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Aldaco's Mexican Cuisine Restaurant Review: Bubbly, bouncy Blanca Aldaco is a hostess of the mostess type, and her latest contribution to the hallowed halls of hospitality is the avocado margarita. Honest, it’s good---sort of like drinking creamy, spiked guacamole. She has also begun to post celiac-friendly menu items such as her pollo al cilantro with camaron al chipotle, a kind of surf-‘n’-coop combination. (The “forbidden” items are also expressly indicated.) Most of the other creations served up at her colorful Sunset Station cantina are less unrelenting: the signature posole rojo with sliced cabbage, for example, and the equally hearty enchiladas verdes in “tangy” tomatillo sauce with melted queso blanco. Fans of frankly formidable starters can always initiate a meal with fully loaded nachos of either shrimp or chicken, or perhaps with the tacos al pastor filled with marinated, shaved pork. Continuing in the carnivorous vein, the Steak Marisol uses the fashionable flatiron steak, but mates it with enchiladas and grilled shrimp in a sauce marrying roasted garlic with earthy chipotle. Pescadito del Mar refers not to the fish’s diminutive size but rather to the familiar way one can customize this Gulf-fished red snapper: al ajillo (garlic), with crema chipotle, with crema cilantro. Dinner before a tractor pull or a top-rank tenor at the nearby Alamo Dome? Aldaco’s is obvious.