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Pair Cantina Tortilla Grills’ enchiladas with local brews.

By Jan Walsh

Photography by Beau Gustafson

Cantina Tortilla Grill has been serving fresh Mexican fare for more than 10 years. The recipes were created by its founder Guillermo Castro. And his brother, Jorge Castro carries on his tradition today whipping up chicken and cheese enchiladas for us.

In Mexico the main meal of the day is lunch, which is our mail meal too. So, we do not choose between chicken and cheese enchiladas. We have both. But we pair them with all American local brews: Cahaba American Blonde Ale and Good People’s Bearded Lady American White Ale. The colorful, cheesy, mild, and incredible enchiladas are served on a bed of salsa roja, and topped with a crunchy slaw, creamy queso fresco, and avocado slices. And it is served with our choice of side—the best Saffron Rice and Beans I have ever tasted. 


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