Platos Diversos
Cacique marketing director Milton Hernandez offers up the Fajita Trio Deluxe. Beef, chicken, and shrimp seasoned and served over fresh sautéed onion, peppers, and tomatoes.
Cacique bridges Spanish, Mexican, and Peruvian flavors like a boss
By April Bartel / Photography by Mark Youngblood
Nestled within the hum of daily office life in Hagerstown, Cacique’s cozy, fine-dining atmosphere offers a refreshing reprieve from the everyday grind. A “hidden gem” to those who aren’t familiar with its address, this vibrant restaurant stands out not only because of its unexpected location–tucked into a business center among medical and professional offices–but also because of its authentic, pan-Hispanic fare.
The menu is a vibrant culinary fusion of indigenous, European, African, and even Asian influences that bridge Spanish and South American cuisines.
Since opening in 2016, Cacique has become a local favorite for residents and visitors who give it good marks for its tasty food in generous portions, reasonable prices, and friendly service. The name “Cacique” is derived from the native Arawak/Taíno society of the Caribbean, meaning “chief” or “boss,” a fitting moniker for a restaurant that honors its epicurean traditions.
Cacique offers two dining rooms, one which flows into the bar and patio and another more private space.
We spoke with partner and site manager Rigoberto Gutierrez, to learn more about the restaurant’s story. He and co-owners Jose Hernandez and Jose Perez have another place on Massey Boulevard, Mexicali Cantina, and the original Cacique in Frederick, which opened in 2004.
It’s clear that the trio has infused decades of experience in the hospitality industry into curating dishes that appeal to a wide range of palates. Gutierrez got his start as a dishwasher, eventually moving up to the salad station. Although he didn’t plan a career as a chef or a restaurant owner, he now finds joy in seeing guests savoring meals, unwinding with friends, or celebrating life’s special moments at Cacique.
Tres Leches Cake is a moist sponge cake condensed in three sweet milks. Sprinkled in cinnamon.
Stepping into the restaurant is like being transported from the mundane into the vibrant, colorful heart of Latin America. With warm hues, striking artwork, and soft lighting, the restaurant’s ambiance is refined and welcoming.
The restaurant features two dining areas. One flows into the fully stocked bar and patio while the other is more private, ideal for events or group reservations. Despite its elegance, with white linen tablecloths and artfully folded napkins, the vibe is far from pretentious. Like any restaurant worth its salt, the Cacique team knows that the real centerpiece of any dining experience is the food.
“We want to make sure there is something for everyone,” Gutierrez explains.
A World of Choices
For starters, the Ceviche Mixto is a Peruvian classic bursting with citrusy brightness. It is a mélange of fresh tilapia, shrimp, and squid marinated in lime juice and spiced with cilantro, celery, jalapenos, and red onion. Other popular appetizers include the Platanos Maduros, fried ripe plantains served with sour cream for a sweet-starchy-creamy combo, or Camarones Brochette, which are indulgent bites of shrimp wrapped in bacon with Monterey Jack cheese, served with a side of crispy French fries.
Of course, there are crowd pleasers like cheesy nachos, fried calamari, quesadillas, and sauteed mussels. And everyone is treated to a serving of fresh, house-made salsa and tortilla chips.
Cheese dip served with warm tortilla chips.
For heartier fare, the menu showcases a variety of rich and flavorful options. Lomo Saltado, a Peruvian stir-fry featuring 10 ounces of marinated filet mignon, onions, and tomatoes in a savory sauce, blends Chinese and Peruvian culinary traditions, while Mexican staples like tacos, burritos, and saucy enchiladas are served with a range of fillings, including spinach, chicken, shrimp, or beef. Platter combos allow guests to enjoy several favorites on one plate.
Cacique’s fajitas are always in demand. There’s a whole menu section dedicated to the many variations of this Tex-Mex creation, including all the fixings. The Spanish side of the menu features dishes like roast duck with green olives and red wine and the ever-popular classic Paella Valencia.
One of Spain’s most iconic dishes and one of the restaurant’s most requested meals, this timeless preparation is packed with shrimp, mussels, clams, scallops, and chicken with a savory spike of Spanish sausage on a bed of mellow, short-grain saffron rice.
When asked which dish is his personal favorite, Gutierrez pauses, then grins, “It’s all good.”
To complete the meal, Cacique tempts diners with treats like decadent chocolate mousse, creamy flan, whimsical fried ice cream, or the luscious Pastel de Tres Leches, a cake soaked in three types of milk (whole, evaporated, and sweetened condensed milk). For those skipping dessert, a “skinny” margarita packs a punch with fresh squeezed lime and liquors, sans the sugar. Cacique’s margarita menu offers a variety of flavors, using premium tequilas or fruity options like mango and watermelon, and even a jumbo version for two.
The latest addition to Cacique’s offerings is brunch. This season’s debut menu includes options like pancakes and eggs benedict, perfect for a relaxed weekend morning. As autumn gives way to winter, the restaurant is gearing up for holiday parties and office luncheons, with the dining room accommodating up to 60 guests. Local delivery is also available for home or office locations.
To make any weekday feel like a celebration, visit Cacique for happy hour from 3 p.m. to 6 p.m., where you’ll find specials on food and drinks. Whether you’re in the mood for a casual meal, an after-work drink, or planning your next festive gathering, Cacique is ready to welcome you with open arms—and a full plate.
Paella de Marisco is shrimp, scallops, fish, mussels, calamari, and clams all cooked in a seafood broth and served over a bed of rice. Cacique’s signature red sangria is in the background.