Greenery Restaurant

750 Sunland Park Dr.
El Paso, TX
(915) 584-6706

Greenery in Sunland Park Mall

Greenery Restaurant has evolved over the years from a snack bar/ restaurant in the old Popular Department Store to one of the most upscale restaurants in El Paso. Still located in Sunland Park Mall, it is now occupies a large enough space to offer meals for shoppers as well as others who come to the Mall just to eat.

The mall entrance to Greenery from the parking lot next to Sunland Park Drive

Greenery is a  “New American” restaurant with mostly American items on the menu (but also a number of Italian, Mexican, and Southwest style dishes). I think there is also a trend at the restaurant that the American items do not have a traditional American flavor. For instance, the meat loaf is made with green chile. The chicken pot pie not only has green chile added, but the traditional chicken broth has been replaced by a more Italian tasting gravy.

Previously there was a market next door that sold made from scratch baked goods, gourmet European meats and cheeses, and other items. The market was closed several years ago, but some of these items are still for sale behind the cash register at the restaurant. I think many of the items that used to be sold in the market are still used in the restaurant’s recipes.

Some of the entrées are on the pricey side, but a large number of sandwiches, salads, pizzas, and similar items can provide a lighter meal for a reasonable cost. The prices have creeped up lately along with most other restaurants in town, but it is still mostly a good deal for the money and for the quality involved.

The vegetarian menu is small, but most items are so flavorful and substantial that they would be satisfying even to a carnivore. The Wood Fired Pizza is one of my favorite items, and comes with several choices of meat and vegetarian toppings. To me the vegetable pizza is quite good.

Sandwiches

Eggplant panini is one of several types available

The Eggplant Panini is flavorful, and the ingredients are so fresh it is more like a west coast restaurant than the typical desert Southwest establishment. I do not generally care much for eggplant, but the one served here is pretty good. I also like the goat cheese used instead of the typical sliced cheese that is found on most sandwiches. The biggest disappointment, though, is the fact that artichokes are not served on the panini as they used to be at the now closed Kern Place Market (this was the panini by which I measure all others). The fresh bread and vegetables are quite good, but I would just prefer it with a different selection of vegetables.

Other sandwiches, such as the Southwestern Tuna Sandwich, are good as well. Although the vegetarian selection is limited, there is quite a range of meat options.

Entrées

Chicken pot pie

I have recently begun trying the larger plates here, mainly because I heard that some of them had green chile. The Chicken Pot Pie is one of the items with green chile, but there are some other non-traditional features about it as well. While the traditional pot pie is made with chicken broth, this one has a large number of vegetables inside that make up a large part of the “filler,” and the seasoning tastes very Italian to me. It is not spicy as I would expect with most green chile dishes, but it does have a mild chile flavor that definitely lets you know you are eating green chile. I like the flavor of it, but I also wish they had a traditional pot pie because most of the restaurants that serve it this way do not use the quality ingredients I find at Greenery (and I would like good choices for both of these two styles).

Green chile meat loaf

I also tried the Green Chile Meat Loaf, and had the same reaction to it. While I liked it, I wish they also had a traditional version because it seems that the restaurants which do it are not using the quality ingredients that I find at Greenery. I did like the bed of mashed potatoes underneath which gave the plate more substance as well as good flavor.

Mexican Food
Greenery has made Mexican food one of its specialties, and while almost every restaurant in the city serves Mexican food in some form each one does it a certain way. At Greenery it seems to be the upscale style found in Ciudad Juarez at hotels or stores such as Sanborn’s where you can go shopping and then eat in their coffee shop styled restaurant. I asked enough questions at Greenery to find out that their chefs are from Ciudad Juarez (at least the ones who cook the Mexican food). They take pride in preparing authentic Mexican food that I call “gourmet,” but it is actually the traditional dishes (such as enchiladas) that are cooked in a gourmet fashion rather than being a high-end restaurant serving steaks, etc.

Red cheese enchiladas

It seems that in El Paso I cannot get enough Red Enchiladas, and I really enjoyed the ones here. They did seem to be authentic, but authentic ones that I remember from upscale Ciudad Juarez restaurants such as Julio’s rather than the “street food” style which also exists. These have a deep red colored chile and a mixture of white and yellow cheese (and most of the cheese was on top where it gets melted properly). Like most authentic border style enchiladas the spice level gets close to that of New Mexico chile but it stops short of being what I would really call spicy.

The sauce had an earthy or “crude” flavor (in Spanish I think of the term crudo as meaning very strong and getting the raw elements such as the straight red chile without the finesse of mixing it with a lot of spices, etc. to tone it down). In any case, if you like red chile I think you will like the enchiladas here. I am thinking that perhaps what I associate as being “crude” is actually the taste of cumin, which the staff told me that the red chile contains. I do not know if this was an informed statement and that it actually contains cumin, but I will say that while these are not my favorite enchiladas anywhere, I did like them and they did remind me of the ones served in the upscale restaurants in Mexico. They were spicier than many of the enchiladas in Mexico, though, and were definitely border style in this regard.

I also noticed the toasted tostada chips stuck into the refried beans that reminded me of the ones at Leo’s or Avila’s where the enchiladas are baked. I think the ones here were baked as well, but the only thing I can really attest to is that they came out at a good temperature.

Tortilla soup

If you get a chance to try the Tortilla Soup, it is excellent (it is currently served on Tuesdays as the soup of the day). Although I think they go overboard on the chicken, it is quite fresh and flavorful, and it is superior to many places in which the tortilla soup is supposed to be a signature dish.

Other ingredients used in the tortilla soup include a noticeable amount of green chile and celery (which do give a flavor offset to the large amount of chicken they use). The tortillas are crispy and not oily.

The broth is spicy and the flavor is very strong (this is perhaps what I think is the weakest part of the soup, although it does seem to be very authentic Mexican style). I got the cup of soup but they do serve it in a bowl (perhaps it would be enough for a meal but I prefer the cup along with an entrée such as the enchiladas).

Other Comments
It seems that Greenery has been in El Paso for about as long as I have, and as long as Sunland Park Mall has existed (I think this is now far enough back that the El Paso History Radio Program could do an episode on the malls). I used to enjoy Greenery because it was somewhat of a novelty in a town that did not have a lot of upscale choices. Later it fell off my radar, and recently I have wanted to experiment with items on the menu I have not tried before. Most of the time the food is not quite what I expected it to be, but I am often pleasantly surprised.

