Given the plethora of Mexican food options at every price point in North County, it can be hard for restaurants to differentiate themselves and offer something unique and enticing to survive in this competitive environment.
I recently visited Jalisco Cantina, located in the heart of Carlsbad Village, with an open mind and was thoroughly impressed by the experience on many levels.
I’ll start with the menu, literally — it’s bound in real leather that looks, smells, and feels incredible. My first thought was that if they put this much thought into the menu, it bodes well for the rest of the dining experience.
Before diving into the dining details, let me share a bit of backstory on Jalisco. The name combines two Nahuatl words (the language of the Aztecs) to mean “sandy place.”
Jalisco is a region in central-coastal Mexico rich with spectacular landscapes, rolling terrain, and an abundance of blue agave plants. The region is the source of the tequila industry and home to the finest tequilas in the world. That philosophy inspires Jalisco’s cuisine, which has a scratch kitchen where nothing is frozen. The dishes pair perfectly with some of the finest tequilas and handcrafted cocktails around.
I had heard good things about their margaritas, so I brought my friend and frequent Lick the Plate dining companion, Brooks Venters, who is well-versed in the nuances of a fine margarita.
As both a Carlsbad resident and margarita fanatic, Brooks has strong opinions about the variety of margaritas available in the Village and shared his valuable feedback.
“The range of margarita quality is wide amongst the restaurants in the Village,” Brooks said. “At certain places, it feels like you’re at an Applebee’s in the Midwest — at others, you feel like whoever made it has perfected a secret recipe passed down for generations. Jalisco Cantina delivered the latter, specifically, the ‘Smoke and Fire’ margarita that lived up to its name.
“They nailed the classic spicy/smoky recipe with both serrano and mezcal, and it was just tangy and spicy enough to raise the hair on your arms without being unapproachable,” Brooks continued. “It had a deep green, almost forest color, which was something I had never seen before in a spicy margarita, but it visually expressed the serrano in a way that made it feel pure and unfiltered.
“Add the Tajín and salt rim, and it was about as close to perfection as you could get for a smoky and spicy fan like me. It may just take the award for the best spicy margarita in the Village.”
Well put, Brooks. I should add that my classic margarita was right up there with the best I’ve had. Beyond the margaritas, Jalisco offers a nice selection of creative cocktails, beer, and wine curated specifically to match the cuisine.
Before I get into the menu, I should note that the tortillas and salsa are made fresh daily, and the house-made trio of hot sauces ferments for over a month. Everything we ordered at Jalisco had that essence of freshness, which really elevated the dining experience.
The ceviche was hearty enough for two or three people to share, and the guacamole and salsas were top-notch, making for a great start to the meal.
The sopas and ensaladas section of the menu was equally appealing, so we decided to try a soup. Given the high quality of Mexican soups in the area, the bar was set high, but Jalisco delivered again. The pozole, with pork stew, hominy, cabbage, lime, jalapeño, chile de árbol, tortilla strips, chimole and cilantro, was world-class.
The same goes for the crema poblano, a corn and poblano chowder with potato, leeks, Fresno sauce, and cilantro oil. On my next visit, I’ll be sure to try the Mercado watermelon salad and the esquites roasted corn salad.
For the tacos, we tried something new — the Aguacate taco, featuring masa-fried avocado, red cabbage, jalapeño mayo, salsa Mexicana, cotija cheese, Fresno hot sauce, and cilantro. Wow! This was a totally new sensation, with big, thick chunks of perfectly ripe avocado with a bit of crunch around them—one of the best tacos I’ve had.
The Enchiladas De Pollo was also recommended, and it did not disappoint. The achiote-grilled chicken, roasted poblano, chihuahua cheese, salsa guajillo, and cotija cheese, along with the best black beans and achiote rice I’ve had in a long time, worked together perfectly.
I didn’t think the meal could get any better until General Manager Angie Jacobsen insisted we try the Tres Leches for dessert. Of course, we couldn’t say no. Angie was spot on—this was the best version of Tres Leches I’ve had, with their unique touch of espresso and cocoa powder. This dessert is so delightfully light that it almost refreshes you after a big meal.
Jalisco Cantina in Carlsbad Village is definitely worth checking out. The menu offers something for everyone: they have a top-notch chef in Marciano NeJapa, skilled bartenders, and a knowledgeable staff.
Find them at www.thejaliscocantina.com.
