September 2nd, 2009
In Dewey Beach, Delaware, there is Que Pasa?…A Restaurant and Mexican Cantina….and I am thinking of My Pollo Borracho…
Mexican restaurants are ever so popular. They are everywhere; small eateries or good size restaurants. The ingredients are easier to find, as well. I have been wanting to go to Que Pasa in Dewey Beach and my interest was predominantly in their Cantina. Que Pasa is a full fledge restaurant, where you can eat indoors, but I wanted to be outside and get the feel of the open air bar by the bay.
Believe it or not the word Cantina comes from the Italian word wine cellar, winery or vault. In Latin canto means corner.
In the 1890’s a Cantina in the Southwest U.S. meant bar or saloon.
In Spain, it means a bar at a train station or any establishment located at or near a workplace where food and drinks are served.
In rural Mexico, it refers to a bar normally frequented only by males, but aren’t we lucky because some of those traditional restrictions on entries to Cantinas are changing. Keep in mind that in many areas it is still viewed as “scandalous” for proper ladies to be seen at a genuine Cantina.
Que Pasa’s location is on 124 Dickinson St. in Dewey Beach. Tel. is 302-226-1820. They are open from 11:00 a.m. to 11:00 p.m.
I think that my husband and I were a little too early. You know, Dewey Beach doesn’t get hopping until later at night, but some people do eat early too. There are a lot of families in Dewey.
The Cantina is completely open with a lot of seating around the bar and high tables where you can also eat and drink. As you come down the steps to the “beach” you will be able to sit there, as well, and enjoy a beautiful sunset if you are there at that time of the evening.
As a full bar, Que Pasa, has wines, and signature drinks. They also have an extensive list of Tequilas to choose from like the Blanco or Silver, which is aged under 60 days, the Reposado, which is aged 2 months or more in oak barrels or the Anejo, which is aged in oak barrels for over a year.
We did not have anything to eat but I have been told that their tacos and the steak quesadillas are very good.
Some of the appetizers on the menu were: Spanish pickles, which are spicy pickled veggies, freshly made chips and salsa, queso fundido (cheese fondue) with wild mushrooms or chorizo served with soft tacos.
Salads are also available as well as tacos made with meats or fish, fried or grilled. Quesadillas and burritos, of course, are available too.
Some of the entrees: Grilled skirt steak, braised pork, surf and turf enchiladas and chipotle and corn spiced crabcakes.
Desserts like fried sweet plantains, chocolate cake, lemon tart and tequila raisin bread pudding looked interesting.
After being at Que Pasa?, I decided that my recipe for Pollo Borracho (Drunken Chicken) would be the dish to cook.
Here it goes and I hope you like it.
Pollo Borracho
3 tblsps. corn oil
1 large frying chicken, disjointed or your favorite pieces
1 1/2 tsps. Red “chile” powder
1/2 pound chorizo (Spanish/Mexican sausage)
1 medium oinion, finely chopped
2 cloves garlic, minced
1/2 cup fresh orange juice
1/3 cup tequila – gold
2 tblsps. capers
Heat oil in a heavy-bottomed frying pan and brown chicken pieces in it with “chile” powder; salt lightly and transfer to a casserole dish.
Remove sausage from its casing and cook, with onions and garlic, in the same frying pan until sausage is cooked through. Sprinkle over chicken pieces.
Mix together orange juice and tequila and pour over the chicken, then sprinkle with the capers.
Cover tightly and bake in a pre-heated 350-degree oven for and hour or until the chicken is very tender.
Serve with rice and your favorite salad or vegetable.
Serves 4 to 5 and remember always to make it your own and enjoy.
Several Notes: This recipe, originally was with chile pasilla but you can use the red chile powder and it is just as good.
Chile Powder is not to be confused with Chili Powder. “Chile powder is the ground, dried fruit of one or more varieties of chile peppers, most commonly, red pepper or cayenne pepper.”
They add quite a different flavoring to food. Don’t mix them up, because it will not be the same.
The Pasilla Chile or Poblano that it called for, originally in the recipe, is a relative of the bell pepper. It looks like an elongated green bell pepper. Not as spicy as Tabasco sauce, though. If you are buying fresh ones, then pick the darkest ones. The dried ones are black and their flavor is a mixture of raisins and bell peppers.
It seems like so much information but at least now you know that when you go to your favorite store and see all those peppers, you will, at least, be able to identify some of them.
The information for the word Cantina was taken from www.en.wikipedia.org.wiki/Cantina, the Chile powder was taken from http://recipes.wikia.com/wiki/Red_chile_powder, and the Pasilla Chile information was taken from http://daviswiki.org/Pasilla_Chile
Tags: Bethany Beach, Delaware Beaches, Dewey Beach, drinks, entrees, Full Bar, Lewes, lunch and dinner, mexican, Recipe, Recipes, rehoboth beach, Restaurant, Restaurants, Reviews, Tequila Bar
On Thursdays try Que Pasa for dinner and then head on over to the Lighthouse for John Eddie. Awesome performer for the “young @ heart crowd”. He is a little Bruce Springstein, Stevie Ray Vaughan with a little country rock thrown in!!!! He has played all summer and will be there every Thurs in September as well. This week, he will play tommorow @ the Lighthouse and again on Friday @ the Lighthouse Cove (just next door, the Old Crabber’s Cove) Hope to see you there!!!!
I have called Shelley and she said she wants to go too. So, we might see you there on Friday. Thanks for the information and for commenting on the blog. He sounds like a lot of fun.
I have called Shelley and she said she wants to go too. So, we might see you there on Friday. Thanks for the information and for commenting on the blog. He sounds like a lot of fun.
BTW I love your blog!
Thanks a lot and thank you for commenting on my blog.
I just went on fonduebits.com and it is very nice. Everything you neet to know about “fondue” and more. I will pass it on. Again, thanks for commenting on the blog.
Gloria, Your blog is really wonderful!! Whenever I check it out I learn something new and interesting!
There’s history, cooking, entertainment and so much more.
Thanks!
That is so nice of you to say. I really thank you for making a comment. Do you think that all those years doing the Teachers’ Luncheon made an impression. I think so. I am going to be doing some more in Ocean City once the holiday is over. Hope you are doing well and getting ready to be a mother in law. Did Shelley mention to you about John Eddy at Lighthouse at the Rudder? Regards to all.
You are very welcome! You keep this up and you could get a job with Samantha Brown on the Travel Channel. I would have loved to join you and Shelley but we have an office party at the Shorebirds Stadium that night.
Yes, I am doing well and excited and happy to soon become a mother in law. Thanks for asking.
Take care and I’ll be checking out your terrific blog.
cheap food…
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