What I have to deal with here, though, is the fact that it is “New American” (it is largely Southwest style, but so much of the food has an Italian flavor that I think New American is a better term). The chicken pot pie is not the traditional style, although the combination of the very good ingredients here and the fact that it seems much more healthy than the way others serve it are enough to make me a fan (and of course it helps that it has green chile).

However, traditional American food seems to be what is missing here, and with items on the menu such as chicken pot pie and meat loaf, this may be a little misleading to some. The only problem with the way they do the food is that it is competing with many other restaurants that do the same thing. With this much competition, I can say that the quality at Greenery is always very impressive, but the flavors have been hit or miss with me, and is the reason I sometimes prefer other restaurants.

I think the Mexican food here is slightly better than what I have tried on the American side, but both are very good and I am perhaps struck more by the high quality ingredients than the actual flavor of the food.

RATING: 23

Cuisine: New American
Cost: $$
Hours: Open Daily except Sun. Evening
Accessible: Yes
Smoking: No smoking
Alcohol: Beer and Wine

Most Recent Visit: Sep. 24, 2019
Number of Visits: 10+
Best Items: Pizza, Red Enchiladas, Tortilla Soup, Chicken Pot Pie

Mexican Food Details

Chile Index:
Cooking Oil:	N/A

 

Special Ratings

	Pizza
	Chicken Pot Pie
	Green Chile Meat Loaf
	Eggplant Panini
	Southwestern Tuna Sandwich
	Cole Slaw
	Tortilla Soup
	Red Cheese Enchiladas

Canutillo Tortilla Factory & Little Diner

Finding this restaurant is half the adventure. Canutillo Tortilla Factory & Little Diner, otherwise known as “Little Diner” is located in Canutillo, just northwest of El Paso, off I-10 at the Trans-Mountain exit. Eastbound traffic on I-10 would want to take the Vinton Exit and follow the frontage road to Vinton Avenue.

Orders are placed at the counter, or you can get them to go

There is good reason for the name “Little,” with a few booths and tables that at times can barely hold the crowd of customers that are here to enjoy the downscale, but very enjoyable Mexican cuisine. The crowd has become much larger in recent years due to word-of-mouth and magazine articles in publications such as Texas Monthly, extolling the delights of the “roadfood” served here. You will see much of this publicity exhibited on the walls, as well as the fact that George W. Bush has been a visitor.

Some of Little Diner’s reviews and awards

I think many of the articles published about Little Diner are inaccurate, though. It has recently experienced a change in ownership, and the staff told me they have changed the concept of the restaurant somewhat. Recognizing that many of the customers are now tourists, they have downgraded the chile spice level from almost off the charts to a more tolerable (and I think more appropriate) level. Some of the food has changed, and I will get into details in the review. Overall I do not think it is any better or worse than before, but I think they are making a conscious attempt to make it more consistent (I think this is a good thing, but I will find out on subsequent visits).

The food at Little Diner is sort of a cross between “El Paso” and “New Mexico” style cooking, with the “New Mexico” part meaning the use of unadulterated chiles that can either be hot or extra hot, depending on the time of year and the particular crop of chiles used. El Paso style Mexican food comes through in the beans, rice, tamales, and I would say most of the items served. They also follow the El Paso tradition of cooking special tamales just before Christmas (these are the ones I like to order for myself when I get the chance).

Gorditas

Gordita with a hard corn masa shell

Little Diner is most famous for its Gorditas, a large shell of corn masa stuffed with ground beef or other fillings. The shell here is thicker than most places, and I would say is more flavorful. One good feature is that you can order several different fillings, but the most popular is ground beef.

Ground beef gordita

The Ground Beef is flavored with a spice that reminds me a little bit of Durkee’s.  I have come to really appreciate the flavor, especially compared to the ground beef other restaurants have to offer. As much as I like avocado, I would say that version is the one that does not really bring out the best flavor of the gordita. Little Diner provides a small cup of red salsa that I also recommend to enhance the flavor.

The gordita went through a phase where I found the shell to be exceptionally hard and crispy, but on several recent visits I have found it to be back to the same quality it had with the old ownership, and at this point it is back to being my favorite item at the restaurant.

Green Enchiladas

Green enchiladas

Green Enchiladas are one of the items I have come to appreciate most over the years, not because they are the best I have ever eaten but because they are unique in El Paso. Based largely on the style of enchiladas served in New Mexico, they provide a “chile fix” that is conveniently located for El Paso residents. I would compare Little Diner’s enchiladas to many served in Las Cruces, although Little Diner does not have the extreme spice level found in some of the New Mexico restaurants. The enchiladas are served flat, with the chile sauce overflowing onto the plate and the large chunks of green chile mixed with cheese on top. The traditional yellow cheese is used, I think largely as the most effective means to help cool down your mouth from the spicy chiles (the refried beans do a good job also). Personally I like to order the enchiladas without onions– I think they are too strong. The green enchiladas are probably the spiciest item you can get at Little Diner but they are less so than people would have found if there were here under the old ownership. For flavor I prefer the green enchiladas here over the red.

If you get a green enchilada a la carte or on a combination plate it will be rolled instead of flat, but this is one of the few instances where I think the flavor is just as good either way.

Red Enchiladas

Combination dinner with tamal, red enchilada, rice, gordita, taco, and beans

The Red Enchiladas are also good, but to me they have a very “earthy” taste almost as if they simply grind up the chile pods with no other ingredients to offset the flavor (my description is extreme, but I am trying to describe how it differs from many others). You do get local flavors with the red enchiladas, but for me the flavor is not quite as good as with the green enchiladas.

Chiles Rellenos

Chile relleno with a gordita, salad, beans, and rice

The Chiles Rellenos are served without sauce on top– you are left to discern the flavors of the chile, the Muenster cheese melted inside, and the egg batter. These are the closest you can get in El Paso to the style of rellenos served at Chope’s in La Mesa, a few miles north in New Mexico’s Mesilla Valley. This is an instance where the “new” food has not really changed from the old one, and the chile relleno continues to be excellent as it was before.

Refried Beans
The Refried Beans are made with lard, and they are very good as long as you do not allow them to get cold. I almost always prefer the Rice that seems to be flavored with a number of ingredients (but in the past was occasionally subject to being dry and overcooked).

