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I have to admit, I felt a bit skeptical about El Mariachi at first.

In a slightly shabby strip mall on High Point Road, the Mexican restaurant didn't exactly look like the kind of place you'd go for incredible food.

But my boyfriend, Rodney, insisted they had the best salsa he'd ever had, and though that only enhanced my skepticism (how often is restaurant salsa actually that great?), I decided to give it a try.

El Mariachi did not disappoint.

While the restaurant's exterior looked a little shabby, the interior was clean and colorful, and it had recently expanded to the retail space next door. Booths in vibrant hues of orange, yellow, green and pink pop against the dark wood of the tables and walls. Two bars bustled with activity as bartenders served up margaritas and brightly colored frozen drinks.

Almost immediately after we slid into our booth, the waitress appeared with a basket of chips and the famous salsa. Unable to wait for my drink to arrive, I grabbed a chip and dipped into the salsa.

And as promised, it was some of the best I've ever tasted in a restaurant. Chunky and flavorful with freshly diced tomatoes and onions, it had just enough spice to give it a kick, and a touch of fresh cilantro added a layer of flavor rarely found in restaurant-style mixes.

Warm and crisp with just a hint of salsa fresca seasoning, the chips served as the perfect tool for shoveling the salsa into my mouth.

Perusing the menu, I noticed the usual suspects ---- chimichangas, quesadillas, burritos and tacos.

But El Mariachi also serves some less common dishes, such as a seasonal avocado salad and steak dishes such as the pepper steak ---- tenderloin sautéed with wine, mushrooms, onions, peppers and tomatoes.

After much thought, I decided upon the quesadilla rellena, and Rodney went with enchiladas Veracruzana. The dishes arrived quickly, so we reluctantly set the salsa aside and dove in.

The tortilla on my quesadilla was light and slightly crispy on the outside, without the greasiness you normally expect from a fried dish in a Mexican restaurant. I opted for the grilled chicken rather than the traditional shredded, which I'll likely do again as the seasoned meat had a rich flavor unlike that of the shredded.

The accompanying rice and beans were standard, but not completely smothered in cheese, which allowed me to actually taste their flavor, rather than just that of the cheese.

Rodney's enchilada Veracruzana, nearly bursting with the dozen shrimp stuffed inside, looked large enough to feed two people.

He commented that his tortilla had the same light texture, and the shrimp inside were juicy and flavorful, marinated in the restaurant's spicy "secret sauce."

Though we visited on a very busy Cinco de Mayo, we never waited for service. The attentive wait staff stayed at the ready, filling our glasses and making sure any and all needs were met.

Before we left, we ordered salsa to go. El Mariachi's salsa has become so popular that they sell it in large Styrofoam cups, along with a bag of their seasoned chips. I couldn't think of a better way to continue savoring our meal for days to come.

 

Casual Dining features local restaurants for diners on a budget. It runs every other week in Go Triad. Contact Jennifer Bringle at jenniferbringle@gmail.com

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