Mad Beach Cantina Features Make-Your-Own Margarita Bar

MADEIRA BEACH, FL —Offering a build-your-own margarita bar along with build-your-own nachos, burritos and fajitas, Mad Beach Cantina is now open at 13205 Gulf Blvd., in Madeira Beach, the community from which the restaurant draws its name.

Managed by Daniel Carson, a 20-year veteran of the restaurant industry who has made Florida his home for several years, Mad Beach Cantina offers authentic freshly made Mexican favorites in a laid-back Florida atmosphere with ample dog-friendly patio dining overlooking the water.

“Our whole team is excited to bring fresh ingredients and authentic Mexican cuisine to Madeira Beach,” said Carson. “My hope is for Mad Beach Cantina to be a welcoming getaway where locals and visitors alike can feel at home while enjoying a satisfying meal filled with flavor.”

The menu runs the gamut of Mexican favorites from appetizers like ceviche, house-made tamales and esquites fresh off the corn cob with cream queso fresco and chili-lime tajin to desserts like Tres Leches, cinnamon sugar churros and fried ice cream.

Among the cantina's specialties are street tacos made 10 ways including tacos with lightly battered pan-fried grouper served with citrus slaw, chipolte crema drizzle and pico de gallo; birria tacos with slow-braised beef shoulder in spiced consomé tortillas, dipped in salsa roja with melted Oaxaca cheese; portobello tacos with sliced portobello mushrooms, peppers and onions, cured in gluten-free soy sauce marinade and served with citrus slaw and queso fresco; and the El Gringo, a taco filled with crispy fried chicken, roasted corn salsa and queso fresco, garnished with charred jalapeno ranch dressing.

Available on the build-your-own menu is The Mad Burrito, a flour tortilla (gluten-free tortillas are available) stuffed with guacamole, Mexican rice, black beans, pico de gallo, crema, shredded Mexican cheese blend, and the customer's choice of chicken tinga, carne asada, shrimp, marinated portobello or grouper frito. These choices are also available as toppings on nachos.

The entree selection includes Red Snapper Veracruz with crispy skin-on Florida red snapper pan-seared with citrus and white wine and topped with peppers, capers and olives in a light tomato sauce; and Ranchero Shrimp featuring sautéed gulf shrimp, lots of garlic, vine-ripened tomato, white wine, onions, thinly sliced serrano peppers and cilantro, finished with a squeeze of lime.

To pique the interest of picky kids, the cantina offers dishes with comical names like "I Don't Know," aka three crispy tender chicken strips; "I Don't Care," a jumbo hot dog; and "I Wanna Go Home," a bowl of shredded chicken, Mexican rice and black beans with a side of avocado ranch dressing.

Then there's the build-your-own margarita bar for lovers of this Mexican staple, offering a choice of 16 premium tequilas served with agave syrup and lime juice, spicy Muddled Jalapeno, orange juice or grapefruit juice, and a choice of sugar, sea salt, tajin or cinnamon around the rim.

Other signature cocktails include the Poppin' Pepper Paloma with Siete Misterios mezcal, cassis liqueur, grapefruit juice, habanero lime syrup, jalapeno and citrus soda; and the Oaxaca Werewolf with leblon cachaca, lime, cucumber, mint, agave syrup, soda water and citrus water.

Mad Beach Cantina is open every day from 4 to 10 p.m., and offers takeout and delivery.

The restaurant is seeking new team members for all positions, especially kitchen staff. A hiring event is planned for Wednesday, Sept. 14 from 10 a.m. to 2 p.m. Or send your resume to hiring@madbeachcantina.com.