Mexico Cantina’s Winning Salad

June 7, 2009

When we are in search of a quick and satisfying place for lunch before a movie or shopping at Pacific Place in downtown Seattle, we sometimes stop in at Mexico Cantina y Veracruz Cooking for sustenance and a frozen margarita (or two). 

Here’s the Ensalada à la Evelyne, fresh organic greens with pepita-crusted provolone (rich and naughty!), roasted artichoke hearts (yum–I adore artichoke hearts, but am too lazy to fix them at home), fire-grilled chicken (spicy!), sliced plum tomatoes, cotija cheese (similar to feta in texture and flavor, but not as salty), and sliced avocado (what’s not to love?). 

Although I always get my dressing on the side, when prepared “normally,” the salad is drizzled with a combination of roasted jalapeño-garlic and tequila-lime dressing. Along with an order of corn tortillas and a bowl of fresh-made salsa, I am good to go!

This main-dish salad definitely qualifies as my Dish of the Day any day of the week. 

The Evalyne Salad at Mexico!


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