Sunday, July 26, 2009

Margarita's @ East Coast Road




Magarita's started off as a cozy quaint place next to Al Forno before the renovations started, then they opened another outlet at Dempsey before taking up two shop spaces along East Coast Road. It is brighter and more welcoming now but lacks the warm-fuzzy touch it used to have. Previously, I'd peek into the dimly lit restaurant to find private parties and couply dinners ongoing.

Dragged the gang along for some Mex-aloving on a weekday night...people stream in and out of the restaurant.

So it seems Tex Mex and Mexican cuisine is vastly different..Tex Mex is American inspired Mexican food..like Charles and Keith/Bysi do inspires of the labels. Anyhow, I was intrigued by how much of the supposedly "Mexican" food I've been having is in fact, Tex Mex.

Wiki sizes Mexican cuisine up nicely;
  • Largely corn based
  • Different regions are characterized accordingly (North Mexico for goat, beef, ostrich; South Eastern for spicy vegetable and chicken dishes)
  • In Mexico, it is very unusual to put cheese in tacos or tostadas (surprise!)
Popular Tex Mex dishes;
  • Nachos, rarely eaten in Mexico
  • Heavy use of melted cheese, meat (beef), beans and spices, in addition to Mexican-style tortillas.
  • Texas-style chili con carne, chili con queso, chili gravy and fajitas are all Tex-Mex inventions.
  • A common feature of Tex-Mex is the combination plate with several on one large platter.
Guacamole is made of ripe avocados, onions, lime or lemon juice, and salt.



Looks like a prata folded..



Pocketful of chicken.

Chicken Quesadilla ($16.50)

Mexican snack food, folded tortilla stuffed with chicken and cheese served with sour cream and guacamole.

The toasty quesadilla was delicious, as good on its own and with stuffing..though at first sight I must admit I was disappointed with the dull outlook. Guacamole and sour cream gave this an added yummy punch.



Chicken Fajitas ($29.90)
Served in a sizzling hot plate with onions, peanut sauce and salsa.

A Tex-Mex version of popiah. Unroll the fajita, lace it with sauces, fill it with chicken slices and oily onions and fold it to the shape you desire. Lastly, enjoy the juicy fajita. I found the chicken on hot plate a tad oily but tasty. The peanut sauce did not have a distinct taste.

Fajitas is a generic term used in Tex Mex cuisine referring to grilled meat served on a flour or corn tortilla.

The tortillas were served in a jacket...how cute!



One large filling portion..



The cheeeeeeeeeeeeese!

Chimichanga ($19.90)
Deep Fried Burrito with shredded beef, paired with Guacamole, salsa and salad. Comes with vegetable rice.

It's popular in Southwestern cuisine, Tex Mex and some Mexican states.

The funny thing about this is, we ordered it because of the nice ring to its name...*how frivolous!* The portion's good enough for two. When we got to eating it, the chimichanga was slightly soggy from soaking in salsa for quite awhile. The chimichanga's well fried, no trace of oil..I adored the stuffing to bits. Shredded beef, awesome! Margarita's prides itself for shredded beef rather than beef cubes, gives the dish a better bite somehow. The serving of shredded beef within is generous, melted cheese complimented it very well too. Leave it too long, the chimichanga gets too soft.

Trivia: Debate over the origins of the chimichanga is ongoing, with two Arizona restaurants laying claim to its creation.

Service was alright. Plus point: They left us to chitchat even after signing the bill. Overall, the ladies found it filling, the guys felt otherwise.

Margarita's
404 East Coast Road

No comments:

Post a Comment