Post by Ben Berliner

Entering Cantina los Caballitos, a gorgeous blond haired woman greets my friend and fellow Uwishunu correspondent John Steele and I at the door, and promptly offers us a seat inside or outside on a sunny Monday afternoon. We choose outside and glimpse the drink menu. John orders a coke, I order a red sangria. Less than two minutes later, our drinks arrive. The sangria is fantastic – a spot on clone of the authentic Spanish sangrias I used to sneak during my teen youth group trip to Spain years ago.

It was time to order food. There is a spicy carrot soup on the special menu that seems appetizing, so I ask if they serve it cold. They tell me that they don’t, so I take it hot. I also order the fish tacos, and Steele orders the beef burritos.

The soup arrives first. It is very spicy and very carroty, however it would definitely taste better if it comes cold. Is it so hard to make a cold soup?

The fish tacos come out hot too, but I would not have wanted them any other way; they are perfect. The taco shells come in the soft style, and the fish is fresh caught Mahi Mahi. The standard toppings are onions and cilantro, but I order a side of guacamole just to make the experience complete. Plus, I love a good guacamole. As it turned out, the extra guac was a very good idea, as it is superb. Although I do not eat red beef, my fellow coorespondent John Steele nodded a strong affirmative upon my asking him if he enjoyed his burrito.

There is no experience quite like going to the Cantina. Despite no cold carrot soup, the waitstaff is great, the drinks are excellent (blood orange Margarita, anyone?), and the authentic Mexican dishes are tremendous. Do yourself a favor and check it out, if only for the guacamole.

Cantina los Caballitos
1651 East Passyunk Ave, Philadelphia, PA
(215) 755-3550