A favorite Mexican street food – the taco – has gone glam.
Baja Soul Taqueria, a new restaurant in Birkdale Village, hoists the humble handheld snack higher than the average taco cart ever could by adding creative, freshly prepared salsas and sauces to a variety of fillings.
“It’s a Mexican restaurant, but (on the menu) we do one thing really well,” says Mike Winslow, general manager. “We are sticking closer to the street taco, and those items are as good as they can possibly be. If you want a good taco, then you need to come.”
A dozen taco options including steak, chicken, fish, shrimp and pork are on the menu. From this basic beginning, tacos are built with fresh vegetables, salsas and sauces that are prepared daily in small batches and enliven each bite. A refreshing creamy lime cilantro sauce is widely used to balance the mild spiciness of salsas such as avocado tomatillo, fire-roasted salsa verde and pico de gallo.
A complimentary basket of crispy, lightly salted tortilla chips and bowl of thick salsa delivered promptly upon seating go well with a nice cold beverage. There are plenty of options from beer and wine to soft drinks. Noteworthy specialty drinks are mojitos made with guarapo, fresh pressed sugar cane extract, and margaritas, made with a fresh limeade sour mix. Try the salt-rimmed Baja Soul Rita made with house-infused candied citrus, reposado tequila, fresh lime and agave nectar.
In addition to the chips and salsa, several appetizers are available. Guacamole, made fresh at the table, stands out among the variations of nachos, cheese dips and ceviche.
The highlighted entree is Ultimate Fish Tacos for Two. This prepare-your-own taco features a fresh whole fish that is lightly breaded and fried. It is brought to the table with an assortment of fillings and accompaniments.
Yucatan Shrimp is a customer favorite, Winslow says. Within the flour tortillas are grilled achiote shrimp, queso fresco, cabbage slaw and avocado tomatillo salsa. Pueblo Mahi, another seafood option, features diced mahi mahi with an Ancho chile rub, cabbage slaw, cilantro lime crema and fire-roasted salsa verde.
Swanky Steak, with meat marinated for 24 hours in a garlic rub, is served with caramelized red onion, goat cheese and red chile sauce.
Filled with adobe roasted pulled pork, Tacos al Pastor are dressed with cabbage slaw and pina fire salsa. Tinga Chicken features shredded achiote chicken, queso fresco, cabbage slaw and avocado tomatillo salsa.
Each order consists of two or three tacos served in flour tortillas. Corn tortillas are available upon request. Can’t decide which taco to choose? The accommodating kitchen can create a combination of your choice. Also, those in search of extra heat can choose from six mouth-warming salsas available for an extra charge.
Entrees include a choice of side from fried plantains, pinto beans, black beans and red rice. Mexican Street Corn, roasted corn on the cob coated with cilantro aioli and queso fresco, is getting plenty attention from customers.
“People come back just for that,” Winslow says. “It’s something you can’t get anywhere in Charlotte.”
Those wanting Mexican flavors not involving tacos will find limited options including salads, tostados and quesadillas.
Between the complimentary chips and salsa, filling tacos and cold beverages, dessert might not be an option. But just in case, three are available: Molten Chocolate Chocolate Cupcake, Tres Leches Cake and Kahlua Ice Cream Pie.
The casual meal is enjoyed in a colorful space. Bright colors, cartoon-like skeletons celebrating in a mural depicting the Mexican holiday, Day of the Dead, and huge Aztec sun painted on the ceiling over the bar create a lively, casual atmosphere in the cozy corner spot just off Birkdale Village’s busy main thoroughfare. Several touch-screen tables are byproducts of the location’s two previous restaurants. At these tables, diners can place orders, surf the Web, listen to their iPods and play games. A handful of bistro tables and a small bar counter outside are prime places to dine now that spring has arrived.
“I think a lot of times the atmosphere at restaurants gets overlooked,” Winslow says. “I feel the atmosphere here is something that is completely different than anywhere in Charlotte.” q
A favorite Mexican street food – the taco – has gone glam.
Baja Soul Taqueria, a new restaurant in Birkdale Village, hoists the humble handheld snack higher than the average taco cart ever could by adding creative, freshly prepared salsas and sauces to a variety of fillings.
“It’s a Mexican restaurant, but (on the menu) we do one thing really well,” says Mike Winslow, general manager. “We are sticking closer to the street taco, and those items are as good as they can possibly be. If you want a good taco, then you need to come.”
A dozen taco options including steak, chicken, fish, shrimp and pork are on the menu. From this basic beginning, tacos are built with fresh vegetables, salsas and sauces that are prepared daily in small batches and enliven each bite. A refreshing creamy lime cilantro sauce is widely used to balance the mild spiciness of salsas such as avocado tomatillo, fire-roasted salsa verde and pico de gallo.
