2006 Southern Breeze Winter Issue - (Page 66)

sbr064-44-80.qxp 11/16/2006 10:09 AM Page 66 food DISH Fiesta! FOR A TASTE FROM SOUTH OF THE BORDER, THESE GULF COAST CANTINAS OFFER MEXICAN FARE FROM MILD TO MUY CALIENTE. casa garcia Mandeville, Louisiana, 985-951-8226 A hot spot for food critics and local restau- rant owners, Casa Garcia Mexican Restaurant and owners, Steve Garcia and wife, Connie, have created signature dishes blending heirloom recipes with Louisiana seafood. Your meal begins with steamy chips fresh from the kitchen served with salsa and spicy bean dip. Add to that the Cadillac Margarita or choose from the yummy flavors of mango, strawberry, or watermelon. Don't miss the chef originals: Seafood Nachos chock full of lump crabmeat and plump shrimp; nachos verde, a biting blend of spinach and artichoke hearts; turkey fajitas marinated with a citrus blend of seasonings; spinach and arti- choke chimichanga with a honey-habanero glaze, and for a variety of the traditional Mexican, the Mexican Sampler. Casa Garcia also features many low-fat dishes along with a children's menu packed with favorites plus a complimentary drink and ice cream dessert. DEBORAH BURST hacienda san miguel Mobile, Alabama, 251-633-6122 W hile you can't judge a libro by its cubierto, I judge a Mexican One of Mobile's newest and nicest Mexican restaurant by its chiles rellenos, and those served up at La restaurants, Hacienda San Miguel, is designed to Paz in Destin are some of the best. Using succulent green give diners a taste, in its atmosphere as well as its cuisine, of Old Mexico and, specifically, of the Anaheim peppers filled with a perfect blend of Monterey charming, historic town of San Miguel de Allende. jack and white American cheeses, battered and fried, they With high ceilings and lots of natural light, are just a mouth-watering portion of the La Paz combo I always get combos at Hacienda San Miguel features comfortable Mexican restaurants because well, the more the merrier that also includes a beef booths with Mexican tile-topped tables around the outside with cozy round tables for four sur- taco, refried beans, Mexican rice, and a grilled shrimp enchilada. rounding a central fountain. Columns and arches According to owner/manager Jere Boutz, La Paz offers more seafood items than from the outside of the gold stucco building most Mexican restaurants due to its location. It's the Gulf of Mexico, not the Gulf are repeated on the interior. of Florida and this cuisine is perfect for seafood, he says. It just makes sense to While the menu includes traditional Mexican favorites, there's a nice selection of unique PHOTOGRAPHY BY FRANKLIN VIOLA use some of the freshest ingredients we can get. During cobia season, we get it seafood and steak dishes as well. We tried the right off the boat that day for the dinner specials. Alambres de Camaron, which combines a Freshness pays off as the shrimp enchilada is loaded with grilled Gulf shrimp dozen grilled shrimp with onions, bell peppers and mozzarella cheese atop soft tortillas, with seasoned with cumin and pico de gallo and one is simply not enough! The fresh- tomatillo sauce on the side; and the chuleta de ly made tomatillo salsa and guacamole are ideal preludes to a Mexican meal you'll res, a flavorful ribeye served with saut http://www.lapaz.com

Table of Contents for the Digital Edition of 2006 Southern Breeze Winter Issue

Editor's Letter
Gumbo
Words & Notes
Accessories
Coastal Calendar
Storefronts - Hybrid Theory
Sweet Dreams - Tres Chic
Art of Living - To Dye For
Fixtures - Pillow Talk
Our Backyard - Coastal Sunrise
Make Yourself at Home - Office Space
Are We There Yet?
Dinner is Served!
Winning Steak
Painting to the Music
Cheers - Loco for SoCo
Reader Services
Dish - Fiesta!
Chef's Table - Sushi by the Seashore
Let's Eat - Tongues Afire!
Last Bite

2006 Southern Breeze Winter Issue

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