Tallahassee is going through a taco boom. New places serving one of the most delicious human creations are springing up all around the Capital City. Following heartbreak at one establishment (closed on Sundays) we found Echalee Mexican Grill located across from Florida State’s campus at 666 W. Tennessee Street.
Echalee offers eight different meat choices, in addition to a veggie option, that can be piled into tacos, burritos, bowls, quesadillas, salads, and nachos. I selected the three taco meal with barbacoa (shredded beef), al pastor (roasted pork), and papas con chorizo (potatoes with Mexican sausage). Served with a side of chips it was a steal for $6. Kirsten opted for the carnitas burrito bowl. A side of chips was included with her meal as well, which topped out at only $6.50.
Only minutes after ordering, with tacos and an overflowing burrito bowl in hand we took a seat at a large booth. My three tacos were served on warm tortillas (choice of flour, corn, or crunchy corn) overflowing with meat and topped with a sprinkling of fresh cilantro and chopped onions. Lime wedges completed the plate. Unexpectedly my favorite of the three tacos was the papas con chorizo. The taste of the fluffy potatoes, spicy sausage and bright citrus shot from the lime was magnificent. The al pastor and barbacoa were also very nicely prepared. Kirsten had a clear case of food envy as she took a bite of the al pastor and declared she should have ordered that for her bowl.
The customer picks all the options at Echalee, and the burrito bowl created by Kirsten was chock full or carnitas (fried pork), rice, black beans, pinto beans, and topped with cheese, lettuce, pico de galloo, and sour cream. Similar to what you could find at other purveyors of Mexican fare, Kirsten remarked it was tasty and fresh. For those on a budget, the burrito bowl was a great value and provided a lot of food for your dollar.
The salsa bar at Echalee is also well stocked. Ranging from mild to fiery salsa options are available for all spice tolerances. I selected three, including a salsa verde. However the star was the escabeche (Mexican pickled vegetables). A mixture of fresh vegetables including carrots and cauliflower that had a punch of heat coupled with a savory warmth provided by cloves.
Service was fast and friendly, while the restaurant was clean. Echalee is open Mon – Thurs 11 am to 10 pm, Fri – Sat 11 am to 1 am, and on Sundays from 11 am to 8 pm. For more information, visit echalee.weebly.com or find the restaurant on Facebook.
Sweet Tea & Bourbon’s Rating: