I’ve never trusted anyone who doesn’t like cheese.
“What do you mean?” my friend Allison asked as we were finishing a round of sunset cocktails.
“I mean just that,” I said. “I’ve got no beef with vegetarians but you just can’t trust anyone who doesn’t like cheese.”
As I tried to explain my all-encompassing cheese theory to her—there has to be something wrong with a person who doesn’t like the most delicious food ever—I could tell she was less focused on understanding my rationale and more on pondering whether I had lied to her about working for a newspaper and was really just spending my days here developing my crackpot theory.
After a lengthy and ultimately fruitless discussion, we both realized we were hungry and craving cheese. It didn’t take us long to decide Mexican food was just what we needed. We were already in South Maui, so we went to Amigo’s.
As we browsed the menu at Amigo’s in Kihei, I told Allison that Hispanic people understand cheese. Instead of replying, she shot me a disturbed look and waited for me to elaborate. I explained that one of the beauties of cheese is that adding it to savory foods inevitably makes them taste better.
See, Mexican food is already delicious because of the winning combination of beans, tomato, onion, tortilla and meat, but it’s the cheese that brings it all together. Allison didn’t respond to this line of thinking but I knew I was making progress when she ordered the Chicken Enchilada ($3.95) and asked if I wanted to share a Cheese Quesadilla ($4.99). Just to emphasize my point, I ordered my Soft Fish Taco ($3.50) with extra cheese.
While our food was being fixed, we gave the great cheese debate a rest and instead prepared for our meal by stocking up at the salsa bar. I helped myself to some of the spicy chipotle salsa and jalapeno peppers while Allison loaded up on salsa verde and pico de gallo.
We were both pleased when our food arrived. It was hot and smothered in lots of melted cheese. We started by cutting into the big and cheesy quesadilla. We’d had the option of getting it with steak, chicken or ground beef, but that seemed too fancy. All we needed was a simple but nicely toasted tortilla stuffed with delicious, glorious melted cheese.
After completing our first course, we moved on to our individual dishes. My taco was right on the money. The fish was cooked nicely and served with a good proportion of tomato, lettuce, onion and, of course, cheese. Allison found her enchilada just as satisfying. The combination of tender chicken, the tasty sauce it was swimming in and the layer of melted cheese made every bite enjoyable.
If you are just in the mood for something small, the a la carte menu is your best bet. It offers the full spectrum at very reasonable prices. If you’re looking for something a little more substantial, ask for one of the combination plates that have generally larger portions, served with rice and beans. And of course, whatever you do decide to order, make sure it comes with cheese. MTW