Casa Mexicana

The fourth Mexican restaurant to open in Britain, Casa Mexicana has been running successfully since 1986. Post a series of transformations it is now generally considered to be one of Bristol's foremost affordable fine dining venues.

Well researched menus, avoiding too much emphasis on the Tex Mex, has meant the restaurant has been featured twice in The Sunday Times and rated by The Guardian amongst the top 5 Mexican restaurants in the UK. The owners use their frequent trips to the Yucatan in Southern Mexico to build inspired menus that take advantage of the finest fresh ingredients such as diver caught scallops, corn fed chicken and fresh organic herbs and vegetables. All of this is infused into a sublime meal experience by Head Chef Dave Lawrence and his team, and co-ordinated by restaurant manager JV and his enthusiastic waiting staff.

The fourth Mexican restaurant to open in Britain, Casa Mexicana has been running successfully since 1986. Post a series of transformations it is now generally considered to be one of Bristol's foremost affordable fine dining venues.

Well researched menus, avoiding too much emphasis on the Tex Mex, has meant the restaurant has been featured twice in The Sunday Times and rated by The Guardian amongst the top 5 Mexican restaurants in the UK.

The owners use their frequent trips to the Yucatan in Southern Mexico to build inspired menus that take advantage of the finest fresh ingredients such as diver caught scallops, corn fed chicken and fresh organic herbs and vegetables. All of this is infused into a sublime meal experience by Head Chef Dave Lawrence and his team, and co-ordinated by restaurant manager JV and his enthusiastic waiting staff.

From amongst the many creations that are on offer, you could begin with pan fried tiger prawns, garlic, and chilli butter, crisp flour tortilla stuffed with shredded duck, served with jalapeno jelly and sour cream, or salt and pepper squid served with mixed leaves, coriander and tartare dressing, dishes that rarely fail to delight the palate. Amongst salads, griddled chicken breast, over Cos lettuce with crispy croutons, marinated anchovy fillets, parmesan shavings and creamy classic Caesar dressing is an exciting blend of flavours.

Main courses of fajitas, for two people (or more) come to the table on a sizzling platter with guacamole, refried beans, salsa, sour cream, pickled chillies and warm soft flour tortillas; choose between sliced marinated chicken, strips of griddled steak, sweet chilli prawns, and a vegetarian version. The Ultimate Fajita consists of a combination of all varieties.

Specialities encompass fishcakes with red onion relish; avocado with prawns, drizzled with citrus mayonnaise, and camarones de la casa, king prawns in a lovely light sauce of sweet red peppers, almonds and coconut milk, among other choices. Zesty sides of rajas-griddled peppers or home-pickled chillies add to the enjoyment.

It always seems to me that what the Mexicans call postres, or puddings, are a bit of an anti-climax after all that fire - all I long to do is to reach for more tequila, but it is my pleasure to tell you that amongst the best is Montezuma Mess, crushed meringue, fresh passion fruit, mascarpone cream, orange and lime drizzle. Let me assure you if you are suffering from secondary scorching, next to tequila this is the stuff to put you right.

They have a full bar licence so whether you drop in simply for a glass of wine, they offer you the best from a largely Hispanic list. Experience tells in this long established Mexican hot spot.
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