Neon lights inside the restaurant.

By Hudson Avery

On a recent weekend, I was able to take some time to try Richmond’s new and highly-praised Mexican restaurant, Blue Habanero. Located on 421 Strawberry Street, this new Mexican restaurant is providing the Fan district with a new style of modern Mexican cuisine. This restaurant is part of a chain that originated in Cleveland, Ohio. The outside of the restaurant is concealed, with few signs and the overhead sign blocked by an awning. The blacked-out windows also make it hard to see inside. Parking is on the street, so most likely you will have to walk a few blocks from your car. I almost missed the restaurant myself and had to double check to see if it was open. For some people, the lack of easy parking and the obscured entrance might be a deterrent, but when one steps inside, the atmosphere is eye-catching and inviting.

Festive decor found at the entrance of the restaurant.

A festive modern art piece found inside Blue Habanero.

The colorful decor inside makes the space seem much larger than it is in reality. They have very clean and simplistic furniture, but funky decor, including many wall murals and a large Day of the Dead skull with many bright flowers and festive neon lights in the front entrance that catch the eye as soon as you walk in. This restaurant style seems as if it was designed for college students and young adults because of the large bar area, hip style, and location in an urban neighborhood near VCU. Ava Schleicher, a senior at Douglas Freeman High School, said this about the style of the restaurant: “It was new and updated. It had lots of vibrant colors to brighten up the inside.”

Street corn appetizer.

Schleicher and I arrived at Blue Habanero at 2 p.m., when the restaurant wasn’t too busy. We had a comfortable booth and a polite young server. The waiter brought water to us right away, and we started off with some appetizers. After our food arrived, our server didn’t come back to check on us, leaving us waiting and having to get his attention when we were ready to order or needed a water refill. Nevertheless, when we asked for his help, he was very quick, courteous, and helpful.

For appetizers, I ordered the chips, salsa, queso, and guacamole. All of the flavors were very fresh and delicious. The salsa’s cilantro was one of my favorite flavors by far, and I was impressed with the crunch of the chips. They came out fast but are not complementary, as they are at many other Mexican restaurants, but you can order the whole pack “including all.” I also ordered street corn as an appetizer, which was well-presented and prepared, but had a unique flavor almost like a mayonnaise and type of cheese. It was topped with a mix of spices, but the paprika was strong and noticeable. It was something I’ve never seen before at a nice Mexican restaurant; it felt like something usually served out of a food truck or a corner street stand. Schleicher also said, “The food was ambitious; they put a twist on the traditional Mexican style food. It is either a hit or miss.”

Spicy tortilla soup.

The last appetizer I was able to try was the spicy tortilla soup. I ordered this because many Mexican restaurants usually don’t have the option for soup. Now I understand why Mexican flavors and soup don’t mix well, at least for me. The soup included rice, tortilla chip strips, and even fresh avocado, which was a little odd.

For my main course, I ordered the carne asada tacos. They were spectacular, and the meat was incredible and filled with juicy flavor, which is not always how Mexican restaurants style their meat. The meal was semi-prepare-yourself, meaning that the tacos came with the meat in them, but all the toppings were on the side, and you got to pick what you wanted. This was creative and enjoyable. The tacos also came with a terrific side of Mexican rice.

Carne asada tacos with a side of Mexican rice.

My parents ordered beverages off of the restaurant’s large adult drink menu, which that offers a variety of drinks for many different desires. My mom Carol ordered the blood orange margarita, and she said, “It has a sour but sweet taste and is different from the standard margarita.”

Front entrance at Blue Habañero.
Photo credit: Hudson Avery

Bar area found inside Blue Habanero.

The meal portions were smaller than expected, but quality over quantity is an adage that applies at Blue Habanero. I can tell that this restaurant takes pride in their presentations, and there is much attention to detail. I also noticed that there is no kid’s menu, making it less of a restaurant for families and people with a small appetite.

All photos by Hudson Avery.