By Jane Roberts

Tucked into a strip mall right on Quioccasin Road sits Habanero Mexican Grill, a taqueria so tiny one would likely never notice it otherwise. Yet, despite its unobtrusiveness, I have failed to consume a taco superior to those sold at this establishment. 

Upon entering the restaurant, it’s clear that they only do takeout orders, as the space consists of only an order/pickup counter and a fridge of bottled beverages, with the kitchen in plain view. Just outside, there are four or five metal tables where one can enjoy their meal or wait for it to be ready, which I’m looking forward to utilizing as the weather improves this spring.

My three scrumptious tacos.

A few weeks ago, I had the pleasure of bringing my family Habanero’s takeout for dinner, as it is always a fan favorite due to its deliciousness and convenience. From experience, I knew to call in my order beforehand so it would be ready when I arrived, even though the wait only takes a maximum of ten minutes otherwise. The plethora of menu options is slightly overwhelming, and each time I go, I spend more time debating what to order than I do actually eating my food.

Although the tortas—described on Habanero’s menu as a sub sandwich with all kinds of appetizing toppings—were tempting, I ultimately decided on three tacos of assorted protein selections: pollo (chicken), barbacoa (shredded beef), and carnitas (fried pork). Each taco comes with fresh onion, cilantro, and tomatillo salsa to accompany the protein, all wrapped up in not one, but two corn tortillas. Sam Roberts (‘18), both my brother and a self-proclaimed taco enthusiast, insists that the second corn tortilla serves to stay on the plate and catch all the taco filling that falls when eating the previous taco, therefore doubling the initial taco count. 

More tacos with rice and beans on the side.

Of the three tacos I brought home, the carnitas were by far my favorite, delivering both exquisite flavor and the perfect amount of crispiness, conclusively defeating the carnitas at Chipotle, just down the road, on all levels. The barbacoa and pollo tacos, while scrumptious, fell just short of the pork, and from now on I will be strictly ordering carnitas-centric menu items.

Similarly, my mother, Pam Roberts, chose carnitas and barbacoa tacos, but interestingly added rice and beans on the side. She especially appreciated the fresh cut lime that came along with her order, adding some tartness to the dish. Furthermore, she “loved the grilled onions and green spicy peppers apart from the tacos themselves,” not to be confused with the raw yellow onions on top. Her favorite thing about the meal was how it included “authentic toppings other than the typical cubed, unripe tomato and shredded lettuce,” one of the many ways Habanero’s separates itself from other Mexican restaurants.

My dad’s carne asada and chicken burrito.

Deviating from my and my mother’s “unoriginality” in ordering tacos, my father, Tom Roberts, favored his burrito, including all the same toppings as tacos but instead featuring both carne asada and chicken, with rice and beans all encased in a flour tortilla. He admired the fullness of the burrito and the savory carne asada seasoning, but what made the dish for him was the “outstanding tensile strength of the tortilla,” avoiding losing all the stuffing from a bottomed-out burrito.

Habanero Mexican Grill is an absolutely delightful way to satisfy a Mexican food craving, and I wholeheartedly recommend each and every one of their menu items. It cost $32 for both of my parents and I to eat a full meal, which is less than what the price would be for a similar order at Chipotle. Aside from their flavorful dishes and affordability, eating there is an amazing way to support local, family-owned restaurants as opposed to eating at franchises for every meal out.

All photos by Jane Roberts.