Bonita's Cantina is located in the former site of Ric's Place, near the Simpson Bay bridge. The restaurant features a combination of Tex-Mex and BBQ. With its patio facing the Simpson Bay lagoon, guests will be able to dine while watching some of the largest yachts in the world - anchored at the IGY Isle de Sol and IGY Port de Plaisance marinas.
Owners Bonnie and Bryan strive to create a friendly and lively atmosphere, in a casual restaurant that serves unpretentious food, hearty portions and value for money.
The idea is simple and comes from their extensive experience as restaurateurs: Bryan is originally from the states and was a member of a two-time World Championship BBQ team. He then became Smokehouse Manager for Oklahoma Joe's in Kansas City, the second highest rated BBQ restaurant in the world, according to Zagat's Guide to Restaurants. From there he travelled to London, UK where he opened five BBQ restaurants in five and half years. His ribs were named “Best Ribs This Side of the Atlantic” by Time Out Publications and Bodean's was ranked one of the top 65 restaurants in the highly competitive restaurant field in London. Bonnie worked her way up to general manager of Gaucho, a high end Argentine Steakhouse in London. Among her notable achievements are becoming the restaurant group's manager of the year and having her establishment be selected as the restaurant of the year.
The cooking process at *Bonita's Cantina* is described as "Cook it Low, Smoke it Slow." This method of slow-cooking all their meats at a low temperature for a long amount of time preserves the natural juices and flavor of the meat. The slow smoking adds a natural smoked flavor, that further brings out the BBQ taste and flavors.
Source: www.dinesxm.com |
