{"id":22620,"date":"2025-05-01T00:25:00","date_gmt":"2025-05-01T04:25:00","guid":{"rendered":"https:\/\/sasee.com\/?post_type=essay&p=22620"},"modified":"2025-06-06T10:44:07","modified_gmt":"2025-06-06T14:44:07","slug":"bien-hecho-visit-cantina-imperfecto-for-upscale-authentic-mexican-faredanielas-downtown-charlestons-new-community-deli-market","status":"publish","type":"essay","link":"https:\/\/sasee.com\/ro\/essay\/bien-hecho-visit-cantina-imperfecto-for-upscale-authentic-mexican-faredanielas-downtown-charlestons-new-community-deli-market\/","title":{"rendered":"\u00a1Bien Hecho! Visit Cantina Imperfecto For Upscale, Authentic Mexican Fare"},"content":{"rendered":"

By Tammie Hughes<\/a><\/p>\n\n\n\n

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Cantina Imperfecto is not your average Mexican eatery. Its modern design elements complement the experience and give the place a lively yet relaxed atmosphere. I asked co-owner and managing partner Carlos Laredo about the design.<\/p>\n\n\n\n

\u201cWe hired a friend from Cancun, Mexico. We flew her into town, showed her the restaurant, told her our ideas, and asked if she could make it happen. We wanted to be different\u2014to look different than all of the other Mexican restaurants. This came to life because all of us, the four partners, we all agreed. We wanted to look and feel upscale with authentic dishes but wanted to offer affordable prices and provide a great experience for our customers,\u201d Carlos explained.<\/p>\n\n\n\n

The Cipriana Drive venue is housed in the Grande Dunes Marketplace, and it is gorgeous from the front entrance to the back bar. There are so many unique pieces that work together for a welcoming and cozy vibe. The Cancun designer sent a shipping container with tons of items; the lamps were handmade in Tulum, the chairs were handmade in Nicaragua, and the pendant lights were made from recycled glass in Mexico. The massive piece in the center of the main dining room is a beautiful focal point they affectionately call \u201cthe tree.”<\/p>\n\n\n\n

The four partners own and operate Cantina Imperfecto, Drift Coastal Eatery, and Villa Tuscanna. During our conversation, I discovered there is a future concept from the partners coming to the North Myrtle Beach area, and I\u2019m excited to see what they add to their group.<\/p>\n\n\n\n

Cantina recently celebrated its first anniversary, and the locals are already a very loyal crowd, dining at the hotspot once or twice a week, on average. Carlos says they will amp up a bit for the high season; however, they are busy year-round, and that\u2019s good for the team, too. The 50+ staff is dedicated to Cantina\u2019s core vision, and they deliver on all fronts with a can-do attitude and a welcoming smile.<\/p>\n\n\n\n

Customers are the top priority, and it shows. The online reviews are tremendously positive. \u201c\u2026cooked to perfection\u2026 Table-side guacamole is a standout\u2026 Tres leches dessert is a perfect ending\u2026 First-class\u2026 Spacious and beautiful\u2026 Excellent margaritas\u2026 A step up from the typical\u2026 Executes every detail well\u2026 Highly recommended,\u201d and I couldn\u2019t agree more.<\/p>\n\n\n\n

I asked Carlos about the name imperfecto\u2026<\/p>\n\n\n\n

\u201cYou know how you can visit a restaurant and no matter how great they are\u2014there will always be something, you know, here or there? One day, we were discussing names and other business matters, and it just came up that we are imperfect, but we always strive to make everything right every single time and hopefully be right the first time. It just resonated, and that is how it came to be. No one is perfect. Our name is Cantina Imperfecto\u2014because imperfection is the new perfection,\u201d Carlos offered.<\/p>\n\n\n\n

When asked about the cocktail menu\u2026<\/p>\n\n\n\n

\u201cOur head bartender, Vira Hula, has been doing this a while, and I knew her before. She came up with so many great recipes and garnishes. We had the liquor reps come in, and we all sat at the table, just coming up with ideas on how to blend things to make a delicious cocktail. When you create something from scratch and see it work and come to fruition, it just makes me so proud and makes me want to keep going and see what we can come up with next,\u201d Carlos remembered.<\/p>\n\n\n\n

