1840 S Val Vista Dr
Mesa, AZ 85204
Organized by Jen and Don
TQLA is a Southwestern Kitchen and Agave Bar with a location in Houston and a recently expanded location in Phoenix area that opened in Oct 2012. The ambiance and decor of the building is very upscale and rustic Southwestern which matches the menu. There is a really nice outdoor patio with tables and lounge cushions but also flows really nicely into the clean and modern-rustic dining room, which contains a full bar. And I mean FULL, the sucker is huge!
They have a Happy Hour from 3-6:30pm with all appetizers half-off and specials on margaritas and Mexican drafts. The margaritas are good, but that is up to the taste of the drinker. The bar tenders can even mix up any kind of drink if you want to be creative. Jen loves a special spicy jalapeno one that she created with the bartender! Some are huge fans of the margaritas while I crave the Perfect Storm margaritas across the street at Nando’s, but really it is all about personal taste preference. The chef also really creates some exciting and fun twists on normal Mexican dishes on the appetizer menu such as a Wild Mushroom Tamale and the BBQ Duck Tamale. Muy delicioso! The chips and salsa is also quite good – which is a test for me of any Latin/Mexican/Southwestern restaurant – and be sure to try the habanero salsa, it’s bright orange…you can’t miss it. 🙂
All the dishes are very tasty. They all feel fresh and not overly loaded with cheese, rather you are able to really enjoy the flavors of each ingredient. A favorite of mine is the Chicken Tortilla Soup, which has a nice spice because of the tomato chile mixed with the queso fresco and avocado, and topped with Mexican crema. Even their Ensalada de Casa is not boring and stands out from the crowd. It’s just a simple house salad but they mix in picked onions and a tequila mango vinaigrette to give it an extra kick and stand out from the crowd.
Chicken Fried Chicken with homemade gravy, green chile mashed potatoes, and fried green tomatoes
NY Strip Steak
Carne Asada with poblano chiles