Vida Cantina

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 •

mussels

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

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

Carrot Cake Tres Leche almond salsa • cream cheese whip •

and of course, Cocktails…

drinks


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Sign up for our Spring CSF at a pro-rated price.

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Vida Cantina

Vida Cantina | Portsmouth, New Hampshire

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_Vida Cantina

Goat Cheese Fundido Ravioli | cilantro pasta | mushroom chorizo broth | epazote crumb

steak_Vida Cantina

60-hour sous vide steak | tetelas de queso | avocado radish salsa | Ibarra mole powder | epazote brown butter

David Vargas

David Vargas | Chef and owner of Vida Cantina


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SPRING CSF SIGN-UPS HAPPENING NOW


Vida Cantina | 2456 Lafayette Rd, Portsmouth, NH 03801

Dock to Dish – CSF SPRING SESSION

Spring 2018 Sign-UpsWhen you BECOME A MEMBER of our Community Supported Fishery (CSF), you get a weekly share of delicious, wild caught fish fillets and optional “Add-on” choices like fresh local scallops, oysters, and lobster. Pick-up your shares at a LOCATION closest to you. Flexible plan for holds during vacation time. Your weekly share will be the “Catch of the Week”. You will receive a weekly newsletter on Mondays telling you about your fish, recipe ideas, and the NH Fisherman who caught it! Starting April 17 and lasting 8, 16, or 32 weeks.

Gulf of Maine species:  Acadian Redfish, American Plaice, Cod, Haddock, Yellowtail Flounder, Winter Flounder, Atlantic Pollock, King Whiting, Monkfish, White Hake, Cusk, or Dogfish (Cape) Shark.

FISH ONLY or FISH & LOBSTER shares available


FISH RECOMMENDATIONS

2lb Share/Week– feeding 4+

1lb Share/Week– feeding 2

1/2lb Share/Week– feeding 1


LOBSTER RECOMMENDATIONS

Lobster shares depend on the size of Fish Shares:

2lb Fish share: 4 chix /share

1lb Fish share: 2 chix /share

1/2lb Fish share: 1 chix/share

Chix lobsters weigh between 1.1-1.2lbs. Lobsters come live and banded on claws. 


OPTIONS

April 17-June 9

April 17-August 4

April 17-December 1


 

BECOME AND MEMBER

 

Restaurant Supported Fishery

In 2013, we started a Community Supported Fishery (CSF) and a Restaurant Supported Fishery (RSF) so we could share our abundant, delicious, local seafood with the community.  A Restaurant Supported Fishery is a weekly seafood share for restaurants. The “catch of the day” is delivered within 24 hours of offload, directly from New Hampshire boats to the kitchen. Lasting 15 or 30 weeks, the catch (whole or fillet) depends on what’s in season and sustainable. Check out how it works and what it means to be a member.

Moxy – Portsmouth, NH

Chef and owner, Matt Louis, is a three-time James Beard Best Chef Northeast Semifinalist and a three-time Food & Wine Best New Chef nominee. Moxy has been featured on Shockingly Good Farm to Fork Bites by The Boston Globe and Best Restaurant in NH by Business Insider.

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Franklin Oyster House – Portsmouth, NH

Since opening their doors to the Portsmouth, NH community in 2015, The Franklin has been crafting a steadily changing, progressive menu using local sustainable ingredients from across the seacoast. Dedicated to providing an experience unlike any other, Franklin Oyster House serves globally influenced Tapas style food.

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Cure – Portsmouth, NH

Chef Julie was born and raised on the Seacoast.  She was trained at the Cordon Blue Culinary School, formerly of Dover, New Hampshire.

 

 

 

Vida Cantina – Portsmouth, NH

Chef and owner, David Vargas, a Best Chef, Seacoast, nominee, brings his Mexican heritage and appreciation for local seasonal New England product to every plate. Vida Cantina has been featured on Hot New Restaurant by NH Magazine, Best New Restaurant by Taste Magazine, Best Mexican Brunch by NH Magazine, Top Portsmouth Restaurants Worth The Drive by Eater Maine and One of the Top Ten Restaurants in the Greater New England Region by The Portsmouth Herald.

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Local Eatery – Laconia, NH

Chef Kevin Halligan is a 2002 graduate of the New England Culinary Institute. The Local Eatery features a year-round menu using as much local food as Kevin can find. Even throughout the winter, produce will be preserved from summer surplus or greenhouse grown by special arrangement with local farmers.

 

 

 

Jumpin’ Jays Fish Cafe – Portsmouth, NH

The quality of fare is unsurpassed, with fish arriving daily from local fishermen as well as some exotic catches from locations such as New Zealand and Ecuador. Four to six varieties of fish appear on the ever-changing “Catch of the Day” menu, complemented by your choice of gourmet sauce. The raw bar offers an extensive variety of shellfish found in New Hampshire.
“…The seafood is nothing short of amazing… this is all about fresh, clean flavors that celebrate the fruit of the ocean rather than drown it.” -The Boston Globe

 

 

 

Oak House – Newmarket, NH

Made for the people of Newmarket by the people of Newmarket, Oak House has a relaxed, comfortable atmosphere. The owner, Jack O’Sullivan, was featured on the #1 podcast for the restaurant industry, Restaurant Unstoppable.

 

 

Revival – Concord, NH

Revival Kitchen is home to Award Winning Chef and Owner, Corey Fletcher, where fine dining meets an approachable atmosphere. The word “revival” refers to Chef Fletcher’s take on New England and Old World classic dishes using local meats, produce, dairy, et cetera.Revival post 1.jpg

Oak & Grain – New London, NH

Celebrating the bounty and diversity of New England, Oak & Grain uses locally harvested products at the peak of their season. The cuisine, although regional, is inspired by influences from around the globe and brings methods and flavors from a broad array of regional experiences. with local farm partners, they offer fresh, high-quality food from sustainable sources that support the community.Untitled-2.jpg

Ron Jillian’s – North Hampton, NH

Inspired by Italian classics, Ed and his chefs focus on finding the beauty in fresh, prime ingredients. Just-baked bread and sizzling handmade meatballs, rich tomato sauces and tender parmigiana – each dish is simple, satisfying and prepared daily.

 

 

 


BECOME A MEMBER