…that which we call a Mexican restaurant by any other name would taste just as amazing. Right?
See, we heard about Salsa Picante in Port Chester well before it opened a little over a month ago, but we didn’t really give it any thought because the name made it sound like the same ‘ole, same ‘ole quick service Mexican joint. But then, like magic, we were walking down the street in Port Chester and the new spot caught the corner of our eyes. We peeked in and saw that it seemed to be more than what we thought it was, so Danny ran in to snatch a menu and Kristien immediately whipped out her phone to see what the word was on the street. Both searches turned out to be fruitful as the menu looked ah-mazing and people were RAVING about the food online. So, naturally you know what we had to do next…
The very next day (Sunday to be exact) we headed on over early, around 6PM…which we’re glad we did because by 6:30 there were people lining up outside to get in. To be fair, the restaurant itself is pretty small fitting about 30 people. It has a simple, casual, cafe type feel with Mexican art work all around the darkly painted walls. The sounds and sizzles of the grill are heard through the open kitchen and the chachacha of drinks being mixed are like music to diners’ ears.
Alright, let’s get into the drinks.
Before we did much of anything, we ordered some drinks. Lucky for us they got their liquor license just about two weeks before we visited. That means they had margaritas, sangria, basic cocktails, wine, and beer available! We went with margaritas for Kristien, sangria for Dan. The margarita is made with house tequila (though we upgraded to Patron), Cointreau, and freshly squeezed lime and orange juices (we watched the bartender squeeze them by hand). It was a very simple, but well-balanced, fresh tasting margarita. Dan’s White Sangria was light, refreshing, and just sweet enough with a nice peachy undertone from the Schnapps. Dan later got the Red Sangria (because you HAVE to try both, duh) which, again, was nicely balanced and not too sweet. We later talked with owner David Dolores who shared that the sangria is made with at lest five different kinds of liquors, making them very complex.
Onto La Comida!
There was definitely lots of options to choose from on the menu like appetizers, tortas (sandwiches), burritos, and lots of classically authentic Mexican dishes. We decided to start off with their Ceviche Misto, which was good, but we had two major issues: they were pretty heavy on the lime so it was very acidic and, perhaps because of that, the fish had a bit of a mushy consistency. The shrimp and calamari, though, had a good consistency. Here, too (like the Margarita) it was very simple and traditional. We also tried one of the specials for that day: a lobster quesadilla. The lobster, actually, wasn’t overcooked and had a nice consistency. While we know lots of people say it’s a horrible sin to pair cheese with seafood, we have to say that it worked nicely here with the crispy tortilla and melty cheese playing off the lobster quite nicely.
Next up is one of our favorite dishes from Latin spots, Elote. They served two corn on the cobs with mayo, Cotija cheese, and chili powder. David was accommodating with Dan’s loathing of mayo and kept it off of his ear. The corn was spicy sweet, and rich from the cheese and mayo, just like we like it. The only issue was it was just warm rather than hot. We would have preferred it to be hot, if not steaming. We also love those charred grilled marks on the corn, which we didn’t see.
For our entrée we decided to share the Taco Platter. You got your choice of any 3 tacos meats plus onion, cilantro, lime, rice and beans, tortillas, and guacamole. When the dish arrived, we were so excited: it’s essentially “Do it Yourself Tacos”! David explained to us that this is how they do things in Puebla, Mexica where he’s from: family style, just like us Italians! We had decided to go with the fish (tilapia), Carne Asada, and Al Pastor tacos because, well, those are some of our favorite flavor combos.
First up was the tilapia that came out red (from paprika), moist, and delicate. We made ours with cilantro, onion, radish, lime, and a touch of their orange sauce. Then we both made our own Carne Asada tacos! The beef had nice grill marks, giving off even more flavor. We threw everything on this taco, using the smoky red sauce on one and the orange sauce on our seconds. And, finally, we made our Al Pastor tacos. Unlike most variations we’ve had, you can actually taste (and see) the pineapple along with the pork…which we loved! We decided to make ours with cilantro, onions, lime, and the orange sauce, though the red sauce did help to highlight the pork even more, too. We had enough meat and toppings to make 6 tacos each and even asked for more tortillas so we could make two more tacos at home. All in all a tasty (and again, simple and traditional) dish!
And last, but never least, dessert.
We couldn’t decide which to go with, the Quatro Leches (ooo that’s one more leche than normal) or the Churros. So guess what? Yeah, we did both…don’t judge!
The Quatro Leches was ridiculously moist, and only a little sweet unlike most we have that hurt our teeth. The chocolate syrup on top gave it a nice little warmth/depth. Honestly, this was one of the best we’ve ever had.
The Churros were stuffed with cream and Cotija…OMG. They were super crispy on the outside and oh so ooey gooey on the inside. Man, that cheese really sent this dessert over the top. Yum!
So, would we say Salsa Picante lived up to our expectations of its name, or did it far exceed those expectations? Well, if you’re looking for a traditional, simple, affordable, authentic Mexican experience that is a major step up from quick service Mexican spots, then this is most definitely a great place to go. If you’re looking for modern twists, fancy cocktails, a hopping ambiance, and complex flavors, you can stick to one of our other fave trendy Mexican spots, like Bodega.
Address: 110 Adee Street.
Port Chester, NY 10573
Phone: (914) 481-5488