Nando's on Coursey : Baton Rouge : Lunch Review

Wife & I went for lunch... Was about 12:45, parking lot was pretty full... They were on a 10 minute wait (obviously didnt want too many seated at one time due to being new... Good plan. We were patient and cognizant of this). Place is obviously re-painted like a mexican joint.

Hernando Cuellar, the owner/operator, was cooking and I believe his wife was helping run food & the front of the house. I was excited to try this place, he ran Ninfa's in BR back when it was good. Being in business with Deangelo makes me a little nervous tho, Ive gotta admit.

Anywho, we were seated & promptly delivered chips, salsa & a creamy avocado sauce. Wife and I thought the green sauce was good... But the salsa was a little lacking. Had nice heat, light on the salt tho. Thumbs up green... Meh on the red.

They did not have a lunch menu, but thats no biggie. Maybe one is coming, they just opened last thursday. That being said, lunch menu is not a deal breaker for me. They have alot of $8-10 entrees on the menu, along w soups & salads.

They say their guacamole is house made to order, so we ordered some. We expected it to take a bit... But they had it to us in less than 10 minutes. The guac was very good... Thumbs up from us both. Guac was served with house-fried flour torts


We wanted something light, so I ordered a bowl of Poblano, Shrimp & Corn Soup. This dish mentioned it was tomato based, not cream based. Sounded interesting, so I tried it. It was served w Avocado Slices, Pico Fried Tort Strips & Spanish Rice

Awesome soup. 100% recommend. Full of shrimp... And the tomato flavor was not as prominent as I would have expected. Its a winner


She ordered the Brochettas (we love'm at Superior because of the garlic/wine butter). The menu said it was served with a Wine Butter, so we assumed something similiar. When the dish arrived, it was sizzling w 6 large bacon wrapped shrimp and fresh made tortillas.


But, there was no butter accompanying the shrimp. We asked the waiter.... He apologized and promptly went to get a small cup of it. When he returned with it, he gave us a disclaimer... "it is drizzled on the shrimp. We had a soft opening thursday and went too heavy on this stuff so we had to cut back. I suggest you try it first."

Kudos young man. You were right. Flavor is very good, but this stuff is potent. (think Pechuga gravy from Ninfas - on steriods). I dipped a chip in it... Then wife said "So, i dont need to dunk my fajita in it? Ha." No. You dont.

All in all, I really liked the food. My wife is a chips and salsa nut, so having a less than par red salsa might hurt the number of trips we take... But it is obvious they have some quality grub. Flavors were unique and product is fresh. I know Hernando has said he wants this place to be about fresh quality ingredients.... (deangleo did this for a while too years ago)... So as long as he is overseeing the inventory and the cooking, this place will be good.

I will 100% return to try other things. They were pretty fast. The waiters were attentive... The lady running the front of the house stopped by our table and asked us if they could have done anything any better... And if we had any suggestions that would make a return trip more favorable. They are trying.

We dont normally spend $40 for lunch... Would likely make this a dinner spot, but I say its worth a shot to try.