Tucked into a mini strip mall along with a liquor store and yogurt shop, Tequila’s looks like an everyday Mexican restaurant. But it is a cut above.
Shrimp cocktail, for instance. If you order it, you will wait a while, because the shrimp are cooked to order, arriving still warm in a giant goblet, packed into cool red sauce. Along with the vast number of very large shrimp are soft slivers of avocado, chopped onion, peppers, and spice. It’s a zesty meal unto itself.
The same extraordinary shrimp can be a topping for nachos, a featured player in soup, at the top of a shrimp taco salad, and in a burrito del mar, paired with scallops.
Burritos are knife-and-fork behemoths, topped with molten cheese and salsa, ranging from a burrito California filled with grilled chicken or steak and lots of vegetables to a burrito fajita filled with everything you’d expect on a sizzling fajita platter.
Fajitas themselves, available in single or double-size portions, are huge available every which way: steak, chicken, carnitas, shrimp, etc. Fajitas parrilla is a cornucopia of just about every protein in the house with all the trimmings, including guacamole, rice, beans, lettuce, tomatoes, sour cream, and grilled onions, peppers, squash, and mushrooms.
Tequila’s is not open for breakfast, but it does offer such Mexican egg dishes as huevos con jamon (scrambled with ham) and huevos con chorizo (scrambled with spicy Mexican sausage).
It’s a happy place with a charming staff and a full bar from which come margaritas by the goblet and pitcherful.