Photography by Laura Wiegmann
In mid-2024, I visited Lime & Salt’s small taqueria/café located on the fringe of the Piney Orchard community in Odenton with an eagerness to bite into the restaurant’s renown street-style tacos and fresh Mexican cuisine. I took my family. We ate. We enjoyed the meal, the atmosphere, and delightful service. The review was favorable. Two years later, I came with my wife and her friend—a newb to this particular Mexican restaurant—hoping for an encore performance.
Our server Janneth was on point and brought a round of refreshing iced teas upon order, as well as the house-made guacamole with garlic, onions, cilantro, lime, and touches of serrano pepper and chili salt for a lightly-spicy kick. The house chips are standard fare, but who’ll notice with dollops of the delicious guac atop.
Other starters I’ve enjoyed on previous visits and are certain to rev up yours include the Tortilla Soup (a classic preparation), Taquitos (with barbacoa), Cerviche (fresh seafood), and the Queso Fundido (add the chorizo and mushrooms!), among more options.
Photography by Laura Wiegmann
Onward with this meal, the ladies each selected a specialty burrito, while I opted for a more traditional dish—the tamales. I’ll admit that it was quite tempting to hit up a few tacos from the “Street” or “House” tacos lists, of which there are eight and six selections per list, respectively. Each taco listed is a temptress. The Al Pastor boasts “guajillo-rubbed pork and pineapple.” There’s another made with “pork belly, chicharrónes, and tomatillo-avocado salsa.” I’ve tried the Lengua street tacos made with beef tongue and green salsa—perhaps, the most tender cuts of meat (tongue) I’ve experienced. The lists of tacos have all-manner of proteins and salsas and traditional accoutrements. And yet, I resisted taco nirvana and chose tamales made with barbacoa.
The Tamales with barbacoa was a hearty, beefy dish, made much like a burrito but with the star ingredient enveloped with a corn meal dough and corn husky casing. The entire tamale(s) is steamed, plated, and smattered with a mildly spicy chili sauce. Each fork-tender bite was a cohesive package of adequate flavors. I believe I detected a hint of cinnamon in preparation, which poked my tastebuds nicely.
Photography by Laura Wiegmann
My wife chose the Diego burrito featuring carne asada (marinated, grilled beef) as the star inside, along with rice, beans, fries (!), guacamole, cheese, and sour cream. This hefty hunk proved a gastronomical test of strength. She had to save half for take-home (as our friend did with her own burrito). The beef was noticeably tasty within the Mexi-mass of fillings. Similarly, our friend’s Texcoco burrito’s chicken was well-seasoned and punctuated the conglomerate inside (just rice, beans, cheese, and sour cream). Altogether, these dishes satisfied and filled our very hungry selves.
Like many ethnic restaurants today, Lime & Salt is hip to offering very accessible dishes for those diners that prefer not to veer too far off the continental path. As such, a menu section of handhelds features items like cheesesteaks, grilled cheeses, and burgers. And for patrons seeking exceptional margaritas or cocktails made with specialty tequilas and other liquors, the bar here is very well-stocked and well-handled with experienced keeps.
Photography by Laura Wiegmann
I feel grateful to have Lime & Salt as a solid option for dinner or lunch, if and when I’m craving quality Mexican food. Many of the dishes here are hits—this includes freshly made desserts—and the entire operation runs smoothly under an ownership group that includes Cesar and Kristina Flores, and Aaron and Ashley Holmes. Muy bueno de hecho!
Lime & Salt | 8395 Piney Orchard Parkway, Odenton | 410-874-6277 | facebook.com/limeandsaltrestaurant
