Mi Casa. Covington: 109 Crestwood Blvd . 985-892-8969.

Written by Tom Fitzmorris November 02, 2010 18:31 in

2 Fleur
Average check per person $15-$25
 BreakfastNo Breakfast SundayNo Breakfast MondayNo Breakfast TuesdayNo Breakfast WednesdayNo Breakfast ThursdayNo Breakfast FridayNo Breakfast Saturday
LunchLunch SundayLunch MondayLunch TuesdayLunch WednesdayLunch ThursdayLunch FridayLunch Saturday
DinnerNo Dinner SundayDinner MondayDinner TuesdayDinner WednesdayDinner ThursdayDinner FridayDinner Saturday

Mi Casa

Covington: 109 Crestwood Blvd . 985-892-8969. Map.
Casual.
AE DS MC V
Website

WHY IT'S NOTEWORTHY
The North Shore has surplus capacity in its Mexican restaurants, but new ones keep opening anyway. This is one of the better newcomers, with food good enough that even its hard-to-see location doesn't deter customers. It's a standard Tex-Mex menu, but turned out well.

WHAT'S GOOD
The food is flavorful and fresh, and the presentations clean and appetizing. Of course, they give you too much food. Prices are very low.

BACKSTORY
Mi Casa took over the Covington location of the India 4U in 2008, in a new strip mall whose major tenant is a health spa. I'd go to the health spa first, then come here. The restaurant is not easily visible from Causeway Boulevard, although customers of Raisin' Cane's and Lowe's will see it well enough.

DINING ROOM
Mi Casa inherited a nice-looking, comfortable space from its predecessor. Booths and tables are spaced out, with a Caribbean-style bar.

ESSENTIAL DISHES
starters
Queso dip
Guacamole dip
Bean dip
Spinach and artichoke dip
»Chorizo dip
Flautas stuffed with shredded chicken
Hot wings
Nachos (with cheese, ground beef, shredded chicken, steak or grilled chicken, or combos)
»Chicken tortilla soup
Bean soup
Taco salad
Caesar salad
entrees
»Fajitas (mushroom, chicken, steak, shrimp fajita, or combos)
»Enchiladas (beef, chicken, or cheese)
Enchiladas verdes (chicken or steak with green chile sauce and sour cream)
Quesadillas (cheese, spinach, mushroom, shredded or grilled chicken, ground beef, steak or shrimp)
Burritos (bean, mushroom, shredded or grilled chicken, ground beef, steak or shrimp, wrapped in a flour tortilla)
Chimichanga (deep-fried version of above)
»Chiles rellenos (fried, stuffed with cheese, shrimp, or beef)
Tamales
»Tacos (soft or hard; chicken, beef, steak, or shrimp)
»Fish tacos
Fried taquitos (rolled up, stuffed with beef, chicken or beans)
Mi Casa pasta (penne with Alfedo sauce, chicken, shrimp, and andouille)
Chicken florentine (spinach, mushrooms, pico de gallo, cheese) Chile con carne
»Tostada (fried flat tortilla, ground beef or shredded chicken) Chalupa (like a tostada but shaped like a boat)
»Carne asada (grilled beef with onions, guacamole, sour cream, and rice)
Grilled shrimp with steamed veggies
Desserts
»Bread pudding
Flan

FOR BEST RESULTS
This is general advice for all restaurants with menus like this: the more major ingredients in a dish, the more likely it is to be a complete mishmash of competing flavors.

OPPORTUNITIES FOR IMPROVEMENT
This or any other Mexican restaurant that put a good mole poblano on its menu would double its business.

FACTORS OTHER THAN FOOD
Up to three points, positive or negative, for these characteristics. Absence of points denotes average performance in the matter.

  • Dining Environment +1
  • Consistency +1
  • Service+1
  • Value +2
  • Attitude
  • Wine & Bar
  • Hipness
  • Local Color

 

SPECIAL ATTRIBUTES
  • Sidewalk tables
  • Open Sunday lunch and dinner
  • Open Monday lunch and dinner
  • Open all afternoon
  • Unusually large servings
  • Quick, good meal
  • Good for children
  • Easy, nearby parking
  • No reservations