New Meetup: **MEXICAN CUCINA FIESTA** Baja Cantina in Glebe

From: Rebecca K.
Sent on: Sunday, July 6, 2008 1:21 PM
Announcing a new Meetup for The Sydney Expat American Meetup Group!

What: **MEXICAN CUCINA FIESTA** Baja Cantina in Glebe

When: August 1,[masked]:00 PM

Where: Click the link below to find out!

Meetup Description:
Hola Amigos!
Cue the mariachi band, and break out the elastic wasitband pantalons, because we're having a Mexican fiesta!

Back by popular demand: MEXICAN FOOD NIGHT!
If the reviews and word-of-mouth raves hold true, then we are about to taste the freshest Mexican food Sydney has to offer!

"Baja Cantina is a cute Mexican restaurant in Glebe that will give you the stuffing of a lifetime with fresh and tasty tacos, burritos, enchiladas, quesadillas and fajitas all washed down with excellent sangria." See reviews below.

GOOD TO KNOW: There is no BYO. Also, this restaurant does not accept bookings, so depending on how busy they are the group may be sprinkled throughout the restaurant or if the weather cooperates, the beer garden out back.


Hungry American ex-pats craving a Mexican fix have been raving about Baja Cantina. Chef and owner, Robert Comings was one such ex-pat himself, and his longing for the California-influenced Mexican nosh from home was what inspired him to hang up his chef?s whites at the Lowenbrau and open Baja Cantina. The restaurant is a bright and airy space, relatively lacking in the array of tacky Mexican knick-knacks usually associated with a Mexican restaurant: a quick scan reveals only one brightly coloured sombrero, though a collection of Tequila bottles has pride of place along one wall.

Forget about the greasy Mexican food that you?re used to in Sydney, Baja Cantina does it home-style and from scratch which results in flavoursome, authentic dishes. The Baja chipotle prawns go down a treat with an icy beer but if you want to stick to what you know, the nachos are famously good. A slow-baked chicken and cheese enchilada, smothered in a rich cream and fire-roasted chilli sauce, cries out for a slug of sangria after every mouthful. The timale, steamed in banana leaves, are out of this world. Step on through to the back and you?ll discover that Baja Cantina possesses a huge beer garden, which cheerfully beckons you to pull up a pew and settle in with some chips, queso and a few margaritas.

Amy Looker, December 2007

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