Bibi’s Cantina

I’ve lived in Glasgow for over seven years and I can only remember a handful of times when I’ve eaten a decent Mexican meal (not including own cooking – which I quite like!). I’d walked by Bibi’s Cantina a year ago and had never motivated myself to try it. But, having decided to go for lunch last Saturday, I was not disappointed.

The Cantina is located on the outskirts of the trendy part of the West end, a few minutes walk from Partick Station going away from town. The outside of the building isn’t particularly memorable, but it is bright and airy for the size of the room. The walls are plastered with the usual kitchy Mexicana pictures and illustrations, but there’s enough white paint and wall space to pull it off.

Eager to try as much as I could on the menu, my partner in crime and I, shared our food choices. Our starters were fried jalapeno peppers stuffed with soft cheese and simple nachos, nacho chips smothered in cheese, sour cream, salsa, guacamole and jalapeno peppers. The one piece of criticism I would give to the starters was for the nachos. While it was very tasty, with what you could tell was a very flavourful homemade salsa, the cheese wasn’t very melted and was piled in the centre of the dish rather than all over the chips. But, that wouldn’t stop me from ordering it again.

My partner’s main course was chicken burrito, while I ate the chicken fajitas. The burrito was tasty and filling, with a good mix of flavours. There was ample salsa and sour cream on it, but the side salad didn’t quite seem to match food flavours. I think a side of rice and refried beans would have really complimented the food and tied it all together, as long as it isn’t the stodgy lump that’s usually served... so perhaps the side salad was a nice change. The size of the burrito was good for a lunch, but probably not enough for a main meal at night (though we were there at lunch so hopefully a dinner portion would be larger).

My chicken fajitas were excellent. The chicken was marinated in tequila and lime juice and came served on a sizzling platter with a mix of grilled peppers, onions and chilli peppers. At first I wasn’t sure that three small tortillas would be a large enough portion size (I have big eyes when it comes to food) but actually, it was just right. There was a big serving of the usual toppings, salsa, guacamole, sour cream and cheese, and was more than enough for my needs. The flavour of the chicken and vegetables was scrummy and well worth a try.

I’ll definitely go back to Bibi’s Cantina and recommend it to others – whether veggie or meat friendly. There seems to be a good mix of veggie and meaty dishes and the service is fast and friendly, and the prices very reasonable (£8.95 for a two course lunch). Since I was only there for a lunch I can’t offer any opinion on a dinner meal ... but the margarita mixing machine was spinning when I was there and I’m keen to try some. Girls night out anyone?

Bibi’s Cantina
599 Dumbarton Road, G11 6HY
Tel: 0141 579 0179
info@bibiscantina.comwww.bibiscantiina.com

What’s the secret ingredient in chili?

Do you make chili at home? My husband only cooks a couple of things but one of them is a giant vat of chilli that lasts for several days as well as stocks the freezer for those nights when we need a quick dinner. As an American, I am all too aware of the regional battles that rage over what should go into chili – Texans tend to think that chili is meat and chile only (meat=beef) and abhor the use of beans and tomato (but within Texas endless debate still rages on); Cincinnati chili uses spices like cinnamon and allspice as well as tomato but is as much about how it is served (over noodles with garnishes of cheese, onions, beans, crackers etc.); moving towards the south-western states chili becomes more divided between the traditional ‘bowl of red’ and ‘chili verde’ using fresh green chili peppers and more varieties of meats. I’ve even seen recipes for ‘amish’ or ‘pennsylvania dutch’ chili recipes that are based on spaghetti and canned baked beans with pork! This is of course not to forget ‘white’ chili which is mild, poultry-based, leaning more towards the ‘verde’ end and generally to be found among collections of ‘light’ recipes or the endless variety of delicious vegetarian chilis that are based on different variations of vegetables, beans and protein replacements. Whew!

Fortunately, on this side of the Atlantic we are free of these regional battles, as least as far as chili is concerned. At home, we tend to make our chili based on a) what kind of mince is on sale at the grocery store, b) what’s in the freezer at the moment, c) what vegetables need to be used up, and d) what else can we find in the pantry in terms of beans, herbs, spices and in particular chile powders. I do have favourites of course (as does my in-house chili-master), such as the tubs of the chili sauce that our favourite local take-away gives out with its kebabs (we pop in to buy these specially for chili), canned soy beans in sweet chili sauce (the sweetness adds nice balance to the flavours), cocoa power for depth of flavour (my own chili-master is especially keen on this one) and the use of soya mince to bulk out the ‘meatiness’ with something more healthful than beef or pork.

Handy hints: There’s a difference between ‘chili powder’ and ‘chile powder’. The spellings change (and tend to be frustratingly interchangeable) but one (seasoning for chili) is a blend of chile, cumin, garlic and other herbs and spices and the other is pure ground chile. Chile peppers all have different flavour profiles but you can buy a wide variety, such as generic ‘ground red chile’, varieties of cayenne pepper, hot, sweet and smoked paprika, specific varieties such as Ancho chile powder, New Mexican Chile powder, jalapeno or chipotle powder. For the best selection of chiles and chile powders, as well as a wonderland of other Tex-Mex ingredients, head to Lupe Pinto’s on Great Western Road in the West End of Glasgow (see website for other locations). If you want to know even more about American Chili rivalries, see the International Chili Society website.

I’d be very curious to know what our readers think is key to the flavour in their home-made chili – and, of course, I’d love to know your secret ingredients if you’d care to share!