Collingswood houses a variety of restaurants serving a wide variety of foods. And Tortilla Press brings the Mexican-influenced foods to the borough's downtown restaurant scene.

Tortilla Press doesn't serve-up traditional Mexican dishes, rather Mexican-influenced foods fused with modern twists. So, if you’re looking for a traditional tamale, this isn’t the restaurant for you.

The décor is vibrantly warm, with each wall boasting a different bright color, and pieces of art scattered about. It's a relaxed environment—perfect for a night out with some friends or a romantic date.

Staff not only added to the friendly environment, they were attentive. Despite a sizable crowd, it only took a moment to be seated. Once at a table, just one more moment before tortilla chips were set down—and the drink order was served within minutes.

The appetizer was a pumpkin, black bean and goat cheese quesadilla, which surprisingly played well together—despite a seemingly oddly-flavored mix . The sweet pumpkin, savory cheese and beans came together, creating a unique taste I haven't tasted anywhere else.

The main courses came—Beef Tenderloin Tampiquena and Mango BBQ Salmon. The beef consisted of a four-ounce beef tenderloin medallion, covered in spinach and mushroom chipotle sauce, with two onion and cheese enchiladas. Tender and delicious, and the chipotle sauce enhanced flavors in the meat—rather than overpowering it.

Unfortunately, the onion and cheese enchiladas contained far too much onion, and far too-little cheese, letting the onion to completely overpower every other flavor present. But the enchilada cheese was quite good, and the sauce they were smothered-in was delicious—minus the potent taste of onion.  

Mango BBQ Salmon was an absolute delight, with salmon cooked perfectly. Half the salmon was covered in a well-seasoned blend of mangos and tomatillos, while the other had a light coating of barbecue. While a more thin and even coating of mango sauce would've been preferred, the dish was still excellent. Barbecue sauce was mild, without distracting from the mango. Both merged well with the salmon.

Dessert was an introduction to my new-favorite sweet treat—the churro sundae. Four churros were arranged in a square, with cinnamon ice cream in the center, the whole thing drizzled in chocolate syrup and cajeta. Warm and fresh, cinnamon ice cream was a pleasant diversion from the commonly used vanilla served with similar desserts.

Altogether, Tortilla Press was a wonderful place for Mexican-influenced food. Despite a couple of minor issues, the overall experience was enjoyable. A pleasant staff, fun environment, and unique dishes outweighted the disappointments. Whether you're going out with friends, family or a significant other, Tortilla Press won't disappoint.