Phone: (785) 856-8226Web: Mexquisito
I recently reviewed Tortas Jalisco, one of my few favorite Mexican restaurants in Lawrence, a sister-establishment of Mexquisito in downtown Lawrence. Like its sister, Mexquisito is bare-bones in terms of decor and ambiance, but the food more than makes up for the lackluster environment.
Being a Mexican food junkie from SoCal (LA-LA LAND) and used to some of the best Mexican food north of the border, I have high standards. I read about Mexquisito on Yelp where the restaurant seemed to get mostly very positive reviews. I heard, like several Lawrence Mexican restaurants, that they charge for chips and salsa, something I have never seen in over 50 years of eating at hundreds of Mexican restaurants north and south of the border. Not a good business practice from my perspective and a fact that may account for the reports of empty tables even on Friday and Saturday nights. When we arrived on Sunday night at 6PM, there were in-fact only two tables occupied by customers compared to 95 to 100 percent occupancy every Sunday night at our favorite Mexican restaurant in Kansas City or at Lawrence’s own El Potro (which serves not only free chips and salsa, but a free bowl of queso blanco as well).
|Guacamole, Chips, and Salsas – $5.99
We ordered the guacamole ($5.99 compared to $4.99 at Tortas Jalisco) which came with a basket of chips and salsa (green/spicy and red/mild), bringing the price of the guacamole down to just over $3 after deducting the price of chips and salsa. The “green” salsa I had heard so much in Yelp reviews was excellent with just enough heat and the “red” was also very good, being more mild than the verde (green) version.
The guacamole was good, but a little too spicy for my wife’s taste and with too many tomatoes (and corn?) for mine. Tomatoes, much cheaper than avocados, are used by many restaurants as a filler even though traditional guacamole is not normally prepared using tomato (see my recipe below). There could have been much less tomato (no corn) and more guacamole for the price, but it was well seasoned and tasty although the price seems very high at $5.99 for a small cup.
I ordered the house margarita (frozen with salt – SPECIAL – $3.00), coming in a 12 ounce beer mug, a tasty concoction with a tangy lime base and enough tequila to stand out from other Lawrence Mexican restaurants that seem to serve more diluted drinks. Twelve ounces did not last long so I ordered another margarita with dinner, getting two margaritas for the price of one at other restaurants. After all, having a teetotaling wife and built-in designated driver is wonderful for a guy who enjoys a little booze with his dinner!
|Tacos de Papa with Rice and Beans – $8.99
My wife is Italian, not a big fan of Mexican cuisine, and usually orders a quesadilla, but surprised me when she decided on the Tacos de Papa ($8.99 – mashed potato crispy tacos). An Italian that hates tomatoes, does not cook (thankfully, I am quite a good cook) and does not drink, as I mentioned earlier, she makes a great designated driver. However, trying to find Mexican food WITHOUT TOMATOES is like trying to find a tree in Greenland … good luck! My wife liked the Tacos de Papa even though they were rather bland because she does not like the sour cream that accompanied the dish. Containing mashed potato and white cheese in a crispy corn tortilla, the Tacos de Papa are an excellent choice for those who enjoy a vegetarian option. My wife asked for the tomatoes “on the side”, but the dish came without tomatoes. A small portion of sour cream accompanied the dish, but guacamole or pico de gallo would be have been a nice addition to the rather bland potato tacos.
I normally order the staples, tacos and enchiladas, when trying a new Mexican restaurant because if they cannot get those dishes right, there is little chance the rest of the food will be worth trying. Store-bought chips and pre-fab tacos shells are always a dead give away for mediocre food and Mexquisito came trough with flying colors!
|Tacos ala Carte – $1.79 each
The tacos ($1.79 each ala carte) are excellent, with the shells fried in-house, they were tasty, the shells thick, and the tacos withstood several bites without falling apart, beating out most Lawrence Mexican restaurants so far in my culinary journey (Fuzzy’s Tacos and El Potro being the only exceptions).
|Enchiladas Poblanos with Rice, and Beans – $9.99
Cheese and onion enchiladas in red sauce are not on the menu (available upon request), but the Enchiladas Poblanos ($9.99) with shredded beef were scrummy with just the right amount of filling covered with a homemade white Poblano sauce that was one of the best I have tasted. A small scoop of guacamole and some rather nondescript rice and beans accompanied the meal, adding little value or flavor.
Mexquisito’s interior is quite basic, yet clean, and the service excellent with Jose (our server and the owner) being very friendly, helpful, and attentive even though he appeared to be doing everything himself (we saw no other workers in the hour we were there). The chips, thick, crunchy, and also made in-house, were excellent with just the right amount of salt. I would recommend that the owners consider providing free chips and salsa like the vast majority of Mexican restaurants, silencing their few critics. As far as I can see, having to pay for chips is the only flaw Mexquisito has, but as I said, ordering an appetizer solves that dilemma quite easily.
CombatCritic gives Mexquisito 7 out of 10 Bombs … Bombs are good!
CombatCritic’s “Gnarly Guacamole” Recipe:
4 Ripe (dark and soft, not too soft, to the touch) Avocados
1 Tablespoon Diced Garlic (or 1 teaspoon garlic powder)
1 Tablespoon Fresh Lime Juice
1 Teaspoon Sea Salt
1/2 Teaspoon Ground Black Pepper
1/8 Cup Fresh Chopped Cilantro (or 1 tablespoon dried cilantro)
Remove the avocados from their skin by cutting them in half, removing the seed, and scraping the contents into a large bowl with a tablespoon. Smash the avocados with a mashed potato masher until all large chunks are well smooshed. Add the garlic, lime juice, salt, pepper, and cilantro to the bowl and stir well, ensuring all ingredients are thoroughly distributed (the lime will keep the avocado from turning black too quickly from oxidation – lemon juice can be substituted depending on your taste).
Serve with fresh baked chips (cut corn tortillas in half, distribute evenly across a baking sheet, spray with Pam or other cooking spray, coat with salt, and bake at 325 for 20 to 15 minutes – until brown and crispy) and salsa or pico de gallo.
Key Words: Mexquisito, Mexican, food, restaurant, taco, tacos, enchilada, enchiladas, rice, beans, guacamole, salsa, eat, tasty, delicious, CombatCritic, recipe, Lawrence, Kansas, 66044