Give this girl a margarita, lots of crispy, crunchy tortilla chips and a big bowl of fresh guacamole and she is very, very happy. There’s not much else you need. It’s the perfect combination for a girls night out or even a first date. While I’d be totally impressed if a guy took me to a fancy restaurant for a full sit down meal, I’d be equally as thrilled with two seats at the bar of a good Mexican restaurant, a salt-rimmed margarita in my hand and a whole lotta guac staring me in the face.
Although it’s a little bit out of my way—in the Delray Marketplace—Cabo Flats proved worth the drive in my book. What made me such a fan? Two little words: Avocado Fries. As soon as I saw this on the menu, weeks before my scheduled dinner at the restaurant, I started craving this appetizer. I’ve begun this strange obsession with things called fries that aren’t really fries, so obviously avocado fries needed to be added to the list. They come with roasted garlic cilantro aioli—a tasty dip—but I was inclined to just dip my avocado fries in guacamole. Was this ok, I wondered? Of course it was, so I did. You can’t go wrong with avocado on avocado.
Mexican Street Corn was another favorite. I loathe eating corn on the cob. It gets stuck in your teeth and is probably the most unattractive thing ever to eat (note to self: do NOT order this with your guac on a first date). Cabo Flats serves theirs on skewers, so unless you want to sit there with a knife and try to slice off all the kernels, you’re stuck with the cob. But you know what? I didn’t mind it. The pieces were slathered in cilantro lime garlic aioli, cotija cheese and Cabo’s special spice blend, making for one absolutely delicious appetizer.
I decided to break out of the taco tradition and order fajitas. Cabo has a vegetarian version, which was a huge plus for me. It comes with a ton of sautéed veggies including onions, bell peppers, poblano peppers, squash and mushrooms with Cabo’s homemade fajita sauce, served on a sizzling skillet with sides of guacamole, pico de gallo, sour cream and cheese. You can opt for either corn or flour tortillas, or keep it low carb and get the lettuce cups like I did. I loved the way the veggies were cooked and found myself satisfied with simply eating them straight out of the skillet by themselves.
No visit to a Mexican restaurant is complete with a margarita. The Blood Orange Margarita is made with Don Julio Silver Tequila, fresh citrus, Solerno blood orange liqueur and blood orange puree. With just a hint of sweetness, this was really refreshing. I was also intrigued by the Upside Down Margarita. What makes it upside down? Apparently, nothing. It’s just a glorified margarita made with Cointreau Noir, Corazon Blanco Tequila, fresh citrus and agave nectar—and you can add a Grand Marnier floater, because, well, why not? It really was a perfectly balanced margarita. I don’t like ’em too sweet, but I also can’t take it when they’re too sour. This was right in the middle, very easy to drink and put that margarita-induced smile all over my face. Read my full review on Take A Bite Out of Boca.
About the Author
Shaina was born and raised in South Jersey; she graduated from Rutgers University with a degree in journalism and media studies. After moving to Boca, Shaina created her own food blog, which has only enhanced her passion for cooking, baking, sipping and savoring her way around South Florida. Shaina is involved in many of the region’s food and wine festivals and events. Follow Shaina’s foodie adventures every other Thursday at bocamag.com—and on her own blog, Take A Bite Out of Boca.
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