My companion and I were very dissapointed. He ordered the ""house specialty"", some kind of dish consisting of overcooked mysterious pieces of chicken in a funky minimal buttery-gravy like sauce with ""fresh"" (??) garlic, and tossed onto the plate were a few pepperocini peppers, the ones from a jar that are used on Italian beef sandwiches....his very words were, ""I don't get the concept"". I mean who wants to eat a plate of over cooked chicken pieces with little italian peppers from a jar in a Mexican restaurant? Also, the chips have no visible grains, are greasy and the salsa is not salsa, it's some type of tomato base fitting for lasagna or spagetti, no cilantro, no lime, no red onion- it tasted like thick canned italian seasoned tomatoes. We also had the ""yellow"" cheese dip, which I swear tasted like Velveeta with a few mysterious spicy peppers buried at the bottom. My dish was ""chilles reneros"" (spelling?) bland and flavorless. I swear, I was tempted to go back in the kitvhen and ask if they've ever heard of cilantro, lime, cumin, chiplote, mole sauce- ever read a Mexican cookbook? It's not hard to cook decent Mexican, I'd be embarassed to offer these dishes at my home trying to pass them off as Mexican, let alone to the public, under the guise of ""Mexican"" restaurant. There are three Rick Bayless Mexican cookobooks at the Cocoa Beach library- I hope they check one out soon. We won't be back till then.
Pros: Above average servers
Cons: Not authentic, not even spicy
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