Page 47 - South Mississippi Living - November, 2016

TOP: ALAMBRES tender steak tips with bell peppers and onions topped with mozzarella and tomatillo sauce.
one of our more popular dishes. Customers enjoy the flavors,” Goboy said.
For steak lovers, Aztecas offers a perfectly seasoned 10-ounce marinated skirt steak with frijoles churros, guacamole
and tortillas, or a tender juicy 10-ounce marinated prime steak called the Arrachera served with three-cheese enchiladas topped with verde (green chili) sauce, queso fresco and red onions.
For a lighter side of the menu that still packs a lot of flavor, diners can try fun dishes such as the Pozole, a rich seasoned broth filled with hefty chunks of marinated pork, dried quajillo peppers, hominy grits and garnished with fresh cabbage.
The Red Snapper ceviche is a tasty, light seafood fare with a true citrusy flavor that is cured
in lime juice and mixed with pico de gallo, olive oil and oregano.
The entire restaurant is designed to instantly transport customers off to a courtyard of an old Hacienda styled Cantina. The open air north side of the restaurant leads to a trellised garden patio area for outdoor seating and the inside motif
is tied together with a large stone fountain in the center. A wrought-iron gate separates diners from the revelers at the Hacienda San Miguel House of Tequila bar. The upscale tequila bar hosts 50 different flavors of tequila with the flagship tequila being the Don Julia 1942. One shot of this elixir costs $35, but is so smooth it can be sipped like lemonade.
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November 2016 • SOUTH MISSISSIPPI Living 47