Tequila Grill indicates
that this popular elixir is to underscore the kitchen’s lively cuisine.
Classified by type and regions, Tequila $4.50-12.75 is
made exclusively from the blue Agave plant. Tequila ‘Blanco’ (white) is un-aged. ‘Reposado’, has rested 2
months in oak barrels and Tequila ‘Añejo’ (old,
vintage) could be aged 7 years. Distinctly smoky Mezcal,
distilled from a variety of agaves is often served as shots. Devotees will
down it through a slice of salted lime between their teeth, others insist
to sip it pure or alternate with Sangrita (a mix of lime, orange
and tomato juices, onion, hot chilies and salt this Mexican aperitif resembles
a spicy Bloody Mary).
Appetizers $7.95-10.95. Testing soups and sauces is usually
a quick study of a chef’s abilities and the care given to the process.
In absence of soups, here moles and condiments testify to quality ingredients
and freshness. Creamy avocado at perfect ripeness becomes addictive Guacamole without
soggy winter tomato, sweetness intensified by cilantro, lime, a hint of cumin
and cayenne. Smoky pork, jack cheese dotted with scallions and the mild heat
of Poblanos are the soul of a BBQ Pork Quesadilla. Accompanied
by roasted jalapeño salsa and chipotle-cream (smoke-dried
jalapeño) the dish promises an exciting journey through the menu. Killer
Nachos are testimony that contrasting ingredients assembled with culinary
skill are a splendid dish. Jack cheese (mild), Colby (semi hard, died orange
like cheddar) and queso fresco (cheese, fresh; white,
soft, whole milk) will counter the heat of fresh jalapeños. Pico
de gallo (rooster’s beak) widely known as main ingredient
for tacos or fajitas, compliments mellow refried beans. Deviating by region,
this condiment typically includes chopped fresh tomatoes, cucumbers, onion
and Serrano peppers which are drizzled with lemon or lime juices, herbed with
cilantro and spiced with salty chili powder. Topped with sour cream and guacamole
Killer Nachos can expand to yet another dimension by adding grilled chicken
or Chorizo sausage. I suggest another Tequila to assist with the demolition
of this hearty assortment.
Salads $4.95-10.95 are house-greens accented with olives and
cheese in a sprightly lime vinaigrette; tantalizing Shrimp and Avocado where
pink grapefruit and red peppers are tossed with toasted pepitas (pumpkin
seeds) in a zippy pomegranate vinaigrette or another extravaganza named CABO
Chopped Salad in smooth buttermilk-cilantro dressing, re-engaging
some of the players from the Killer Nacho plate plus black beans and add-ons
of grilled chicken, steak or shrimp.
Toothsome Tacos $12.95-14.95 served soft support their savory
garnishes without cracks or spills. On a bed of nutty corn texture rest grilled
chicken, pulled pork or grilled steak, accompanied by the full tour de force
from the kitchen, repeating the Killer assemblage with the addition of sofrito
rice and refreshingly crisp slaw. I would be amiss in not
drawing attention to the ‘sofrito’ (soffritto= sautéed;
orig.Italian). In Spain Sofrito is a fragrant sauce made from finely
chopped vegetables sautéed with onions, garlic and peppers to which
rice is added, resulting in delectable, non-greasy ‘fried rice’.
Having difficulty deciding which Enchiladas & Burritos $9.95-
12.95 should be awarded favorite status, I gave up. I ate my way
through the lot and started over. I suggest you follow suit.
Another lusty assault on any pleasure seeking palate are Entrées $12.95-18.95. Chicken Enchiladas are swathed in well executed ancho (mild chile-sauce) and mole negro (black sauce made with chocolate). Hangar Steak plated with grilled portabellas and paprika fries surprised with intense smoky accents heightened by chimichurri. Olive oil, vinegar, lemon juice, parsley, oregano or thyme, garlic, salt and a few drops of hot sauce are ingredients for this Argentine marinade for grilled meats. Vegetable Tostata represents balanced fillers inside layered precision, a neat conspiracy between chef, plater and server. Carnitas, introduces a Mexican technique where extremely slow cooked meat is braised, then shredded and fried in lard to obtain a crisp outside, while preserving a succulent interior. To no surprise, here it’s done perfectly with pork.
A brownie-shaped large slab of chocolate intensity laced with condensed milk-foam and spiced with cinnamon was Dessert $5.95 dotted with freshly whipped cream.
I always depart without having checked if their Mezcal comes with white, red or no worms. I will ask next time but make no promise to write about it. **** Extraordinary; *** Excellent; **Very Good; *Good; - Poor