Dining Pick of the Week: El Chamizal
There are some unique dishes served at El Chamizal that you don’t find at many Mexican restaurants, including conejo (rabbit), codorniz (quail), barbecue veal and dry deer meat.
July 4, 2011 - 11:17 pm
PICK OF THE WEEK:
1054 N. Rancho Drive at West Washington Avenue, 647-2995
There are some unique dishes served at El Chamizal that you don’t find at many Mexican restaurants. These include conejo (rabbit), codorniz (quail), barbecue veal and dry deer meat. Some might say these entrees are exotic; others say they are very good. One way to find out: try it and make your own decision. All combination plates are served with rice and beans and feature tacos (shredded beef, chicken, tongue), enchiladas, chile rellenos, tostados and fajitas. Carne entrees include T-bone, filet mignon and pork chops. There are burritos, salads (shrimp, chicken, beef), tamales, flautas, taquitos and sandwiches, including ham, tongue, cheese, chicken or beef. Langosta (lobster) is available daily and prepared in a variety of ways (salsa ranchera, a la diablo, con guacamole and a la Veracruz). The seafood menu has oysters, clams, ceviche with toast and catfish. Among the soups are costa brava, seven seas, menudo and pozole. Featured breakfasts are eggs ranchero and eggs with Mexican sausage or chorizo. A house specialty is parrillada Chamizal (marinated grilled chicken, shredded beef, beans, fried plantains, onions and chile). Combination plates begin at $9.50.
El Chamizal is open from 10 a.m. to 10 p.m. daily.
— Jack Bulavsky