La Fogata Irmo — Restaurant in South Carolina

Alright people, It's Dad here, reporting from deep within Irmo territory, South Carolina. Mission? To evaluate a potential culinary hotspot codenamed "La Fogata". Francine insisted we drive all the way from Greer for "authentic Mexican," a term that usually sets off my internal threat-level sensors. But duty, and the promise of melted cheese, calls. Even if it means leaving the safety of my meticulously manicured Greer lawn. Stepped inside. Lots of bright colors. Reminded me of Hayley's questionable art phase, but with more structural integrity. The music wasn't exactly Toby Keith, if you catch my drift, more... festive? A little too festive? Made me wonder what they were celebrating. Maybe the successful infiltration of deliciousness into the American heartland? The chairs were sturdy, though. Passed the "support a vigilant, steak-fed patriot" test. That's critical infrastructure, people. You need reliable seating when contemplating national security, or deciding between mild and hot salsa. Stability is key, unlike Roger's latest disguise. Now, the chow. Ordered the "Fajitas Texanas" – steak, chicken, and shrimp sizzling on a platter hotter than Langley in August. Came out smoking like a C.I.A. operation gone right. The aroma alone could make a bald eagle weep tears of joy. Portions were huge, enough to feed a small platoon or one growing Steve after band practice. Meat quality? Acceptable! Tender, flavorful – clearly, they understand the American demand for protein superiority, the cornerstone of our great nation. The tortillas? Warm, pliable... suspiciously perfect landing pads for freedom fillings. And the cheese dip! Oh, the queso! Golden, gooey, practically demanded its own national anthem and a security detail. Even the salsa, while likely harboring secrets about its true pepper origins, had a decent, non-threatening kick. We didn't try anything too weird, stuck to the classics. Got to maintain operational security, even at dinner. Francine seemed happy, humming along to the foreign music, which is mission objective number two. Service was prompt. Maybe too prompt? Our waiter, Jorge – or was it Hector? – moved with unsettling speed, like he knew something I didn't. Efficient, yes, but what was he hiding behind that polite smile? Regardless, the plates were cleared faster than a classified document shredder, the bill was reasonable (didn't require dipping into the emergency C.I.A. slush fund), and we escaped without incident. La Fogata, Irmo... you've passed the initial Smith family inspection. It's a decent outpost for obtaining large quantities of acceptably non-threatening, cheese-covered grub that respects American values like "lots of food." Solid B+. Needs more flags, maybe a picture of Reagan riding a dinosaur, but the fajitas were good enough to make you wanna shout "¡USA!". Almost. Okay, gotta go, pretty sure I saw Bullock lurking near the sopapillas, probably assessing the structural integrity of the fried ice...

Roxana #3 was a HUGE impact on our experience with your restaurant.

When Roxana arrived at our table, she was rude. She came to take our drink order and disappeared for 5 minutes. The restaurant is empty, so I'm not sure what other things she had to do behind the scenes, but she needs to be reminded that she has a table with guests.

She came back to our table with the same rude, rushed we are bothering her attitude. If she doesn't like her job, maybe she should get a new one.

We both placed our order of the 3 tacos plates with rice and beans.

My husband ordered 1 chicken, 1 beef, and 1 carnitas. Clear as day told her his order. Even though while giving his order, she smacked her teeth and deeply exhaled. "What did you want?" I then repeated to her what he said 1 chicken, 1 carnitas, and 1 beef.

I ordered 1 carnitas, 1 beef, and 1 chorizo.

Then she rushed off.

Moments later, she arrived with our plates with rice and beans exclaiming, "Hot plates!" She shoved them onto the table.

5 minutes another server brought our tacos. I wish I had caught her because she was professional. She said hello, here are your plates, and wished us to have a nice day.

Well, our orders were WRONG!!! NOT SURPRISED.

My husband's plate was 2 beef and 1 chicken.

Mine was 1 chicken, 1 chorizo, and 1 carnitas.

After we finished our meal, we had to flag Roxana down as she was passing for the check. Once again, with that sassy, why you bothering me demeanor she smacked her teeth and scurried off. To return with the check in its little tray as she smacked it down on our table. WOW!!

(Before someone says I don't know the difference in meat, I do. I come from a Mexican descent and cook these types of meals often.) We were headed home from a trip in the mountains, which is why we stopped by the restaurant.

The Pico de Gallo and Diablo salsa was fresh and delicious.

The food was great. Just wish the wait person didn't ruin it for us. We live in Sumter and visit other restaurants as we have few...

I had heard this restaurant was good, and I was deeply disappointed. I've yet to find decent Mexican food anywhere in the state of SC, and I'm beginning to think it simply doesn't exist.

I ordered chiles rellenos as carry out, and they were still frozen inside when I got back to the house. This did not bode well, but the restaurant was very busy, so the benefit of the doubt was given. I reheated, kept a good attitude, and dove in.

The poblanos were decent sized, but they had not been previously roasted (skins were still on), and they were not battered, as are traditional chiles rellenos. But, we can all do with less fried food in our lives, right? My attitude was still good, until I discovered they were stuffed with pepper Jack cheese. This was an utterly bizarre culinary choice, as opposed to the traditional queso fresca or queso anejo, and that was the final straw for me. I love my chile rellenos, and I am a traditionalist with them, but some things are forgivable and some things are not. Pepper Jack cheese? That's a big no. I tossed them,

From there, I turned my attention to the rice. I have to know: is it a SC thing to include canned peas in rice? This is not a thing I've encountered in either Sonoran, Chihuahuan, or Baja Californian food. It's confounding, to be honest.

I assume that the reason this location has good ratings is that the people in the area have never actually had authentic Mexican food. And based upon the restaurants I've patronised in the Columbia area, unless they travel to the Southwestern US or to Mexico, they won't any time in the foreseeable future. This makes...