Dining Review: Sick of turkey? Try comforting Mexican fare at Arceo’s
Four years ago this month, my husband and I packed up our home and cats and moved from the outskirts of New York City to Colorado Springs. Within the first week or two, we were on a mission to find an authentic Mexican restaurant in the neighborhood.
After 18 years of marriage, no matter where we’ve lived, it’s been imperative to find one spot, close to home, dishing up authentic Mexican fare. It was Las Mañanitas in Chicago and, after moving east, Gusano Loco in Mamaroneck, N.Y.
For more than two years I’ve been writing this monthly vegan dining review, and I can’t believe it’s taken me this long to share my favorite local Mexican dining spot.
As one travels west, two ingredients become more common in Mexican food: lard in beans and chicken broth in rice. Not so at Arceo’s Mexican Restaurant on Rusina Road. A bonus: The bill comes in around $20 less than our New York spot. Better still, every single item on the extensive “vegitariano” section of the menu can be special ordered; hold the dairy (cheese and sour cream) and the items are vegan.
The arroz con vegetables ($9, hold the cheese) is a colorful dish. Beginning with a Spanishlike mirepoix – onion, green pepper and carrots – the simple addition of broccoli, cauliflower and mushrooms not only brings in a colorful element to the dish, it boosts the nutrients and complicates the texture. Served over a generous portion of subtly spiced Spanish rice, order a side of refried beans ($2.50) to turn this into the consummate vegan meal: beans, vegetables and grains.
A bit more traditional, the deluxe refried bean enchiladas ($5.50, hold the cheese) with corn tortillas are served starkly, with just a few pieces of green pepper and onion, but are a solid choice. The light enchilada sauce adds a smack of flavor. Add a dinner salad ($3.50) to round out a wholesome, balanced meal. Smother it in the cabbage salsa (served with warm chips upon being seated) to boost the heat a notch.
But if you want to order just one item, get the avocado tostada ($5.75). The sheer size and sundry ingredients make this dish both filling and fulfilling. Think of it as a Mexican pizza: Creamy refried beans spread over a crispy corn tortilla creates a consistency that more than makes up for the lack of cheese. Fresh avocado, tomatoes and copious amounts of shredded lettuce are decorated with a bright, piquant Spanish sauce.
Let’s be honest. One of the reasons I like to have a local, authentic Mexican joint at the ready is for those nights when I want comforting food complemented by a soothing margarita. And at only $5.50, why not have two? Of course beer ($3.35-$3.55) and cocktails ($6-$7.50), are an option, too.
Certainly not a fussy restaurant, the no-frills presentation and service at Arceo’s Mexican Restaurant is all about the consistently good food. Better than good, actually. And that’s why we keep going back.
Arceo’s Mexican Restaurant “Arroz con Vegetables” – A delicious mixture of grilled onions, green peppers, broccoli, carrots, cauliflower and mushrooms served on a bed of Spanish rice. Wednesday, Nov. 16, 2016.
Arceo’s Mexican Restaurant Wednesday November 16, 2016. Photo by Jeff Kearney.
Arceo’s Mexican Restaurant “Arroz con Vegetables” – A delicious mixture of grilled onions, green peppers, broccoli, carrots, cauliflower and mushrooms served on a bed of Spanish rice. Wednesday, Nov. 16, 2016.
Arceo’s Mexican Restaurant “Arroz con Vegetables” (Hold Cheese for Vegan) – A delicious mixture of grilled onions, green peppers, broccoli, carrots, cauliflower and mushrooms served on a bed of Spanish rice and topped with Monterey Jack cheese and choice of corn or flour tortillas Wednesday November 16, 2016. Photo by Jeff Kearney.
Arceo’s Mexican Restaurant “Arroz con Vegetables” (Hold Cheese for Vegan) – A delicious mixture of grilled onions, green peppers, broccoli, carrots, cauliflower and mushrooms served on a bed of Spanish rice and topped with Monterey Jack cheese and choice of corn or flour tortillas Wednesday November 16, 2016. Photo by Jeff Kearney.
Arceo’s Mexican Restaurant “Arroz con Vegetables” (Hold Cheese for Vegan) – A delicious mixture of grilled onions, green peppers, broccoli, carrots, cauliflower and mushrooms served on a bed of Spanish rice and topped with Monterey Jack cheese and choice of corn or flour tortillas Wednesday November 16, 2016. Photo by Jeff Kearney.
Arceo’s Mexican Restaurant “Arroz con Vegetables with Avocado Tostada” Wednesday November 16, 2016. Photo by Jeff Kearney.
Arceo’s Mexican Restaurant “Arroz con Vegetables with Avocado Tostada” Wednesday November 16, 2016. Photo by Jeff Kearney.
Arceo’s Mexican Restaurant “Arroz con Vegetables” (Hold Cheese for Vegan) – A delicious mixture of grilled onions, green peppers, broccoli, carrots, cauliflower and mushrooms served on a bed of Spanish rice and topped with Monterey Jack cheese and choice of corn or flour tortillas Wednesday November 16, 2016. Photo by Jeff Kearney.
Arceo’s Mexican Restaurant “Arroz con Vegetables” (Hold Cheese for Vegan) – A delicious mixture of grilled onions, green peppers, broccoli, carrots, cauliflower and mushrooms served on a bed of Spanish rice and topped with Monterey Jack cheese and choice of corn or flour tortillas Wednesday November 16, 2016. Photo by Jeff Kearney.
Arceo’s Mexican Restaurant “Arroz con Vegetables with Avocado Tostada” Wednesday November 16, 2016. Photo by Jeff Kearney.