Camp Cantina is the first restaurant to appear in what was The Wise in the former HotelRED. It’s got a badger wearing a sombrero for its logo and the word “Camp” in its name, but the restaurant is not otherwise a UW sports-themed establishment.
Unlike many Mexican restaurants that have a 12-page menu, Camp Cantina fits everything onto one page. It’s divided into appetizers, tacos, entrees and favorites.
One of the first items that caught my eye was the birria ramen ($12), which was very hearty. The noodles completely absorb the beefy sauce, so that’s what you taste. The bowl comes loaded with tender beef plus cilantro, chihuahua cheese, onion and radishes.
The sope ($7) also was good. A nice, sturdy tortilla shell holds together a generous amount of protein (I got steak), diced red onion, queso fresco, refried beans and lettuce.
By the way, those protein/topping choices are numerous, as the list includes carnitas, cauliflower and a few types of chicken. For my taco, I made the mistake of picking the guajillo braised chicken ($3), which was incredibly dry and tasteless. I usually avoid chicken tacos for this reason, and it was extra disappointing because the pork version wasn’t this bad.
As mentioned, I ordered the guajillo braised pork as an entree, and it was tender with a slightly smoky, earthy taste. Honestly, I felt they could have added more sauce to the pork, which came with some onions, tortillas and rice.
Other entrees include poblano pasta ($16), milanesa ($15) and tilapia ($17). Brunch adds a pancakes dish ($11), a French toast dish ($11) and a brunch burger ($15) to the menu.
Camp Cantina is open for dinner every day, lunch Tuesday through Sunday and brunch on weekends.
