After a snow-filled wonderland of a day on the mountain where a friend and I took advantage of the glorious 11” dump of white stuff last week, we headed to Casa Sanchez to devour some hearty Mexican fare. Our legs were pleasantly achy from all those luscious, powdery turns and we looked forward to eating all things hot and spicy to thaw our chilly bones.
We weren’t disappointed, as our waiter set down some amazing and just-the-right-heat salsa and chips, which didn’t last long. This home-made salsa was especially fresh and tasted much different than the standard tomato-pasty glop I’ve gulped down at other Mexican restaurants.
When I asked owner, Roger Sanchez, what special ingredient makes his salsa different, he told me they prepare it with fresh tomatoes, jalapenos, green onions, cilantro and garlic; I figured he must have kept the secret ingredient I imagined to himself.
It was now time to order cocktails. My friend enjoyed a very drinkable Bohemia beer, a light, malty, German pilsner-style brew from Mexico. After deliberating over their large array of margarita choices, I indulged in a Cadillac Margarita – which, when it came to the table, looked more like two margaritas combined into one huge glass. It was really perfect, and yes I finished it down to the last icy slurp.
Sanchez told me I really should have ordered the House Margarita because of the Hornitos tequila, so I’ll definitely look forward to that one when I return. (I could have actually gotten two margaritas for the price of one as part of their Happy Hour special, but since I couldn’t take it with me in a to-go cup, I wisely had to decline.)
After perusing their extensive menu, I ordered the fish tacos; I’ve never seen such a huge plate. They filled my three tasty soft corn tacos with tilapia, avocados, and tomato, then doused them with a delicious, tangy chipotle sauce and nestled them next to huge portions of refried beans and Mexican rice. Try as I might, I just couldn’t finish it and took the rest home for another meal.
My friend ordered the (huge and delicious) pork burrito topped with some amazing home-made green chili and had to resort to a to-go box as well.
Sanchez says they make everything in-house, and the authentic Mexican flavors truly did shine through. When I asked him what everyone’s favorite dish was, he said it had to be either the pork carnitas or the beef fajitas; I knew I’d have to try them out when I was finally hungry again, which I predicted wouldn’t occur again for a couple more days.