The Bite Magazine - Summer 2012 - Issue 5

A s an original Soho-ite, I am regularly on the prowl for the ultimate eatery experience and having previously dismissed Cantina Laredo as one of those ubiquitous and entirely uninspiring Mexican joints which have sprung up around Soho in recent years, I found myself there one Saturday night following the recommendation of a friend. Billed as “gourmet Mexican”, a description I’d previously considered to be an oxymoron, I approached Cantina Laredo with a fair degree of trepidation. Yet, with its smart, sophisticated exterior boasting an outdoor seating area perfect for those long summer evenings, Cantina Laredo seemed a tasteful departure from its scruffier rivals. The umber and ochre hued interior gave the impression of understated elegance whilst the atmosphere was vibrant without pretension. My friend and I were greeted by a friendly and professional hostess and after a short wait we were seated in a plush diner style booth. Cantina Laredo’s crowning glory is its signature “Casa Rita” margarita and this seemed like a good place to start as we contemplated the extensive menus. Quick to arrive, these margaritas made with freshly squeezed lemon and lime and served frozen, were mouth-watering yet deceptively potent. Highly recommended, I can suggest the Lychili Martini, which consists of Bombay Sapphire Gin shaken with lychee liqueur and rose petal syrup, with a hint of habanero chilli and elderflower, for those with a more adventurous palate. Our waiter was courteous and well trained, preparing our guacamole at the table, in what I thought, was a very charming feature of the Cantina Laredo experience.We chose an array of starters, all of which proved to be delicious; light, fresh and beautifully presented. The quesadillas, stuffed with gooey Oaxaca cheese and wild mushrooms were the highlight of the evening. Our mains consisted of Camaron Pablano Asada, which is an asada steak filled with sautéed tiger prawns, mushrooms, peppers and Monterey Jack cheese, and Camarones Escondidos, a grilled chicken breast stuffed with sautéed tiger prawns and topped with sautéed spinach and chipotle wine sauce. The Asada steak was cooked to perfection and the stuffed poblano pepper was inspired. Of the two dishes, I favoured the Camarones Escondidos, merely on the strength of chipotle wine sauce. Aromatic and piquant, this sauce has to be sampled. Both dishes were made with fresh, clean ingredients and were generously portioned. So pleasantly stuffed were we after our main courses there was no room