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October 18, 2016 @ 5:00 pm - 10:00 pm

“Chips and Salsa”
pita chips | Tapatio tzatziki | chipotle bean purse | cilantro tabouleh

Charred Vegetable Salad
Tijuana dressing | puffed grains | queso

Chicken Ibarra Mole Flatbread
feta cheese | seeds| figs | leaves

Taco Platter
choose your protein:
lamb carnitas | Oaxacan calamari | gigante bean ranchero | chicken asada
Comes with cucumber salsa | mezcal yogurt salsa | limes | cilantro | red onion | house tortillas

Churros and Ouzo Spiced Apple Cider

Guest Chef David Vargas, Chef/Owner of Vida Cantina brings his Mexican heritage and appreciation for local seasonal New England product to every plate at Vida Cantina in Portsmouth, NH. David grew up in Southern CA and spent time in Mexico as an exchange student. His mother is from Guadalajara, his father from Jalisco, and it was important to his family that David appreciate his heritage. Appreciate it he does indeed at Vida Cantina, his first restaurant, where with each dish he is “elevating our understanding of what Mexican food is or should be, while elevating our understanding of what New England cuisine is or should be” according to the December 2015 review by The Portsmouth Herald.

David first learned his craft in his family’s Mexican restaurant, and then in the kitchens of Chefs Mark Gaier and Clark Frasier at Arrows and MC Perkins Cove. David chose to stay in New England, and became Chef/Owner of Vida Cantina in 2014. Known for his pigs head platters, daily seasonal menus, tasty array of tacos and for co-founding The Chefs After Dark Series, David is one of Portsmouth’s talented chefs creating a vibrant restaurant revolution catching the attention of the national food scene.


For reservations please call: 603.926.5489 or email: manager@tinosgreek.com 



October 18, 2016
5:00 pm - 10:00 pm