Casa Amigos Bar & Grill
04 Dec 2024
Friends old and new are welcome at this Tex-Mex eatery
By KAY WEST
Maria Rangel, co-owner with Ivan Soto and Rigoberto of Casa Amigos Bar & Grill, says she loves creating and making cocktails more than anything. Her passion is immediately apparent in Casa Amigo’s expansive repertoire of margaritas, mojitos and mules, as well as her impeccable execution and bedazzled presentation. Served in hand-made glasses imported from Mexico, all are adorned with fresh fruit and herbs (such as the Key Lime Pie Mojito), thin slices of jalapeno (the Spiced Watermelon Margarita) and rims dipped in brick-red Tajin spice (the Blackberry Margarita).
“Ever since I started working in restaurants, I have loved to make drinks,” she says with a smile.
Maria, Ivan and Rigo (as he is called) immigrated as teenagers from Mexico with their families to Franklin. Ivan and Rigo met while working as dishwashers in a Highlands restaurant; Maria later became a server (and an aspiring mixologist).
Twelve years later, the trio has opened Casa Amigos Bar & Grill on Hwy. 64, midway between Sapphire and Cashiers. While the name reflects their long friendship, Ivan admits it was a more practical decision. “It’s easy to pronounce, and people know the translation,” he explains. “People have a hard time saying the name of our other restaurants.”
He refers to Los Vaqueros, a casual concept offering Mexican and Tex-Mex cuisine. The first location opened in Highlands in August 2021, and the second in Lake Toxaway in June 2022.
The success of the Highlands’ Los Vaqueros caught the attention of businessman Vinnie Senturk, who suggested they come to see a building he owns in Lake Toxaway. “We were doing very well in the first restaurant, but we had only been open a year and weren’t confident we were ready for a second,” Ivan recalls. “As soon as we saw the view of the waterfalls, we decided to give it a try.”
The second Los Vaqueros is twice the size of the original (150 seats compared to 75) and off the more congested tourist track of the Highlands location; even their family and friends had concerns about the location, but they have built a steady clientele of workers and locals.
In early spring 2024, Senturk again came calling, this time suggesting they take over the building that had been Hidden Valley Tavern. Again, they were hesitant, but with two successful restaurants in their portfolio and a reliable workforce, they decided to go for it. Their goal was to refine the Los Vaqueros model to more elevated food, beverages and service and infuse the sprawling space with the warmth and personality they are known for.
They took over the building in May of 2024. They immediately began reworking the kitchen to suit the new menu and remodeling the bar, dining room and outdoor seating to reflect their heritage. An acquaintance in Mexico scoured markets and galleries for art, photographs, accessories, and glassware. Six-foot tall Catrina’s stationed in the foyer and bar, skeletal frames attired in flamboyant dresses with white-painted faces are iconic representations of Mexican culture and symbols of el Día de los Muertos. The large table sliced from a massive tree trunk centers the main dining room and can seat up to twelve. There is also a community table on the covered deck – warmed by a stone fireplace- and smaller tables and cozy gathering areas.
Rigo is the man behind the menus of all the restaurants. “He has many years of kitchen experience,” Maria says. “He is culinary; he develops all the dishes, recipes and presentations, then trains the staff.”
She says that about half the items on the extensive Casa Amigos menu are favorites from Los Vaqueros, but there are also many new dishes.
Among the starters are bite-sized, deep-fried yuca balls stuffed with cheese and served with chipotle mayo (think spicy ranch); golden empanadas; and, in addition to the fresh-made chunky guacamole, two large chicharrón (fried pork belly) standing tall atop the stone vessel.
Chicken pozole—available in a cup as an appetizer or meal-sized bowl—will take the chill off cold winter nights. The thick broth is chock full of shredded chicken, hominy and green chilis. It is served with a plate of shredded green cabbage, radish coins, sliced avocado, cilantro sprigs and lime wedges to add to the soup.
If shrimp cocktail recalls the conventional country club mainstay of four jumbo shrimp, head-down in a martini glass of cocktail sauce, broaden your horizons with Casa Amigos shrimp cocktail, a deep margarita glass brimming with red sauce, shrimp, Pico de Gallo and fresh slices of avocado.
The specials section includes newly added mahi-mahi and calamari tacos, though Maria says the birria tacos remain the most popular dish at all three restaurants. Bigger cuts of beef take the lead on the carne asada plate, the chilaquiles with two fried eggs, and the hearty steak ranchero, a large, flavorful and tender grilled T-bone topped with spicy red ranchero sauce set on a bed of sauteed bell peppers, onions, mushrooms and tomatoes, served on a cast iron platter. A side bowl of smoky ranchero beans – whole kidney beans cooked with chorizo, bacon and spices – will convert you from refried beans forever.
Though the partners split up to cover all three of their restaurants—Ivan at the Los Vaqueros in Highlands, Rigo at the location in Lake Toxaway and Maria at Casa Amigos—their friendship, work ethos and genuine hospitality form the firm foundation of success.
Casa Amigos Bar & Grill
3638 US-64, Sapphire, NC 28774
(828) 866-3144
Mon -Sat 11 am-9 pm, Sun 12-9 pm
