Around since 1958, Felix’s has become an institution thanks to one of the area’s most extensive menus, a salsa bar with more than 1,200 recipes (at least 30 of them available on any given evening), sensational daiquiris and margaritas, live romantic Mexican music, and a beautiful setting under a bouganvillea-covered awning.
You’ve got to try the stuffed jalapeños and the Mexican-Style potato pancakes with chipotle sauce. A favorite entrée of those in the know is the chile en nogada: Poblano chiles are stuffed with minced pork, raisins, candied fruit, herbs, and spices, then served with a delicious white walnut sauce and garnished with fresh pomegranate seeds. Shrimp prepared every which way is another specialty: in jalapeño cream sauce (a Felix’ original) or sautéed with cilantro or coconut are some of the best. There’s also fish, stone crabs, and of course, classic Mexican.
The mole is so authentic, you’ll want to cry, “Geronimo!” when you try it. Mole, by the way, comes from the Nahuatl word for mixture or concoction, and it has too many ingredients to mention. One worth noting, though, is chocolate, which contributes richness to the sauce without adding overt sweetness. Check the website for recipes. There’s a full bar. Seating for 50 inside, 50 outside.
