![]() ![]() ![]() The pineapple salsa and shrimp made a nice, light foil for the rich, creamy polenta. Although none of us were polenta fans before, now we can’t get enough of it. Hey, someone has to taste the food to write about it!Īlthough all the food was delicious, mom’s polenta was a standout. We all wound up eating off each others’ plates, although I ate a little more than everyone else. Finally, I ordered the daily special, which was swordfish and veggies skewers over cilantro coconut rice, topped with a mango sauce. Justin ordered the Camarones Alambre: shrimp on a sugar cane skewer over sweet plantains and a masa cake, drizzled with a tamarind sauce. Mom ordered the Camarones Brochette, which were bacon wrapped shrimp over a bed of polenta, with a pineapple salsa. When it was time to order, mom, Justin, and I all ordered something different, so we could try a sampling of everything No Mas! Cantina had to offer. The walls were bright, and it wasn’t too crowded. The decorations all appeared to be from the Hacienda, which gave the place a very cool vibe. While we munched on the chips and salsa, we took in the atmosphere of the Cantina. Mom filled up on salsa and chips while we waited for our food, which was actually a feat because the food came out quickly after we ordered. The chips tasted fresh, and the salsa was good- blended, with a bit of a kick. Since we had been exploring Atlanta all day, we dug in. A long table had been set for us, and there were bowls of chips and salsa waiting. When four o’clock rolled around, and all the bloggers, friends, and family had assembled, we walked into the Cantina. He says it’s “genuinely the best coffee he’s ever tried,” and he has tried a LOT of coffee. ![]() The coffee is called Cloud Coffee because it’s grown on a specific mountain slope, where it’s always foggy! My husband is a coffee fanatic, so he picked up some of the coffee before we left for the day. Coffee served in Adios Café and the Cantina is a type of coffee called “Cloud Coffee,” grown near Puerto Vallarta, Mexico. ![]() When they opened Adios Café and the Cantina, they decided to keep the name, and their quality standards. You see, it really stands for “No Mass Production,” because everything in the store is handmade by artisans from various parts of Mexico. They told us that the Hacienda was originally the only part of the No Mas! Brand, and that they came up with the name as a play on words. We were given Santos bracelets, with pictures of the saints, and told about the history of No Mas! Cantina. To keep ourselves from ordering one of every dessert in the Adios Café case, we walked on into the Hacienda, where we met the owners of the whole shebang. Since we would be eating in fifteen minutes, we had to pass, but temptation was strong. When we walked in, it was too late for breakfast, but chocolates and desserts in the case were calling our name. The café offers breakfast, dessert, and coffee seven days a week. With our hopes high, we parked in the lot behind No Mas! Cantina and walked into Adios Café and the Hacienda. She came back raving about how good the food was. We weren’t sure what to expect, other than good food, because a friend of mine had been at the Cantina only a week prior. Any additional expenses incurred were my own.Īfter a busy day in Atlanta, Georgia, we were on our way to No Mas! Cantina, Hacienda, and Adios Café. My family received a complimentary meal to No Mas Cantina t All opinions expressed are my own and my family’s. ![]()
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