Tamales
Tamales are one of the standout items (green chile with chicken and cheese is my favorite). These, along with the red chile and pork variety, can be ordered individually in the restaurant or by the dozen in to-go orders. At Christmas the popularity of Little Diner’s tamales becomes apparent when the kitchen goes into full gear, and you have to call for an order ahead of time in order to get a dozen or more to take home. The Christmas tamales are actually the same ones served throughout the year, except that two varieties are added: vegetarian with green chile and sweet tamales made with raisins (these are also vegetarian). I think there is a reason the tamales at Little Diner are so popular– they are just a lot better than I find at most other places.

Chips and Salsa
Chips cost extra, and come in a rather large order. These are not the best chips I have ever eaten, but the salsa is excellent and it is good to have something to eat with it.

Additional Comments
Like most Mexican restaurants, Little Diner has its specialties, and some items that are better than others. Overall, though, this is a very unique “diner” experience–serving that down-home style that lets you know the food is made to appeal to the local population (which is still the major clientele despite the tourists who visit).

The chile here is no longer so spicy that I think it would be hard for many people to eat (although if you are totally averse to high spice levels the green enchiladas should be avoided and possibly the red).

The restaurant is willing to make substitutions for at least one of the items on combination plates, so this is a very good way to try several items and probably get all of the ones you really want.

View of the Franklin Mountains from the Little Diner

With GPS widely available I do not think I need to provide directions, although the restaurant is off the beaten path and located in the middle of a neighborhood (actually it is mostly desert with a few houses scattered about).

If you saw the segment about Little Diner on Texas Country Reporter, this was shot when it had its original owners and showed the process involved in making the gorditas. After the change in ownership I thought the gorditas were no longer like the ones shown in the video, but recent visits have convinced me that they are back to their former glory.

The green enchiladas and chiles rellenos are also items that I consider to be among the best in El Paso, and in the case of the chile relleno it is one of the best I have found anywhere. Tamales are also a very good choice here.

RATING: 25

Mexican Food Details

Chile Index:
Cooking Oil:	Vegetable (but beans are cooked with lard)

 

Special Ratings

	Gorditas
	Green Enchiladas
	Tamales
	Chiles Rellenos
	Red Enchiladas
	Beans
	Rice
	Salsa

Avila’s Mexican Food

6232 N. Mesa St.
El Paso, TX
(915) 584-3621

Avila’s

Having been in operation for over 65 years, according to Avila’s web site, this certainly qualifies as a classic restaurant. This restaurant actually started out as Avila’s No. 2, with Avila’s No. 1 being located on Montana Avenue just east of Yarbrough. When both restaurants were open I always liked the one on Montana better, and I thought it had a truer “border flavor.” In fact I saw an interview with the owner of the Mesa Street restaurant (Avila’s No. 2) where he said the food was not very spicy because he had a lot of Anglo customers (this is a paraphrase). I understand that the owners of the two restaurants were brothers, and apparently the owner of the No. 1 location did not share this philosophy because the food was spicier, and in my opinion better tasting.

This is all history, though, because now there is only one Avila’s. To me the food has improved since it became the sole Avila’s, and I can only speculate about the reason (but I have to include the disclaimers that I may not have a totally correct memory about the food or that my tastes may have changed). What I think, though, is that it is actually better and closer to the food that was served at Avila’s No. 1. It is still not so spicy that I think it would create a problem for most Anglos, who have been one of the restaurant’s main target groups. In my opinion, though, it does have a flavor and spiciness that are in line with other El Paso restaurants (this is probably not something I would have said until after the two Avila’s merged).

In my former review of Avila’s one of my specific complaints was that it was lacking in bold flavors. This is in fact the main aspect of it that I think has been corrected. I would still call the green enchiladas bland, but other items such as the red enchiladas and chile rellenos are certainly very flavorful. Even the rice and beans seem to be better than I remember them in the past.

One feature for which Avila’s is well known is that they bake the enchiladas. I am not sure exactly how this is done, but it seems to result in food that is less oily. One feature I like is that they stick some tostadas in the beans and these come out extra crispy, yet not overcooked. It also means the food is served on a hot plate (so customers are warned not to touch the plate).

Avila’s lacks some authenticity by not serving aguas frescas, and it does not have the type of food found in some local taco joints. It does, however, serve the type of combination plates and dinners that I associate with El Paso style border food.

Chips and Salas

Chips and salsa

The Chips at Avila’s are solid, and live up to the standards found at most restaurants in the city. I think the best ones are always the ones they stick in the beans and bake along with the dinner, but the ones served on the table are also good.

The Salsa is the one item here that I think does not live up to the El Paso norm when it comes to spiciness. However, I can also attest to the fact that it is not gringo style (a style that you will find very often in places like Oklahoma and points north). This is the real deal when it comes to flavor and the freshness of the ingredients.

Combination Plates

Combo No. 2 containing beans with toasted chips, red enchilada, green sour cream enchilada, chile relleno, and rice

The Combination Dinner Number 2 comes with an enchilada, taco, and a chile relleno. Other combinations are also available, but they are all on the dinner menu (there is no lunch menu and they do not have lunch specials). One good thing about the combinations, though, is that you can make substitutions (in my case I got an extra enchilada instead of the taco). I usually try to get more than one enchilada when they are especially good (as they are here).

The Red Enchilada may be the “go to” item at Avila’s, and these are typical of the El Paso style. The red sauce has a good flavor and I think is probably made with New Mexico chiles (or at least they have just about the same flavor). What I do know is that it is made with “red chile pods.” The sauce here is not as spicy as is typical in New Mexico, but this is not a wimpy sauce by any means. I have in my notes that they use a white cheddar–I do not know if the staff told me this or if it is something I surmised (but I believe I got this information from the restaurant).

For my taco substitute I got a Sour Cream Enchilada with the green sauce (you have to let the kitchen know whether you want red or green). I would not order a whole dinner of this type of enchilada, but I like it as a contrast with the regular enchilada.

While the red enchilada has good cheese and a really good sauce, the Chile Relleno is the other way around (the cheese was the best part for me). I should clarify a little by saying the cheese was really good compared to other restaurants, while all the parts of the chile relleno (chile, cheese, batter, and sauce) stood up with no weak links in it.

The beans and rice are both five-star quality, but I particularly like the beans with the baked tostadas inserted into them (and the beans become a dip to put on them).

Tri-Color Enchiladas

No. 16 TriColor Enchilada Plate

Most of the enchilada plates do not come with rice and beans, but in the case of the TriColor Enchilada Plate you get a choice (it is more expensive with the rice and beans). I think it is mainly a matter of what your appetite and expense account can handle, because it is good both ways. Visually this dinner really looks small compared to the Combo No. 2, although I thought it was filling.

