When is it worth a drive off island to go to dinner? When you’re headed to Tino’s Southwest Kitchen, created by two very special friends from Cip’s Place!
It’s already Lisa’s favorite new restaurant, and many seem to agree. Tino’s recently made the “Top 10 Dining Experiences of the Year” list from Florida Weekly, where they stated:
Alison Dry and Blaine Dry, owners of Cip’s Place on Sanibel, have expanded on that restaurant’s token taco and enchilada offerings as part of a deeper exploration into the Mexican-influenced cuisine of the Southwest. This is not to say that Tino’s offers a voluminous menu of fajitas and flautas with every filling choice under the sun. Instead, it’s a well-curated sampling of tacos, enchiladas and chimichangas constructed with handcrafted corn tortillas and paired with delicious ingredients made with care. Think wine-braised short ribs, smoked brisket and house-made chorizo sausage. And good sangria infused with Hatch chilies that’s not spicy but leaves a subtle warmth at the back of the throat. Even the salads and vegetarian chimichangas sound sexy. With its emphasis on plant-based ingredients like corn, beans and chilies, this unique marriage of Native American and Hispanic cooking is a cuisine in sync with the way a lot of people are eating now. The only downside? The taquito-sized storefront doesn’t hold enough tables to meet demand!
Don’t miss out on this wonderful new taqueria! Tino’s is located at 15880 Summerlin Road, about 7 1/2 miles off the Sanibel Causeway. For more information, call 239-313- 5521 or visit www.tinossouthwestkitchen.com.
