Coming from Texas, we have a certain expectation of what makes a good Mexican restaurant. Usually you can tell right away by the salsa they bring with the chips. If they can't make a decent salsa, you might as well vamoose. Their salsa is very good... fresh ingredients with plenty of kick and lots of fresh cilantro. They also serve a mushroom tapenade and refried beans with the chips, which makes for a nice variety and means you need a refill on your chip basket.
They also do an awesome margarita in any flavor you can imagine including pomegranate, papaya, kiwi or guava. I go for the Top Shelf margarita which contains Gold tequila, Grand Marnier and a shot of Countreau on top. One or two of those and you won't care what's for dinner.
Like any restaurant, they have their strengths and weaknesses. Most of their entrée items are very good, but I'm not a big fan of the rice and beans. They use the frozen vegetable mix with Lima Beans in their rice. Yuck.
They do a bacon wrapped camarones (prawns) platter with pork shanks called Andy's Platter that is muy bien! The prawns are served with a sweet dipping sauce and the pork just falls off the bone. They serve up their food on huge round platters and I don't think I've ever seen anyone finish it all.
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