Pasqual's on Monroe
After a busy week at UW-Madison, getting off campus for a quiet, quality meal can alleviate even the greatest of stress. Take a short stroll down Monroe Street to Pasqual's Salsaria, 2534 Monroe St., where authentic Southwestern cuisine is served with a college spirit.
Walking through the front door, it is immediately apparent that Pasqual's is an original establishment, with bright walls covered in genuine Southwestern d??cor. Ordering from the front counter, a crucial realization is made: no waiters means no tips! Equally endearing to the student budget is the a la carte menu.
To begin your meal, homemade salsa is available with seasoned tortilla chips made in-house. The salsa is fruity and fresh, though fans of hot 'n' spicy may be disappointed. The burritos, available with spicy chicken, shredded pork, seasoned beef or authentic chorizo ($5.65) make comparisons to Chipotle's generic burritos ridiculous. If you're in a hurry, you can order any burrito commuter style: two smaller burritos sized for handheld eating. The tacos ($2.50) and enchiladas ($3.50) offer the same meat options, with blue corn tortillas adding authenticity. Pasqual's burritos and enchiladas can be smothered in a red or green chili sauce, as well as a mole sauce that cannot be missed.
On the lighter side, grilled vegetables can be substituted for meat, and vegetarian options are conveniently noted on the menu.
Finally, if your monster burrito hasn't filled your stomach, Pasqual's suggests a big hunk of their Crumbly Blue Corn Bread. This dense, sweet bread is found under the appetizers and the desserts, and truly can be eaten any time-or all the time.
Strolling back to campus, you will no doubt be convinced of Pasquals' delectable superiority to Chipotle and Qdoba, as well as its fiscal superiority to Frida Mexican Grill. Most of all, you'll find yourself wondering if there is anything Pasqual's mole sauce won't make better-and wishing you'd ordered some corn bread for the road.
Casa de Lara
The next time you hanker for warm, homemade tortilla chips and great salsa, head to Casa de Lara's, 341 State St. Whether it is worth the walk depends greatly on what you order though-the entrees are very hit-and-miss at Lara's.
The Sizzling Fajita Plate ($10.50 - $15.95) was popular, but the Fajita Wrap ($7.95) was flavorless and overpriced. Tamales ($8.95) and the Chimichanga ($8.95) were also favorites.
Both of Lara's salads were a disappointment as well. The taco salad ($5.95) appeared unappetizing. The taco bowl could have floated on the pool of meat sauce that was leaking through the soggy shell. There were less seasonings on the meat than were floating on the plate.
The Nopalito salad ($6.50) had its own problems. Named for its prickly pear Nopal cactus pieces, the salad also included diced tomatoes, green onion, anejo cheese, iceberg lettuce and black olives, although the menu failed to mention the last item. The salad also included a corn or flour tortilla, though it is doubtful the foil-wrapped, squishy layers of mush the server brought at the very end of dinner (after prompting) were a good reflection of Lara's freshest or best.
Service was sub-par that night (and groups of six or more will be charged 15 percent gratuity), but if you order from the short list of recommended entrees, you will still enjoy the meal.
Frida Mexican Grill
At this culinary tribute to the renowned Mexican artist Frida Kahlo, atmosphere-as with most Mexican restaurants-is everything. Immediately upon entering Frida's Mexican Grill, 117 State St., customers are graced with an accommodatingly open space embellished with bright colors, lights and displays of Frida's works, including several of her self-portraits.
The menu, equipped with an authenticity true to the cause, offers a wide variety of the popular Mexican dishes such as burritos, quesadillas, enchiladas, tacos, fajitas and chimichangas. For the lighter diner, salads and soups are also available.
The service was remarkably fast and the wait staff exerted amiable enthusiasm. The black bean soup was, surprisingly, a vegetarian option, as restaurants' soups often are not. It was devoid of any content besides sour cream, croutons and black beans, but was nevertheless, tasty. The absence of sauce on the vegetarian burrito left it with a rather bland aftertaste. Yet, despite this minor setback, it's undeniable that its quality, in terms of the freshness and large variety of vegetables, surpassed that of most other Mexican restaurants.
