Visit date: December 30
Regalito is Spanish for “little gift”.
These gifts are NOT little – good portions and delicious!! It’s been a long time since I’ve had Mexican food this memorable. I’m already looking at my calendar to go back. It makes perfect sense why Regalito is ranked as the best Mexican joint in the city. Don’t come here looking for a late night greasy burrito or the Jack-in-the-Box $0.99 taco that we all waited for in college (smashed shut like a giant empanada with little filling, then deep fried, I’m sure). Even our 6 year-old friend tonight happily eats her chicken taquitos plain, sans salsa fresca and crema. No complaints at all! (And kids can be pretty picky. I once had a co-worker tell me her son wouldn’t eat his sandwich because he saw Mommy wipe off the mayonnaise that he didn’t like. They were the last two slices of bread and there was nothing she could do. One day he liked something and the next he hated it.)
The open kitchen is five feet from the front door and extends the length of the small and narrow restaurant. A simple wood counter with glass shelving is all that separates us from Chef Peña and his crew. Walking in, the first person we see behind the counter is a woman making tortillas. There is a world of difference between fresh tortillas and store bought. Fresh tortillas are a little thicker since they’re not pressed in some factory machine with 10 tons of weight. They have more bite, are soft and moist, and don’t crack when bent. The consistency and taste just doesn’t compare.
Simply put, everything tastes homemade and reminds me of growing up with my Mexican neighbors who made the best food. Seeing the woman tonight make tortillas from scratch says it all.
***Most importantly, big bang for our buck.
We did use a coupon, but I’d happily go back without one.
Regalito’s menu is small and simple, but I’m sure it offers some competition to celebrity Chef Rick Bayless. (I’ll have definitive results after my Chicago trip in March; we’ll be eating at his flagship, Frontera Grill.)
Things to try next time:
1. Tuesday night’s Pigalito – roasting a half Niman Ranch hog
2. Dinner – a dish with mole, churros and Mexican hot chocolate for dessert
3. Brunch – pozole, huevos rancherosNo dessert at Regalito tonight. Our ecstatic 6 year-old friend wants ice cream from Bi-Rite Creamery after I tell her we are two blocks away. (Our flavors: Lavender honey, roasted banana, mint & chip, butter pecan. And yes, another post later for artisanal ice cream.)
Pozole is a must try on most menus I see. Unfortunately, I’m still seeking the perfect pozole like the one my neighbors made growing up.
Regalito’s description of huevos rancheros is exactly how the locals made it during our honeymoon to Zihuatenejo, Mexico. As with most dishes, it’s traditionally served with a side of rice and beans. But the dish itself is amazingly simple: fried tortilla and two fried eggs covered with red sauce. No onions, peppers, corn, whatever else the Americanized version adds.
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taquitos de pollo o de papas y queso rolled tortillas filled with chicken or potato and cheese (or 2 of each),fried crisp and topped with salsa fresca, queso fresco, crema and cilantro |
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chicharrones pork belly cut into 1" thick slices, cooked and deep-fried, served with pickled vegetables |
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enchiladas verdes handmade corn tortillas dipped in green chile sauce,filled with roast chicken, garnished with queso fresco, crema, onions and cilantro, served with whole pintos (I love salsa verde, especially when roasted first to bring out the sweetness of the tomatillos. I try to eat it all but only eat 2/3.) |
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tinga de pollo shredded free-range chicken in chipotle sauce,served with rice and avocado salsa |
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Syd |
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