Baja Cantina, Glebe

I love a cheeky little Mexican on a Friday night. Their food is pretty good too. Ba-dum-chhhhh! Ok, well that was an obvious joke, but not bad for a Sunday night, right?

My dining friend and I recently went to visit an old favourite, Baja Cantina on the perpetually bustling Glebe Point Road. Bookings are relatively necessary or so it would seem, with the restaurant full by about 7pm (there are two sittings, 6/6:30 and 8:30) and sorry punters being turned away. I’d always been impressed during previous visits so expectations remained high this time around.

Baja Cantina - decked out as any tex mex restaurant should be

Baja Cantina – decked out as any tex mex restaurant should be

We started with a (very) standard entree – chips and guac. I liked how their chips were made on site and fried fresh. The guac was decent. Well flavoured, various little chunks of onion here and there. A solid serve for $9 (large, $14). I have to say I would otherwise have gone for the queso fundido – even the name is screams enjoyment. A TEDs – boooringgg ( a very reasonable $4.50) and a Dos Equis Amber ($7) were also ordered, although buyers remorse briefly overcame me as I saw a brightly coloured jug of sangria arrive at our neighbouring table ($16).

Can't go wrong

Can’t go wrong

Immediately entering the town of Regretsville, I could feel fullness rearing its ugly head even before the mains arrived. What started off as mild fullness courtesy of a delicious pork belly for a team work lunch was only perpetuated by my lack of control over abovementioned corn chips.

It actually worked well that we had to wait really quite a long time for our mains – as in, a good half hour / 40 mins notwithstanding said busy-ness of the restaurant.

My dining friend’s steak fajitas ($25.90) arrived theatrically. An army-sized plate of black beans, cheese, tomato, rice, guac, sour cream and lettuce arrived, together with an hilariously small and unbalanced serve of three tortillas, as well as a bowl of salsa. Mere moments later a great sizzling behemoth of a plate of steak, capsicums and onions arrived. So apart from the obvious tortilla to filling debacle, I have to say that the steak was pretty tough, though the capsicum/onion combo was pretty tasty. It wasn’t really cut across the grain and it was a little fatty. The quantity was enormous – but actually just made me think of the unfortunate wastage of the situation. A human of epic sized proportion still could not have finished this dish.

fa-jeetas, mate

fa-jeetas, mate

My enchirito with shredded beef ($22.90) was similarly man-mountain sized. Tragically, it had clearly been sitting around for a good 10 minutes or so, I estimate! It was cool and juices had visibly run out, mixing with the enchilada sauce. Though the waitress speedily whisked the enchirito away to be reheated at my request, it was mildly frustrating that a dish had been let out of the kitchen, cold. It came back steaming hot and on a new plate, which was appreciated. The filling was pretty rice-y, which I don’t remember having been the case last time (I’m pretty on point with the rice to meat ratio). A sad experience, indeed.

Entrada, enchirito

Entrada, enchirito

Overall, Baja Cantina offered a fairly glum experience! So different from the experiences of Mexican dinners past. Weirdly, the food portions appear to be growing – in stark contrast to food portion sizes of many restaurants out there. I still want to try the Baja fish tacos…but it might take a few more dinners to forget this experience 😦

Baja Cantina
43-45 Glebe Point Road, Glebe

Food? 5/10. Credit given for past visits; deductions for cold food and tough steak
Drinks? 9/10. Put it this way, 1 page of their 2-page menu is dedicated to drinks. Various beers, cocktails, wines and a whole lotta tequila
Atmosphere? 8/10. Lively and decked out like any tex-mex restaurant should be. We were unfortunately seated right next to the entrance, which meant a constantly opening and non-closing door, but that was more just circumstance – every restaurant needs a door! The waiters were ever present and friendly and the restaurant boisterous and bustling.

Baja Cantina on Urbanspoon

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2 comments on “Baja Cantina, Glebe

  1. Fenwicky says:

    Unfortunately, we don’t do Mexican well in Australia. There is a large degree of sameness in our approach to what should be a far more appreciated food style. I think this restaurant would fail in the US or it would become another part of the Taco Bill/Bell chain.

  2. JP says:

    Mmmmm eating enormous amount of ‘not quite right (NQR)’ food is such a waste of time & effort. Also, forget “Regretsville” go to “Nextville” but always have Control onside.

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