As a fan of authentic Mexican eats, I’d have to say that Tex-Mex might be a close second, given its roots in the Southwest and strong connections to Mexican cuisine but with an American spin. And we don’t have a ton of strong Tex-Mex restaurant options in the area (Chuy’s, Torchy’s Tacos) which makes the arrival of Superica (based out of Atlanta, GA from Chef Ford Fry) pretty exciting news. And given its location in the new Fenton development in Cary, I had high hopes. Here’s what to expect when you visit…
Superica sits a bit further back in Fenton, by the public greens and Paragon theater, showcasing a long covered patio that’s set off by decorative cinder blocks and a concrete overhang, nicely done! Stepping inside you’ll find a sunroom-type area that’s long and narrow along with a hostess kiosk up front. The hostess kiosk is the first hint that you’re in for a more upscale, Tex-Mex dining experience at Superica! Further inside, you’ll find the main dining room and it’s a bit of a wow moment as your eyes take in all the Southwestern decor: wood inlay paneling, faux antelope skulls overhead, a ceramic-tiled bar, along with soft leatherette seating in sapphire and browns. There are even some quaint booths with curtains by the window, upfront. It’s obvious that a lot of thought and money was put into the design and interior of Superica and it shows off quite well!
And while the interior is quite beautiful and complex, dining at Superica is pretty straightforward. Dinner all days of the week, lunch Monday to Friday, and brunch on Saturday and Sunday. The menu is also pretty basic: queso, nachos, soups, enchiladas, tamales, tacos, fajitas, and plates. Where you may be a bit surprised is the prices: appetizers are around $14 with entrees from $18 to $40, which is a bit higher than I would expect for Tex-Mex cuisine. Superica starts off your meal with a basket of warm and thin chips along with some jelly jars of green and red salsa.
Now once you get past the price and sticker shock, it’s time to dive into the food and Superica does an excellent job, here! Try the tacos al carbon (rolled, grilled tacos) with a side of frijoles charros (cowboy beans) and you’ll be a happy camper! My tacos al carbon came stuffed with pork belly and guava glaze which was succulent, crispy, and delicious. The frijoles charros are stewed beans in a flavorful sauce and served piping hot. I’ll be honest with you that I wasn’t sure how to eat these tacos and condiments. Do I dip the taco in the green sauce? Add the cheese and pico de gallo inside the rolled tacos? How can I squeeze the lime juice into the taco? So many questions but it was all delicious. The tortillas at Superica and chewy and substantial, likely made in-house.
Brunch is a great option for an affordable meal at Superica, try the migas plate, a classic dish of eggs scrambled with tortilla chips, chorizo, and cheese. The migas plate is paired with refried beans and a little pot of salsa which makes for a spicy start to your day! Add in a horchata for a refreshing break from the heat.
Service at Superica is strong as you would expect for a restaurant in this price range. And while I had my concerns about Superica, I’m actually pleased with what they are doing. On my first visit, I asked the general manager about what makes Superica special and she repeated the often-used blanket statement “the food is made with love” (internal eye-roll). But after a couple of visits, I can say that the Tex-Mex eats at Superica are some of the best in the area, if not the best. While I don’t know if it’s love, or just great ingredients and preparation, the food definitely shines here with flavor, texture, and heat. I may have stepped into Superica with some cynicism but the place has won me over! A great spot for a meal at the very interesting Fenton development, looking forward to more and better, moving forward.