Our guidebook assured us that there was something special about Mi Casa – something that set it apart from the zillions of other Mexican restaurants in Breckenridge. I assumed they were talking about the food, which was rumored to have been updated, gentrified, and otherwise elevated to "the next level" of Mexican cuisine. But perhaps it was the lines they were referencing. Mi Casa, much like my own casa, does not take reservations. Which means you can spend quite a while languishing in their bar drinking margaritas and gazing longingly at the dinners of others. We only had to wait 10 minutes or so, but when our table did materialize, we were annoyed to learn that our tab had to be paid and another one started for our dinner.
Our waiter, Eric, must have been given a mandate to push the trout. He pushed it pretty hard, too. En route to a neighboring table with a plate of trout in hand, he went so far as to pause at our table to show it off – to the dismay of the trout’s owner, I’m sure! It didn’t escape me that the trout was the second most expensive item on the menu. None of us ordered it, although it did look pretty tempting.
Eric’s efforts notwithstanding, the guidebook was right about the food. Our nacho appetizer, overflowing with beans, cheeses, fresh guacamole, and all the extras you’d expect, held us over until our entrees arrived. I was so full of appetizers, in fact, that I couldn’t manage more than the Southwestern corn chowder. Perfect for a light eater, it came in a modest but not skimpy-sized bowl, set on a larger plate which also held two tiny quesadillas. What a treat! The rest of our table stuck to the basics, and gamely dug into their oversized burritos, quesadillas, and tacos washed down with another round of margaritas.
With the festive, colorful décor you’d expect from a Mexican restaurant in a resort community and a lively, upbeat crowd, Mi Casa is a fun spot for a filling meal. Right across the street from the skier drop-off for Peak 10, it’s also conveniently located. Just be sure to get there early so you can get a table – and if you see Eric, and he’s still pushing the trout, order something else!