Wednesday, Apr. 20, 2011

In Clayton, nachos with a light touch

With their "speedy" specials and numbered entrees, Mexican restaurants might seem the same.

But Shannon O'Brien knows they're not. And her adventurous and health-conscious tastes provided us with this week's "Dish" feature from Festejos Mexican Bar & Grill on Main Street in Clayton.

Here's what O'Brien had to say: "Their Nachos Light is absolutely delicious! Instead of making them with corn tortilla chips, they are made with flour tortilla chips. I think that's what makes them really special. The cheese sauce they cover them with has just the right amount of kick. And I love the long strips of lettuce they use; it's always so fresh. Of course the homemade guacamole doesn't hurt either."

Before you could say "salsa," reporters Colin Campbell and Paul A. Specht were at Festejos to try the eatery's Nachos Light topped with grilled chicken, fresh guacamole, sour cream and all sorts of good stuff.

Campbell: Topped with garden-fresh diced tomatoes and onions, this is one of the freshest-tasting dishes I've ever had at a Mexican restaurant. The guacamole added some great flavor too - and it was definitely made from scratch since the owner went on an avocado run while we were there. Be forewarned though - the flour tortilla chips don't hold much weight, so you'll need a knife and fork.

Specht: The flour chips are so airy that I didn't even notice them, which is a good thing. The mixed greens and meat, however, were so tasty they were impossible to ignore. I don't always eat nachos when I crave Mexican food. But next time, when I do, I'll order Nachos Light at Festejos.

Festejos manager Johnny Lopez on what makes the dishes special: "We make almost everything from scratch. A lot of people buy the [guacamole] paste, but we make it fresh here. ... We're very picky about our ingredients. ... I think the people who are trying to be healthier appreciate that."