A tortilla makes a handy mousepad, an acceptable patch for stiff denim jeans, and, if you draw a face on it, an ideal companion on fishing trips. Sample one of the many other uses for it with today's Groupon to Solo Mexican Cantina in Wellington. Choose between the following options:
For $30, you get a Mexican dinner for two (up to a $60 value) that includes the following:
- One appetizer (up to a $12 value)
- Two entrees (up to a $34 value)
- Two margaritas (up to a $14 value)
For $55, you get a Mexican dinner for four (up to a $117 value) that includes the following:
- Two appetizers (up to a $24 value)
- Four entrees (up to a $68 value)
- A margarita pitcher (a $25 value)
At Solo Mexican Cantina, celebrity chef Carlos Badaraco and executive chef Greg Backman entwine Mexican standards with fiery gourmet flavors to craft a menu of upscale Mexican cuisine. Tortilla chips nose-dive into homemade queso dip, and potatoes lounge on a mattress of cheddar cheese, queso fresco, and avocado sauce beneath a toasty bacon blanket in the Papas a la Mexicana. Diners take on main courses with a duo of Solo Cantina Fiesta tacos, in which lettuce, chilies, queso fresco, and a choice of meat struggle to break free from tortilla barriers and escape to the safety of diners' laps. A side of rice and beans escorts the grilled chicken a la Cantina, whose sizzling sautéed onions, peppers, and chipotle aioli can be cooled by a refreshing swig of margarita.
Shows, dancing, and live events ensure that guests and their tacos will never share a dull or awkward moment. Families, friends, and lederhosen clubs can feast at the restaurant's full bar or amid spacious dining area, which showcases bright colorful lighting and widescreen TVs.
Solo Mexican Cantina
Solo Mexican Cantina isn’t owner Lirim Jacobi’s first attempt at opening a restaurant. Actually, he has spent the past 30 years establishing well-received eateries. With this kind of pedigree, it's no surprise that Solo Mexican Cantina hits all the right notes when it comes to trend, yet casual dining—from the dimly lit dining room festooned with geometric décor and pops of bright color to the perfectly concise menu crafted by celebrity chef Carlos Badaraco Herrmann and Executive Chef Greg Backman.
The duo puts a gourmet twist on traditional Mexican cuisine, crowning tacos with shreds of sweet plantains and transforming run-of-the-mill guacamole into spicy avocado aioli. The chefs also whip up a gluten-free menu as well as margaritas by the glass, pitcher, and claw-foot bathtub. These south-of-the-border flavors help enhance the eatery's already-festive atmosphere, as do happy hours and live entertainment.