Dos Locos: A Grand Mexican Treat
Let’s have frozen margaritas! Those are the first words from many people dining in a Mexican restaurant, and the first thing you order at Dos Locos, the popular restaurant on Rehoboth Avenue near the beach. The food is tasty, the service fine. But those margaritas…. It’s not just the sublime lime juice and tequila, the right proportion of each. It’s also the size! Order a small one. You’ll ask the server, “Are you sure this is a small?” Order a large. It takes a wheelbarrow to get it to the table. Oh, so satisfying, plus it lasts deep into the meal. I highly recommend you try one, or two, or three. Maybe not three. Just make sure you have a designated driver!
Yes, the margaritas are splendid, but not the only reason to enjoy Dos Locos. First of all, the menu is fun to look through, with a multitude of selections to browse. I counted eight pages of captivating choices, not including the voluminous drink menu. The menu is chockful of items you’d expect from a Mexican restaurant, but also includes many nontraditional items touched with Mexican charm.
The starting offerings include a smorgasbord of items, such as Mexican Tortilla Soup, a variety of tacos, and several nacho combinations. Sally and I chose to share the Seafood Nachos, with your typical nacho ingredients, but topped with over a half-pound of lobster, crab, and shrimp. Delicious. In addition to the Mexican treats, the menu accommodates kiddies and less adventurous adults with American appetizers, such as Potato Bacon Tater Tots, and Corn Dogs and Fries. Of course, some appetizers boast a Mexican twist, such as the Loco Calamari—wild caught, salted and peppered, fried calamari served with Diego Sauce (hot!) and jalapenos (hotter!!). I will definitely try it when we come back.
One of Dos Loco’s specialties is its Stonegrill dining. The stone comes to your table piping hot (700 degrees!), and you cook your entrée right on it. You can get a variety of meat, fish, and shellfish to prepare (and you can prepare your hand if you’re not careful). It’s a fun way to put a personal touch to your dining experience. We chose the NY strip steak (certified Angus) with a bourbon sauce, and seared it just right. I was very proud that I didn’t hurt myself when it was my turn to cook.
Then it was time to sample the traditional tried-and-true. The menu offered many opportunities. Tacos, enchiladas, burritos, and chimichangas of many shapes and tastes seemed to rule the day. Sally and I sampled the fajitas, grabbing a combination, half sirloin and half shrimp. So tasty, with a perfect blend of peppers and sweet onions. A nice complement to the Stonegrilled steak.
But if you’re not in the mood for Mexican food, Dos Locos has you covered. There are many non-Mexican dishes to try. There is the Seafood Señor, a grilled trio of shrimp, scallops, and salmon; an 8-ounce Ahi Tuna Steak; Fish and Chips; or a grilled Fish of the Day.
But this was a night for Mexican dining, so we turned to another specialty of the house—the quesadilla. Again, there were choices galore. We chose the crab quesadilla, which was stuffed with tomatoes, melted Jack cheese, and of course, a healthy serving of lump crab meat. It was a wonderful treat. This was one of 10 options for quesadilla dining. If they are as good as this crab delight, then that is another reason to come back!
Such a good meal was topped off with some decadent desserts. I had never tried fried ice cream. The words “fried” and “ice cream” seem to me to be an oxymoron, but I was pleasantly surprised with the taste and texture of my dessert choice. Sally was even more daring, ordering the Cactus Flower. Easily the Ninth Wonder of the World, this featured several of the dessert offerings piled high on her plate, with a brownie tucked underneath. Well, not just any brownie; this is hands down the best brownie you’ll ever have.
We felt very relaxed in this setting. There is a wall between the well-stocked and popular bar and the modest, more quiet dinner seating. The décor is inviting, the dining area was softly lit, and the seating area was comfortable.
Our server was attentive, knew everything about the menu, and gave us helpful hints on what to order with what. Owner Mit Patel has anywhere between nine and 18 employees, and proudly points out that they come from many cultures. His table-side visit was particularly charming.
Dos Locos is so much more than a margarita paradise. Try it and see. But do try a margarita. Or two. Or three. ▼
Michael Gilles is a playwright, actor, and director from Milton, and a regular contributor to Letters from CAMP Rehoboth.