We started with a big bowl of chile con queso, a white cheese dip, to supplement our complimentary dishes of salsa. I particularly like their "hot" version of their salsa, which has a nice, distinctly smoky taste.We filled up so much on all that queso, salsa, and chips, we could have gone home then and called it a dinner, but we still had a lot of food to go!
Justin ordered the chicken and chile enchiladas for his main course. The chicken enchilada arrived covered with white sauce and melted cheese, and the chile enchilada was covered in a red, spicy tomato sauce. Rice and beans accompanied the enchiladas.
Justin ordered the chicken and chile enchiladas for his main course. The chicken enchilada arrived covered with white sauce and melted cheese, and the chile enchilada was covered in a red, spicy tomato sauce. Rice and beans accompanied the enchiladas.
Feeling more adventurous, I tried one of the house specials, enchiladas de Cozumel. Cozumel, of course, is the famous Mexican seaside resort, so this dish featured all kinds of fresh seafood in a creamy white sauce. The enchilada was nicely stuffed full of seafood, and they didn't skimp there. Along with the enchilada, I got rice and steamed brocolli florets.
Desserts were equally adventurous. Justin picked the dessert nachos, and got an absolutely huge plate (enough for at least two or three) of cinnamon-dusted flour tortilla chips covered with ice cream, whipped cream, pecans, and several sauces. I had the tres leches cake, artfully presented on a pool of custard sauce decorated with raspberry purée and topped with a sliced fresh strawberry.
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