iLive2Eat - Kamloops Foodie

Our first visit to Fiesta Mexicana was an enjoyable one with only minor concerns but we have never eaten there since Chef Alberto Vazquez redesigned their menu.

On arrival,there were three other tables occupied and we sat ourselves at a table directly in front of their open concept kitchen. One of the things I noticed immediately was that Chef Vazquez was not one of those working in the kitchen so I was a little bit dissapointed as I wanted him to prepare our meals. However, I was still excited to order from his menu and eat some authentic Mexican food.

Our server was quite friendly and knowledgeable about the menu and on his recommendation, we ordered the Enchilada Poblanas ($17.50 - Three Chicken enchiladas with mole poblano sauce and sesame seeds served with rice, lettuce guacamole and pico) and the Choripollo ($17.50 - Chicken and Chori sausage topped with salsa de queso, served with rice, refried beans and tossed salad on the side). The kids ordered Cheese Quesadillas served with rice.

It was apparent to us that there was something quite not right with the kitchen staff. Because of our seating position, we couldn’t help notice that the two cooks in the kitchen needed a lot of help from our server on how to and what to plate for every single dish, including our own meals. The server confirmed that the two cooks were both new. This left an uneasy feeling with us.

Complimentary Nachos and Salsa

Kids Meal - Cheese Quesadilla and Rice

Enchilada Poblanas

Choripollo, served with Warm Tortillas

We thought the Chicken Enchiladas were quite bland and the Mole Poblano sauce was very dissapointing. It lacked the complex and layered flavours of the fragrant spices, chiles, and chocolate that I would expect to taste in a traditional Mole Poblano sauce. The chicken and the chori sausage in the Choripollo were quite tasty.

With the cooks being so unsure of what was to be prepared for each dish, how do I know if my order was prepared the way it should have been? That uneasy feeling was enough to put a damper on our meal even before we ate it. The ineptitude of the cooks shattered my confidence in what they prepared for me to eat. One day we may return with hopes that the cooks will know what they are doing and hoping to have Chef Alberto Vazquez himself prepare our meals.