Some folks can't get their food hot enough, and others can't abide the burn. A few Mexican restaurants, boasting half-price margaritas on Sunday, are peppered between the lobster pounds and chowder stands.
Margaritas are from a foamy green mix.
And when my carne asada tacos arrive, they have little wheels of olive sprinkled all over them. If that weren't enough, there's a side of ranch dressing to cool down any heat that might offend the eater. While additional condiments are always a boon, they are never acceptable at the expense of the tried and true, so let's see. But at least the restaurant makes the salsa itself, which is a feat all its own since there's nothing in the markets here to make it easy on an ambitious person trying to serve Mexican food. In places other than the area sweeping the Southern United States, and part of California, there seems to be a general consensus that food shouldn't be designed to hurt the eater.