Valdosta Daily Times

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August 29, 2010

Taqueria de SurEste is now SurEste Cantina

VALDOSTA — A North Valdosta restaurant has undergone a makeover.

Formerly known as Taqueria de SurEste, SurEste Cantina now offers both a larger menu and more space to serve hungry customers.

The restaurant started out with a menu mainly devoted to tacos, said Rick Coleman, manager and co-owner.

SurEste Cantina debuted its larger menu and additional 1,300 square feet of space on Aug. 8, Coleman said.

The additional square footage added 72 seats to the house and afforded the restaurant the ability to host and feed large parties, Coleman said.

Including the kitchen, the restaurant measures 4,000 square feet and has 160 seats.

The space beside SurEste Cantina was empty, and it was determined that a larger space would better fit the customers, Coleman said.

Pinnacle Prime Contractors busted through the wall and completed the work in about a month, he said.

Before, the restaurant did not have room to seat groups of six or more comfortably, Coleman said.

Now, it can host larger parties, and the room can even be closed off for private events if a person so desires, he said. SurEste Cantina can serve buffet style to those who are interested, Coleman said.

People or businesses that call ahead can get the space reserved and a price on the items before bringing their parties in, he said.

Expanding the menu now ensures that the whole family can find something appealing to eat, he said.

“Whole families can now come and eat, and that person that doesn’t want a taco can have a hamburger,” Coleman said.

The new selections include a tilapia sandwich that can be served either grilled or fried with poblano tartar sauce, an all-American hamburger, a queso chili burger smothered in cheese dip and chili, and a southwest chicken wrap stuffed with roasted chicken, lettuce, tomato, chipotle mayonnaise, and jalapenos, if desired.

So far, customers have been very receptive to the expanded menu.

“We’ve sold about 40 hamburgers in a week,” Coleman said.

The fish tacos with corn shrimp chowder remain a favorite, but those that do not wish to step out of their comfort zones can’t go wrong with a hamburger, he said.

All produce is locally purchased from Carter and Sons Produce, and most everything on the menu is made from scratch, he said.

“There is something for everyone’s taste and plenty of room for everyone to come in and dine,” Coleman said. “It’s a great option for groups, and we are happy to work with any type of budget.”

In November, the restaurant will celebrate two years of being in business.

There are no plans for another location at this time, Coleman said.

“We are not a franchise; we are not a chain. We are open to suggestions regarding ways to evolve and develop,” he said.

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