Review: La Parilla

La Parilla is alegre! This place is lively and feels like a fiesta the moment you step inside. Even in the middle of the week, patrons were lining up outside, in-wait, for tables, and I don’t think a tour bus was parked nearby.

This location seems to be very popular and as evidenced by the proliferation of La Parilla restaurant locations throughout the state—15 and counting, Georgians must love Mexican food.

And, what’s not to love? Aside from the huge menu that offers everything your little “Mexican-food-craving-heart” could want, the atmosphere and service is el mejor por la cuidad! In this regard, La Parilla fares above many in our fair town. The staff is friendly, smiling, attentive, and accommodating. If you visit, you will instantly feel welcome.

The menu offers an impressive number of dishes that are typical of most Mexican states. I was happy to see Aguas Frescas, natural fresh juices including mango, guava and lime. These freshly squeezed juices are served all over Mexico in restaurants and as a part of the “street food” scene. Limejuice, naturally sweetened with cane, is a staple in Latin America, and when mangoes are in season—pure heaven in a cup.

When you go, bypass the soft drink products that can be imbibed anytime, anywhere, for a tall, cool glass of Agua Fresca. I always opt in for the limejuice ($2.50) because I find juicing them to be tedious and prefer that someone else indulge me in my favorite drink. As for the other flavors: peach, strawberry and Piña Colada, I suspect these might come from concentrates, as each fruit is very seasonal and/or inconvenient to produce in-house. Nonetheless, I welcomed the opportunity to savor something closer to the culture.

Los aperitivos son frescos y atractivos! The appetizers offered on the menu include two “fresh”, meaning “not the run of the mill” selections that I believe are worth trying. I selected the La Parilla Dip ($8.99)-- a bowl of melted cheese served with grilled shrimp, steak and chicken. It is accompanied with pico de gallo and hot tortillas. The presentation is quite noteworthy. The cheese was creamy, soft and hot. The shrimp and chicken was freshly grilled; the steak was grilled to my specification (medium-rare). This was one of those appetizers that could easily become a whole meal. It tasted like a party on the beach, hot, juicy, filling and very easy going down.

The other appetizer is the Queso Fundido con Chorizo: melted Chihuahua cheese (don’t you even think of the canine) served with the red, spicy chorizo sausage on top. This is served with corn or flour tortillas. I’ll try this one on my next visit.

When it comes to entrées, I usually seek out something unique and different. Not this time. I went for one of the specialties that are a favorite of many diners. And, since this is a grill, it made my choice of the Fajitas ($10.99) seem right.

The test—can they put out a great, hot, sizzling plate of steak fajitas? My answer? Yes, by golly, they can and did, with flair. My steak was grilled to my specification making it tender and succulent. There were copious amounts of onions, less bell pepper than I expected and did I see a small chop of tomato in there?

Perhaps, the mix of veggies could improve, but overall the plate was abundant with tender strips of beef loin, slightly crisp, pleasantly salted and running with juice. That’s what the tortillas are for—the juice. Of course, eating the velvety smooth re-fried beans reminded me of how sinfully indulgent I feel when I slurp the delicious turkey gravy by the spoonful at Thanksgiving or Christmas. Ah, yes, the secrets come out, don’t they? I don’t care. When something is done right, I like to tell you.

The guacamole on the side was green, earthy, smooth and chunky all at once, an overall silkiness that satisfies as comfort food. One personal note about guacamole: many people ask me how I keep it from turning brown. My opinion is that if it stays around long enough for you to notice it turning brown, then you are not making it right. La Parilla’s guacamole nearly evaporated from my plate.

You can dine in, take out or have your shindig catered by La Parilla. The number for the party people is 404-502-0085. I am told that they will provide food for your fiesta for less than 35 guests. Julio Santacruz is the manager in Woodstock. I am sure he will take good care of you and your fiesta needs. You can reach him at 770-928-3606.

This restaurant stays open until 10:30 p.m. on weekends, has plenty of outdoor seating that would be a welcome dining location in the fall, and great vibes. Go there. Eat there. You’ll like it.