by Natalie Schweiger

In the culinary world good quality food is a top priority. The value of a dish can be determined by freshness and taste.

When I visited Casa Romero Mexican Restaurant, I was not only looking for quality but for originality: something unique to the restaurant found nowhere else.

The waiter recommended the Fajitas del Pacifio; A blend of seasoned tilapia, crab and jumbo shrimp placed atop sautéed veggies and served with soft tortillas, refried beans, guacamole and a special sauce.

Unlike most Mexican sauces that are tomato or pepper-based, Casa Romero starts theirs with a heavy cream. It’s slow cooked with melted Monterey cheddar, cilantro, garlic, Chimichurri and habanero flakes. I was reminded of an Italian pesto with a kick!

Steaming hot, my fajita arrived sizzling on a stone oven plate. Focusing on quality, my attention was initially brought to the shrimp. They had a vibrant pink color and juicy tenderness that comes only from fresh seafood.

The tilapia too was thoroughly sautéed and flaked apart easily. The fillet itself, though, lacked in flavor. But its neutral taste helped emphasize the special sauce, while bringing out the seasoning of the veggies, which included cauliflower, zucchini, bell peppers and broccoli.

Returning to the sauce, I’m happy to say was an excellent condiment. It was drizzled proportionality, to where it wasn’t overpowering. It met every expectation of a good sauce: not a mask for the entire dish, but a compliment to every flavor.