My second attempt at visiting Ford Fry’s Superica was much more successful than my first. This time around, we arrived strategically early for a Sunday evening dinner on the patio. I didn’t spend much time inside the actual restaurant, but the patio was spectacular, especially after the blazing summer sun finally set.
We started with a pitcher of margaritas de la casa, because well, Sunday funday. The ‘ritas were the perfect way to wash down [multiple] plates of the salty house chips & salsa duo. So perfect, that we just had to order a second pitcher. And guac.
Superica’s guacamole was just as refreshing as the margaritas, with the right balance of lime & cilantro. It also came with a handful of delicious (and I’m guessing thrice-fried) crispy shells. Those shells made the tortilla chips look like tostidos.
I was getting ready to order the tacos de carnitas when our server delivered the unfortunate news that they were out of pork belly. ARG – I really wanted those pork belly tacos. Fortunately, though, I had also been silently contemplating the tacos de camerones, so they were an easy backup choice.
The shrimp tacos were served in super thin and double-layered corn tortillas, and you could tell they were house-made. The rest of the dish was perfectly balanced. The sautéed shrimp and smoked jalapenos brought a nice amount of heat, while the diced tomatoes, cabbage, radishes, and fresh cilantro added a refreshing and clean element to the dish.
I also tried a bite of the chicken verde enchilada, which was cheesy, tasty, and cheesy.
Overall, I loved the food and laid-back vibe of Superica. I had high expectations, and Ford Fry delivered yet again. My only afterthought, inspired by my internal pork belly-shrimp taco debate, was: shouldn’t they just offer a taco trio? A Ford Fry Taco Tour, if you will? Seriously though, I wouldn’t turn down a plate of pork belly, shrimp, and slow-cooked brisket tacos. Just sayin’.