We got an invite this week asking if we wanted to try some Mexican food at T. Blacno’s Mexican Cantina. In case you haven’t seen our Instagram or Facebook page, of COURSE we would love to try some new and original Mexican dishes! Off to T. Blacno’s we go!
We started off with a few cocktail drinks on get the party started. An El Jefe (left), made with Maestro Dobel Tequila – Diamanté premium tequila and Chambord, a raspberry liqueur. Smooth, easy going with a bit of spice on the rim and topped with a lime. Our other choice was the Rico Suave (right), which had Patron Anejo Tequila, Patron Citronge Lime Liqueur, Patron Citronge Orange Liqueur, lime juice, pineapple juice, and sharp cilantro. Great tasting sweet and citrus flavored cocktail.
After we got situated with our drinks, out came the appetizers. Seafood Stuffed Jalapeños, Crab Cakes, Queso, and Ahi Tuna Nachos. The Seafood Stuffed Jalapeños had seasonsed shrimp, crabmeat, crawfish, and cream cheese, all wrapped in applewood smoked bacon and served with apple Jicama slaw. It goes without saying that everything is better with bacon, and this was no exception. Bursting with mild seafood flavors and smoked bacon, this appetizer gave a new spin to stuffed jalapeños.
Next we tried the Ahi Tuna Nachos, pairing fresh peppered ahi tuna with corn tortilla chips and a haberno vinagerette. This appetizer is light and flavorful, without being too fishy.
Next up was the Mini Crab Cakes, which were phenomenal. Onions, crab meat, and jalapeno cream made up these delicious appetizers. We both really enjoyed these.
Last of the appetizers was the a Queso blanco dip with white American cheese and spiced tortilla corn chips. The house made chips made for a nice pairing.
We want to give a shout out to the grilled corn at T. Blanco’s because it’s fantastic. Made with cream sauce, queso fresco, mayo, lime juice, some spice, this is a must add side dish.
We both loved the Fried Avocados, stuffed with chicken and Monterey jack cheese, then topped with a mole and cream sauce. They have a nice crunch to them with the breaded and lightly fried exterior, really bringing out the flavors in this dish.
Finally we were on to try a sampler of dessert. First up with the Quatro Leche cake made with four milks: coconuts milk, condensed, evaporated, and whipped cream. This dessert is then finished off with honey cream, fresh pineapple, and garnished with berries. This is a lighter spin on the traditional Tres Leches cake, and the pineapples on top keep it feeling light and refreshing.
Last but certainly not least was the Chocolate Cheesecake Sopapilla. This was a very unique dish with the dough on bottom, traditional cheese cake middle, and topped with honey, cream and chocolate sauce after being briefly baked in the oven.
We always love finding a great new spot, and we already can’t wait to head back over to T. Blanco’s to try their weekend brunch!