For modern, updated, Mexican cuisine, no restaurant on Kaua‘i comes close to Tortilla Republic. Serving only the finest and freshest ingredients, topped with the most savory cocktails on the island, Tortilla Republic sets the bar high for quality, taste and
For modern, updated, Mexican cuisine, no restaurant on Kaua‘i comes close to Tortilla Republic. Serving only the finest and freshest ingredients, topped with the most savory cocktails on the island, Tortilla Republic sets the bar high for quality, taste and satisfaction.
General manager Bryan Townsend emphasized the fresh ingredients utilized daily at Tortilla Republic: “All of our tortillas are made daily. All of our salsas are made with fresh ingredients. All of our peppers are flown in from Mexico.”
Townsend said that all the food is very healthy and not a typical Mexican fare — which is usually oily and greasy — but a healthy option for anyone craving Mexican food. After reporting a story on three of Tortilla Republic’s savory drinks in a past issue, Kaua‘i Times was invited for a dinner that was out of this world: A round of drinks, two hearty appetizers, an onolicious entree and a scrumptious dessert.
The night started off with three savory cocktails concocted by Townsend: the Pisco sour and Cucumber Acai Mojito both priced at $10, and the Tomate Fresca priced at $9. These three savory drinks are simply amazing. They are made from the highest quality spirits and freshest produce. There is no doubt that Townsend is one of best mixologists on the island; his cocktails stand out from the typical sweet drinks served here in the islands.
During Townsend’s impressive mixology display, two hearty appetizers, the Ahi Crudo and the Pulpo Asado both priced at $14, were served. I could see the envious eyes of restaurant guests peer upon these two appetizers as a chef personally delivered them to my side of the restaurant. I knew I was in for a treat. The Ahi Crudo consists of sashimi grade ahi dressed with sea salt and toasted coriander, avocado, lime, piquillo vinaigrette and sweet potato chips. The other appetizer, the Pulp Asado, is made from roasted octopus (fresh from O‘ahu), crispy masa dumplings, wilted arugula and smoked pimenton.
At this point, I’m not going to lie, I felt spoiled. I was spoiled. And the guys at Tortilla Republic had more rolled up their sleeves. For the main entree, I was served the Rellano Poblano priced at $19. This onolicious dish is a baked Poblano pepper stuffed with eggplant, mushroom, spinach, pine nuts, raisins and ranchera, laid upon a bed of cilantro cream sauce.
After the very healthy and delicious Rellano Poblano, I was on my way out the door. That was until I was stopped by manager Eric Hanson. “Hey! You still need to have dessert,” he said, looking at me with a big smile and a scrumptious dessert in his hand.
The dessert he had in his hand was the Lime Parfait priced at $8. This indulgent dessert is made from fresh mango, papaya, lilikoi and prickly pear syrup. It was a great ending to a night of delicious drinks, appetizers and entrees.
I can’t emphasize enough on the hospitality and delicious foods at Tortilla Republic.
If you haven’t had the pleasure of eating there before, I suggest you spoil yourself as soon as possible and give it a go! Tortilla Republic, located at 2829 Ala Kalanikaumaka St. in Koloa, is open daily for breakfast from 7 to 11 a.m., lunch from 11 a.m. to 4 p.m. and dinner from 4 to 10 p.m. Happy hour is from 3 to 5 p.m. daily. Visit www.tortillarepublic.com or call 742-8884 for more information.
