When Ajuúa Mexican Restaurant opened on Huebner Road several years back, the restaurant made a name for itself because of its colorful interior and relaxed atmosphere. It was a great place to lounge on the patio over a margarita and enjoy life. It didn’t hurt that the food was good, too.
I hadn’t been back since the opening, so I thought I’d drop in for a quick dinner. Sure enough, the setting was still bold and beautiful, though I don’t remember a TV set or two in the dining room, which I find a distraction and others find a necessity.
Another distraction was the margarita, which was so sweet that I could hardly drink it — even with an extra three or four slices of lime squeezed into it. I can image the majority of the San Antonio, sweet tea-drinking population loving this, but it’s not the traditional blend of tequila, orange liqueur and lime juice that made this cocktail famous. (There was no sweet-and-sour in the original versions, no agave nectar, no Sprite. And I long for the day when I can get a margarita with only those three ingredients in it.)
The food made up for the unpleasant cocktail. Before my appetizer arrived, I indulged in a good helping of house-made chips with a salsa that had a lively kick to it. That’s always a great way to begin, and it’s even better when the salsa can be used later in the meal, which I did.
I started off with a good cup of tortilla soup filled with plenty of fresh avocado and Mexican cheese under the crisp tortilla strips and a hearty chicken stock.
For the main course, I couldn’t resist the call of beef and chicken fajitas topped with a creamy poblano sauce with a little tang of white wine in it. The flavorful sauce held up better than I would have thought on a sizzling cast iron skillet by not separating and by properly coating the meat. The Fajitas a la Rajas also had poblano strips, mushrooms and onions mixed in with the meat for added flavor. Everything worked hard to cover up a rather perfunctory, dull chicken breast. (I know, “dull” and “chicken breast” are redundant in most restaurants nowadays. It’s one reason I generally avoid it or order it only when it comes with beef or some other meat.)
Freshly made guacamole, plenty of pico de gallo, handmade corn tortillas, decent borrachos and a fairly good rice helped make some tasty tacos and a most enjoyable meal.
Ajuúa Mexican Restaurant
11703 Huebner Road
Lunch and dinner Monday-Saturday