![]() Valvez says that soon they will be able to sell beer and wine as well. There are also specials on the white board at the counter that are always enticing, like a chile relleno burrito where a roasted stuffed pepper is wrapped in a large tortilla with rice, beans and salsa and has now passed the board test and is making it to the permanent menu for vegetarians and pepper fans. ![]() Along with the breakfast burrito there are huevos rancheros, two corn tortillas topped with over-easy eggs and smothered in ranchero sauce with rice and beans ($5). They have tacos and burritos and sides of rice and pinto beans and apps of piled-high nachos ($5.75) and a simple taco salad ($6). These come with guacamole, sour cream and pico de gallo. The menu covers the bases of traditional Mexican cuisine with simple quesadillas, cheese melted between two flour tortillas with the addition of chicken or carne azada, a marinated and sautéed beef ($4.25-$6.25). They make three mysterious sauces here, so I?ll have to continue my flavor detective work to discover the secrets. The sauce was spicy and slightly smoky so I suspect chipotle peppers, but whatever it was it was perfect with the coating of the very mild fish. ![]() The beef is mildly spicy from the marinade and cut so small that it gets slightly chewy, but in a good way, with the rich crunchy bits grilling brings, adding texture to the softness of the other ingredients.Ī fish taco, ubiquitous in authentic seacoast Mexican cuisine (Baja, baby) had three battered and fried to very crisp and light pieces of pollock fish filets with a bit of soft cabbage and a special sauce the ingredients for which Valves would not reveal. Served open faced, the tacos require one of the salsas and also a little pruning before being able to fold and eat without dumping most of it in the lap. I also had two tacos, first the carne azada with little bits of long marinated char-grilled steak on top of a small soft corn tortilla also topped with pinto beans and little bit of guacamole ($3). ![]() The enchiladas con mole come stuffed with chicken or cheese ($8.25) and along with the piquant yet slightly sweet mole comes sour cream, beans and rice and toasted sesame seeds. In fact, almost everything is housemade here, including a spectacular and rare-in-our-area mole sauce, a traditional spicy chocolate sauce, which here was used on three long thin chicken enchiladas sautéed right in front of me as I sat at a counter inlaid with colorful Mexican tiles. It did the trick and I had a moist delicious spicy breakfast (at 11:30) with housemade chips on the side to dip in a "wicked hot" sauce.Īll of the sauces are housemade here, and more stunningly, so is the chorizo. Despite the spice, I walked over to the alluring metal table in the middle of the small room with squeeze bottles full of salsas of many colors - hot green tomatillo, red medium sauce and darker smoky chile versions informally labeled with "wicked hot" or "medium hot" or "very hot," cut open my burrito and squeezed a dark mulatto pepper (dried poblano) salsa inside. Lured by the small white board on the counter that said "we have Mexican chorizo," I excitedly asked, "What can I have with chorizo in it?" They gave me a chorizo con huevos burrito (the sausage with scrambled eggs, $5) full of bits of spicy meat, which permeated the fluffy eggs and cheese inside a large tortilla. Mexican music plays in the background and the kitchen staff can sometimes be heard singing while chopping lettuce for the burritos. It's an order-at-the-counter kind of place, usually from owner Luis Valvez, happy, eager, excited to be offering the food of his country.
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