Arriba Grill

It was like a trip back in time for me. A time where I lazed on white sand beaches and enjoyed lunch in snug cafés awash in bright parrot colors. It was St. Croix all over again. But this was Old Town Temecula, and I was enjoying lunch at a new café just off Front Street called Arriba Grill. The café looks a bit nondescript from the street, but once you cross the threshold, splashes of blue and mango colors take you by surprise. The cuisine is described by owners Ann and Fernando Delgado as “ever-changing,” which keeps it fresh for the patrons as well as for the chefs.

A Spanish influence is evident in the page-long tapas menu. The last time I had tapas was in a smoke-filled tapas bar in Madrid near the Museo del Prado. A large copper cappuccino machine sputtered in the corner and the walls were lined with slick blue and yellow ceramic tiles. Every inch of the bar was claimed and one had to fight for a place just to stand and order. The tapas, needless to say, were wonderful. It was a sample of some of the best food in Madrid from shrimp to canapés to other things I couldn’t pronounce.

At Arriba the tapas menu is extensive and what I sampled was an exciting mingling of flavors. The artistically presented Scallop Tapas had the personality of the delectable Spanish seafood tapas. The plump scallops were grilled and served on a slice of lime, which infused the seafood with a tinge of lime flavor. A unique relish gave a brisk edge to the mellow scallops. The relish consisted of julienne carrots, black beans, corn, angles of red cabbage and a bit of julienne cucumber.

As a starter, a plate of watermelon was placed on the table to be sampled while perusing the menu. Even the watermelon was enhanced with what tasted like a bit of salt and fresh lime juice.

The Jerk Chicken was my entrée choice for the afternoon. Arriba’s “jerk” sauce is a Jamaican barbeque sauce made with soy sauce, allspice, garlic and cinnamon, among other ingredients. It is sweet, spicy and magnifies the taste of the tender grilled chicken breast. Even though the jerk sauce is slathered over the chicken, you don’t have to stop there — swirl the jerk sauce around the saffron rice for a flavorful surprise.

Fried plantains served on the side were a bit sweet, soft and definitely not as crispy or overdone as what I have sampled in Puerto Rico. Mango chutney topped the chicken and added to the Caribbean flair of the dish. The entire experience was a taste of the exotic as well as a fiesta of bold colors on my plate.

Other entrée choices include Paella, Macadamia Nut Crusted Halibut and Grandpa’s Grilled Salmon Salad, which Chef Fernando developed for his grandfather.

Try some Chilean wine with your Spanish tapas or Caribbean entrée for a truly multicultural cuisine voyage!

Arriba Grill

41971 Main Street

(Near Front Street)

Old Town Temecula

(951) 676-7305

Closed Mondays