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If you venture into Fiesta Cancun on Main Street, you will no doubt witness one of its top selling items, taunting from some brave diner’s plate. It’s a 12-inch fiesta burrito, stuffed with rice, beans, lettuce, sour cream, guacamole and steak or chicken, topped with chipotle cheese dip and bacon.
“People simply can’t say no to [the] challenge,” says manager Jessica Santiago.
Since opening in May 2018, Santiago estimates the restaurant serves, on a weekly average, 30 of these massive behemoths, among barrel tables, tequila displays and murals, bathed in music and the atmosphere of Mexico.
Serving portions and presentation make Fiesta Cancun unique, but you will also find a lot of regulars here who create a friendly atmosphere for first-timers, as well as lively conversation among guests and the staff of four chefs. Those culinary artists are especially adept at handling seafood. When a seaside location is a part of your name, you can’t ignore the riches of its bounty. Molcajete marinero is one of its most loved items. “The molcajete is popular because many are not familiar with the three-legged round bowl, which has been carved out of basalt. Our molcajete contains shrimp, octopus, mussels, crab legs, surimi, abalone and chopped clam,” Santiago says.
While the marinero is popular, the caldeo de siete mares is the most complicated and time consuming meal on the entire menu. It is a seafood soup constructed of shrimp, octopus, oysters, mussels, fish and crab legs. If siete mares is not enough, you can count on Fiesta Cancun’s additional summertime offerings, which include even more seafood specialties and a variety of mixed drinks.
Don’t miss the flaming cheese fajitas. Their fame derives from the hot skillet that the fajita is served on and the melted cheese that covers it under a blaze that rises from the dish when served at the table. It’s all part of the festive atmosphere that is intensified during happy hour from 2-6 p.m. and all day Wednesdays, along with half-priced margaritas all day Mondays.
While the cuisine squarely hits the target of authentic coastal Mexican fare at Fiesta Cancun, you’ll also find some vegetarian and burger options. The lunch crowd has a tendency to stay for a quick 20 minutes and can count on the ranchero cheesesteak, a quesadilla stuffed with diced steak, grilled onion, lettuce and pico de gallo, covered with cheese dip, served with rice and beans. Or, the big fiesta burrito is available during lunch, if you are up for a mid-day challenge.
Are you a guacamole connoisseur? Fiesta Cancun offers two types of the beloved dip. The regular guacamole dip consists of avocado, cilantro, tomato and onions. The second is a top-shelf guacamole made on the spot when it is ordered and contains fresh avocado slices mixed with cilantro, red onion, tomato, garlic, lime juice, salt and a choice of roasted corn, roasted pineapple, mango or bacon. “Others tend to put a Mexican seasoning called Tajin that I would never ever put on my guacamole, simply because it overpowers the freshness a guacamole should give you,” says manager Jessica Santiago.
Fiesta Cancun offers a full catering service, including an enchilada, taco or fajita bar with the option of a frozen margarita machine. Full setup service includes chafers, delivery and personal assistance from waiters.
Fiesta Cancun suggests its carne asada a la Mexicana, a tender, thinly sliced steak with grilled onions, served with rice, beans, guacamole salad and choice of corn or flour tortillas, to be paired with sangria, which contains red wine with fruit like pineapple, peaches, nectarines, berries, apples and pears. What a great summer refresher!
7904 Main St.