Our Featured Restaurant

ON BROADWAY

TOP-NOTCH MEXICAN RESTAURANT IN THE HEART OF SPA CITY

WRITTEN AND PHOTOGRAPHED BY THERESA ST. JOHN

I think everyone and their brother has heard of Cantina on Broadway here in Saratoga. After all, they’ve been in business for almost 13 years; most of those spent in a pub-like space that was once Professor Moriarty’s, just a few doors down from where they currently reign as one of the Spa City’s favorites. Known for their tacos, fresh salsa, guacamole and chips, their burritos, enchiladas, and myriad flavors of fresh-lime margaritas – it is no wonder patrons come in as strangers and leave as friends after sampling their West Coast Mexican-inspired food menu and expansive 165-variety tequila list. “We brought things that worked for us in the old restaurant, then added new items and drinks to the menu,” says Heather Southwell, General Manager of Cantina. She’s worked here for six years – starting her career as part of the waitstaff for Jeff and Heath Ames, owners of the successful restaurant. We visit on a Tuesday afternoon before the crowd gathers. Our table is in a corner by a wall of sparkling-clean glass doors that open onto their sidewalk patio once warmer weather arrives. From April 1 to October 31, people visiting Saratoga can sit outside, drinking in the fresh air and sunshine, enjoying food and beverage while people-watching to their heart’s content.

Cantina’s bar is long, with endless shelves filled with ornate bottles of tequila. My favorites involve skulls and any container with a tattoo label. Our eyes light up when we hear about their 2-for-1 margaritas and sangrias during happy hour. My friend and I wink at each other, making a mental note to grab a few gals sometime soon so we can try it out. There are cozy nooks where people can grab some privacy while booths, high-tops, and lower tables are placed neatly throughout the brick-walled and wood-floor interior. We start the meal with a few appetizers and drinks. One of my favorite things to do in any restaurant I visit is to take a few minutes and ask for the waiters’ recommendation. I hope they’ll steer me towards menu items they enjoy and away from ones they might not. Doing this means I usually try something new – a dish I might not choose myself.

Our classic and Prickly Pear Margaritas are a perfect complement to everything we try that day. One comes salted-on-the-rocks, while the other is like a frozen slushie. Both are crazy-good with tons of flavor. We also try The Amore, a fruity-vodka-based drink with mint leaves for garnish. It ends up becoming another new favorite of mine. S S

Guacamole Traditional Who doesn’t start with chips, guacamole, and salsa at a place like this? But, Cantina has the best; Their chips are thick and don’t break apart when you use them to scoop up some salsa and guacamole made with Hass avocado, serrano chile, tomato, onion, lime, cilantro, and creamy cotija cheese. Coco Camarones I have never thought of trying a dish like this at a Mexican-themed restaurant, but it proves a great choice. The coconut shrimp is fresh and crispy, set atop guacamole, savory ancho chili, mango-habanero puree, and hand-cut mango-habanero salsa. The sweet mango flavor adds the perfect touch. Stuffed Jalapenos When Heather suggests these, I kinda-sorta-cringe. I like warm – not hot or overly spicy food choices. She puts my fears to rest when explaining that these Jalapenos are ribbed and seeded to try and remove most, if not all, of the heat. “There could be some sleepers,” she admits, “though we try our best to get them all before we start the 2-phase process.” First, the Jalapenos are fire-roasted, then halved, stuffed, and baked. Oh-my-gosh-goodness. The filling consists of Monterey jack cheese, queso blanco, ranchero, crema, and cilantro. The result? I am a fan – and could have scoffed down another plate of them all by myself.

If you like a salad when you go out for dinner, the Taco Salad is to die for. Seriously – a dish that should be shared – this is one of the freshest I have ever tasted. It consists of a crisp, just-made flour tortilla bowl filled with chopped Romaine lettuce, corn, black bean, fresh-sliced avocado, pico de gallo, scoops of cold sour cream, queso blanco, chipotle ranch and thick slices of grilled chicken.

We could have – we probably should have – stopped there, but my friend and I are on a roll. Three perfectly-sized Baja Fish Tacos follow. The menu offers several choices, but these were a winner, as they gave us a bit of seafood to complement our other dishes.

Melt-in-your-mouth beer-battered white fish rests atop a trio of soft tacos covered with pineapple salsa, shredded cabbage, and cilantro, each topped with thick chipotle mayo as a finishing touch.

And who doesn’t love a great enchilada? Again, the menu offers several, but we select the Chicken Verde. There are two of them presented on a pure white dish, a thing of beauty. The flour tortillas hold a mix of chicken tinga, queso blanco, salsa verde, queso fundido, cotija cheese, and, yes, cilantro. Can you say, “yum?”

We try our best at dessert, but can only manage a few bites; we’re that full. The Classic Churros come fresh-fried and soooo warm – drenched in sweet cinnamon sugar, with a side of salted chocolate caramel sauce and mixed berry compote for dipping. It proves to be a perfect way to end the meal – we even add a few to our take-home doggie-bags.

When I ask if Heather has some favorite guests, she smiles. “Oh, man, that’s a tough one. We get to visit with great customers every day.” After a little prodding, she relents. “There’s this husband and wife who always come in at 7:15. It’s like clockwork. We also have a great group of fellas that frequented the old Cantina – they were our first customers. I love it when they come into our new location, I take the time to sit awhile and say hello.”

The sun is beginning to sink low in the sky when we say our goodbyes. Cantina plans to open their roof-top dining sometime this summer – we promise to come back for another visit. Saratoga Springs is like that – memories of favorite places bring us back again and again. With Cantina, it will be sooner, rather than later. S S