Where: Margaret’s Cantina, 1129 Weaver Dairy Rd, Chapel Hill, NC 27514 (Located in the Timberlyne Shopping Center.)
GF Menu: Yes! “GF” is clearly marked on the menus.
What I ate: Sopa Seca Picosa (Spicy Mexican Lasagna) from the Dinner Menu + House Sangria
How to order it: Refer to the menu markings of “GF” for Gluten-Free when making your selection. Additionally, let the server know you are dining Gluten-Free.
The menus also indicate “V” for Vegetarian and “VV” for Vegan. As Margaret explains on the About Us page of the restaurant website: “Because my dishes are made in-house from wholesome ingredients, you can make pleasurable and healthy choices, no matter your preferences.” With food that is cooked-to-order, you CAN have it all!
What it looks like:
Think you can’t have lasagna in a restaurant because you dine Gluten-Free? Think again! This spicy Mexican “lasagna” may be my new go-to comfort food. In this dish, corn tortilla chips are layered with cheese, your choice of chicken or black beans, and spicy salsa. The whole dish is then baked, and finally topped with additional salsa, lettuce, tomato, and sour cream. The result is packed with texture and flavor. The chips and black beans still maintain their freshness and integrity despite being smothered in melted cheese and salsa.
Here’s the close-up. This was a very generous helping. I took some of it home and enjoyed it right from the fridge the next day. You gotta love a dish that is fantastic both hot and cold! It’ll be good to revisit year-round.
Green Note: Margaret is committed to using local, seasonal, and organic produce, whenever possible, and she has been doing so for twenty years. She explains on the website, where she lists some of her local suppliers:
Long before locavore entered the lexicon, I was buying organic produce from farmers like the legendary Bill Dow of Chatham County. Today I still work with Bill and other growers, among them Rose & Mark Lyon, Jan Mann & Tom Jackson, Bill & Joanna Lelekacs and Lisa & David Pope. I’ve been a member of the Carolina Farm Stewardship Association for years and I also purchase produce from Eastern Carolina Organics, a farmers’ co-op. “The Egg Man,” Gerald Hall of Pleasant Garden, NC, brings me fresh brown eggs from his free-range chickens.
I use organic brown rice and black beans and locally milled organic flour. North Carolina is represented year round on my “South meets Southwest” menu in the form of sweet potatoes, grits and greens. Seasonal produce includes asparagus, strawberries, blueberries, apples, tomatoes, tomatillos, chiles, salad greens and shiitake mushrooms… the list goes on!
And speaking of the Carolina Farm Stewardship Association, this weekend is the 19th Annual Piedmont Farm Tour! Saturday, April 26th and Sunday, April 27th, 2014 from 2-6pm both days, rain or shine. You can visit more than 30 local and organic farms in the Triangle area, meet the farmers, and tour the farms. Support your local food systems. Oh, yeah, and take some charming photographs of baby goats.