REVIEW: Cascabel Taqueria is a welcome addition to MoHi
Combine the inexpensive, delicious tacos from Taqueria y Fonda with the upscale tapas bar ambiance of Buceo 95 and you’ve got the newly opened Cascabel Taqueria on the corner of 108th and Broadway (previously Lime Leaf).
Instead of the hodgepodge of tables that cluster outside of restaurants lining Broadway, Cascabel’s storefront is almost like a backyard patio. Brightly cushioned benches and seasonal plants surround a single table for waiting customers, keeping the space open and airy. Walk in, and the entire restaurant gives a similar feeling. Cascabel forgoes traditional walls on its street sides in favor of glass panels that fold away, making customers feel like they’re both part of the restaurant and the bustling street outside—a brilliant illusion that made us think that we were dining in a much, much larger restaurant.
Inside, the restaurant is decorated in bright greens and blues. But what gives Cascabel its true personality are the portraits of Mexican luchadores (masked wrestlers) that hang on the walls, making for a nice distraction, a necessity in light of the slow service.
Granted, the restaurant has just opened and management is probably still ironing some kinks—but the food took roughly 45 minutes to arrive. Still, the waiters were attentive and knowledgeable about everything on the menu. We ordered the Vegetal and Chorizo tacos and the Queso Fundido. The tacos were impeccably made and perfectly portioned. Be warned—the food is a bit on the spicy side, even if you request mild. The accompanying tomatillo sauces make the food even spicier. At $8.50 for two tacos ($11.75 for three during lunch hours), the food is a steal.
We also indulged in flan and snow cones for dessert. The flan is, to put it simply, good. In terms of dessert, it’s definitely up there with Vine’s fried green tea ice cream and Community’s butterscotch pudding. The snow cones are also a must-try—they have a tangy and sweet taste (they also come with tequila, by the way).
All in all, Cascabel satisfies three conditions for a restaurant to succeed in MoHi: cheap, delicious, and offers just the perfect amount of eclecticism. We’ll have to wait until winter to see how the restaurant’s backyard vibe holds up, but judging by the success of its first location, here’s hoping.
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