5 Best Latin American Restaurants near Asheville

“Great people 😍😍😍great food“

“WOW! Very good food and service. We will be back to try other dishes from their menu.“

“This is my third visit to Cecilia’s restaurant on Merriman Ave in Asheville. I’ve had the main course crepes, the dessert crepes, salads and wine. I absolutely love everything about it. Delicious, unique foods, diverse menus, good drinks, great atmosphere super friendly staff, and Cecilia’s wonderful story and enduring touch. Visit and enjoy 💙 (I’m trying to add a photo of my incredible mixed berry crepe with dulce de leche but don’t know if it will work.)“

“Visited on my most recent trip to Asheville and was probably one of the best meals on the trip. We got a variety of different arepas(including a vegetarian), yucca fries and corn fritters. The yucca fries were by far my favorite of the sides, the vegetarian arepa was delicious but would have been a little elevated by a crunchy element. My sister got the Ropa Vieja and thought it was delish but would have liked a fresh element to top the dish like cabbage. The Pernil arepa was also a favorite but a little more sauce on the top would have put the dish over the top!
Overall, definitely worth a trip but don’t be surprised if you have to wait a couple minutes for a seat as there is limited seating inside. Service was great and they were very attentive.“

“An offshoot of Mamacita’s, Taco Temple retains the same focus on homemade Mexican eats. The offerings are a bit fancier than you might find at a typical taco joint but not to the point of pretentiousness (they also have breakfast tacos for those who are up early enough). While it occupies a smallish space, Taco Temple does offer a cool vibe, including a vintage Corona machine.

My wife and I opted for a trio of tacos plus guac to go. Our order was ready on-time, and one look at the homemade blue corn tortillas made us anxious to dig in. The tacos were generally tasty and delivered distinct flavors: the loreto (tangerine-pasilla shrimp) was spicy and tangy while the Santa Barbara (ancho-brown sugar rubbed steak) was smoky and slightly sweet. The panela (panela cheese, poblano, black bean, pickled onion) included too much pickled onion and too little cheese, however. The chips, guac, and tomatillo salsa were solid complements to the meal.

Taco Temple may or may not make you a convert, but it’s worth at least one pilgrimage.“