MAGNIFICENT MEXICAN
Casa Tina
By Margaret Word Burnside and Aaron R. Fodiman
At Casa Tina in downtown Dunedin, these tortilla flutes stuffed with either
beef, chicken or queso are topped with salsa, guacamole, sour cream
and served with vegetarian rice and beans.
146 TAMPA BAY MAGAZINE | MAY/JUNE 2021
stuffed poblano peppers;
enchiladas in a tangy
New Mexico red chile
sauce or enchiladas verdes
with green tomatillo salsa.
There are two types of mole dishes, a verde
with a nutty sauce made from roasted
pumpkin seeds and Mole Poblano, a blend
of chocolate and chiles to make it spicy
and sweet, or a platter of a portion of both
varieties; and Arroz Cabezon of pork and
chicken. Finishing the menu is the starving
artist special, a large serving of rice and
beans with warm tortillas.
The wonderful service and authentic
and fun décor are in perfect sync with
the tasty, healthy dishes and full bar that
have consistently kept Casa Tina as one of
Tampa Bay area’s favorites places to dine
for almost 30 years. Dining here feels like
a mini-vacation to Mexico. 9
EDITOR’S NOTE: Casa Tina “Fresh,
Healthy, Authentic Mexican” is located
at 365 Main St. in downtown Dunedin,
(727) 734-9226.
For almost three
decades, Tina
Marie Avila and
her husband Javier Avila
have been serving fresh,
healthy and authentic Mexican culinary
delights in downtown Dunedin. All of their
sauces, rice and beans are vegetarian, and
they offer vegan options as well. The food is
natural with most items being gluten-free.
Open seven days a week from 11 a.m.
to closing, Casa Tina’s menu begins with
appetizers including homemade salsa
fresca with warm corn chips; a guacamole
salad; Montery Jack cheese nachos with
beef, chicken or veggies; beef, chicken
or veggie quesadillas with cheese;
Quesadillas Albanil with roasted tomato
salsa and your choice of chicken, beef,
veggie, wild mushroom, or onions and
Rajas (poblano peppers); a dip with both
pinto and black beans with salsa; Queso
Fundido tortillas served with melted
Monterey Jack and cheddar cheeses with
or without chorizo; a spicy veggie chili on
top of rice and a ceviche of fresh flounder
in lime juice. Each of them is a stellar start
for your meal.
Next on the menu are tortilla soup, black
CUISINE
bean soup, Posole spicy chicken stew
simmered with hominy, a house salad,
a mixed greens salad with grilled panela
cheese and a great taco salad with your
choice of chicken, beef, veggies or bean.
For entrées, there are specialties from
the sea –– a grilled flounder topped with
tomato, onion, capers and olives that is
authentic to Veracruz; a grilled flounder
in white wine, garlic and butter; and fish
tacos on homemade corn tortillas.
The fajitas are among the most popular
items and can be ordered vegetarian, or
with flounder, chicken or beef, or a combo
of both. These sizzling platters of onions
and bell peppers are accompanied by the
usual condiments: cheese, sour cream,
lettuce, guacamole and salsa, along with
beans and rice. There also are burritos and
tacos that come with your choice of filling;
wonderful stuffed fried flutes; tamales
in fresh corn dough wrapped in a corn
husk; pork carnitas in a green tomatillo
sauce; incredible chiles rellenos of cheese
NORAA