MICHeLADA features numerous selections in each of the following categories: Salads, quesadillas, Tacos, Seafood (Mariscos), fajitas, burritos, Mexican Soups, nachos and Dinner Specials. There is also a section for Combination Plates, and a list of side orders and extras available a la carte. There are also kids’ selections on the menu, and we observed many families dining with very young children that day. beverage selections include a full array of juices, iced teas and sodas (including Mexican Coke, which is made with cane sugar), and the popular Mexican Jarritos in various flavors. Also available are fresh Horchata and Tamarind drinks, made fresh at the restaurant, and served over ice. The only alcoholic beverages offered are domestic and imported beers, and they have quite a number of selections available. finally a drink that seemed to be extremely popular with customers on the day of our visit is the Michelada, which Lissette described as a Mexican version of a bloody Mary. A mixture of beer, lime juice, assorted sauces, and tomato juice, served in a large chilled, salt-rimmed glass, with a slice of lime for garnish that resulted in a beautifully-presented, refreshing drink. When we were finally ready to order, my guest chose the enchiladas de Camaron (Shrimp enchiladas). being a burrito lover, I ordered the Mar y Tierra burrito (Surf and Turf) which included grilled skirt steak, prawns, sweet peppers, onions, garlic, ranchera sauce, rice, black beans, salsa fresca, roasted tomato sauce, cheese, chipotle sauce and sour cream. We also ordered a Chile relleno on the side to share, and a small order of Pozole, home-made Mexican soup with chunks of 36 MARKETPLACEcontrac osta .com june 2015 pork and hominy, served with a side of lime, purple cabbage, radish slices, and peppers. We each opted for a tall, icy glass of Horchata to accompany our meals. Although we’d ordered in the middle of the lunch rush, our food was prepared and served relatively promptly. The two enchiladas were topped with a green sauce and sour cream, served with refried beans on one side (though my guest had requested pinto beans) and rice on the other. The sauce was spicy, and the ample shrimp inside the enchiladas were tender and mildly spicy. She enjoyed the food, but said she’d likely opt for something different on a subsequent visit. My burrito was large, colorful, and beautifully presented with a side of salad. The tomato tortilla in which it was wrapped was red and the burrito was topped with red and green sauces, with a dollop of sour cream and a black olive in the center. The inside of the burrito was filled with large prawns and wonderfully spiced beef. It was a “moist” burrito, filled with all the various sauces and other ingredients—the kind of burrito one must eat with a fork. I found it to be very savory and I would definitely order it again! each of us tried the chile relleno, and but both of us agreed that we prefer them to be cheesier and spicier. When we tried the Pozole, we both agreed that it was our favorite flavor of the day. The soup had large chunks of pork and hominy “beans” that looked almost like garbanzo beans. The flavor of the broth and the meat was wonderful, even without the accompaniments provided with the soup. but when I squeezed the lime into the broth and added the radishes and cabbage, the taste was even more appealing. I hadn’t tried Pozole before, but I am now a fan of this delicious soup. I believe the best restaurants are those that are always busy. This was observed at Mazatlán Taqueria during my visit—tables that were rarely empty, a line of people waiting to order for nearly two straight hours, and most importantly, almost every plate was empty when the diners left. During the week, the restaurant does a robust take-out business, but on the weekends—especially Sundays—they are extremely busy for dine-in business. food is prepared to order, and the cooks work quickly to keep the food coming up hot and fresh. you might find the prices to be a bit higher than at other taquerias, with meals/entrees ranging from $10 - $17; however, individual items, such as tacos, enchiladas, or burritos are available in the $4 - $9 range. A complimentary basket of chips and house made salsa is provided to in-house diners, but refills cost $1.25. I recommend that you visit Mazatlán Taqueria and Grill if you are looking for a variety of authentic Mexican options, including great, fresh seafood selections. They also offer catering with very little advance notice. Although they do not currently have a catering menu, owner Mauro will be happy to discuss available options with those interested. Oh, and I almost forgot. . . if you’re still hungry after you’ve finished your meal at Mazatlán Taqueria, you can also order home-made flan. Ole!
Contra Costa Marketplace - June_2015
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