start.

Just then our buzzer went off and we were seated, my first time sitting inside. And, we were right next to the salsa bar so I got a sample of each one, plus a boatload of chopped cilantro. Ready for chips, cheese dip, salsas, and guacamole! El Taco’s chips are thin and perfectly salty. Their cheese dip is addictive, made with a blend of melted white Mexican cheeses.

The guac is chunky but rather plain, seasoned only with lime juice and salt, then topped with crumbled queso and sliced radishes. It could really use a handful of cilantro, chopped onion, jalapeno, and tomato, and lose the queso. Then it would be kickass, just like mine! Sure, diners can add those things from the salsa bar but wouldn’t it just be simpler to make it right to begin with? Just sayin’.

Our tacos arrived as we were polishing off another round of skinny margaritas. LC got the fried fish taco with jicama-serrano slaw, sprouts and sunflower seeds and the grilled shrimp taco with dried tomatoes, pickled cabbage, lime, and cumin. I managed to get a bite of the shrimp before he gobbled ‘em both up.

My favorite taco at El Taco is the red chili steak with crispy onions and tomatillo-lime salsa. It comes on a flour tortillas but I always get mine on corn. For my second taco I ordered the chorizo with yuca and Fresno arbol salsa. I remembered it being much better. My red chili steak, however, was too awesome to share.

Someday I’m gonna try one of the Mexican “pizzas”, grilled flatbreads topped with all sorts of goodies like their flavorful meats, avocados, and refried black beans. Maybe next time.

By the way, we didn’t win any prizes on the big wheel. Maybe next time.

1186 N. Highland Avenue 404-873-4656