The menu contains many dishes which could be taken as appetizers, or first courses with many plates designed to be shared or eaten as a light entree. Entree plates are typically huge, as good-looking as the appetizers, and not to be forsaken for a lot of smaller dishes. The kitchen usually offers two nightly specials, a fresh fish offering, an occasional special salad in addition to their exceptional menu salads, and soup du jour along with the staple Cuban black bean soup. Tapatio also has some of the best bread in town, a soft, slightly chewy chili pepper loaf served with pipian verde, a butter spread made with nuts and herbs which give it a green tint. The first courses are great for an appetizer or light entree.
Vegetarian standards are marinated veggies and black bean hummos with sweet potato flat bread.
Often a grilled vegetable special will be offered, such as young asparagus with goat cheese, one of my favorites. The thick, creamy style Caesar salad dressing is authentic, redolent of garlic and simply the best in town. Salads are always fresh and offer a variety of different greens. The house salad is sweet and citrusy, and the spinach salad with smoked trout, red onion and lemon chipotle dressing is an innovative combination of healthful textures and tastes. The entree menu is primarily fresh fish and chicken, with one vegetarian offering.