Finca's -- Paso Robles, CA (Baja & Sonoran-style Mexican cuisine)

The quaint, historic, hacienda-style farmhouse location of this little gem makes the experience here relaxing and comfortable. Located at 1803 Spring Street, Suite A, this family-owned spot is away from the hustle of the downtown area, but close enough to be within walking distance in case a drink at a swanky bar is on the agenda after a nice, quiet meal here. Counter ordering with tables inside or outside gives choice for something cozy or something with a gentle breeze and shade with the wraparound patio. This is more my style of dining without sacrificing the quality of upscale cooking, and I definitely enjoyed my time here.

https://fincapasorobles.com/

Here are some of the things I've enjoyed.

Salsa & Chips. Considering "salsa" was the first word on the name of this dish, I suspected this would be good. I was right. The red habanero salsa had a fresh tomato taste, light, zesty and bright with a bit of lime, a whisper of heat (at least for me) and the right amount of salt. The green chile salsa was a great juxtaposition. A thicker texture, earthy, aromatic and savory with cooked down tomatillos and mild poblanos. The house made chips were thick enough to scoop a healthy portion of salsa, satisfyingly crunchy, and had a great corn taste. 

Oysters. These lovely little ocean jewels were available on this day, and I readily took the opportunity to enjoy them. I normally prefer my oysters raw, but I thought I'd give this a chance. I'm glad I did. The wood grilled cooking method gave it just the right amount of smokiness and the chef had the expertise to know when to take them off the fire, so they were cooked until just tender. The chile butter was a nice enhancement to the already savory, briny bites and each oyster fit nicely on one chip, as if they were made for each other. The juice left over in each empty shell became a fantastic additional flavoring agent to the taco and burrito below.

Baja Fish Taco. This piece of juicy, fresh, flaky white fish was beer battered, deep fried until crisp and served with a corn tortilla and shredded cabbage. Then it was generously topped with crema and a bit of habanero salsa. A very delicious four bites of seafood goodness. 

Pork Belly Chile Verde Burrito. The pork belly in this burrito was long cooked until tender and falling apart. The chile verde was savory and the cilantro rice, fresh cilantro, beans, onions and crema all enhanced the wonderful flavors encased in this flour tortilla. 

As the menu changes slightly from week to week, I look forward to the next time I'm able to enjoy these well-executed dishes.