Patience is truly a virtue. We were teased with “coming soon” announcements for a year and a half, but Connecticut-based Geronimo Tequila Bar and Southwest Grill finally opened its doors to Atlantic Avenue this January.
The transformation from Cabana El Rey’s Latin vibe to Geronimo’s New Mexican mood is impressive. Aside from its location, nothing evokes its previous life. Artisanal, handcrafted wood ceilings adorn the bar, while the interior dining space sits under a wooden chevron pattern illuminated by flickering gas lighting. A mix of textures and materials, including fine leather and beautiful woods, nod to its Southwest personality but in a refined, sophisticated way. Let’s not forget the walnut-barrel booths that compete with the bar for everyone’s favorite spot to sit. If the spacious indoor/outdoor bar is Geronimo’s heartbeat, the extensive tequila collection is its soul. With one of the East Coast’s largest selections, even the most discerning agave enthusiast will find a new favorite.
Geronimo focuses on showcasing New Mexican cuisine, but what exactly is it? New Mexican food is a blend of Mexican and indigenous ingredients and techniques that come together to create a variety of bold, flavorful dishes, all rooted in a love for chiles. Its famed Hatch chile peppers, irrigated by the Rio Grande, have been grown by the area’s indigenous communities for centuries. They come in a variety of forms—green (if harvested early) or red (if left to mature on the vine)—and heat levels. These chiles are the foundation of many dishes, including enchiladas, burritos, stuffed peppers, and chile con queso.
At Geronimo, you can find Hatch peppers in the chile stew, fried cauliflower, mac and cheese, quesadillas, and chiles rellenos (stuffed peppers). A standout dish is the Navajo “Taco,” which is similar to a Mexican tostada. This interpretation combines traditional ingredients like a tangy pibil marinade, roasted morita (or smoked red jalapeño pepper), and red chili sauce with a modern twist featuring duck instead of pork, topped with a plantain-and-olive chopped salad, all served on native frybread, or fried flatbread.
For those who hate choosing between seafood and red meat, the Machete is the answer to your prayers. Hearty portions of Maine lobster and ancho pepper-braised short rib are wrapped in a warm, crispy tortilla and topped with Oaxaca cheese, green-chile salsa and crispy chicharrón.
The menu also includes standard options like street corn, burritos, quesadillas, and tacos on house-made corn tortillas—alongside unique choices such as its elk meatloaf, queso flameado, or sizzling cheese dip, and fully loaded nachos. The menu also features several South Florida favorites, including ceviche, crudo, calamari, smash burger, chicken wings, and baby back ribs.
Practicing patience paid off with the opening of Geronimo Tequila Bar and Southwest Grill, which has brought a lively New Mexican flair to Atlantic Avenue that we can’t wait to revisit.
Rare Sips
Geronimo’s extensive and ultra-impressive list offers us the opportunity to sip several exceptional, unique tequilas (and mezcals) without having to spend time scouring for them. Prices are 2 oz. pours.
• Código 1530 15 year Añejo – $800 (500 bottles in the world)
• Volcán de mi Tierra Añejo – $667 (35 bottles in Florida)
• Clase Azul 25th Anniversary – $144
• Clase Azul Spirit of Champions (Joven) – $400
• Clase Azul Ultra (Extra Añejo) – $400
• Fortaleza Blanco – $25
• Fuenteseca 5 year Extra Añejo – $54
• G4 Madeira Dia de Los Muertos – $76
• Ultramundo Mezcal – $54
105 E. Atlantic Ave., Delray Beach; 561/819-4144; geronimobarandgrill.com
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