Billed as “Mexican, but with an Indian twist,” the cuisine combines popular Mexican restaurant chestnuts with other dishes that incorporate Indian ingredients, sauces and flavors.
“The idea came from some of these large cities like New York and D.C., where they have different varieties of Indo-Mex that they are experimenting with,” owner Ashish Patel explains. “But those are more of the fast-casual variety. We wanted to do something more sit-down, where a family can enjoy a meal together.”
In addition to traditional Mexican starters like chips and salsa and guacamole there are “Indo-Mex” appetizers such as samosas stuffed with beans, peppers and cheese, paired with Indian-style chutneys.
Corn or flour wrapped tacos starring grilled chicken and beef sit shoulder to shoulder with others containing paneer, the fresh cheese common at Indian eateries.
A dozen different Mexican-style burritos are stuffed with all matter of chicken, beef or shrimp – along with the requisite pico de gallo, sour cream and lettuce – while others star chicken tikka and chutney.
The same formula applies to enchiladas, quesadillas, chimichangas and fajitas.
Salsarito is open daily 11 a.m. to 10 p.m.
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This article appears in Oct 2-8, 2019.
No mention of prices?