I’m a die-hard city girl whose main form of transportation is my bike, so when I hop into the ol’ gas-guzzler and venture out to the county by choice, there has to be a good reason (or meal) involved. Enter Hacienda, the Rock Hill Mexican eatery where I’ve been perched on the patio enjoying meals since I was a wee one. (It’s more fun these days, because I can drink ice-cold beer with my meal instead of virgin strawberry daiquiris.)
While I love a big hunkin’ chile relleno as much as the next vegetarian, I’m always open to trying something new when I’m dining à la Mexico. And since any dish that makes spinach its star ingredient has me at “hello,” Hacienda’s spinach enchiladas were the natural choice for this Meatless Monday. Just-tender corn tortillas were chock-full of a garlicky mixture of spinach, onions, mushrooms and peppers. A poblano-cream sauce and sticky, salty jack cheese topped things off – double the decadence, double the flavor.
A side of refried pinto beans were a necessary accompaniment, thick and creamy. And to kick up the nutritional content of my plate, rather than Spanish rice, I opted for the roasted zucchini mixto: a tortilla cup of zucchini, corn, bell peppers, onions and black beans that had been seasoned with a light hand and given some time under those toasty broiler flames. The veggies rounded out the meal with color and brightness.
While this is the same Hacienda I grew up with, it’s not all the same: The menu has grown, boasting a bevy of vegetarian (and gluten-free) options. And while it may be a bit of a schlep for me to get there, a few extra miles on the bike this week will surely make up for that enchilada – and the beer.
This article appears in June 2012.