The TriColor plate represents the Mexican flag, with red, white and green colors. At one time this seemed to be a very popular item in El Paso and now I find it only at a few of the places that I call “classic” restaurants (thus it is becoming more of a special treat when I can order it). I am not ready to say Avila’s has the best version because I really like the one at Su Casa, but the one here is very close.

The green and sour cream enchiladas were both made with green chile. I was told that the green chile is actually made with jalapeños (not New Mexico green chile). The surprising thing, though, is that the green sauce is actually almost devoid of any spiciness and I would describe the flavor as somewhat bland as well. I think it is very good with sour cream on top, but alone as a green enchilada it is the one item I have tried recently that really does confirm my previous conceptions of this restaurant as serving uninteresting Mexican food.

Dessert

Sopaipillas

Sopaipillas come free with dinners (I believe each person gets two of them). These are definitely some of the better ones in town, and I like the fact that they do not have a lot of grease.

An Overview
There is a large menu here, but I mainly come back for the enchiladas or the combination plate. In the past (meaning over ten years ago) I also thought the tortilla soup was very good but I was less impressed with the mole or chile con queso.

While I think this restaurant is much improved from the past, some things still seem to be a problem. On one of my most recent visits the waiter made a mistake and told the kitchen to put onions in my enchiladas when I specifically asked for the opposite. At first I thought it had a good taste but after a while I began to regret having the strong onions they use here (as opposed to the more caramelized ones I found in northern New Mexico).

They do not have lunch specials, but on some plates you can save money by not getting them with rice and beans. The dilemma, though, is that the rice and beans are so good I think most people will want to get them (and this is definitely not the case at a large number of El Paso restaurants).

Sopaipillas are already included in the price of the meal, and I recommend them for anyone who can afford the calories.

Avila’s Web Site

RATING: 23

Mexican Food Details

Chile Index:
Cooking Oil:	Vegetable

 

Special Ratings

	Chile Relleno
	Red Enchilada
	Sour Cream Enchilada
	Green Enchilada
	Chicken Mole
	Chile con Queso
	Rice
	Beans
	Chips
	Salsa

El Rincon de Cortez

8900 Viscount Blvd.
El Paso, TX
(915) 592-9511

El Rincon de Cortez on Viscount

For years I have been going to El Rincon de Cortez on Sun Bowl Drive, but I finally made it to the smaller restaurant in east El Paso on Viscount Boulevard (located near Cielo Vista Mall and behind The Fountains at Farah). As far as I can tell they have the same owner and the same menu, and as far as I know the food is very much the same at both restaurants.

I believe you can look at my review of the Sun Bowl restaurant and assume that the food will be largely the same at the Viscount location as well. I have only tried one dish at the Viscount restaurant and it is somewhat of a benchmark dish for El Rincon de Cortez–the huevos rancheros. I believe breakfast is the restaurant’s most popular meal, and this is the most popular dish, but in any case it is one with which I am familiar.

While I have a small sample size of dishes I have tried here, I do have a friend who eats here regularly and echos my opinion that the huevos rancheros were better in 2018 than in 2019, while the quality of the food remains very constant at the Sun Bowl location (although this is not something I have been able to confirm personally within the last year).

I was initially excited about the possibility of this location having better food than on Sun Bowl, but in the years I have been going to the Sun Bowl restaurant I know that it is at least consistent, and at the moment I think it is better than the Viscount restaurant.

Chips and Salsa

Chips and salsa

The chips and salsa were both excellent, although the heat level of the salsa was so high that I might say many would like the salsa at the Sun Bowl location better (and I think I prefer the other one as well).

The chips here were quite good (not unusual for El Paso but at the same time many places do not have chips as good as these).

Breakfast

Huevos rancheros

The Huevos Rancheros are the only thing I have tried, and the only thing I can compare to the other restaurant. These are rather unique because they are topped with chile con queso (H&H Car Wash also has this type of sauce but I do not think this is the normal style for huevos rancheros). On my latest visit, though, the queso tasted flat and the green chile was barely noticeable, so I would recommend other restaurants over this one. The good thing about the Viscount Rincon de Cortez, though, was the way the egg was cooked, and if anyone is a stickler for the egg being prepared just right this restaurant is a good choice.

The Hash Browns were excellent (as they have been at the Sun Bowl restaurant). I thought the beans were noticeably better here than on Sun Bowl, but it is possible that my memory is not correct and they may be just as good at the other restaurant.

Additional Comments
At the Sun Bowl location I thought the steaks and meat items were good for lunch or dinner, and probably the same is true here. The Sun Bowl restaurant is larger, seems to be busier, and I would say is their flagship restaurant.

At first I thought the food was better here and that I had found a relatively undiscovered gem, but it has now proven to be inconsistent (probably with a change of cooks). On the other hand, I have found the Sun Bowl location to be very consistent.

For huevos rancheros, though, I would also say to try the H&H Car Wash.

RATING: 22

Mexican Food Details

Chile Index:
Cooking Oil:	N/A

 

Special Ratings

	Huevos Rancheros
	Chips
	Salsa
	Beans

Carlos & Mickey’s

12111 Montwood Dr.
El Paso, TX
(915) 307-6886

Carlos & Mickey’s on Montwood just w. of Loop 375

Carlos & Mickey’s is one of the city’s old-time “classic” restaurants serving El Paso style Mexican food (that combines Chihuahua style cooking with local chiles and other border style twists). There are now two Carlos & Mickey’s in El Paso plus one at the airport (usually I discount the airport locations as being an “express” version of the airport that is not as good as the original with the exception of one experience I had at LAX, so this means that you never really know until you try it).

I have eaten at the “other” Carlos & Mickey’s on Magruder for a number of years, and have largely dismissed it as a tourist trap, but my last visit was over ten years ago. Even as touristy as I thought it to be, it still had good food (I think much better than the ultimate tourist attraction of La Posta in Mesilla, New Mexico). I thought, though, that people went to Carlos & Mickey’s more for the drinks and the mariachis than the food.

The actual name of the Magruder restaurant is Los Bandidos de Carlos & Mickey’s (perhaps the “bandidos” part was a reference to the prices they charged?). In any case, for whatever reason the Montwood location is strictly “Carlos & Mickey’s.” I think this is a good thing because this is what everyone calls both restaurants, and the fact that it is listed on indexes under the “L’s” meant that some people may not have found information about it.

