Fiesta Grill
Head out into the country west of Carrboro on N.C. 54, drive for a spell, and you’ll stumble upon something of an oasis – a culinary oasis, that is. Tucked into an inconspicuous roadside location in White Cross, Fiesta Grill has become an area staple for authentic Mexican fare offered in an unpretentious atmosphere at an excellent price.
The tiny restaurant – owned by Mexico-born Jesus Bravo – offers an expansive variety of Mexican dishes crafted by Chef Jesus Carrasco coupled with beer, wine and delicious sangria that draws patrons from far and wide.
Head there on a Saturday night and you’re likely to wait a bit for your table; so if you’re the impatient sort, go during off hours. But don’t let the threat of a little wait or a five-mile drive dissuade you – those who know say it’s well worth it.
Fish and Shrimp with Salsa a la Mexicana
Serves 7
IngredientsÂ
 7 catfish fillets
 40 shrimp, cleaned and cut in half
2 green bell peppers, sliced
2 red bell peppers, sliced
2 white onions, sliced
2 tomatoes, chopped
16 ounces tomato paste
8 mushrooms, cut in half
8 ounces nacho jalapeno (canned), with juice
4 tablespoons butter, divided
½ teaspoon salt, plus more for seasoning
½ teaspoon garlic powder, divided
½ teaspoon white pepper
4 bay leaves
One pinch oregano
Method
In a medium skillet, melt two tablespoons of butter and add the green and red peppers, mushrooms, tomatoes and onions. Cook two minutes.
Mix tomato paste with 16 ounces of water and add to skillet. Add the nacho jalapeno, ½ teaspoon salt, ¼ teaspoon garlic powder, white pepper, bay leaves and oregano. Cook four minutes over medium heat and set aside.Â
In a large skillet, melt remaining two teaspoons of butter and cook the fish, seasoned with remaining garlic powder and salt for four minutes. Add the shrimp and cook for two minutes more. Pour the Salsa a la Mexicana over fish and shrimp and cook until hot.
Serve with rice.