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…
Born and raised on the Seacoast, Chef Julie opened Cure to serve her local community. All meals are prepared daily from scratch and most meats are brined and slow cooked.
Spring CSF starts tomorrow! Sign up now!
Roasted Hake With Sweet Peppers
Baked White Fish Fillet Recipe With Herbs
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