UPDATE:
Recently, I have not been too happy with the food and service here. The quality of ingredients is not what it once was. Their spicy sauce tastes different now. Their white cheese dip has the consistency of water now where before it was so thick and had some body to it. The steak I had was full of gristle. When I asked to add veggies to my chili Colorado, I was told no.
So, caveat emptor regarding this place now. Sad.
We were met by the owner when we arrived. The corn chips were nice and thick and their salsa was very flavorful. I asked for some spicy salsa and boy was it spicy! I loved it. My wife had the pollo especial and I had the chilie Colorado. Both yummy and my dish was very spicy. We filled up on corn chips so we took the rest of our meals to go. Will definitely be back and make this a...
Read moreAlways good and the staff helpful, friendly and personable. No matter how outlandish our request is for deletions or additions to what we order they are always friendly about our requests, even if that includes making something not even traditionally on the menu. We have made it our weekly tradition and meet with as many friends as can make it. Now while it is possible others may not have had as much of a totally positive experience as we have always had it seems far fetched to be what some others MAY have experienced. I HIGHLY recommend this restraunt to all who come to visit us while they are traveling or staying...
Read moreThis restaurant is a hidden gem. If you're in a surrounding area, you should make the drive to try this food. Sit on the patio in rustic downtown Canton while enjoying authentic, ample dishes made with real, quality ingredients. While tucking in to the delicious menu, don't forget to try their fun drinks! I moved to Canton a year ago, and this was the first restaurant I tried. I still haven't been to any of the others yet, because it's that good. And when you're full, and you will leave full, take a constitutional stroll on the nearby river-walk alongside the lovely Mississippi River. It'll be an...
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