The Montwood restaurant is relatively new and smaller than the original restaurant (so the Magruder restaurant is probably still better for the ambiance because of the hacienda style building and the outdoor patios, etc.). There is a question in my mind about which one has better food, and I have not been to the original restaurant recently to make a comparison.

A second trip to the Montwood location was a little worrisome because the food was not quite up to par compared to the first visit, and they were hosting a large party as is common at the Magruder restaurant but I think this one did not have to staff to really handle it (at least this seemed to be the reason that our service was suffering). At this point I cannot really get excited about the food here although I did have very good food on my first visit.

Chips and Salsa

Chips and salsa

There are a couple of things I like about the Salsa here: it is spicy (not gringo style) and it does not contain cilantro.

The Chips looked like round tortillas that had been toasted, but otherwise seemed traditional and good.

I liked the fact that they paid a lot of attention to some small things that many restaurants do not, such as as the chips and salsa.

Mexican Plate

Chihuahua plate with beans, red enchilada, chile relleno, taco, rice, and guacamole served on the side

Many restaurants offer a “Mexican Plate” with a combination of items so you can try different things. At Carlos & Mickey’s they have several choices, such as the Chihuahua Plate that I have now ordered twice.

The Red Enchilada on this plate had a very good flavored red chile, and was spicy to about the “4 chile” level without being too spicy. The flavor was a little bit different than most, with a somewhat vinegary taste (I don’t know what that is about, but it was good).

The Chile Relleno surprised me by not having sauce on top. although you have a spillover effect of the red sauce from the enchilada. The Mexican cheese inside was very good, as were the green chile inside and the batter around the outside.

I the Taco comes with shredded beef, and I thought it was very good. I really thought the main factor in this being an excellent taco was the Mexican cheese.

Out of the rice and beans, I thought the beans are better (but both were good).

I noticed that there were no green enchiladas on the menu, and I asked the waiter about it. I had remembered that at the Magruder restaurant the green enchiladas were Tex-Mex style and not typical of El Paso food, but I wondered why they were not listed on the menu here. The waiter said they were called chile con queso, and that you could order an enchilada with this as a topping (this would be what I called the “green enchilada” at the other restaurant). This cleared up the mystery, although it is probably not something I will order at either restaurant.

I need to note that almost everything was as good on my second visit as the first, but the red enchiladas were the item that really seemed to suffer when the restaurant was hit by more customers that they seemed to be used to handling.

Other Items
There were not any other favorite items from the other restaurant that I did not try here except the tamales, so I would say this would be something worth trying at some point.

Drinks
When I used to go to the Magruder location they did not serve horchata, and I do not know if they have have now added this to the menu. The iced tea here is good, though, and of course they have alcoholic beverages.

Other Locations
The original and largest restaurant is at 1310 Magruder St. near the airport, and there is one in the terminal of El Paso International Airport.

Closing Comments
The “El Paso” style designation of this and other restaurants means that the chile on top of the enchiladas is spicy but not as much so as most New Mexico restaurants. I think this is a good place to try the local cuisine, particularly because they combine it with very good Mexican cheese, and the chile relleno is not smothered with the spicy chile as many restaurants do.

There is no green chile here, but instead it is called chile con queso. My recommendation would be to get this as an appetizer or side dish rather than on an enchilada, because the red enchilada is the one you would really want if you would like to try El Paso style cuisine. The Chihuahua plate I tried (with enchilada, taco, and relleno) had a very good selection of items, and was also about the right amount of food for me.

Update Nov. 2019: I was able to visit Carlos & Mickey’s in the El Paso International Airport this month, and the red enchiladas were so much better than on my last visit to the Montwood location that I thought I should add some comments about the variability of this restaurant’s food as well as change the rating. The airport restaurant has an abbreviated menu and does not have some of the choices found at the other restaurants (and of course parking can be a killer on your pocketbook if you are going there strictly to eat the food). What it did show me, though, is that the Montwood location seems to be the least consistent of Carlos & Mickey’s three restaurants when it comes to the flavor of the red enchiladas (and I thought everything else was good at the airport location as well–chips, salsa, rice, beans, etc., so this was also a very good sign). I still need to make the comment that I have not been to the Magruder location in a number of years, but I do remember it as being more consistent than what I have found at Montwood.

RATING: 22

Mexican Food Details

Chile Index:
Cooking Oil:	N/A

 

Special Ratings

	Red Enchilada
	Chile Relleno
	Shredded Beef Taco
	Beans
	Rice
	Chips
	Salsa

Katsura Sushi Bar

1920 N. Zaragoza Rd.
El Paso, TX
(915) 857-2222

Katsura

I have never been a big fan of the El Paso sushi restaurants, and spending time in Seattle convinced me that most of it is not really sushi at all (there are some exceptions, though, at a limited number or restaurants). For the most part the “California roll” type of sushi served here, as well as at most other sushi restaurants in the city, simply does not interest me. I do not order it, I do not review it, and I may be missing out on something great (but I really do not think so).

Instead, most of these restaurants have other things on the menu that I think is closer to “real” Japanese food. I give this disclaimer to readers that my rating, at least for this restaurant, is based on this part of the menu. Katsura has a large number of choices by El Paso standards, and it has more breadth to the menu than merely cooking the food on the grill in front of customers (another plus for this restaurant).

Although Katsura is not quite to the level of what I would call authentic Japanese food, it can satisfy my craving for Asian food better than many of the city’s other sushi restaurants.

The Restaurant
Katsura has three locations in El Paso, and one in Ciudad Juarez, Mexico. It is one of several local sushi restaurants that appear to have originated in Mexico and then opened locations in El Paso. I know that the major part of their business is the sushi, but all of them offer at least a few of what I would call “standard” Japanese items (Katsura offers more than most of the other restaurants).

I have not had a problem with MSG in any of the restaurants of this genre. This seems to be another plus for the Ciudad Juarez style sushi restaurants.

Unlike many of the Seattle restaurants, the hot tea here (and at most other El Paso restaurants) is not brewed and is not complimentary, but comes from bags and is a significant reason as to why I consider many meals here to be overpriced. I do like the fact, though, that Katsura (and other restaurants) offer jasmine tea in addition to the traditional green tea.

Chicken Yakisoba

Chicken yakisoba

On my initial visit I ordered the Chicken Yakisoba, a noodle dish with chicken and vegetables that was filling and had a good flavor. In my opinion it was better than similar dishes served at some of the competitors, but its main pitfall was the sweetness of the sauce. The flavor had many Asian components (I cannot name them but they probably included soy, ginger, garlic, etc.). Everything was fine except it was too sweet.

