By Brennan Heims

Typically, when you read the name of a restaurant, you can tell what category of food you would order there. If the restaurant is called Los Panchos, Mary Angela’s Pizzeria, or Burger Bach, you generally have an expectation. One Mexican restaurant is simply called Mexico Restaurant.

Photo credit: Brennan Heims.    

Unsurprisingly, Mexico Restaurant serves Mexican food. I visited this place recently to escape Collegiate favorites like El Caporal or Los Panchos. 

My friends and I went to their restaurant on the outskirts of the Shops at Stratford Hills. The restaurant is designed with three sections. One section is to the left, with main booths that are built for parties and large get-togethers. Half of the restaurant has a bar and more condensed seating designed for your average customer. The final seating area is outside. The chairs are less comfortable, but there is a scenic waterfall, and you can watch the traffic that surrounds the restaurant’s location.

Photo credit: Brennan Heims.

My friend Sam Beckler (‘25) had his dog with him. We opted to eat in their outside section so he could bring his dog to the table, since the outside area is pet-friendly. Once we sat down, we ordered our drinks and talked about our day. The waiter brought out water, Pepsi, and pineapple Jarritos, setting the dinner’s tone. 

I ordered the Burrito Fajita, a burrito filled with chicken and topped with queso. Liam Gocke (‘25) ordered a kids quesadilla, Dorian Colina (‘25) ordered a deep-fried chicken chimichanga, and Beckler and Kate DeRoco (‘24) both ordered the Oaxaca bowl. Each entree option cost $10 to $17. 

Maggie hoping for a bite. Photo credit: Sam Beckler.

When my burrito came, I was entranced and focused on cutting it into bites. The conversation at the table stopped, as everyone was more focused on eating. The only thing you could hear besides the eating was Beckler’s white mini-Bernedoodle, Maggie, begging for food. My burrito was excellent, with my only recommendation being to add more queso on top of the burrito. Colina described his chimichanga as “perfectly crunchy” and ate it all. Beckler described his Oaxaca bowl as “having the perfect amount of spice.”