We’ve reviewed Emma’s Cantina Mexicana in Puerto del Carmen before, but having enjoyed the home-made „Chili Rojo“ this year, I felt it deserved a special mention.
Unlike the “Chili con Carne” which is made of minced beef, Chili Rojo uses chunks of beef in a sauce with garlic, chili, cumin, red peppers and red wine. It is served on a bed of mexican rice with frijoles (re-fried beans) and corn-on-the-cob.
It looked so delicious when it arrived, that I took a photo of it:
And it was hot. The menu apologises that the dish cannot be made less spicy and I was offered a taster in advance, but there was no need. It was not only very tasty but sufficiently spicy as to put it on a par with Pique a lo Macho in Mainz. I wouldn’t want it any other way!
