Trek to the Belle Chasse Cafe

After I wrote my impression of worthwhile eats on the Westbank, I felt a little guilty. After all, I haven’t eaten at ALL of the restaurants on this side of the river. I needed to broaden my horizons a bit more, take in all I can, and that’s what led me to the Belle Chasse Cafe.

I don’t get out to Belle Chasse much. I don’t know anyone who lives there, and the town (or census-dedicated area) doesn’t have a whole lot to offer other than a few restaurants, few shops and a military base. What’s to do?

Anyhow, I was browsing Google restaurant listings on this side of the river and the relatively-new, Belle Chasse Cafe had an unusually high star rating ie. 4.7. I wanted to know if it was as good as its reviewers made it out to be, or was it because there wasn’t a whole lot of other options.

My friend Janis and I made the trek, a nearly 30 minute drive from Algiers Point, traversing the hazards of LA 23 like big trucks flying by while trying to make a U-turn. Luckily, we made it safe and sound at the stand-alone cafe located in a building that used to be Maria’s, a little spot that sold hot plates.

From the get-go, I have to say Belle Chasse Cafe doesn’t offer much in the way of atmosphere, unless you enjoy that sports-bar look where neon wall signs provide most of the lighting. But it was cool and clean, with a friendly staff and comfy seating.

Owned by a Mexican family, Belle Chasse Cafe offers mostly Mexican food, with dishes like tacos and quesadillas sharing menu space with local eats like shrimp and grits, or fried chicken and red velvet waffles – a brunch dish which practically guarantees my return. I would also like to try their “Chorihash,” a bowl of hash browns topped with spicy chorizo, fried egg, avocado, and pico de gallo, but I digress.

Janis and I shared an earthy, creamy mushroom and chorizo queso served with crisp, flour tortilla wedges for our appetizer, and we tried (but failed) to finish before our entrees arrived. My friend opted for a pesto salad with cherry tomatoes, avocado and bacon tossed with pesto and topped with a poached egg.

Because it’s what I do, I opted for chilaquiles, my favorite Mexican breakfast, and one of my favorite words to say. Their version included crispy, flour tortilla chips loaded with tomatillo sauce, sour cream, avocado, pico de gallo, mozzarella and queso fresco. It was served with a large smattering of refried beans and two eggs, sunny side up.

It was delicious, ridiculously affordable and if I lived closer, it would be my go-to spot whenever I craved Mexican food. If only it had more windows . . .

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