When a fast-food operation gives up the ghost, its space often is a temptation to a potential restaurateur. After all, kitchen equipment is often ready to go, there usually are some parking spaces and, maybe a deal-closer is the existence of a drive-through window, maybe ready torumble. John St. Eve took such a chance 15 years ago, and his Tex-Mex operation, Nachomama’s, built with care and first-rate food, has been a happy success. Despite its funny name, Nachomama’s is not a chain, but a cozy, rather funky spot that has become a destination for many who would otherwise only see Rock Hill as a place to drive through on the way home to Webster or Kirkwood. Like many successful restaurateurs, St. Eve has paid enough attention to his customers’ suggestions to offer plenty of vegetarian options and even a menu that indicates gluten-free dishes. Order at the counter, put together a cup of salsa from the salsa bar, take a table or wait for one to free up and someone will call when the meal is ready, something that usually takes only a few minutes. Everything is that informal. The drive-through still works and also does a booming business, offering a nice option for taking home a fast dinner after work, something we suspect is pretty popular. Meals at Nachomama’s are extremely tasty. A first-rate guacamole arrives with a terra cotta flower pot full of chips, and is a splendid selection for those wanting something to hold them until the hot food arrives. Among the vegetarian options, we’ve long been happy with the portabella quesadilla, the mushroom a splendid, tasty meat substitute even for dedicated carnivores. And the spinach enchilada, another special that eventually made its way onto the permanent menu, is an excellent dish. Fajitas, whether steak, chicken or solely from fresh vegetable, seem to be a perpetual favorite with the regulars, and they’re worthwhile. The meat is tender, hot but not overcooked, and well-seasoned. They come with flour tortillas; those preferring corn need to request the substitution. Tacos, enchiladas and burritos are satisfying. Chicken, roasted in a wood oven, cries out to be torn from the bone, wrapped in tortillas, slathered with salsa and scarfed down, the sort of rustic eating that would make Miss Manners recoil, until she tried a bite, just to be polite. Using a knife and fork to carve the meat in order to prepare one of these seems inherently wrong to us. Whole chickens, in a dinner with tortillas, beans and rice, are sold only at the drive through, but lesser amounts can be had for those dining in, or at the outdoor tables. About our only quibble is the taco fillings, both the chicken and beef, which are creamy and almost sweet from their seasonings. The meat is chopped, and generously garnished, but just doesn’t come up to the other options we’ve had. Beans are exceptionally good, somewhere between whole and mashed, and even the rice rises above the bland stuff on similar plates elsewhere. The family orientation even shows on the beverage list which includes choices from milk and fruit juice to beer and margaritas, and Nachomama’s also has the Mexican soda Jarritos with their brilliant colors (fitting right into the beginning-to-fray decor) and tropical flavors. Nachomama’s 9643 Manchester Rd., Rock Hill 314-961-9110 Lunch & Dinner Mon.-Sat. Credit cards: Yes Wheelchair access: Fair Smoking: No Entrees: $6-$10
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4 responses
I love this place!
The atmosphere is rather unassuming, but the food is great for the price point. The margaritas are tasty too. Be prepared for a wait if you go on the weekend, it fills up.
Fried Shrimp Tacos are the best item I’ve ever had there! Absolutely delicious!
My wife and I don’t eat at Nachomama’s anymore. Here’s why:
I was hired on to work as a cook after I was told cashier and dining room positions weren’t available. Despite not being told I specifically had to already have cooking experience they did NOT train me and, after seeing that I hadn’t committed the four page menu to memory and immediately picked up on a skill for which I was NOT told I HAD to have experience on a SATURDAY NIGHT, yanked me off steamtable after A DAY.
Then he decided, ironically, to use me out in the dining room. That also only lasted for a day (after I KICKED ASS out there and didn’t complain ONCE like their other DR employee). For the next two shifts before he let me go I cleaned grime off outdoor tables and the outside of the building.
My wife and I don’t care if their food is good now–if that’s how employees are going to be treated, neither of us want anything to do with the likes of them.
Nachomama’s is the best! I work in the area so I’m able to go everyday during lunch. I’ve tried just about everything on the menu and have to say the LARGE “Supreme” burrito with queso on top is by far my favorite item.. Picture a one pound burrito stuffed with rice, beans, cabbage, cheese, beef (chicken, fish, or veggie mix), delicious guac, and sour cream drizzled with creamy queso dip.. mouthwatering to say the least. The people are great and the service is quick but the food is never compromised! I would advise anyone to go into Nachomama’s whether you’re in the mood to chow or just stop in for a margarita and some chips and guac..