First impressions are usually a good indication of what’s to come, which proved to be true at Cantina Verde in Green Mountain Falls. We were warmly greeted and a reservation mix-up was immediately resolved, but what really foretold a positive dining experience was the basket of warm, house-made chips and salsa. Sure, you could say chips are chips, but some are distinctly better than others — such as those that arrived at our table.
Not only were they warm, but they weren’t oily. The menu here is compact, but that doesn’t mean there wasn’t plenty to choose from. Appetizers included the standards: queso, quesadillas, salsa flight and guacamole.
We stuck with the house chips and salsa. Entrees include tacos, burritos and bowls with a variety of proteins: shrimp, grilled chicken, ground beef, portobello mushroom and jalapeno elk sausage. These options are also available for the stacked enchiladas and fajita platter.
There are two entree-size salads and two hamburger possibilities, too. The elote salad ($21) caught my eye and proved to be an excellent selection. Kernels of grilled corn with diced tomatoes, pickled onions dusted with cojita cheese and sliced grilled, marinated flank steak were in a bowl surrounded by Bibb lettuce leaves.
The floral look was a clever work of plating. Half a lime and creamy verde sauce on the side were included for additional flavor. I appreciated that this was not the kind of salad typically served in many Mexican restaurants.
The combinat.