*Photo courtesy of www.smallbitesrhodeisland.blogspot.com/
By Lily Jones | Arts and Entertainment Editor
Located at 19 Charles St., somewhat off of Newport’s beaten path, is a quaint little eatery called Perro Salado (Spanish for “Salty Dog”). As described by its website, the restaurant serves “fresh” and “innovative” Mexican cuisine and “bold” and “fresh” drinks in a “whimsical” yet “inviting” space that hearkens back to Newport’s rich history.
Based on my own experience at Perro Salado, I would have to agree with all of the above.
Perro Salado is a historic home turned trendy restaurant on a road just off of Washington Sq., right near the start of upper Thames St. The dual-level space is drenched in warm colors, decorated with pieces that elicit an almost Mayan tribal type of feel. The building includes a patio decorated with colorful fairy lights–a marker that shows you’ve made it–which is also used as another dining area when the weather gets as warm as it does in Mexico. The restaurant itself is dimly lit, candles being the main source of light in the evenings, and tables are close together, giving a sense of coziness and adding to the establishment’s homey aesthetic.
While the ambiance is ideal for a romantic date or a cozy evening with friends, the food is what should really attract you to Perro Salado. However, it is not the typical Mexican restaurant. Chef Dan Hall offers a menu that puts Taco Bell to shame, turning traditional Mexican dishes into high-class cuisine. The menu is a full one, and enables patrons to have a delicious three-course meal, complete with an appetizer, entree, and dessert. Oh, and you can’t forget drinks.
While I can’t speak on authority since I am not yet 21, I can tell you that like many Mexican restaurants, Perro Salado is known for their margaritas. Their special house flavors include: “prickly pear,” “spicy cucumber,” “blood orange,” and “cilantro-jalapeño.” Other alcoholic beverages offered include a variety of wine, beer, and tequila. The restaurant does not disappoint in the non-alcoholic area, either. On top of serving the Coca-Cola we all know and love, Perro also offers limeade, “aguafrescas”-fruit infused water, Mexican jarritos soda, and their own house-made cilantro-lime soda (my personal choice.) The house soda is for those who enjoy citrus, tartness, and a little bit of bite to their beverages, and therefore may not be for everyone.
If your meal is limited to two courses, I would recommend getting at least one appetizer and an entree. If you’re a fan of avocado, the Avocado fries (fried slices of avocado, $10) are the way to go. Perro Salado also offers guacamole and chips and salsa for the traditionalists out there. Other popular apps include the Sticky Pork Ribs (spicy and sweet barbecued ribs, $13) and the Shushito Pepper Emapanadas (filled with refried black beans & cheese, vegetarian, $10). The apps menu also includes more unique options, such as Lobster and Goat Cheese flan ($15) and Mexican “Spaghetti” (spicy shrimp & tomato, spaghetti squash, cotija cheese, $10) for the more adventurous customer.
Perro Salado offers even more options for the main course. More extravagant plates include Ancho Chile Dusted Scallops ($26), Lamb Fajitas ($26), Grilled Chicken Breast ($23) and Grilled Hangar Steak ($24). Tried and true dishes that I’ve experienced include the Fish Tacos (two tacos, beer battered or spicy pan seared mahi mahi, cabbage slaw and chipotle mayo, $13), and various options from the Taqueria (all $10). The Perro Salado beer battered Fish Tacos are fried to perfection, double-wrapped in authentic tortilla, and topped with what is possibly the best condiment ever created, their house chipotle mayo (which accompanies the avocado fries as well.)
However, my favorite entree dish at Perro Salado comes from the Taqueria, which offers a variety of different combinations. A patron will choose one of four different dishes (Tacos, Tostada, Quesadilla, or Enchilada) to fill with one of four different fillings (chicken tinga [pulled chicken combined with robust tomato], tamarind braised beef short rib, pork carnitas, or seasoned sauteed vegetables.) I, personally, am a big fan of the pork carnitas, a spicy pulled pork mixture, and have tried them in both the Tostada (a hard, flattened taco shell piled high with toppings, my preference) and the Enchiladas (pork carnitas stuffed inside a softened tortilla topped with sauce and cheese). The restaurant does not have burritos, which may be a deal breaker for some people, but the Tostada is very similar to a burrito bowl. Regardless, at $10 each, the items on the Taqueria seem to be the most bang for your buck.
Dessert is available at the restaurant, but changes frequently. These dishes tend to be geared towards the more risk-taking patron, too. I once had the pleasure of eating a chili powder lava cake, which was an experience, and I was pleasantly surprised by how delicious it was. However, if you tend to be more vanilla in your dessert choices, you may wish to stop at two courses.
Overall, Perro Salado is a great local place for a good eats, and unlike many Newport restaurants, Perro has fair prices that may not break the bank. Complete with a cozy interior and festive ambiance, as well as decent service (you won’t be waiting very long for your food), Perro Salado is a viable option for Newport college students who enjoy authentic Mexican cuisine and expertly mixed drinks, yet do not want to spend an arm and a leg for an excellent meal.
