Additional Pictures From Casa Maria Mexican Restaurant

Exterior

Menu cover

Menu Lunch Specials

Fresh Salsa and Chips

Menu Dinner Combinations

Interior

Interior

Dinner Combo #4, 2 enchiladas, 1 taco, rice and beans

Casa Maria Mexican Restuarant - Restaurant Review 5

Casa Maria is a new local Mexican restaurant that has opened within the past few months.  It was an Italian restaurant prior, and is located in a shopping plaza, close to UCF.

I have been searching for a great new Mexican place since my favorite one in the area has closed.  I had been meaning to try this new one, and a couple of weeks ago I finally got around to it.

Casa Maria has a lunch menu where options are reasonably priced, however, I chose my entree from the dinner menu.

The restaurant decor is bright and clean, and tastefully decorated.  While there are Mexican-style decorations, it is not over the top.  The restaurant was slow on my visit, but I did come around 3pm on a weekday, which probably explains why.  The service was fast and friendly.

I ordered the dinner comination #4, which was 2 enchiladas and a taco, served with beans and rice.  I chose 1 shredded beef enchilada, 1 cheese enchilada, and 1 ground beef taco.  You can also choose ground beef, or chicken, if you desire.  While waiting, I was served complimentary chips and salsa, which is fairly standard in Mexican restaurants.  The salsa was fresh, and probably a medium, to medium-hot spice level.  The chips were fresh and crisp.  I did notice that your first basket of chips is free, but I think if you want a second basket, there's a fee.  I did get unlimited salsa however.

The beef enchilada was fairly standard, as was the taco.  Both enchiladas could have used a little more sauce.  I like to have plenty of sauce on mine.  The cheese enchilada was better, the cheese actually stayed warm and melty, which is is not always the case with cheese enchiladas.  The beans were standard as well, just refried beans with a small amount of cheese melted on top.  I did enjoy the rice quite a bit though, it's the kind I've eaten at some other Mexican places, and have learned to make at home.
All in all, it was a decent meal, at a slightly above average price, with good service in a sunny and clean environment.  I don't know that it will be my new favorite Mexican restaurant, but it is quite a bit better than some of the other local places that I've tried.

You can find the restaurant at:

10065 University Blvd

Orlando, FL 

in the Suncrest Plaza.  Or call them at 321-972-2943 for more info.  They are open Sunday through Thursday from 11am to 10pm and Friday's and Saturday's from 11am to 11pm.

Picture View - Pan Fried Chicken With Brown Butter Caper Sauce

Pan Fried Chicken With Brown Butter Caper Sauce- Home Cooked Recipe 31

I am a HUGE fan of the daytime talk show The Chew.  In fact, it's the only talk show I watch on a regular basis.  It's on ABC at 1pm (my local Orlando time) and features 5 hosts, 2 of whom are Iron Chefs, Michael Symon and Mario Batali, 1 chef who competed on Top Chef, Carla Hall, a nutrition expert, Daphne Oz, and my very favorite host, Clinton Kelly, who does recipes but is more famous for his cocktails, clothing know-how, and crafts.  The show is fun with all sorts of food themes, celebrity guests, and much more.  A few months back Clinton Kelly made a recipe called Pan Fried Chicken With Brown Butter Caper Sauce.  It looked so delicious and easy that I took it upon myself to make it at home.  I am copying the recipe exactly here for you, and am also including to the link where you can find it on The Chew's website.  

Ingredients

• 4 Chicken Cutlets (pounded thin)
• 2 cups Flour
• Salt
• Pepper
• 2 Eggs
• 2 cups Breadcrumbs ***Note-(panko breadcrumbs preferred)
• 5 tablespoons Olive Oil (separated)
• 4 tablespoons Butter
• 4 teaspoons Capers (drained)
• 1/4 cup Flat-Leaf Parsley (chopped)
• 2 Blood Oranges (peeled) ***Note-I used lemons instead of the oranges
• 1 tablespoon Shallot (minced)  ***Note-You could use a small onion finely diced

 Directions

 Pound the chicken cutlets to a 1/2-inch thick.  Juice one of the blood oranges and set juice aside. Peel the white pith off the other blood orange, and then cut between the membranes to release the segments, and set aside.  Arrange three shallow dishes: in one - flour, seasoned with salt and pepper. In the second dish, lightly beat the eggs. In the third, add the breadcrumbs. Dredge the chicken cutlets lightly on each side in the flour, then eggs, then the breadcrumbs.  Heat four tablespoons olive oil over medium-high heat. Add each of the chicken cutlets, cooking for 4 minutes per side, until golden brown and juices run clear. Remove to paper towel lined, plate. Drain the pan and wipe clean.  Add the butter, and once it has foamed and subsided, add the capers, shallot and blood orange juice, stir and remove from heat.  In a bowl, combine the parsley, one tablespoon of olive oil and blood orange segments. Toss and season.  Spoon the sauce over the chicken cutlets, and top with the orange-parsley salad to serve.  

Link to recipe Clinton Kelly's Chicken

I served with mine with cheesy mashed potatoes.  Enjoy!!!

Picture View - Collard Greens