Counter service but cozy.
A multitude of choices but a simple few ways to use them.
Carrburritos is an interesting mix: Sort of Moes, sort of the old La Paz (for folks who remember its previous incarnations), this blends a fast-food ordering system with a nicely lit casual dining area done in Southwestern colors. Gold walls, deep purple window hangings and bright flowered plastic tablecloths enliven the dining area, while a dramatically ominous poster titled (in Spanish) Alcohol: Here is the enemy is posted in the bar/lounge area, right across from the blackboard listing all the margaritas.
(Those range from the Davidson RED Cactus of tequila, Triple Sec, housemade sour mix and cran-raspberry juice, to something called a Malibu Red Grapefruit, employing a coconut rum flavored tequila.
Carrburritos originated in Carrboro (get it?) and operated for more than a decade before spawning this, in what had been a chunk of the Wooden Stone Gallery in downtown Davidson. This location is owned by the originals owners, Gail and Bill Fairbanks, with longtime Davidson residents Doug and Edie Surratt (who co-founded Davidsons farmers market). The women are sisters.
Here, the menu adds a few more family-friendly items to match its wider customer range, and the new Baja shrimp has proven quickly popular. That joins tilapia, beef, pork, chicken, local sweet potatoes made into a mash with caramelized onions, and roasted vegetables as main fillings plus a housemade chorizo (they get the ground pork, then season it themselves). Doug Surratt recommends putting chorizo and sweet potato together in, say, a burrito, and hes right: Its a terrific combination.
In addition to burritos, you can get tacos (made with corn or flour tortillas or crispy corn shells), tostadas or quesadillas. You pick and choose among the usual accompaniments, from guacamole and sour cream to black or pinto beans. Half a dozen salsas are available, too pineapple and cilantro is popular, but there are also a smoky chipotle and a kick-heavy habanero.
Appetizers range from salsa or guac and chips to ceviche made with tilapia a mite underseasoned for me, with hard-to-manage big chunks of fish, but a nice texture.
Service can be a little more leisurely than youd like, and dishes dont arrive uniformly hot, which youd really want from a quick-service-to-table spot, but servers bring a familiar warmth and welcoming vibe. Its a nice addition.
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