Chicken Yakiniku

Chicken yakiniku

The Chicken Yakiniku seems to be an item they have added to the menu recently, and it shows that the non-sushi part of the menu may be popular enough that they are expanding it. Not being a noodle dish, this one comes with rice (so it is equally as fillling as the yakisoba). It also had more chicken than the yakisoba as well as more vegetables, so in the amount of food you get I think it is comparable.

In the all important flavor component it was good. Probably the sauce was not as good as the yakisoba (it was described on the menu as sweet soy sauce), but it had a large amount of sesame seeds and it was not as sweet as the yakisoba. Probably the deciding factor for me was that I preferred the noodles and vegetables of the yakisoba to the large amount of broccoli and chicken in this dish.

Miso

This dish came with a complimentary Miso which I also liked. For any order that includes miso, I think this is a plus.

Other Observations
In El Paso the restaurants calling themselves “Sushi” seem to be less authentic than those calling themselves “Japanese.” This is a wildly generalized statement, but seems to be pretty reliable in my experience.

One disadvantage of the “sushi” restaurants is what they generally do not include on the menu, which is some of more traditional Japanese food. One example is tempura udon which Katsura does not serve, but which is one of my favorites at Riyoma.

Again speaking in generalities, the sauce at Katsura is too sweet (something it shares with most of the “sushi” restaurants). Other aspects of the food are good, though (and I think are better than at some of the other “sushi” restaurants).

Overall I do like the food here, but for the same money I think there are better choices at the city’s Chinese, Thai, and Vietnamese restaurants.

If I ever get California rolls on my diet I might have a whole other reason to come here, but for now I think the non-sushi menu is not too bad.

RATING: 19

Asian Food Details

Tea:	Jasmine (bags)
MSG:	No
Buffet:	No

 

Special Ratings

	Chicken Yakiniku
	Chicken Yakisoba

Coffee Emporium
5827 N. Mesa St.
El Paso, TX

(915) 584-2255

Coffee Emporium

Although Coffee Emporium is quite popular and gets good reviews, it was not really on my radar until the time I visited. I do not drink coffee, and even having the chance to drink the best coffee (as in New Orleans) is not enough for me to acquire a taste for it. Nevertheless, the coffee here is reputed to be some of the best people have had.

What I know about this shop is that it had a long time owner who retired about 2017, and since that time it has done some minor things to reinvent itself. I think it downsized a little bit, but still maintains the theme of coffee plus treats (candy, etc.). I saw quite a large selection of sweets, which interest me even if I am not going to order any coffee.

The sweets are not made on site (I think some of them were before). What they have, though, is gourmet and comes from sources that seem to have been sought out so that customers would have the best items available.

Chocolate Candy

Coffee flavored chocolateses

I thought that since I was not drinking coffee that I would at least see if they had some good coffee flavored candy. The answer was yes to the coffee flavored part and yes to the good part. I certainly do not include every store I visit on the blog (mainly because of time constraints), but when I get very good leads that I want to share these will be included.

Sweet Shop box

The coffee flavored chocolate came from a company in east Texas called Sweet Shop USA. I had never heard of them, but they make some very good chocolates.

The chocolates are sold individually, and I chose three that were made with different coffee flavors so that I could pick a favorite (at least in terms of coffee flavored candy).

It turned out that my favorite was the Latte (shown in the photo with a swirl on top). I thought I would like it less because it had more of a milk chocolate, but it had a strong coffee flavor (which is a good thing for candy) and had a good flavor overall.

The Cappuccino flavored chocolate had white stripes on top, and although I did not think the coffee flavor was as good as the latte, it had a very good chocolate flavor and overall was a very good candy.

The plain looking dark chocolate with a bean on top was Espresso. This completes the continuum on the scale that the chocolate was probably the best of all of them, but the coffee flavor was the least evident that I could tell.

All of the candies were very good and made an impression on me to the point that I wanted to include them in the blog.

Sweet Shop address

There are many choices in El Paso for good candy, but the chocolates here were some of the best and most decadent I have had. I really enjoyed the coffee flavors, although they have many varieties of chocolate with other flavors.

I did not try their drinks but many people like them, and I can tell that much attention is paid to the details in the way they are made.

RATING: *

Cuisine: Coffee
Cost: *

Most Recent Visit: *

Number of Visits: *

Best Items: Sweet Shop Chocolates

Special Ratings

Sweet Shop Chocolates

Bella Cora Bakery
7500 N. Mesa St.
El Paso, TX

(915) 219-8365

Bella Cora

I first learned about Bella Cora when they were selling bread at Whole Foods, and as long as this happened I think theirs was what I always bought. In Spring 2018, though, Whole Foods began baking their own versions of these breads and no longer sold the Bella Cora brand. Although many times Whole Foods produced an acceptable version of the same breads, I still wanted to get the original breads from time to time.

I had a hard time, though, figuring out when the bread was available, and several times went on the wrong day or went too late when they had already sold out (although in my mind it was still relatively early in the day).

I have since learned that I can look on their web site for the schedule of when the bread is sold. The ones I enjoyed the most from Whole Foods were the Cranberry Walnut and the Raisin Challah, and these are the ones I have tried to buy at the store.

Pastries at Bella Cora

Pastries seem to be Bella Cora’s best sellers, and there is good reason for this. The ones I tried ranked with Le Rendez-vous in Las Cruces as being the best I have tried in the area. They do not sell the exact same items, but I think the quality is very similar.

The display case on one hand presents a difficult challenge in deciding what to order. On the other hand, though, it seems that everything is good and I think I would be happy with anything they bake.

Bella Cora’s web site also points out that they have holiday pies for Thanksgiving.

Bread

Cranberry walnut bread

The Cranberry Walnut Bread is my number one reason for coming to Bella Cora. It is only available one day per week (and only at the west side store), although their web site says they will try to have it for sale more often beginning in Fall 2019. The thing that makes it available so seldom is also what makes it so good–it is freshly made without preservatives. What Bella Cora’s web site does not specifically say is that the ingredients are top quality that put this in a special category of bakeries.

The Raisin Challah was the other bread sold in Whole Foods that I especially enjoyed (and like the Cranberry Walnut is now available only at the Bella Cora Bakery). While I think Whole Foods many times produces a reasonable approximation of Bella Cora’s Cranberry Raisin, I have not found this to be as true for the Challah bread.

