I stumbled upon this little gem when I was working Saturdays in Salinas. I'm a former chef, a big fan of Mexican cuisine, and not an easy person to please. Bottom line: I had a great overall first experience, and every single time I've returned, without fail, I've had the same thing happen. Here's how it goes:
Service: Always familiar, friendly, pleasant and efficient, start to finish. Even though I'm a gringo, I feel like family here. I never have to wait long for my food, and when my cup runs dry, it is filled. The Patron is a truly great guy; in a line of family successors to the business; and yes, mom's side of the family was from Zacatecas. The food? Traditional Mexican fare, perfected. A few examples:
Salsa Picante: Fresh, resplendent with fresh cilantro and green onion. Just the right bite. Fresh, crisp chips.
Chiles: More often than not, I order either the Chile Verde or Chile Colorado. Perfectly roasted, succulent tender cuts of pork or beef, quite well-trimmed, so I don't get the inedible bits of fat and gristle that less- thoughtful chefs plate up. The green and red sauces are a marvel; perfectly seasoned, freshly made, and the same every time. I've been cooking these sauces for years, and cannot duplicate them. Neither can 99% of the other Mexican eateries I have haunted over the decades. All of the entrees are served with three fluffy, warm, handmade corn tortillas. They are simply too good for me to explore the flour version that is offered.
Frijoles: This is an important thing. Always perfectly cooked, just the right consistency, and very tasty. Crowned with a bubbly, good quality cheese. The rice is equally good.
Posole: On any weekend morning, the place is filled with locals who are enjoying large bowls of varied soups and stews, including Siete Mares, Menudo, Caldo de Res, etc; and a delightful pork stew called Posole. The Posole is the only one of these I have yet tried, and it was exemplary.
Enchiladas: Great tortillas, good cheeses, and one of the best red enchilada sauces I've yet experienced. I order extra, and they give it to me free. I've offered to work unpaid in this kitchen just to learn to make it. And I wasn't kidding. The meat fillings for the enchiladas, tacos, burritos, etc: are, as mentioned above, always tender, delicious, and never too dry. One thing, though. No Al Pastor. Hint!
I haven't yet explored the entire menu, but based on my scientific sample, I'm well-convinced. I ate lunch there every Saturday for several months. I don't work in Salinas any more, but at least once per month I head from Monterey to El Zacatecano. I'll tell you this: Every time I eat there, I'm amazed anew. I sit there shaking my head in disbelief and muttering to myself about how good it is. And I leave there high as a kite, every time. Happy. Be happy. Do it. Go there. Say hi for me. read more