For many years La Adelita was a tequila bar tucked in the corner of Faynes, our favourite late night spot for drinks and live music.  As we have matured, so have they. Our maturity means we now go to bed early, but they have matured into a great little restaurant with a wonderful regional menu. 

“La Adelita” in Spanish refers to a female soldier, specifically a “soldadera” who fought in the Mexican Revolution!  A proud and fitting name for a restaurant whose bold dishes represent the traditions of various states. 

La Adelita still honours its tequila history by offering an extensive tequila menu and a wide variety of very good Margaritas. Kathryne had the Mango Aguacate. A mix of tequila, mango, lime, syrup, coconut cream, and avocado. The later two ingredients giving it a creamy consistency. I opted for the Jamaica Mixed Berry which had a great mix of flavours; hibiscus, berry, lime, syrup, rosemary, triple sec and of course tequila. Our glasses were rimmed with a flavourful spice mix that left our checks slightly stained when we went in for an eager sip. 

Manager Victor wanted to start us off with bacon wrapped jalapeños that were stuffed with cream cheese. I failed to find these anywhere on the menu. Perhaps they were a special feature that night. 

Kathryne had her favourite, Michoacán Carnitas, named for the state in which carnitas originated  This confit of pork, cooked slowly in its own fat, until it’s partly crispy is served with warm tortillas, rice, guacamole, onion, and lime so you can create the perfect taco. 

I had the Xcatik Salmon. The fish was perfectly grilled and smothered in a cream sauce flavoured with xcatik chiles, a yellow variety from the Yucatan. It was a bit spicy for me but balanced by rice and sautéed vegetables. The crispy salmon skin was the best part. 

The menu has dishes from many regions of Mexico that we’ve yet to try. Molcajete is a dish from the state of Sonora. Served in a lava bowl with a variety of meats and seafood. 

You can have your fish breaded or served “zarandeado” style from the state of Nayarit or “tikin xic” style from right here in the state of Quintana Roo. 

Last year I had what so far has been my favourite dish there, the tortilla soup, a favourite of Mexico City. 

Mexico has such a diverse culinary culture. Some dishes are found in many states, but each state also has its own unique dishes. It’s wonderful to find a restaurant that celebrates that diversity. 

Kath’s quote: A mind is like a parachute. It doesn’t work if it is not open“. -Frank Zappa

Lover never fails.

Share on Facebook