On a glorious, early summer day of clear skies and moderate temperatures and with a hearty appetite, the destination was Las Margaritas in Cashiers with expectations of a menu offering standard Mexican fare.
No worries: the staples – tacos, enchiladas, burritos, fajitas – are included at Las Margaritas.
However, for this foodie, it was the hidden gems that were well worth mining.
Before delving into the culinary surprises, the setting is mentionable. A covered bridge-like, pitched roof walkway leads to the barn-red, painted board-and-batten restaurant’s front door. Inside are hues of terracotta and lime and plenty of table and booth seating. But sitting outside on the covered patio, beside a serene pond with a soothing fountain – that is the ticket!
My husband, Dan, who gladly accompanied on this gastronomic excursion, immediately perused the margarita list, settling on a “medium” jalapeno-flavored drink the size of a bowl. There are eight other flavors to choose from, including the traditional lime – as well as unique peach and mango – but I prefer sangria or a Mexican beer when enjoying Mexican food. Las Margaritas also offers recognizable mixed drinks, daiquiris, shots, and pina coladas.
But the food!
Often, a Mexican restaurant’s food is only as good as its tacos. And these did not disappoint. The menu’s introductory description had me at served with “onions, cilantro, radishes, and cucumbers,” so I anticipated quality and was not disappointed. The carnitas, or pork, in the double-layer corn tacos was absolutely melt-in-your-mouth and so flavorful. And with the very fresh vegetables and quality rice and beans, this selection proved to be a great start.
Accompanying the tacos is a salsa the waiter warned was “hot.” I prefer milder spices, but Dan was pleased with the heat.
Making a decision about the main entrees was a toughie. For better or for worse, my palette enjoys a myriad of textures and flavors, and some of the descriptions enticed: Parrillada (grilled) Special, for example, included grilled ribeye, chicken, pork, shrimp, chorizo, banana peppers, onions, and cactus. Yet, eventually settled on was the Camarones Dulce (meaning “sweet shrimp”) accompanied with California vegetables (i.e. cauliflower, carrots, mushrooms, etc.) and served with a strawberry or mango sauce. The shrimp were sizeable and grilled to perfection. The semi-sweet sauce served over the savory shrimp, vegetables, and rice delighted tastebuds.
We also sampled the Burrito Loco. The familiar Mexican establishment menu name belied this entrée’s presentation. Served on a white, rectangular plate, the large flour-tortilla-wrapped dish was topped with three sauces: green (spicy – primarily made with tomatillos and green chilies), red, and cheese. It was almost one of those too-attractive-to-eat dishes. Almost.
Inside this visually pleasing burrito was grilled ham, mushrooms, grilled chicken, bits of pineapple, beans, and rice. All the flavor profiles combined flawlessly to make this a unique burrito experience, indeed.
Suffice it to say, when the ample amounts of multi-colored foods – due to vibrant vegetables and luscious sauces – arrived at the table, discussions of take-home boxes ensued. However, little went home. This food was so good, it was difficult to halt the experience of one enjoyable bite after another.
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