1 day Ago
First impressions are usually a good indication of what’s to come, which proved to be true at Cantina Verde in Green Mountain Falls. We were warmly greeted and a reservation mix-up was immediately resolved, but what really foretold a positive dining experience was the basket of warm, house-made chips and salsa. Sure, you could say chips are chips, but some are distinctly better than others — such as those that arrived at our table.
Not only were they warm, but they weren’t oily. The menu here is compact, but that doesn’t mean there wasn’t plenty to choose from. Appetizers included the standards: queso, quesadillas, salsa flight and guacamole.
We stuck with the house chips and salsa. Entrees include tacos, burritos and bowls with a variety of proteins: shrimp, grilled chicken, ground beef, portobello mushroom and jalapeno elk sausage. These options are also available for the stacked enchiladas and fajita platter.
There are two entree-size salads and two hamburger possibilities, too. The elote salad ($21) caught my eye and proved to be an excellent selection. Kernels of grilled corn with diced tomatoes, pickled onions dusted with cojita cheese and sliced grilled, marinated flank steak were in a bowl surrounded by Bibb lettuce leaves.
The floral look was a clever work of plating. Half a lime and creamy verde sauce on the side were included for additional flavor. I appreciated that this was not the kind of salad typically served in many Mexican restaurants.
The combination of ingredients and seasonings provided a satisfying meal. The stacked enchiladas ($20) are listed on the menu as Classics, along with fajitas. Three corn tortillas are layered with ground beef (or any of the above named proteins), melted cheddar and green sauce (red and a combination are other choices).
The top layer is drizzled with sour cream and diced green onions. This came with lime cilantro rice and black beans, and, like our other entrees, included half a lime. I was initially skeptical of selecting ground beef, but it was a good pick.
With the melted cheese and abundant amount of sauce, this was a creative spin on traditional rolled enchiladas. The shrimp burrito ($21) was packed with the same light green rice and black beans that accompanied the enchiladas, along with plump grilled shrimp, slaw, salsa verde and diced pineapple. By choice, this was smothered in red and green sauce and queso, so the colors represented the Mexican flag.
OK, this was a little hokey, but well worth it to be able to sample the different sauces, none of which were overly spicy but, nonetheless, helped take this from an ordinary burrito to something distinct in looks and taste. Service was friendly and attentive throughout the evening, and it was a busy night! We were never rushed and it was easy to carry on conversations despite the crowd. The interior is mountain rustic with a large stone fireplace and knotty wood paneling, beams, posts and bar.
The restaurant also has a rooftop seating area. Our first visit won’t be the last thanks to our initial impression..
