Vida Cantina is a chef-driven restaurant celebrating modern Mexican cuisine. Chef/Owner Dave Vargas pushes Mexican cuisine to the limit, bringing bright, adventurous flavors and locally grown ingredients together on a plate. Check it out…
Citrus Carpaccio • ruby red grapefruit, orange, vanilla, fennel-infused honey, candied almonds, micros •
Pacifico PEI Mussels • house-made chorizo, pickled jalapeños, salsa fresca, grilled bread •
Thank you, Vida Cantina, for supporting local Seafood and being in our Restaurant Supported Fishery.
Riverside Farm Potato Tlayuda • chorizo aioli, queso fresco, seeds •
- Taco Trio • corn beef and cabbage| bangers and colcannon|shepherds pie •
OG Carrot Pibil • Cilantro hummus, pickled black beans, flint corn tostada •
Carrot Cake Tres Leche almond salsa • cream cheese whip •
and of course, Cocktails…
Brasen Hill, the 244-acre farm in Barrington, NH, promotes health in their animals and fertility in their soil. As a diversified farm, they offer a vegetable CSA, a meat CSA (Pork, Chicken, Duck, Rabbit, Lamb, Goat), and an egg CSA. Everything is also available through farmer markets and their farm storm, opening this June.
- Humanely raised: The pigs spend their days rooting in the woodlot, wallowing in mud, and sunning themselves on the pasture.
- Rotating pastures = fresh grass to eat
- Chickens live in ‘chicken tractors’: mobile coops that are moved every morning to protect the coop from predators, allow access to the pasture and fresh air, while also protecting them from inclement weather.
- Crop rotation: The planned order of specific and different crops planted on the same field.
- Cover crops: Specific plants grown primarily for the benefit of the soil rather than the crop yield.
- Composted manure: Improves soil fertility and soil quality, and enhances populations of beneficial microorganisms in the soil.
Thank you, Brasen Hill Farm, for continuing to be one of our Pick-Up Locations!
CSF Spring Sign-Ups happening now!
modern Mexican cuisine and a supporter of local seafood
“Vida Cantina’s food elevates our understanding of what Mexican food is or should be while elevating our understanding of what New England cuisine is or should be.” -December 2015 review by The Portsmouth Herald.
The colorful creations of David Vargas
- Green Chile Chorizo Tortillas | Ibarra mole • Pink Lady apples • baby beets • lemon onions • BOOM peanuts • cotija | How’d they do it? The green chile chorizo is IN the masa.
Papas con Chorizo • salt-roasted sweet potato | chorizo vinaigrette | crema | queso cotija
Smoked NH Mushroom Company Tacos Fritos | Texas-style BBQ sauces • queso fresco • lemon onions • OG greens
Lunch Sopa | Tortilla Soup | fingerling potatoes | carrot mix | crema | tortilla strips
Goat Cheese Fundido Ravioli | cilantro pasta | mushroom chorizo broth | epazote crumb
60-hour sous vide steak | tetelas de queso | avocado radish salsa | Ibarra mole powder | epazote brown butter
David Vargas | Chef and owner of Vida Cantina
SPRING CSF SIGN-UPS HAPPENING NOW
Vida Cantina | 2456 Lafayette Rd, Portsmouth, NH 03801
General Manager of New Hampshire Community Seafood
Working in the field of Marine Science for over twenty-five years, Andrea Tomlinson is our dedicated General Manager who began her career in Marine Biology with finfish aquaculture. She spent her post-graduation years doing community development volunteer work in rural Jamaica, where she later became the Nursery Manager on one of the largest and most successful tilapia/freshwater shrimp farms on the island. With this experience, she was able to start her own seafood distribution business in Jamaica, delivering locally grown shrimp and fish to Jamaican-owned seafood restaurants and hotels.
Moving back to New Hampshire in 2002, she served as a Broodstock Manager and held a managerial role at Great Bay Aquaculture. In 2012 she moved on to the organic farming of chicken for the Farm to Table restaurant, Blue Moon Evolution, in Exeter. A true supporter of the local food movement, Andrea applies her experience in Marine Science, marketing, and working with Commercial Fishermen to connect our fishermen with seacoast consumers (CSF) and local restaurants (RSF).
Graduating from UNH after transferring from University of Miami, with a BS in Marine Science and joining us in March 2015, her previous employment in New Hampshire includes: UNH Jackson Estuarine Lab, UNH Coastal Marine Lab, and Great Bay Aquaculture.
CSF SPRING SIGN-UPS ARE HAPPENING NOW!
Maine Meat is a whole animal butchery that provides a consistent outlet for local farmers who need to move product regularly in order to continue to thrive.
What’s a whole animal butchery?
- Brings the entire animal directly from local farmers.
- Abides by the natural constraints of local farming
- DID YOU KNOW? There are only 2 Flank steaks per steer (one steer/per week)? NOT TO WORRY! There are plenty of STEAKS SIMILAR TO FLANK that are equally as delicious and we can tell you how to prepare it.
What they have
sandwich meats | brined and smoked in-house, the old fashion way. Smoked Turkey. Smoked Ham. Pastrami. Proscuitto Cotto, Roast Beef. Corned Beef. Bologna. Mortadella. house made
sausages | sweet Italian, breakfast, and chorizo to their interpretation of traditional recipes from around the world. 20 varieties and counting. Hand, in-house, with fresh all natural ingredients and no added sugar. house made
beef | Angus, Red Devons
pork | Tamworths, Mulefoots, Berkshires
lamb | Dorset
poultry | free-range birds
Thank you, Maine Meats, for supporting local fishermen and being a pick-up location for our CSF share members.