I chose a rather new joint on the Liverpool restaurant scene for my birthday dinner last week.
My dear wife Karen and I had been to the Rio Grande previously in our two months spent in the neighborhood of Galeville before she asked me what I’d like to do after work on the night I turned 59 years old.
Oh, we like Mexican. Taco Bell makes the take out hit parade. Cantina Laredo in Destiny USA is really good, but very pricey. And this place has gotten pretty good word of mouth with my co-workers a few blocks away at the Liverpool Public Library. But our drive-bys have left me with a rather uninspiring impression.
The place is located in a former Burger King. That’s a tough nut to crack in my mind.
The tables have been turned in the interior, but still the burger-and-fries feeling remains.
Not even the pretty sign near the road could change my mind about that.
And then after we sat down and were handed our menus, the friendly waiter brought bad news for my dear wife. The selections had been bursting with beer and exotic drink selections. Her request for a Blue Light was denied. No liquor license, he said.
So water is was for both.
A bowl of chips and carafe of salsa came quickly, without us having to ask. The tortilla chips had a few red and green tossed in for the season. We poured the medium-heat salsa into the dipping bowl ourselves. Pretty tasty.
Hover over a gallery photo for a description. Click on an image for an enlarged slide show.
Karen ordered a three-in-one plate for her meal, featuring chile releno, chalupa and enchilada. I went with steak fajitas.
She liked her trio a lot, and didn’t even have to touch the side dish. She took that home for lunch the next day.
My sizzling fajita platter was huge as well. I was puzzled that only two wheat roll-ups were inside the tin foil on the tiny side plate. I also wondered which plate I was supposed to use to make the rolled fajita. I rolled and ate off the main platter, careful not to burn myself on the metal. Indeed, after I’d eaten the two, two-thirds of my ingredients remained. I used a fork to eat until full.
It was OK. I used the salsa from the chip course and the sour cream from the other side plate to top it. The veggies seemed to have been fresh before sautéed. The meat was very well done. I thought it was a cut of beef that left the result semi-tough.
Full, we passed on any dessert. I think Karen paid about $30 including tip for my birthday dinner.
The company and conversation were great and I had a very happy birthday dinner, but the restaurant itself, I’d give a five out of 10. Maybe for a quick lunch, Karen said.
What would you order for a Mexican sit-down meal? What looks good in these food photos? What plate would you have used to eat the fajitas?