Pastries

Chocolate hazelnut cake

The Chocolate Hazelnut Cake is a pastry I chose at random to try, mainly because I could not remember having one anywhere else. I think most people can probably guess my verdict–it was exceptionally good like everything else I have tried from this bakery. I like to point out that Chinese pastries are good because they have the flavor without being overly sweet, and in a way this was the same. The cake was not as sweet as many, but it did have a strong butter flavor which made it over-the-top in a good way. There was a good balance between the chocolate and hazelnut flavors.

There is another location in east El Paso at 1830 Joe Battle Blvd. Bella Cora is a relatively new bakery, and is in the process of expanding their production as well as their locations. I would not have known about it if they had not had a presence in Whole Foods, but I think at this point the word is getting out and they have plenty of business. Just the pastries alone seem to give them a constant stream of customers (from what I have observed).

RATING: *

Cuisine: Bakery
Cost: *

Most Recent Visit: *

Number of Visits: *

Best Items: Cranberry Walnut Bread, Chocolate Hazelnut Cake

Special Ratings

	Chocolate Hazelnut Cake
	Cranberry Nut Bread
	Raisin Challah Bread

La Tapatia

8941 Old County Rd.
El Paso, TX
(915) 859-9616

La Tapatia

I first ate at La Tapatia sometime around the 1980’s, but when I returned in 2019 I had to ask them if it was the same restaurant, knowing that it is very rare that a restaurant would continue in business that long and still be the same. I was informed that it is not only the same restaurant, but they are now celebrating 65 years in business. Thus I am still amazed that so many of El Paso’s classic restaurants are still going strong (and mostly with the same food they have always served).

Being a couple of blocks from the historic Ysleta Mission, La Tapatia may have caught the eye of some tourists along the way, but it would primarily be considered a neighborhood hangout. They serve breakfast and lunch, and it seems to be popular with people who may want to have a leisurely meal with friends or just hang out in the relative comfort of an indoor setting (particularly helpful during El Paso’s brutal summers). Those who do not have this much time are accommodated also, though, with meals that are prepared with relative speed considering that each order is individually prepared.

While they have a Mexican Plate and a “Super Mexican Plate,” most of the items are served individually so you can have as much or as little as you want. Orders are taken at the counter and they bring it to your table, but otherwise it is mostly self-service. Orders do not come with chips but you get containers of red and green salsa.

Old Country Road, on which the restaurant is located, is the original more serpentine version of Alameda Avenue before it was widened to four lanes. Alameda was the main highway to San Antonio prior to Interstate 10 being built, and serves as the main street of Ysleta. The restaurant is visible from Alameda, and is located a couple of blocks west of the Ysleta Mission. The mission is a historic structure that has been at its present location since 1851 (after older buildings were destroyed because of flooding). Ysleta is the farthest west point along the El Paso Mission Trail, and it is well worthwhile to also visit the Socorro Mission as well as the San Elizario Chapel.

Enchilada Plate

Enchilada plate

The Enchilada Plate is the item I remember from previous visits that brought me back to try the restaurant again. The red chile has a very good flavor and the spice is right (about 4 on a scale of 5). El Paso is full of restaurants that serve enchiladas very much like the ones here, and this indicates that there is a right way to do them and the only question is whether they are executed correctly (and these are). I think a very few are especially good (such as Forti’s), and a great number have some trouble meeting the standard (especially at the cheaper restaurants). La Tapatia, though, is in good company by giving a good product that meets the expectations of its customers (or at least it certainly seems that this is the case).

Super Mexican Plate

Super Mexican Plate

In case anyone is wondering whether I am in some sort of eating competition, the answer is that I did not eat all of the items on these two plates by myself, but they were shared with a dining companion (but still with some leftovers). The Super Mexican Plate came with a taco, chile relleno, and tamal (I did not try the taco). I honestly think that this plate alone would be enough to feed two people, assuming that you would also eat all of the rice, beans, and salad (which we did not).

The Tamal (tamale for those from other parts of the country) seems to be one of the specialties of the restaurant, and I think this was the best item on the plate (note, of course, that it was not actually on the plate but in a separate container). Some Internet reviews have emphasized the fact that they make their own masa, and of course this is one of the keys to the quality of the tamal. Equally important, though, are the meat and the red chile sauce which had an excellent flavor.

The Chile Relleno had an excellent flavor (and is among the top in El Paso that I have found). It was a little greasy, though. This is not at all unusual or even a negative, but a few others in the city have flavor this good without as much grease. The chile and breading were excellent, and I really liked the fact that it was not covered with sauce (the chile, breading, and cheese were really enough flavor). They do give you salsa in a container, though, in case you are craving the extra flavor.

I am not sure what items are on the Mexican plate, but at most restaurants the chile relleno is considered a deluxe item and is only on their more expensive plate (as it is here). One thing that is easy to do at La Tapatia, though, is to order the items you want a la carte and build your own plate.

A La Carte Items

Rolled tacos

Another specialty of the restaurant is the Rolled Tacos. These are somewhat of a mini-meal (not really big enough for a meal but they make a very filling side dish or small meal). I did not really notice the “taco” part of it very much (the meat), but it had so much of everything else that it was quite impressive. It not only had a massive quantity of cheese, tomato flavored sauce and green chile, but the flavor and quality was quite good (the chile did not really bring it to the “spicy” range, but gave it a good flavor). The rolled taco shells are deep fried and keep their form despite being soaked in the sauce.

I believe some have commented that this is a better version of the tacos at Chicos Tacos (a local chain which specializes in rolled tacos). I believe, though, that this is an understatement, and that these are so much more than just “better” that these qualify as a specialized El Paso dish that is worth seeking out.

Additional Comments
La Tapatia has been doing something right to be as popular as they are for as long as they have been here. I think they have several dishes which are really their specialties, two of which are the rolled tacos and the tamales.

The red enchiladas are really my favorite item here, but they are not unique in the sense that there are quite a few restaurants that have something very similar (in style, flavor, quality, etc.). The ones here give you a good taste of El Paso style enchiladas, and I definitely recommend them.

Others mention that the gorditas are very good, but I did not try them (as it was I really had too much food to eat).

The restaurant is very down home and not fancy at all. At the other end of the scale in El Paso are the restaurants with margaritas, mariachi music, etc. The good thing about El Paso is that almost everybody serves good Mexican food, it is just a question of what type you want. I would call La Tapatia a little bit offbeat, with one of their specialties being the rolled tacos (an item served by relatively few restaurants, and I think La Tapatia’s style is different from everyone else’s).

