Chips and Salsa greeted us as we arrived. The chips were fresh and the salsa was very tasty with a nice consistency.
Guacamole was made fresh tableside. They normally don't do this, but the guacamole is made in small batches during the day.
The finished product. It could have done with some more salt and seasoning, but I liked the texture.
This is the Beehive Paloma. 2 oz of Hornitos Spiced Honey Tequila, ½ of a Lime and 4 oz of Jarritos Grapefruit Soda. Very interesting taste from the honey tequila.
Mexican Grilled Corn. Grilled corn, right on the cob, just like from the streets of Mexico. Topped with chipotle aioli and queso fresco. This was delicious, even if it was messy to eat. It had a nice char from the grill.
Coconut Shrimp Salad. Magic dusted shrimp tossed in coconut sauce over lettuce, salsa fresco, roasted corn salsa, cucumbers and queso fresco. Served with tequila lime dressing. Nice and fresh and the dressing was excellent. All the dishes were served in tasting size, normally the dishes are about three times as big.
It was time to have a look around and all the tiles and the chairs are handmade in Mexico, as is the artwork that is all over the place. This is just a small example. I haven't been to a Margaritas for quite a while and never paid much attention to the decorations, but this was impressive.
Carnitas Enchilada in Tomatillo Sauce served with refried bean and black beans. A classic taste that comes together in perfect harmony. Slow-roasted carnitas (pork) tucked inside a corn tortilla with a blend of cheeses, then topped with our housemade tomatillo sauce and baked to perfection. The pork was excellent, tender and flavorful as was the beans. I especially like the refried beans that had actual beans left in for texture. The tomatillo sauce was really well made.
Fish Tacos Del Mar. Baja-style tacos with beer-battered fish, onion, cilantro, orange slaw, mild three-pepper sauce and avocado on a white corn tortilla. Another good dish, not sure what the fish was but it was not tilapia.
Fried Ice Cream. Sweet and salty, smooth yet crunchy; vanilla ice cream with a crushed pretzel shell, covered in chocolate sauce, honey or both. What can I say? It's crunchy ice cream! There were margaritas consumed during the meal, as well as the house made Sangria. The hospitality was outstanding with the chef explaining each dish and we also got a lecture about the history of tequila, the growing and the distilling process.
This meal was complimentary of Margaritas, but all opinions are my own.
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