Pan seared salmon with sweet potato zucchini sauté in a quafillo citrus broth and pineapple salsa. The large sized piece of seared salmon is in a smoky, slightly spicy citrus sauce, sprinkled with a medley of fresh and cooked veggies. Opinion: Very fresh tasting salmon for a Mexican restaurant—nice mix of fresh and sautéed vegetables—smoky, citrus sauce added nice flavor. Available at Mezcal Tequila Cantina.
Grilled Chicken Quesadilla with artichoke, spinach, jack, tomato, caramelized onion with chili tomato puree and cumin cream served with vegetarian Mexican rice.
Facts: Juice, marinated chicken, lots of onions… the tomato puree is thick and over powering—should be served with some thing cold and fresh to better compliment the flavors.
Opinion: The quesadilla was large, definitely two meals worth. There were huge chunks of artichokes with juicy, marinade chicken. The cumin crema was delicious but the tomato puree tasted too Italian for this Mexican dish. Available at Mezcal Tequila Cantina.
