By Sandy Savage
HQ 56 | SUMMER/AUTUMN 2005
“Great food. Great fun. Great atmosphere,” is what Chili Willi’s Mexican Cantina owner Ron Smith wants customers to remember about their dining experience at Huntington’s favorite Tex-Mex restaurant.
The new location at 1315 4th Ave. won’t disappoint loyal Chili Willi’s customers and newcomers alike. Entering the restaurant is like stepping into another world with its vibrant oranges, yellows, blues, reds, greens and casual Tex-Mex decor. Music playing, people talking, and plates clanging gives the restaurant it’s cantina feel, making it a fun place to eat, drink and enjoy good company.
While gaining 50 percent more seating, Smith designed the new location with small seating areas to maintain the intimate cantina atmosphere and used the same primary colors as the old location. However, with many more windows bringing light in, it gives the restaurant a more vibrant, energetic feel.
Loyal Chili Willi’s customers will recognize artifacts brought from the former location, including the wall murals hanging in the back of the main dining room, the Mohican rug hanging in the bar area and the cactus sculpture that stands high in the center of the seating area in the dining room. The raised bar area in the front of the building was especially built for the beautifully carved wooden posts and handrail brought from the former location.
“For some people it’s different from what we used to be but it’s really what we wanted to be,” Smith said. “And all along I had wanted to have outdoor dining.”
| This vibrant sauce originates from the port city of Veracruz, Mexico, and is served over wood-grilled salmon fillets or ahi tuna. Old World meets New World at Chili Willi’s. We recommend adding a squeeze of fresh lime juice and freshly chopped cilantro. Can you say “Muy Bueno!?” Veracruz Sauce II 12 each canned whole peeled tomatoes, cut into small dice 1 cup diced onion 1 tbsp. garlic, finely chopped 2/3 cup sliced green olives 2 2/3 tbsp. capers, drained 2 2/3 tbsp. pickled Jalapenos, chopped 1 12 whole fresh Jalapenos, fine dice 3 whole Serrano chiles, thinly sliced 1/3 cup chopped fresh cilantro 1 tsp. dried Mexican oregano 1 tsp. dried Thyme 1 whole bay leaf 1 inch cinnamon stick or Mexican canella 3 oz. clam juice 1/3 cup dry white wine 1/2 cup chicken stock 3 tbsp. fresh lime juice 1/3 cup olive oil Heat the olive oil in a sauce pan. Add onions when oil is hot enough to ripple in the pan. Sweat the onions until slightly soft and translucent. Add the garlic and saute until fragrant. Add the fresh jalapenos and Serrano chiles and lightly cook. Add the diced tomatoes and all the remaining ingredients to the pan. Increase the heat and bring to a strong simmer. Stir the sauce mixture then lower the heat and allow to cook for 30 minutes stirring occasionally to prevent it from sticking to the pan. The Veracruz Sauce may be served immediately over grilled fish or refrigerated for up to one week. The sauce freezes very well and can be used up to 3 months later. |
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