The opening of Cinco de Mayo Grille on Nicholson brings more than just burritos to the Tigerland/Brightside area. Establishments like Izzo’s and Moe’s are known for their affordability to students, but this restaurant offers a more complex menu including shrimp quesadillas, tamales and chalupas while being economical.
Cinco de Mayo’s location is perfect since it is within walking distance of Oakbrook, Brook Hollow, Beau Pre and Leigh’s Cove.
Ordering drinks can be a hassle since the week old restaurant’s bar is not fully stocked yet, but they are expecting sangria and strawberry margarita supplies soon.
The house frozen margarita is full of sour lime flavor with a hint of sweetness to break up the tart aftertaste. For those who drink margaritas to get drunk, this is not a good choice since it is not very alcoholic.
A margarita on the rocks is an entirely different story. It is so liquored-up that instead of being a hazy light green color, it is almost brown, but the lime allows it to be drinkable.
Freshness is a theme in the dishes at Cinco de Mayo. Everything including the tortilla chips, guacamole, ground beef and grilled bell peppers has naturally delicious flavors without the need to overload them with sauces or spices.
The complimentary chips and salsa are some of the best. Their tortilla chips are warm and extra crispy. The delicate chips burst with corn flavor without needing the assistance of a salt shaker.
Cinco de Mayo’s beef tacos overflow with meat and are smothered in fresh lettuce, tomato and shredded cheese. The crunch from the shells rank at a five on the Richter scale. Unlike the mushy ground meat at Taco Bell, this meat is tender and will take people back to the tacos their moms used to make.
Vegetarians who crave Mexican are welcome to the veggie friendly menu. The spinach and cheese quesadillas are jammed with leafy greens. Although the spinach is a bit too creamy and tends to slide out with each bite, it is impressive that restaurants are beginning to put more effort into their veggie dishes.
The dish that screams freshness at Cinco de Mayo is the vegetable fajitas. This meal is off the menu, but the cooks did their best. The sizzling skillet came overstocked with bell peppers and onions that were continuing to caramelize at the table. It could have used a bit more spinach and tomatoes, but, most importantly, the addition of portabello mushrooms would have really made the fajitas perfect.
Savory, yet simple, food is on the menu, but the service could be better. The chips and salsa were served immediately after being seated, but the drinks did not come until the chips were refilled.
Also, there was a mistake in the change when paying. Although the mistake was only 50 cents, money problems are awkward and reflect poorly.
Cinco de Mayo has just a few kinks to work out, but this restaurant has the potential to last with inexpensive, solid food.