I often hear from folks who live back east complain about the quality of Mexican food back there. Luckily, we in the west don’t have to worry about that as there are so many good restaurants to choose from and we can enjoy a new one whenever we wish.
Borracha Mexican Cantina, nestled inside Green Valley Resort, is one of those you will want to visit many times. The experience starts with traditional chips in a basket but the salsa is something you won’t forget.
Freshly made, the dip is so good you will think about pouring it into a cup and drinking it. On a recent visit I violated my own rules by eating too many chips but they were worth it.
The rest of the fare is good as well. Appetizers like bubbling cheese fundido and crispy dynamite shrimp tacos are offered along with shrimp ceviche and even some chipotle buffalo wings with tomatillo ranch dipping sauce.
Entrees are highlighted with braised short rib birria using Angus meat. Accompanying the dish are pickled red onions, cotija cheese, fresh lime, as well as the traditional rice and beans. Slow roasted rib birria is served with soft corn tortillas.
It isn’t often that you find swordfish in a traditional Mexican restaurant but line-caught Pacific fish is prepared Veracruz style with red rice and caramelized lime. A chicken choice called chicken loco is a collection of pickled Fresno chiles, micro cilantro and rice.
It is always fun to see people enjoying a sizzling platter of fajitas and here a quartet of offerings can be had. Chicken, Mahi Mahi, steak and shrimp are all available.
Sauteed onions and peppers fill up the plate.
A collection of bowls is a surprise. A trio includes meat choices and are filled with brown rice, grilled corn, black beans, guacamole, cherry tomato pico, bean sprouts, and coleslaw dressing.
If you just want soup grab a spoon and enjoy a tortilla edition. Borracha salad includes baby kale, black beans and more.
Brunch is popular. I always enjoy a plate of chilaquiles and their version is overflowing. In fact, the dish was so large I had to take about a third of it home. Two eggs are sitting below a mound of corn tortilla chips, black beans, cotija cheese, avocado and cilantro that is doused with oven roasted tomato arbol sauce.
One choice you don’t see too often, particularly on a brunch menu, is pozole soup that includes carnitas, hominy, cabbage, radish, onion, oregano and lime. Churro French toast with strawberries and guava immersed with crema is another item. Avocado toast made with sourdough bread is popular.
Desserts follow a traditional line with flan that has includes strawberries. Fried ice cream is constructed with cornflake crusted pound cake, vanilla ice cream, berries and whipped cream. There is also tres leches cake and an ice cream sandwich.
As you might expect there is a nice list of margaritas including blood orange and strawberry.
Add Borracha to your list of Mexican restaurants you will want to check out. Don’t forget the salsa.
Borracha Mexican Cantina, Green Valley Resort, (702) 617-7190. www.borrachavegas.com.
