Friday, February 27, 2009
It's not been open long, but already there's a wait even early on a week night! Marinitas in San Anselmo already has a following it seems. The greeters were sparkly and got us seated quickly despite the crowd.
The waiter immediately brought over some light and luscious crunchy chips with salsa. I hear these are baked, probably why these are not greasy.
Everything on the menu is made for sharing, so Dad and I shared everything starting with this inventive and stylish Mexicana salad. The salad consisted of chopped romaine lettuce and cabbage with radish, jicama, green onions, queso fresco, fresh oregano, crispy tortilla ribbons and cumin citrus vinaigrette.
Next up was the Pescado Yucateco which came highly recommended by the waiter. This roast cod with Sikil Pak, corn cakes with epazote, cherry tomato-pumpkin seed vinaigrette was heavenly!
And how could a mostly veggie person pass up an amazing sounding Plato Vegetariano? The plate included achile relleno stuffed with grilled corn and queso oaxaca, quinoa pilaf, chard with raja crema and chipotle glazed butternut squash. As complex and flavorful as colorful!
And I was just so curious about the Arroz Verde, that we had to try some of this green rice. And the kitchen let me in on the mix - half parsley and half cilantro - that gives this dish its distinctive flavor.
Dad and I decided to make it a celebration and ordered desserts.
These light as a feather churros with chocolate dipping sauce had me thinking about churros in a whole new way. Previously, I never sought out churros, but am rethinking that stance.
And noting a famous Mexican dessert, Tres Leche Cake on the menu, we had to try Marinta's version. This one was a delicious rendition with strawberry garnish. We had a totally enjoyable experience here with good service and delicious unique dishes. This is definitely a keeper. However, expect to pay more than at a more pedestrian Mexican restaurant. It was worth it.
Restaurant Inspection Results
Last inspected: 6/2/2008