Benton has gotten on board the Food Truck rage. Well, sort of. At last count there were three; we lost one when Eat My Catfish entered the seated restaurant venue. Taking over EMC’s food truck location with a new, swanky looking truck is Baja Grill, a real gem. Get yourself to here as fast as you can!
The menu is somewhat limited. It is a food truck after all. However, what they do offer is prepared on site with really fresh ingredients.Their online menu is available here. Craig and Melissa Roe, the owners, are two of the friendliest people you could meet and are committed to offering the best Mexi-Cali (their term) cuisine around.
Between the two of us, Hubby and I have tried almost everything on the menu. That’s what happens when you are a weekly visitor. Yep. It’s just that good.
For starters, try the guacamole and chips. This has to be the best guacamole this side of the border (and I’ve eaten my share in search of the best); it is fresh, chunky and with just the right amount of kick. The chips and queso blanco are fairly mild, but an occasional bit of jalapeno surfaces which adds a bite.
Recently, Hubby and I split a chicken burrito which is basically a chicken taco with black beans and rice added. It is then wrapped in a flour tortilla, grilled and covered with the queso blanco. Splitting one was a good idea for us as it would have been too much for either one of us to eat by ourselves. Any of their taco offerings can be prepared as a burrito. If I order this again, I will probably leave off the rice and ask for extra lettuce, tomato, and onion since I’m not a big carb on carb eater. Trust me, though, there wasn’t anything left on my plate – not even a grain of rice.
The quesadilla can be prepared with any choice of meat except the seafood. It is a large portion which makes sharing a nice option. I opted for the chicken quesadilla a week or so ago and shared with Hubby who also had ordered a taco. Remember, we are always sharing a large guacamole as well.
Between us, we have ordered all of the taco variations. The blackened mahi-mahi and the blackened shrimp tacos are served with dry slaw, tequila lime aioli, queso fresco, and fresh mango salsa.(yum) are probably our overall favorites. The Baja beef taco contains shredded, slow-smoked beef rather than ground beef, a terrific A+ move in my opinion. The smoky flavor adds a real depth of flavor without being overpowering. I like the addition of tangy salsa verde to the pork variation which also comes with onions, cilantro and queso fresco. Hubby has had both The Cuban (Cuban pork served with a sour orange, red cabbage and jicama slaw, avocado, chipotle aioli and queso fresco) and The Pig Sooie which comes with pickled red onions, southern slaw and barbeque sauce. While he was high on the unique flavors of The Cuban, he did not care so much for the latter. (Photo courtesy of Baja Grill.)
What else needs to be said? It’s fresh. It’s flavorful. It’s owner-operated. It’s inexpensive. You’re sure to see us there.
Baja Grill(501) 722-8920Twitter @eatbajagrill.com
1130 Military Rd
1130 Military Rd
Food: 4.5 spoons (out of 5)
Service: 4.5 spoon
Price: 1 spoon
Atmosphere: Casual and friendly
Going back: Yes, absolutely
Outside seating: limited