Tasty Mexican fare at Shorty’s in Nashua

We don’t think Shorty’s invented Mexican firecrackers ($8) but they seem to have perfected the little packages of cheese-stuffed jalepeno peppers that you dip in cool ranch dressing. The Aztec love-me tenders ($9) consist of fried boneless chicken pieces in a Buffalo-style sauce with a little fire to it, served with bleu cheese and carrot and celery sticks.

The Southern-fried chicken salad ($10) is not really a low-calorie salad choice, but it is arguably one of the best salads ever. There are mixed greens, of course, and shredded cheddar, black bean, and corn salsa, but the real beauty of this salad comes from the buttermilk-fried chicken pieces and the crunchy, sweet pecans. It’s served with a ranch salad dressing, which just ties this taste fest together. The dressing is good, but we always request the tangy guacamole dressing.

We love the fish tacos ($11), three warm tortillas filled with fried haddock topped with lime crema and salsa fresca and served with refried beans and a honey-lime cole slaw.

Wash it down with a pint of Dos Equus Amber ($4.25), one of Shorty’s iconic margaritas, or sangria.

Our tablemate loved the veggie works enchilada ( $11), two white corn enchiladas with diced portobello mushrooms, sautéed spinach, and sun-dried tomatoes topped with salsa verde and pepper jack cheese.

Kid’s chicken fingers ($4) were a great deal — nongreasy, lightly fried slices of chicken breast and fries, and a lot less expensive and healthier than a fast-food meal.

For those not feeling in the mood for the Mexican food, try Shorty’s better burger (with bacon, $9.25), char-grilled and a hefty 8 ounces of chopped sirloin with melted American cheese.

One of the best new additions to the Shorty’s menu are the flavor bowls. We like the Adobo chicken bowl ($10) with grilled adobo-rubbed chicken with lime rice, black bean corn salsa, chorizo, and pepper jack cheese.

The youngest member of our party had a Wookie’s dirt sundae ($ 2.50) for dessert: crushed Oreo cookies and gummi worms over vanilla ice cream topped with hot fudge and whipped cream.