A complimentary basket of crispy, lightly salted tortilla chips and bowl of thick salsa delivered promptly upon seating go well with a nice cold beverage. There are plenty of options from beer and wine to soft drinks. Noteworthy specialty drinks are mojitos made with guarapo, fresh pressed sugar cane extract, and margaritas, made with a fresh limeade sour mix. Try the salt-rimmed Baja Soul Rita made with house-infused candied citrus, reposado tequila, fresh lime and agave nectar.
In addition to the chips and salsa, several appetizers are available. Guacamole, made fresh at the table, stands out among the variations of nachos, cheese dips and ceviche.
The highlighted entree is Ultimate Fish Tacos for Two. This prepare-your-own taco features a fresh whole fish that is lightly breaded and fried. It is brought to the table with an assortment of fillings and accompaniments.
Yucatan Shrimp is a customer favorite, Winslow says. Within the flour tortillas are grilled achiote shrimp, queso fresco, cabbage slaw and avocado tomatillo salsa. Pueblo Mahi, another seafood option, features diced mahi mahi with an Ancho chile rub, cabbage slaw, cilantro lime crema and fire-roasted salsa verde.
Swanky Steak, with meat marinated for 24 hours in a garlic rub, is served with caramelized red onion, goat cheese and red chile sauce.
Filled with adobe roasted pulled pork, Tacos al Pastor are dressed with cabbage slaw and pina fire salsa. Tinga Chicken features shredded achiote chicken, queso fresco, cabbage slaw and avocado tomatillo salsa.
Each order consists of two or three tacos served in flour tortillas. Corn tortillas are available upon request. Can’t decide which taco to choose? The accommodating kitchen can create a combination of your choice. Also, those in search of extra heat can choose from six mouth-warming salsas available for an extra charge.
Entrees include a choice of side from fried plantains, pinto beans, black beans and red rice. Mexican Street Corn, roasted corn on the cob coated with cilantro aioli and queso fresco, is getting plenty attention from customers.
“People come back just for that,” Winslow says. “It’s something you can’t get anywhere in Charlotte.”
Those wanting Mexican flavors not involving tacos will find limited options including salads, tostados and quesadillas.
Between the complimentary chips and salsa, filling tacos and cold beverages, dessert might not be an option. But just in case, three are available: Molten Chocolate Chocolate Cupcake, Tres Leches Cake and Kahlua Ice Cream Pie.
The casual meal is enjoyed in a colorful space. Bright colors, cartoon-like skeletons celebrating in a mural depicting the Mexican holiday, Day of the Dead, and huge Aztec sun painted on the ceiling over the bar create a lively, casual atmosphere in the cozy corner spot just off Birkdale Village’s busy main thoroughfare. Several touch-screen tables are byproducts of the location’s two previous restaurants. At these tables, diners can place orders, surf the Web, listen to their iPods and play games. A handful of bistro tables and a small bar counter outside are prime places to dine now that spring has arrived.
“I think a lot of times the atmosphere at restaurants gets overlooked,” Winslow says. “I feel the atmosphere here is something that is completely different than anywhere in Charlotte.”
The Dish
Campania Italian Cafe
On Thursday, March 29, Campania Italian Café and Trattoria in Davidson will donate a portion of proceeds from its sales to the Jimmy V Foundation for Cancer Research. The restaurant is also offering a four-course wine dinner on April 11 at 6:30 p.m. featuring seared scallop, pasta, grilled lamb chops and berry with custard ladyfinger dessert. Cost is $49 per person and includes paired wines. For more information or to make reservations, call 704-987-5111.
Red Rocks Cafe
On April 8, Red Rocks Café in Huntersville is offering an Easter Sunday Brunch Buffet. The menu includes scrambled eggs, bacon, sausage, hashbrowns, homemade chicken salad, prime rib, lemon dill salmon, fried chicken, garlic mashed potatoes, broccoli, assorted desserts, pastries and muffins. The buffet is from 10 a.m. to 3 p.m. with reservations only. To make reservations, call 704-892-9999.
Jeffrey’s Restaurant
On April 8 Jeffrey’s Restaurant in Mooresville is offering an Easter Brunch. Beer from RJ Rockers Brewing Company will be the focus of a special Beer Dinner on Thursday, April 12. On April 13, the restaurant is offering a Mystery Dinner Theater. Cost is $65 per person and includes a three-course meal. For more information on any of these events, call 704-799-1110.
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