On Thursday July 16, Cantina Rooftop hosted a dinner and cocktails featuring a modern Mexican menu from Executive Chef Gonzalo Colin.
The rooftop space, located atop Stage 48, had an instant party vibe with live DJ and disco ball with a south of the border feel. It also can be enclosed on rainy days.
The evening began with classic margaritas served with a selection of guacamoles: the signature Cantina guacamole featured fresh pico de gallo and queso blanco alongside the La Dona which had refreshing twist with tropical salsa and crispy pumpkin seeds. The selection took a spicy turn with the El Diablo guacamole with its Chile de Arbol paste and charred habanero mango pico which was polished off with oregano.
This was followed by a solid selection of fish and beef tacos. The crowd favorite was the Dry Aged Ribeye, charred poblano rajas and fresh pico de gallo, followed by the Los Cabos Tuna which featured grilled yellow fin tuna, guacamole salsa, and charred mango salsa.
The dinner ended with the ultimate empanada trifecta. The Empanada trio is made of up a braised chicken tinga, an aged Chihuahua cheese, and a spicy choriqueso poblano chile. Cantina Rooftop is a great spot to visit this summer!
