Margaritas Offers Sit Down Family Friendly Mexican Food to the Boston Area

I was pumped when I heard Margaritas would be opening in Framingham. Finally - a high quality family-friendly sit down, chips & salsa, and Corona beer kind of Mexican restaurant in the western suburbs of Boston!  Although there are a fair number of burrito joints around, and seemingly a surge of viable fish tacos outlets, there still aren't enough good, clean Mexican restaurants in the area.  We had a chance to visit the recently opened Margaritas location in Framingham and I'm pleased to report the restaurant delivers the goods.

The first thing I noticed as we arrived shortly after 11am on a Sunday (our typical routine for scouting out area Mexican restaurants with our kids) was how substantially they renovated the exterior.  It looks like a brand new restaurant and there's not the slightest remaining hint that this location was once a quirky Cuban seafood restaurant.  The tile roof, Mexican tile artwork, and wooden accents had me thinking I was in another part of the country where Mexican restaurants are more common:

We were greeted at the door and promptly seated by a friendly host and hostess.  The restaurant was empty when we arrived yet nearly full when we left.  The bar area looks festive - definitely a good spot to hit for happy hour or after a long day battling nearby Shopper's World.

But we were with the kiddies, as were most of the other people at the restaurant.  The only remaining visual clue I noted from the former inhabitant was the unique arching walls that separated the dining room from the bar.  They've been covered up with faux brick and Mexican tile, and the first impression is impressive.  It's clear they've put some money into the build out of this location which I was told is the largest of their 22 locations in New England.  I've got to think renovating a building to achieve this aesthetic takes work in New England.  A lot of the materials have to be imported, but I think the effort is worth it as it makes the dining experience more immersive and memorable.

I thought there were a lot of employees roaming around the restaurant and a number of them had "Training Team" embroidered on their shirts.  They opened less than a week ago.  One of the managers who stopped by during our visit was in town to help get the location off the ground.  As a restaurant group they're clearly at the point where they're getting this down to a system.  As a point of comparisons to other regional chains there are more than twice as many Margarita's locations as Piccadilly Pub restaurants at this point, and there are over one hundred 99 Restaurants.

Our friendly waitress - perhaps new on the job - greeted us and took our drink order.  Though they have an extensive bar menu, plentiful amounts of the aforementioned Corona beer, and margaritas the restaurant is named for, we opted for tap water.  The kids menu includes a soft drink and dessert for just $4.99.  There was some ambiguity whether kids beverages other than soft drinks were included in the kids meals (they got chocolate milk and lemonade) so we asked and our waitress said there'd be no additional charge.  We got their orders going right away while we perused the menu.

I know the suspense must be killing you so let's get right to a review of the all-important chips and salsa.  In my opinion they were good, but not great.  The chips were light and warm but could have been a little fresher.  I sensed a slight staleness that made me wonder whether they may have been around for a while.  The salsa was good/very good.  I liked the consistency but sensed a little more vinegar than I'd like.  I mentioned this to the manager who stopped by to chat and he said there wasn't any vinegar in their salsa.  He said it was probably the diced cherry peppers I was picking up on - an interesting inclusion.  Pro Tip: The salsa was quite spicy and if you like salsa more on the mild side ask for the Salsa Fresca.  I understand it's milder and a little drier in consistency.

The menu (click HERE to see their various menus on their website) offers a mix of traditional Mexican dishes and some items and ingredients you won't find in most Mexican restaurants like buffalo chicken, french fries, and burgers.  I didn't mind seeing these options on the menu because they had my favorites like Burritos, Chimichangas and Chile Rellenos.

One thing I wasn't fond of at other Margaritas locations in the past was the lack of a lunch menu.  However, I was pleasantly surprised to see that this location offers lunch specials until 3 pm! (Their website lists this "all new lunch menu" as being only available at their Lexington location as of this writing).  I like to see chimichangas and burritos with rice and beans in the $7.95 to $9.95 range, however I couldn't find quite what I was looking for on the lunch menu and ended up ordering my benchmark favorite Chicken Chimichanga for $13.29:

The Chimichanga delivered in a big way.  The key thing I'm looking for is that the outside of the tortilla be just a little crispy but it needs to be soft and moist on the inside.  I'm also looking for the Chimichanga to retain its roundness (like a cylinder) rather than being flattened out (like a rectangle) as it unfortunately sometimes does at some restaurants.  They cover theirs with red enchilada sauce and melted cheese and include sour cream and guacamole at no extra charge.  They absolutely nailed it.  Best Chimichanga I've had in New England by a mile.  The accompanying rice, beans and lettuce rounded out the offering and made it a value even at $13.29.  Very well done.

Deanna got a Baja Shrimp Grilled Burrito for $8.99.  It was a pressed burrito sort of affair, and she chose the Mexican Slaw as her side.  She enjoyed it but thought it was a little spicy:

The kids seemed to enjoy their meals, devouring the Kids' Chicken Quesadilla (the chicken triggering a $1.49 upcharge) and to a lesser extent, the Kids' Fajitas.  The ice cream treat was above average and included a generous helping of vanilla ice cream with chocolate sauce, M&Ms and a cone in a cup.  Strange how they're always hungry for that kind of stuff.

Total for 2 adults and 2 kids with tip: $42.12.  Not bad for a sit down restaurant.

We enjoyed our meal at Margaritas and we'll definitely be back.  The clean, upbeat, family-friendly atmosphere, superb entrees, and convenient location make it an ideal spot to grab a bite to eat.

Highly Recommended: 4/5 Stars

Further Reading: The Best Mexican Restaurants Near Boston

Check 'em Out:
Margaritas
725 Cochituate Rd (near Home Depot where Naked Fish used to be)
Framingham, MA
508-309-7348
22 locations in New England

Have you been to Margaritas?  If so what did you think?  If not, what are some of your favorite sit-down chips & salsa restaurants in the Boston area?

Restaurant Review: Ty's Pies Delivery

They estimated 35-45 minutes, but took about an hour for two soggy pizzas from Ty's Pies to arrive Friday night.  The box says they make their dough and sauce fresh every day but somehow the puffy crusted result was reminiscent of Domino's.

We ordered two large pizzas - a Veggie and a Hawaiian.  The total with tip was in the mid-$30s.  The toppings on the Veggie were dominated by large stalks of broccoli.  I thought the Hawaiian lacked flavor and the pineapple chunks were too big.  I didn't think either pizza was very good.

I don't think we'll order from Ty's Pies again.  The pizza wasn't very good for my tastes, it took longer than I'd like, and I thought it was a little pricey.

Not recommended: 2/5 Stars

Further Reading: Why is the CPK in Wellesley Struggling?

Not Your Typical Pilgrim's Thanksgiving

For many, Thanksgiving means pulling out the traditional all-American food favorites.  In my house though, meals often have a little Italian spice to them (not unlike the person who prepares them.)  Before the traditional turkey, mashed potatoes, stuffing and other sides, I love to offer my guests a "taste of the pasta."  A primi piatti sets the tone for what's truly American: taking the cultures we came from and meshing them with this wonderful and rich melting pot we live in.  And so, I offer you my recipe for Butternut Squash Lasagna.  This recipe was adapted from a recipe from Giada De Laurentiis so don't confuse it with an authentic recipe from Grandma.  I lightened up Giada's version and substituted whole wheat lasagna to make it a bit healthier.  It may be labor intensive, but I promise this dish won't disappoint you or your guests.  And, leftover lasagna will make the day after Thanksgiving a little bit easier.  

Butternut Squash Lasagna
download a printable version of this recipe

1 tablespoon olive oil 

1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes

Salt and freshly ground black pepper 

1/2 cup water

3 tablespoons butter

1/4 cup all-purpose flour

3 1/2 cups lowfat milk

Pinch nutmeg

3/4 cup (lightly packed) fresh basil leaves

12 cooked whole wheat lasagna noodles

2 1/2 cups shredded part-skim mozzarella cheese

1/3 cup grated Parmigiano Reggiano

Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Season the squash puree, to taste, with more salt and pepper.  Set aside.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 375 degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmigiano Reggiano cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

*When blending hot liquids: Remove liquid from the heat and allow it to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


Buon appetito!

Tradition in the Kitchen

All year round I work hard to feed my family healthy, nutritious meals.  Around the holidays I relax the rules and pull out all the family favorites.  This year my younger sister won't be spending Thanksgiving with us so she's visiting for Veteran's Day weekend instead.  It was the perfect opportunity to make an early batch of her Thanksgiving favorite.  It's a baked bar recipe that is both sweet and tart and makes a wonderful accompaniment to a cup of coffee any time of day.  I'm not a baker but even I can whip these delicious bites up so they're a winner every time.  And, if all the butter in them starts to get me down, I think about all the antioxidants in those locally grown cranberries!

Cranberry Squares

In a bowl mix and spread on the bottom of a 13x9 baking pan:

2 cups of (Massachusetts-grown if possible) whole cranberries (wash and drain them but allow them to be a little bit wet so the sugar sticks to them)

½ cup of sugar

½ cup of chopped nuts (walnuts or pecans work well)  If you want to make my sister happy, you better leave the nuts out.

In another bowl mix:

1 ½ cups of melted and cooled butter (yes, that’s right, 3 whole sticks)

2 cups of flour

2 cups of sugar

4 beaten eggs

1 teaspoon of vanilla

Mix above ingredients and spread on top of the cranberries.  Bake at 325-350 degrees for 1 hour.

Enjoy!