By Mike Manitta - Photos by Wen McNally
Chamacos Tacos & Surf
It’s always exciting to all us Tybee locals to find some new food on the
island, since that makes us one notch closer to not having to leave the island
to add variety to our dining options. God knows we don’t like to leave our
little four Mile bubble unless we absolutely have to, so this eclectic, cozy
little spot gives us one more reason to stay put.
Chamacos Tacos and Surf is a very welcoming, family friendly
establishment that is part restaurant and part surf shop. It also serves up
some killer cocktails for Mom and Dad to enjoy while the kids are keeping
busy between Ping Pong, Foosball and Corn Hole. Located at 1311 Butler
Ave, it’s a super short walk from our downtown shops, as well as the beach.
The guys spoiled Wen and I with a sampling of virtually everything on the
menu and we definitely dove in full force. We started with Chips and Salsa,
accompanied with Guacamole, Aguachiles and Queso with Chorizo. I
tried with all my might not to fill up on chips like I always do, but it was
terribly difficult because that Queso is one of my favs and was absolutely
delicious, as was that homemade Guacamole and Salsa. The Aguachiles
was super interesting, Shrimp marinated in cucumber, lime, cilantro and
jalapeno, topped with red onion, cucumber and avocado. I pretty much just
piled up a mix of whatever I could pile on a single chip and went to town. I
finally pumped the brakes, mostly because I cleaned up the queso, and the
tacos started arriving in a caravan.
The first round was the Shrimp, Carne Asada and Baja Fish Tacos. The
Shrimp Taco was super tasty marinated shrimp with pickled red cabbage
and jalapeño ranch sauce. The shrimp were cooked perfectly and well
complimented the red cabbage with a slight kick to it. The Carne Asada
was served up with marinated skirt steak, topped with chopped onions and
cilantro. The steak was bursting with flavor and grilled to perfection, life is
good. We finished this round with the Baja Fish Taco, which is beer battered
Mahi Mahi with fresh cabbage and a white sauce, as well as a couple dashes
of their la muerte sauce. I was super excited to check this one out because
I keep hearing everyone rave about it and I was not disappointed. The fish
was crunchy outside and tender and moist inside and you could feel that
heat from the hot sauce, scrumptious!
Round Two, Ding! Next up, we had Barbacoa, Nopales and Picadillo. The
Barbacoa is beef brisket cooked with cloves, ancho, guajilla and chipotle
peppers and topped with pickled red onions, radishes and roasted habanero.
The brisket was tender and flavorful and I really dug the flavors of the pickled
veggies on top. This next one really strikes my curiosity, Nopales, is grilled
cactus, marinated in chile and lime, topped with a jicama slaw, served with
guac and cilantro. Who’d a thunk? You could really taste the lime and the
flavors married well together. Very interesting. Last the Picadillo, stewed
ground beef, potatoes, onions, jalapenos and tomato, topped with chopped
onion, cilantro and cotija cheese. Who doesn’t love meat and potatoes, super
tasty!
Last, the knockout round, Pollo a la parilla, Veggie and Carnitas. I was
getting pretty full by now, but chicken tacos are usually my go-to, and the
Pollo a la parilla was sure to please. Grilled chicken with guac, chopped
onion, cilantro and cotija cheese, super tasty chicken that makes my tummy
8 TYBEE BEACHCOMBER | FEB 2020
feel yummy. Next, we tried the Veggie, chile dusted zucchini, portobello,
roasted poblano, onions and garlic, with guac, chopped onion, cilantro and
cotija cheese. Super packed full of veggie goodness and flavor, this one just
makes you feel good. Lastly, we checked out the Carnitas, pork shoulder
cooked in citrus, cola and spices, topped with chopped onion and cilantro.
Moist and delicious, I enjoyed that tropical hint in the pork, balanced with the
spicy kick of onions and cilantro.
They also have some simple flavors that you can add to, like a cheese
quesadilla, add meat or shrimp and the “picky kid taco,” simply chicken or
steak, and cheese if you desire and that’s it! There’s also a variety of soft
drinks available and yes, don’t get nervous, there are a selection of Mexican
beer and Margaritas for the adventurous. We Sampled a Margarita, as well
as a Michelada, which is hot sauce, clamato and spices with a beer on top.
Kinda like a Mexican Bloody Mary, you need to try it.
For the nature of completing my job, I somehow found the strength to
sample a Churro for dessert. This is such a tough gig. Crunchy on the
outside and tender in the middle, drizzled with chocolate and honey. They
were so yummy!
Chamacos is located at 1311 Butler Ave, near the corner of 14th Street.
They also serve Brunch on Sundays from 11-3, with an entirely different
menu, including breakfast tacos, huevos rancheros, churro French toast and
more. Also, Taco Tuesday is in full effect with a dollar off all tacos and twodollar
tallboys of PBR and Tecate. There’s also a variety of surfing supplies,
as well as Chamacos merch, so make sure you pop by and visit this eclectic
little spot and check out the great food and good vibes.