In Singapore, Tex-Mex food is casual fare. No one will bat an eyelid if you use your hands to eat - in fact, trying to eat a fajita using a fork and knife is quite an impossible feat. Consequently, it lacks the allure and sophistication of other cuisines, but what it lacks in style, it makes up for in taste and enjoyment.
That was certainly my experience at Santa Fe, an al fresco Tex-Mex restaurant on Scott's Road. The unpretentious restaurant is tucked away at one end of Far East Plaza, right before Goodwood Park Hotel, and is actually a branch of the main Santa Fe restaurant at Marina South Pier, on board the Stewords Riverboat.
The day I went, the soup of the day was French onion soup. I tried some and was impressed - the soup was full-bodied, flavourful and almost sweet, with a generous amount of onions. It was also very obviously not watered down - a rarity for a soup of the day.
One of the most popular items on Santa Fe's menu is its chimichangas (right), or deep-fried burritos. The chicken version has spinach, pinto beans and creamy Jack cheese as well as cumin and red pepper, which gives it a slightly spicy kick. I particularly enjoyed how the crispy deep-fried tortilla 'shell' contrasted with the creamy, savoury filling which was not too rich. While this is meant to be an appetiser, those with smaller appetites would certainly be quite satisfied with this as a main course.
The turkey quesadillas are another popular starter. The warm tortilla is stuffed with shredded smoked turkey, sauteed onions and Jack cheese, and cut into wedges. Served with sour cream, guacamole (avocado dip) and pico de galo (a type of Mexican salsa), this is tasty finger food perfect for sharing among friends. It is full-flavoured, but not overpowering, because the turkey filling is kept proportionate to the thickness of the tortilla skin.
If you love ribs, try the BBQ Baby Back Ribs (left), which were tender to the bite, and slid off the bone easily. The sweet, thick layer of BBQ sauce complemented the pork ribs, as did the tasty fries, which retained their crispness for almost half an hour.
For those who prefer fish, try the foil-wrapped dory. This is a light but filling dish, served with wedges and a good amount of salad. It has a lovely onion flavour, and has a spicy kick thanks to the chili-tomato-cream sauce.
My favourite, however, is the fajita (main picture). You can choose chicken or beef, or a combination of the two, which was what I had. Those with regular appetites should go for the 1/2 pounder, but if you are extremely famished, get the Full Pounder.
How does one describe a fajita? In the most basic sense of the word, a fajita is simply grilled meat served on a tortilla. At Santa Fe, the chef grills the meat, which is then transferred to a sizzling hotplate (right) with sauteed onions and bell peppers. This is then served to you with the tortilla and assorted condiments such as guacamole, sour cream, grated cheese, lettuce and more pico de galo. You pick and choose from all the different ingredients you have on hand to make your own fajita, with each combination giving you a slightly different taste.
I liked the combination of chicken with onions and sour cream, as well as that of beef with guacamole and bell peppers. However, a fajita is really what you make out of it - so if you like any combination of the ingredients I mentioned, you're bound to enjoy this dish. More importantly though, is the sheer fun of assembling your own fajita.
Santa Fe is also known for its magaritas. I'm no connoisseur, but the ice cold drinks were delightful on a warm evening. A pity that Singapore's hot weather means that the margarita melts rather quickly, but that can't be helped, I suppose. One could always head to the main Santa Fe restaurant at the Stewords Riverboat, if one wishes to enjoy Tex-Mex food and margaritas in air-conditioned comfort. Another attraction on the Stewords Riverboat is the Breaking Bread cafe on the top deck, where you can enjoy a brand new menu, as well as your favourite items from Santa Fe.
Santa Fe's Tex-Mex fare may not be spectacular or classy, but it is good food in every sense of the word that matters. Tasty, carefully-prepared and served in generous portions, the food is also reasonably priced (all the main dishes I tried were below $30). This is one restaurant I will definitely be returning to, and this time, I'll bring my family with me.
Santa Fe Tex-Mex Grill Far East Plaza
14A Scotts Road (Near taxi stand, opposite THIS FASHION)
Tel: 6732 -5775
Opening hours: 12noon - 11pm (Mon - Sat); 12 noon - 10pm (Sun)
Santa Fe at Stewords Riverboat 31 Marina Coastal Drive
Berth 1, Marina South Pier
Tel: 6278-5775
Opening hours: 6-10pm (Mon - Fri); 6-11pm (Sat); 12noon -3pm and 6-10pm (Sun)
AsiaOne Wine, Dine & Unwind has five dining vouchers worth $40 each from Santa Fe Tex-Mex Grill to giveaway! Simple write in to a1food@sph.com.sg with your name and contact details, and tell us the following:
1) Name the locations of the two Santa Fe restaurants
2) Where is Breaking Bread located at?
3) Name one Tex-Mex item available on Sante Fe's menu
Five lucky winners will be chosen; contest will end on August 3, 2007.
One of the most popular items on Santa Fe's menu is its chimichangas (right), or deep-fried burritos. The chicken version has spinach, pinto beans and creamy Jack cheese as well as cumin and red pepper, which gives it a slightly spicy kick. I particularly enjoyed how the crispy deep-fried tortilla 'shell' contrasted with the creamy, savoury filling which was not too rich. While this is meant to be an appetiser, those with smaller appetites would certainly be quite satisfied with this as a main course.
If you love ribs, try the BBQ Baby Back Ribs (left), which were tender to the bite, and slid off the bone easily. The sweet, thick layer of BBQ sauce complemented the pork ribs, as did the tasty fries, which retained their crispness for almost half an hour.
How does one describe a fajita? In the most basic sense of the word, a fajita is simply grilled meat served on a tortilla. At Santa Fe, the chef grills the meat, which is then transferred to a sizzling hotplate (right) with sauteed onions and bell peppers. This is then served to you with the tortilla and assorted condiments such as guacamole, sour cream, grated cheese, lettuce and more pico de galo. You pick and choose from all the different ingredients you have on hand to make your own fajita, with each combination giving you a slightly different taste.
