Not many places that I eat at create a special, nostalgic moment from the minute I step inside but Adobo Grill did just that. Yesterday was one of my favorite days of the year: CINCO DE MAYO! I’m not going to pretend I know the history of the Mexican holiday. To me, it’s just a great reason to meet up with friends to enjoy Mexican food and of course, margaritas!
From August 2005 to May 2007, I lived in Atlanta, Georgia and had the privilege of working at Sala: Sabor de Mexico (sadly, no longer open); an upscale, regional Mexican eatery nestled in the wonderful Virginia-Highland area. I shared some of the best memories of my life with my coworkers and I learned so much about Mexican food and drinks. I observed attention to detail and the importance of sourcing the freshest, most in-season, regional ingredients. It truly was an enriching experience.
But in Indiana, I very rarely come across equal craftsmanship of Mexican food. I dined at El Torito which is no longer in business, a few years back, but was not impressed. I had always known Adobo Grill existed, I just had not made my way there; always electing to go for the cheaper, greasier Americanized, Mexican fare at Cancun or La Hacienda. But my buddy Kelly (a fellow downtowner) suggested it and I jumped at the opportunity.
We got there about 40 minutes before our 8:15pm reservation hoping to grab a drink at the bar and perhaps get seated early but were weren’t thinking very clearly because it was jam packed (duh!). No big deal, we ran across the street to Fogo de Chao for a cocktail. I ordered a Caipirinha on the bartender’s recommendation. He sold it as being a Mexican cocktail, in lieu of Cinco de Mayo, but I knew better. It’s actually a traditional Brazilian drink made with Cachaça run, muddled limes and cane sugar. Very tart and zesty! D and Kelly went with a margarita on the rocks. We had to basically chug them once we got them because before we knew it, it was 8:15.
Adobo Grill is a fairly large, two-story restaurant with a long main dining area and several other dining rooms that splintered off from the center. The decor is festive, bright and traditional. The environment just screams fiesta! In honor of Cinco de Mayo, a mariachi band was rounding the restaurant. It was pretty loud when they were nearby but I enjoyed the entertainment.
 |
| Very animated Mariachi ban |
We were instantly greeted with a basket of warm tortilla chips and salsa. The salsa was fantastic. It is not the typical fresh salsa that most people’s palettes are used to. Theirs has smoky, roasted chipotle flavors. Its heat comes on more slowly and kinda creeps up on you. We quickly ordered a round of house margaritas and guacamole. The server placed our margarita glasses on the table (I prefer my margs up/D and Kelly went on-the-rocks) and aggressively mixed the ingredients in a large shaker then poured. Kudos on the service detail. This is something that Sala did and really enhances the diners’ food adventure. The menu and website said that it is made tableside but unfortunately they prepared it around the corner and out of sight. I attributed this to how crowded the place was and the staff seemed a bit overwhelmed. No worries though because the guacamole was out of this world. A tad bit salty but the avocado was perfectly ripe and hand muddled with garlic, jalapeno peppers, onion, tomato, cilantro and a squirt from a lime wedge. We basically licked the lava rock bowl it was served in clean.
 |
| Maybe the best guacamole in Indy |
 |
| Found the tableside cart around the corner |
The menu offers lots of wonderful choices that are prepared very traditionally like Oaxacan black mole and ceviches. They use lots of regionally specific ingredients like huitlacoche and pasilla chilis. I went with the Enchiladas de Marsicos (Seafood). D went with the chicken enchiladas in a salsa verde. Kelly chose the Tilapia a la Talla. Our entrees came out in a timely fashion which was good because even after chips, salsa and guac, I was starving. My (4) enchiladas were everything I was hoping for: cheesy, creamy, smoky. The shrimp and tilapia was smothered in a corn and chipotle cream sauce and slices of grilled green peppers and onions then rolled in corn tortillas. Melted cheese, guac, crema and pico de gallo were also sprinkled on top. The corn in the sauce sweetened it but was balanced by the earthy roasted heat of the chipotle. It reminded me of the seafood enchiladas that Sala served. It also came with Mexican rice and black beans. I was too focused on the entree to really analyze the sides.
 |
| Mariscos Enchiladas = delicioso! |
Kelly enjoyed her dish. It was a filet of tilapia marinated in adobo chili and simmered in a guajillo broth and served with escabeche (pickled veggies). As I sort of suspected, D’s chicken enchiladas were a bit mediocre which I think is pretty typical of dishes in a salsa verde. He said it was good but no fireworks. The shredded chicken was in a tomato and chili sauce that was very mild and lacked seasoning. I ended up asking for a to-go box and took my 2 leftover enchiladas with me.
I was sad that I didn’t leave any room for dessert but this just gives me a reason to return. I am glad I got to dine here before we move away from Downtown later this summer. I am definitely going to miss the urban environment. Adobo Grill es muy beuno!
 |
| Mi amor & mi amiga! |
The Verdict: Out of 5 stars
Location/Atmosphere: ***1/2 The decor and building is unique and beautiful but the lack of parking is a challenge.
Service: ***1/2 (our server was really just an order taker but it was the busiest day of the year so I won’t hold that against them. Loved the margaritas shaken tableside and the Mariachi band)
Food: ****1/2 (2 out 3 people loved their entrees, guac was a star)
Will I eat there again: Si!
ADOBO GRILL
110 E Washington St.
Indianapolis, IN
ph: 317-822-9990
