- Kat Robinson
- INCOMPARABLE: Capi’s frothy and sharp Queso
A reader alerted me to the menu change that struck last night at Capi’s. I was surprised about the change, to a point. I loved the idea of a small plates restaurant here in town. But…
Before we went out there last night, I dropped an email to Brent Peterson and asked about the change. Like many Central Arkansas restaurants, receipts were down in August and September. He had a brainstorm about using dishes Capi was known for over at Trio’s, and discovered she’d had similar thoughts. The new idea was explored, a menu was born and here it is.
Brent explains the new menu this way:
“Capi and I have both traveled extensively in Mexico, New Mexico, Central America and the Caribbean. The cuisines of these locales rank at the top of our list of favorites. We like bold flavors, and Capi is masterful in developing these recipes to let each of the ingredients ‘speak for themselves’without allowing the subtle flavors to be overpowered by heat from too many chiles. You will see a broad selection of enchiladas, tacos, tamales steamed in banana leaves and fajitas; plus, pozole, tumbada (paella), two types of queso, two salsas, a garlic shrimp and Cuban picadillo from the original Capi’s menu and some healthy, substantial salads. Capi and I both speak Spanish, and for some time she has frequented the local Mexican markets to find fresh ingredients for our Trio’s specials. Now many more ingredients will be provided by these local merchants.”
My curiosity piqued, the hubster and girlchild and I headed that way last night.