Habaneros
Variety: Mexican
Address: 1551 South Park Street
Date Visited: Wednesday, February 18, 2015
Orders: BBQ Pulled Pork Burrito combo, BBQ Pulled Pork Crispy Taco Trio
Taste: 8 + 10 = 18/20
Portion Size: 10 + 10 = 20/20
Presentation: 7 + 7 = 14/20
Value: 8 + 9 = 17/20
Service: 8 + 9 = 17/20
Bonus: -
Minus:-
Final Grade: 86% (Excellent)
(Scoring:
100% to 140% = Exceptional, 85% to 99% = Excellent, 67% to 84% = Good,
60% to 66% = Satisfactory, 50% to 59% = Marginal, 0% to 49% = Poor, -40%
to -1% = Abysmal)
Notes: J headed out for lunch with buddy M and decided to hit Habaneros, since T typically avoids most Mexican fare due to the habitual presence of onions. The South Park branch of Habaneros is located in the former home of Cantina Mexicana (aka the place that didn't take T's onion allergy seriously). They don't pretend to be an authentic Mexican restaurant - they claim to be "modern with a twist," which sounds about right. It's a fairly busy lunch spot, so unless you show up a couple of minutes before noon, you can expect to wait. J went for the BBQ Pulled Pork Burrito with tomatillo salsa, mango sour cream (because they didn't have the jalapeno sour cream available), plus lettuce, cheese, fresh jalapenos, pickled carrots, spiced turtle beans and cilantro lime rice. Yum. Adding the combo which comes with tortilla chips, some dipping sauce (sriracha sour cream) and a drink. M went for the BBQ Pulled Pork crispy taco trio, which is a hard shell taco inside a soft shell taco as a security measure for when the hard shell inevitably cracks. M summed it up best when he said "I like it here because it's the best-tasting taco/burrito out of all of the other places I've had before in town." That, too, sounds about right. The service feels a little slow when the lineup is long and the presentation isn't anything to write home about, but it tasty food, generous portions and good value. You can't really argue with that!
Final Verdict: Show up early to jump the queue and enjoy this delicious Mexican-esque fare!
Sunday, May 17, 2015
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