Just a short 10-minute stroll from Grounds, Mejicali serves up flavorful Mexican dishes with a colorful, casual ambiance on West Main Street. Combining flavors of Latin America with a California spin, the restaurant debuted in Charlottesville last summer with an extensive, reasonably-priced menu of everything from tapas to desserts to specialty cocktails, making it a must-try for college students and locals alike.
While its doors are closed on Mondays, Mejicali is open for business from noon until 11 p.m. on Tuesdays and Wednesdays, 1 a.m. Thursdays through Saturdays and 10 p.m. on Sundays. Upon entering, patrons are greeted by a lively atmosphere and vibrant street art-inspired decor. My friend and I dined indoors, but the restaurant also boasts a large outdoor patio complete with multicolored chairs and a playset for children that would be excellent on a warm, sunny day. The entire staff was inviting, prompt and accommodating from start to finish, elevating our dining experience even further.
Distinguishing it from a typical restaurant, Mejicali’s tables are not actively waited on by servers. Instead, customers place all orders through a QR code menu, and varying staff members bring the items out whenever they are ready. To me, this method had pros and cons.
On one hand, this was incredibly efficient, and we had our meals within 10 to 15 minutes of ordering. On the other hand, it lacked the interpersonal dining experience that some patrons may prefer when going out to eat. As two busy college students, my friend and I ultimately weighed the tradeoff of less interaction for quicker service as a net-positive mark for Mejicali.
Chips and salsa were not complimentary, so we opted to start off our meal with the $8 Queso Frito appetizer. The dish included about eight fried cheese cubes and a sweet guava sauce in which to dip them. Crispy on the outside with a soft texture and salty, savory flavor on the inside, the cheese cubes easily won our approval.
I was hesitant to dip the cheese in a fruity sauce for fear that the flavors would clash, but the tangy sweetness of the guava sauce pleasantly surprised me with its ability to cut the richness of the cheese. I will definitely re-order the Queso Frito on a future visit to Mejicali, but patrons should note that the portion size is small — I wouldn’t recommend sharing this among more than two people.
A Midwesterner at heart, I was inclined to order their Street Corn, which is served on the cob. Unlike most corn on the cob I’ve enjoyed in my lifetime, the presentation of the dish was quite elegant and would easily warrant an Instagram story post for patrons who are active on social media.
Placed on a wooden skewer, the Street Corn extended diagonally upward from a wooden plank, which sported a precisely drawn wavy line of red pepper aioli and a wedge of fresh lime. The corn was covered in mayo and cotija and peppered with Tajin seasoning. The bold acidic notes of crushed chili peppers, lime and salt perfectly balanced out the more subdued flavors of corn and cheese. While the dish is generally not shareable, its $7 price tag makes it doable for customers to order multiple without breaking the bank.
Having sampled two delicious appetizers already, I decided to order a smaller main course — one Chorizo and one Baja Style Taco. I inferred that the tacos would be lighter portions when I noticed that their prices were $2.50 and $3.50 respectively, and my assumption was correct. If hungry for a full meal, customers should plan on ordering appetizers or a supplementary dish in addition to the tacos. That being said, I found that paying approximately $7 for two tacos, after spending an additional $1.50 to add avocado, was a fantastic bargain for the flavors in the entrée.
The Baja Style Taco featured tempura-battered mahi mahi, cilantro cream sauce and a jicama, radish, pickled onion and cabbage slaw. The fish was cooked to perfection, with a perfectly crunchy exterior, yet practically falling apart in my mouth. Elevating the meal with an element of freshness, the slaw was also perfectly crispy, balancing out the richer flavor profile of the mahi mahi. I will say, without the addition of the avocado, the entrée would have been too acidic for me and would not have satisfied my hunger. Nevertheless, the Baja Style Taco was my favorite dish of the night.
While the Chorizo Taco was enjoyable, it did not quite live up to its mahi mahi counterpart. I found the pork to be a bit dry, and it lacked a slaw or sauce to add moisture. That being said, the chorizo packed a nice subtle heat and was incredibly well-seasoned, with notes of paprika, chili powder and garlic shining through most notably. On my next visit to Mejicali, I will probably pass on the Chorizo Taco, but I would be interested in sampling another one of their other red meat options for a different texture but similar bold flavors.
Although we didn’t order any alcoholic drinks on account of our Wednesday night homework lineups, Mejicali offers a wide variety of classic and signature cocktails as well as a customary wine and beer menu. The “Mejitini,” for example, mixes honeydew-infused Hornitos Reposado, ginger simple and lime juice to craft a unique drink for customers over 21. For of-age students and adults in the Charlottesville community, Mejicali’s delicious cuisine and array of beverages could make for a fantastic night of food and drinks.
With its colorful atmosphere and bold flavors, Mejicali’s spin on Mexican dishes is likely to win the hearts of casual diners and Charlottesville foodies alike. Its location nearby Grounds and affordable prices also make it highly accessible to college students, giving it a promising chance at becoming a culinary staple at the University.
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