My dish, the pork loin with home-made flatbread and salad was a mediocre value at $10. My biggest complaint was the loin was overdone. Pork isn't easy to prepare properly, as it must be cooked throughout, yet toughens shortly after the meat reaches the required temperature. However unforgiving pork can be, though, one can still reliably get a tender loin with enough time and an oven bag. Not all was lost, as the pluots were sweet, delicious and offered just enough resistance to the bite.
My wife's dish was easily the best value of the four at our table at $8. The Thai Pork Rollup demonstrated that Aqui can cook pork after all. Even the rice inside the wrap was delicious. The rollup's unlikely dish-mate was a bowl of Southwest French Onion Soup. While of course not authentic French Onion (that's a slice of bread you see floating there, not cheese), it was nevertheless a joy to slurp. The broth had the flavor of the traditional French Onion but with some spices to give it some kick.
It's difficult, if not impossible, to make any quesadilla really stand out. My sons' chicken and cheese quesadillas were no exception. They went well with the condiments provided at the salsa bar, though.
With the overall dinner quality easily passable and dinner ready in ten minutes, this will be a place we can come back to, especially in a pinch.
10630 De Anza Blvd.