I do need to note that breakfast seems to be as popular as lunch, but I do not know what items they serve. I do know that it would probably be a good bet to get something with green chile (after spending time in other parts of the country I know that you seldom find green chile that is the same quality as in the El Paso/ New Mexico area).

RATING: 23

Mexican Food Details

Chile Index:
Cooking Oil:	N/A

 

Special Ratings

	Red Enchilada
	Chile Relleno
	Rolled Tacos

Los Cabos Seafood

Los Cabos is one of several Mexican seafood restaurants in El Paso, and it is one of the more recent ones to open. Although there is only one Los Cabos in El Paso, I do not know if it is an offshoot from a restaurant in Mexico as Villa del Mar and other restaurants are. I do know that the style of the restaurant and the food are authentic Mexican, and remind me of what I find at Villa del Mar.

The name “Los Cabos” made me think that they might have have Baja style tacos and other seafood dishes from Baja California. After asking the staff, though, I do not believe there is anything here that I would call Baja style. The seafood in El Paso seems to all be Mazatlan style, which is the closest seaport to where we are located. I think there is nothing wrong with this style of seafood, but it is just a recognition that all the restaurants in El Paso serve the same style of food, they just try to do it better than everyone else.

When pulling into the restaurant for the first time I saw a tree on the right side of the building. This actually covers an outside patio that was very popular the day I went even though the temperature was quite warm (as it tends to be in El Paso). I do not know if it is an actual outside patio or whether it is temperature controlled because I did not go to the patio to look. The dining room was not completely full (and I went on a busy day). It seems that people use the patio by preference and not because tables become unavailable in the dining room.

My first visit was probably somewhat clouded by what I consider to be flaws in the service, and I am not yet giving a rating to the restaurant (it probably would be a good idea to try some other dishes as well). At this point I do not have anything against the restaurant or a reason not to return, but it is just that I have had better experiences at other places.

Not directly related to the restaurant itself is the fact that it is located in the Colony Cove shopping center. I used to work for the city and saw how they approved parking plans along with other design criteria when approving commercial centers. In the case of Colony Cove, I saw them go through this process and then step by step change things for the worse once the plans were approved and the business spaces were occupied. With the handicapped spaces in particular, Los Cabos has a bad situation where the parking is far away from the door, and people must go on a steep incline to get to the building. The restaurant is accessible according to the regulations, but I feel that someone in charge of the situation could make it a lot better if they desired.

Chips and Salsa

Chips and salsa

Patrons get a free set-up of chips and salsa (and I found out they will give refills at no charge). Along with a red and green salsa, there is a fresh ceviche to load on the very fresh and delicious chips if you wish.

I have noticed very good comments about the chips and salsa, and I agree with them. The green salsa, though, was very notable because it was one of the best I have ever had. The red salsa and the ceviche would be considered quite good compared to what most restaurants serve, but to me the green salsa was so fresh and had such a good flavor that it blew the others away. The green salsa is not fiery hot, but had a good kick that I would rate at about four chiles out of five. The red salsa was also somewhat spicy (at least three chiles). I think the ceviche had a little kick as well, but I noted it more for its good flavor.

Appetizers

Fish soup

Meals come with a free cup-sized serving of Fish Soup that is so loaded with fish and vegetables it was really more like a bowl than a cup. I enjoyed the flavor (it was a traditional flavor like the ones I find in the city’s other seafood restaurants). This one seemed to be spicier than most, which I think would get to the five-chile level if you drank the broth straight. I definitely give thumbs up to the soup (especially since it is free).

Filete Veracruzano

Veracruzano fillet

One section of the menu gives a choice of shrimp or fish fillet with different toppings (by the way, they do have non-fish items but seafood is about 90 percent of the menu). All items on this section are served with a salad OR steamed vegetables AND mashed potatoes OR french fries (as described by the menu). There are fourteen choices of toppings, and many are ones I have not seen at other restaurants (or else I have not noticed). For my first time at the restaurant I chose my favorite, which is Fillet Veracruzano. This has a sauce which is traditional in El Paso, and includes vegetables, olives, and potatoes.

First of all, though, I defy anyone to find the olives in the picture, because I never found any. The potatoes were plentiful but other versions have not had this, and I am not sure if this is really a traditional feature of the dish (they were good, though). The vegetables were quite good. I was not sure whether I gave the sauce a thumbs up or not because it seems that I have had better sauce at other restaurants. I have had enough bad sauce in Oklahoma, though, to still appreciate the ones here even if they do not seem to be the best in town.

Veracruzano side dishes

Because the Veracrucano sauce has a consistency like a soup, the side dishes and salad are served on a separate plate. This is a good feature of the dish, since I am happiest when my food is separated or even in separate dishes rather than all mixed together. The salad was very fresh and good. The mashed potatoes tasted fresh (not instant). To me the rice tasted so-so, like most of the rice in El Paso. There was so much food I could not eat everything, so the rice is mostly what I left on the plate.

The fish tasted like most of the fish in El Paso–fish that had come from several hundred miles away. I am puzzled by reviews I see of many restaurants in El Paso where people describe the fish as good, while to me it is just passable. This is why the sauce has to be extra good at a seafood restaurant for me to really enjoy the fish. To me this dish did not meet these standards, although I realize that I have high standards and possibly unrealistic ones.

Other Dishes
My dining companion had the Breaded Filet (spelled a different way on the check than it is on the menu) and reported that it was good. All of the dinners come with a choice of shrimp or fish fillet. They also have fish tacos, soups, shrimp cocktail, whole fish (at market price), and appetizers such as aguachiles and ceviche.

For non-fish items I only found fajitas, carne asada tacos, and some items on the Kid’s Menu (grilled cheese, cheeseburger, corn dog, etc.).

On the section of the menu labeled “Specialty” there are some items that seem to not have much fish (or maybe none at all) such as Cabos Enchiladas.

Additional Comments
The restaurant adds a surcharge to the bill if you pay by credit card, and my problem is that they did not make it easy for me to discover this fact until it had already been charged.

There were many interesting looking items on the menu that I have not yet tried, so I think it would probably merit an additional visit(s).

RATING: N/R

Mexican Food Details

Chile Index:
Cooking Oil:	N/A

 

Special Ratings

	Filete Veracruzano
	Fish Soup
	Chips
	Salsa