Wednesday, April 4, 2012

Mi Casa Mexican Restaurant Review


Mi Casa Mexican Restaurant and Cantina was opened by Alexandra Storm in 1981. Later that year she was joined by Dick Carleton and their partnership now operates the longest standing same owned restaurant in Breckenridge. The restaurant is built on four core values - Great Food - Superior Hospitality - Respect for the Individual - Connection with our Community. These core values drive their day to day decisions in a quest to offer the most enjoyable dining experience possible. The food is scratch prepared using the freshest ingredients possible. The incredibly talented team led by Tracey Roach and Matt Blake in the kitchen is passionate about what they do. The ownership hopes you will join them for what they hope will be a memorable experience - allow them to serve you the food they work so hard to prepare. Please give any feedback you may have after joining them. They want everyone to feel welcome at "our house." Mi Casa's festive atmosphere is always a fantastic place to bring the entire family. (From Mi Casa's website)

For our last night in Breckenridge, our family decided to go out to dinner. After some research, we ended up choosing Mi Casa Mexican Restaurant, partly for the location, partly for the menu, partly for the reviews.

To Start: House Margaritas, of course, quite good, with plenty of salt on the rim, or a straw if you wised to avoid the sodium. Some of the family partook of the Table Side Guacamole (ripe Haas avocados, onions, lime, spices, fresh tomatoes) - I passed as I don't like avocados, but the deep fried and spiced flour tortilla chips that accompanied it were outstanding.

Entrees: I ate the Veggie Burrito (roasted red pepper tortilla, achiote calabacitas, red bell peppers, anaheim and poblano chiles, black beans, rice, tomatillo salsa verde, jack and cheddar cheeses; I subtracted the guacamole and black olives), which was less tasty than it sounded, being somewhat underseasoned. I've noticed that items that inlcude squash are often underseasoned, so it wasn't a surprise. My wife and daughter split the Spinach and Mushroom Enchiladas (flour tortilla, chopped spinach, chipotle cream cheese, chiles and peppers, yucatan cream sauce, scallions, black beans, oaxacan rice) and they were outstanding, truly the highlight of the meal. They were on the spicy side, which made me happy, but my daughter was happy she had also ordered a child's cheese quesadilla to fall back on. The rest of the food ordered was typical Mexican fare, a child's bean and cheese burrito along with a chicken burrito, all pronounced good.

Ultimately, the food was pretty good and there was a lot of it! As mentioned before, the Spinach and Mushroom Enchiladas stole the show, primarily because they were seasoned the most. If Mi Casa added some more salt and a lot more spice to their other offerings, it would all be dynamite. Even so, if you find yourself in Breckenridge, this is a good option, especially if you have a variety of diets to consider, as we do. Ask if you can sit in the room overlooking The Dredge, which adds a gorgeous view to a good meal.

Mi Casa Mexican Restaurant on Urbanspoon


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