LIMONES for our last night in Asheville was literally luscious(8-11-20)

We met another friend from DC who had moved to Asheville for dinner and we were thrilled we found LIMONES a Mexican-Californian cuisine spot downtown that was excellent from start to finish and in between.

The Margaritas were large and tasty with a Pomegranate using El Jimador Tequila with Cointreau, lime and a sugar rim and our Caliente(with a nice pinch) hosting Sauza Tequila, triple sec, lime and habanero. We chose a super red recommended by our A-1 server, Julian, and while I rarely choose young French reds the 2016 Chateau Boutisse St Emilion Grand Cru was a steal and had a Merlot-Cab Franc blend that was super.

The guac was superb, but it was the homemade thick chips that won everyone's raves. Ceviches were also delish with a sampler offering three styles: tuna/papaya/avocado/pickled onion/lemon/EVOO; Flounder/lime/guac/red onion; and Bay Scallop/Shrimp/Octopus/Poblano/Avocado & Cilantro. When Will mentioned there was not much tuna in the first, Julian brought over a huge bowl full of tuna!

The salad of Grilled Watermelon, Heirloom tomato and feta was delish with a hint of balsamic on the melon. 

Mains were just as varied and wondrous, although Sam said his Local Butternut Squash and Organic Ras el-Hanout Kale Enchiladas with Chile colorado sauce, saffron basmati rice, habanero pickled onion, crema, avocado and salsa was just okay.

The Grilled Red & Green(salsas) Swordfish with saffron basmati rice, gazpacho and avocado salsa was very nice. Chicken Tinga Tacos with consomme rojo, organic cauliflower escabeche, feta, habanero pickled onions and salsa del dia as well as the Seared Sea Scallops with creamed corn, fava beans, roasted chilies and cucumber-mint pico de gallo also got high marks. The winner was the Carne Asada with Cauliflower veloute chile colorado, organic ras el-hanout kale, roasted carrot romesco which was a s tender as could be(so the bison hangar from the night before lost that race easily)  and the flavors really melded and worked from the many ingredients.

Desserts sounded too good to pass up with a dense rich Flourless Chocolate Torte with fruit-chipotle sauce, a nice(if heavy on the whipped cream) Tres Leches with peaches and pecans which was a super local touch and the divine Warm Bread Pudding with vanilla Ice Cream and Caramel Sauce. Mexican spiced chocolate truffles came with the bill and we loved them back at the hotel just now with a glass of wine.

A winning last night in Asheville, before we head east to our final destination before heading home.