Located on 555 Veterans Memorial Lane, Mexout is a small Mexican restaurant with a cafe vibe. The warm lighting and modern design provide a welcoming atmosphere, and the side wall depicting menu options gives an immediate idea of the experience to come. The fresh ingredients and meat cut straight from the rotisserie spinner create a sense of authenticity that further adds to the pleasant ambience. The menu, while simple, allows for many different combinations, all of which are very affordable. The staff was cooperative and even gave us free chips and salsa after making a mistake with our order.
Cole: I ordered a chicken quesadilla that I thought was good overall but could use improvements. The chicken, or “tinga”, as the menu called it was the best part of the dish. The chipotle sauce marinade gave the fresh chicken a much-needed kick of flavor. The meat is scattered on a warm tortilla and then topped with cheese before being folded and cooked on a flat top grill, and once the tortilla is spotted with brown and the cheese has completely melted, the meal is cut into three filling slices. The only fault I could point out about my order was that the cheese and chicken wasn’t well balanced in each bite.
Hemi: I ordered a burrito with shredded chicken. The burrito costs $7, making it one of the more expensive items on the menu, but it’s definitely worth the cost. A massive tortilla filled with mexican rice, pinto beans, lettuce and custom fillings, the burrito is made fast enough to allow eaters to get in and out quickly. A huge variety of toppings were available, and my only complaint with the meal was the uneven distribution of the fillings. Many bites were just one ingredient, especially in the final bites of the meal. The accompanying chips and salsa were a highlight, with a perfect mix of heat and saltiness.
Gwen: I ordered two baja style tacos with an asada filling, which is steak that has been marinated in adobo seasoning. The worker topped my tacos off with lettuce, black olives, salsa, and tomatoes. The tacos were well-priced at $2 per taco, bringing my total to an affordable $4 for a top-tier meal. The steak was hot, and the tacos were extremely flavorful, although it would be even better if the toppings were heated instead of cold. Even so, I will gladly eat at Mex-Out again soon.
Cole: I ordered a chicken quesadilla that I thought was good overall but could use improvements. The chicken, or “tinga”, as the menu called it was the best part of the dish. The chipotle sauce marinade gave the fresh chicken a much-needed kick of flavor. The meat is scattered on a warm tortilla and then topped with cheese before being folded and cooked on a flat top grill, and once the tortilla is spotted with brown and the cheese has completely melted, the meal is cut into three filling slices. The only fault I could point out about my order was that the cheese and chicken wasn’t well balanced in each bite.
Hemi: I ordered a burrito with shredded chicken. The burrito costs $7, making it one of the more expensive items on the menu, but it’s definitely worth the cost. A massive tortilla filled with mexican rice, pinto beans, lettuce and custom fillings, the burrito is made fast enough to allow eaters to get in and out quickly. A huge variety of toppings were available, and my only complaint with the meal was the uneven distribution of the fillings. Many bites were just one ingredient, especially in the final bites of the meal. The accompanying chips and salsa were a highlight, with a perfect mix of heat and saltiness.
Gwen: I ordered two baja style tacos with an asada filling, which is steak that has been marinated in adobo seasoning. The worker topped my tacos off with lettuce, black olives, salsa, and tomatoes. The tacos were well-priced at $2 per taco, bringing my total to an affordable $4 for a top-tier meal. The steak was hot, and the tacos were extremely flavorful, although it would be even better if the toppings were heated instead of cold. Even so, I will gladly eat at Mex-Out again soon.
By Cole Rubin, Hemi Bell and Gwen Hatcher