The signature cocktail list is intriguing and delightful. They also have a nice array of venue-appropriate wines and an ample tequila selection ranging from Komos Anejo Reserva to Hornitos Silver. A few signature cocktails are the Coconut Margarita, Cucumber Jalape\u00f1o Margarita, La Bonita, Imperfecto Spritz, and the Paper Plane. I started with the Coconut Margarita because my palate was curious. I can\u2019t say that I\u2019ve ever heard of the combination, but it works; it\u2019s like a mellowed-out margarita with a toasted coconut flair. It is phenomenal!<\/p>\n\n\n\n

I then sampled The Paper Plane. It is a beautiful blend of bourbon, Amaro Nonino, Aperol, and fresh lemon. The Amaro had a bite with its roots, herbs, and spices, and the Aperol tempered the drink nicely with its bitters and citrusy blood oranges. The bourbon rounded it all out, and the fresh lemon added brightness; it was wonderful.<\/p>\n\n\n\n

And, because my husband was driving, I had to try the Oaxaca Old Fashioned with its smoke and mirrors. The smoky mezcal only added to the actual smoke piped into the drink. It was smooth and succulent. I did leave half of it behind\u2014I can only drink so much for my readers!<\/p>\n\n\n\n

The \u201cModern Mexican\u201d menu is a refreshing twist on the standard. There are staple dishes, authentic offerings, and unique plates to satisfy most patrons. Cristina Martinez (Carlos\u2019s mother) has been with the establishment since day one, helping to recreate the authentic recipes she learned as a young woman from her mother.<\/p>\n\n\n\n

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\u201cWe also hired a professional chef, Chef Taylor Mendiola. He has a lot of experience; he knows how to plate everything and make it beautiful. We make all the recipes from scratch each day, in small batches; that\u2019s the secret. Hiring Chef Taylor was like putting the cherry on the top,\u201d Carlos gleamed.<\/p>\n\n\n\n

The list of starters was perfect, and I wanted to try them all. I simply had to order the Street Corn and Shrimp Ceviche. The street corn consisted of three grilled half ears of fresh corn-on-the-cob, coated in a chipotle mayo, queso fresco, and tajin, a blend of mild chiles, lime, and sea salt. The corn was crazy good. The shrimp ceviche was nice and bright, with an ample amount of shrimp.<\/p>\n\n\n\n

The Table-Side Guacamole will have to wait until my next visit\u2014it sounds fabulous with the red onion and cotija cheese. I wanted to order multiple varieties of tacos; they all have divine descriptions. The Carne Asada, Birria, Al Pastor, and Fish Tacos were all calling my name, as well as the Chiles Rellenos and Tampique\u00f1a. And the Fajitas, oh my, you can choose between chicken, shrimp, steak, salmon, or veggies and even add pineapple. The veggie fajitas feature mushrooms, bell peppers, onions, zucchini, and squash. My husband and I decided to divide and conquer.<\/p>\n\n\n\n

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We ordered Beef Fajitas and the most popular dish on the menu, Tampique\u00f1a. The highly regarded dish includes a perfectly grilled skirt steak with a tasty seasoning blend, accompanied by poblano peppers, onions, and cherry tomatoes\u2014served alongside rice, guacamole, and a cheese enchilada topped with ranchero sauce. I understand why it\u2019s the most popular item; it was absolutely wonderful. The fajitas were, bar none, the best I\u2019ve had. There was a nice sear on the steak and vegetables, and it was served piping hot, along with fresh house-made tortillas, black beans, rice, and a setup of lettuce, guacamole, sour cream, and pico de gallo.<\/p>\n\n\n\n

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To end the evening, we had the Churros. Seriously, amazing! I was overstuffed as we left the gorgeous eatery, and even still, I couldn\u2019t help but think of what I would order on our next visit. Having lived in Scottsdale, AZ, for fourteen years, with the vast selection of authentic Mexican venues, I can confidently say that Cantina Imperfecto is perfecto!<\/p>\n\n\n\n

They are open Tuesday through Thursday from 11:30 AM to 10 PM, Friday & Saturday from 11:30 AM to 11 PM, and Sunday from 4 PM to 10 PM. They are closed on Mondays.<\/p>\n\n\n\n

950 Cipriana Drive #B8
Myrtle Beach, SC 29572
843-839-9055
CantinaImperfecto.com<\/a><\/p>","protected":false},"excerpt":{"rendered":"

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