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OK Springfield Folk, do you want an superbly cooked and seasoned ribeye steak! Let me first say, I have never bought into the appearance of a "tomahawk" steak. When I see them in the meat case at the grocery store and see them three or more dollars a pound more than boneless cut ribeye's of the same grade, I just think it was a very clever marketing scheme that I won't fall into. Now, that said, we (Sugarbritches and I) have seen them come out of the kitchen at El Sombrero on Battlefield Road here in Springfield a few times and the "meat" looked delicious. And in talking to a couple that had one a few weeks back we (the Light of My Darkness) decided to put my obvious bias of the marketers display aside and give it a try. Last night I called about 45 minutes ahead of our intended dining time and ordered their Tomahawk as it takes a while to cook as it is nearly 2 inches thick and starts it's grilling career at 45 ounces. I was asked how we like our steak cooked to which I said somewhere between rare and medium rare. This way of ordering baffles some restaurant staff when I put it this way. Not this time! The nice lady (I didn't get her name so, I'll call her "Roxanne") who took our order knew exactly what I meant and said that they would make it so. We arrived a little early to 1529 W Battlefield and after we were seated, we started nibbling on chips and salsa. Within just a couple of minutes, our order came to us presented on a nice cutting board with a skewer of grilled shrimp, some rice, nopales, spring onions and roasted jalapenos. Yes, you can order it with a baked potato... As you can see in the pictures, the plating was very nice and as we "eat with our eyes" we were ready to dive in. I promptly separated the main muscles of the steak from the bone and cut a portion for my lovely wife. Then I placed it on her plate and I started eating the Rare/Medium Rare rib bone like I was Joey Chestnut at the Texas State Fair Wingapaloza Eating contest. WOW!!! Cooked and seasoned to perfection! I didn't notice the table of 20 something guys across from us laughing at me but... Sugarbritches did. Who cares.... I was "all in!" Both Butterwings and I are steak snobs, we refuse to waste good money on a mediocre piece of beef. This one did nothing but improve our appreciation for this restaurant that we already consider one of our go to Mexican restaurants and now, one of our favorite steak destinations as well. If you haven't yet tried the Tomahawk at El Sombrero... I can promise it won't disappoint! Make sure there are at least 2 of you or maybe even 3 as its precooked weight is 45 ounces. Also make sure to plan ahead for the amount of time it takes to cook it. When you call to order, they'll let you know based on your ideal doneness how long it will take. BUT, don't waste your money asking for an over cooked steak, get it at the most Medium Rare. You'll thank me! https://www.facebook.com/elsombrerosgf
We live two hours away and have to come to Springfield every other month. I had been wanting to try this place for a long time now, based on some incredibly positive reviews I've read. Some even consider the place the best Mexican restaurant in Springfield. Well, we do not. I forced Paul, who likes steaks, to order the ribeye dinner, again, based on reviews saying they made the best steaks in town. Well, they don't. Paul waited 40 minutes (too long considering we were the first customers to arrive that day) while the rest of us had already been served 10 minutes earlier. Both are the first negatives. Well, the waitress must have thought he said medium rare. He did not. He said medium well. The steak looked nice on the outside, but as soon as Paul cut into it, red-rare. We wanted him to send it back, but he didn't want to have to wait several more minutes beyond the 40 he had already waited. And he said the steak was too thin to probably recook right. Now as for me, I have eaten Mexican food for over 50 years, so in those years I've had some really good Mexican food, and I've had some not so good. For me, this restaurant fits in the latter category. The fajitas were bland. Not enough chicken or onions, too many green peppers. The fajita sauce was very good, but's it's good at other places too. The red salsa they serve with chips is awful, the consistency and look of tomato sauce, and not much flavor. I had one chip with it and that was enough. There are other restaurants in town that make a much more preferable picante style red salsa--our favorites are at Tacos El Champu and Tortilleria Perches. So I asked for their green salsa, which I also read glowing reviews about. It was okay, but nothing special like the green at Tortilleria Perches and Taqueria Cachanilla, Estilo Mexicali. The rice was bland, no better than white rice, just none of that flavor you expect with Mexican rice. And the corn tortillas are the worst I've ever had. Tough and a concerning darker color. The decor is nice, they have recently redecorated. They have a lot of business, so they won't miss ours, but we won't return. There area a lot of Mexican restaurants and food trucks in Springfield, and I had a goal to try all of them. But it is disappointing when you drive two hours to end up disappointed. It was our experience that this one and Los Michoacanos Garcias don't hold a candle to Tortilleria Perches, Tacos El Champu, and Taqueria Cachanilla, Estilo Mexicali, in that order. Paul thinks we should just stick with them and not worry about trying the rest.
The food and drinks are really good. Good service. Ambience is typical. Will definitely return.
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