CHOW! WINTER 2004
PARK STREET CAFÉ
See Cafés
ZELAYA RESTAURANT &
WINE BAR
839 Lincoln St. 349-9181.
Set in a historic home with a charming
courtyard, Zelaya features western
Mediterranean cuisine using seasonal,
local organic ingredients. Local fish,
lamb and beef. Vegetarian options and
daily specials. Extensive wine menu.
Reservations recommended. Some
OG/LG. Wheelchair accessible. Winter
hours: 5:30-9:30 pm W, Th & Su, 5:30-
10:30 pm F & Sa. V/MC. $$$-$$.
Mexican
BURRITO AMIGOS
1295 Hwy. 99 N. 461-8880.
2445 Hilyard. 868-1528.
Drive-Thrus: 42nd & Main, Spfd. 746-7279.
1333 W. 6th Ave. 338-9190.
1600-2 Coburg Rd. 868-0908
Serving breakfast, lunch, dinner:
Breakfast burritos, specializing in burri-
Chef Tom Kelsey
and owner Marty
Tremaine of
Jake's Place.
tos (meat or vegetarian), tacos, taco
salad, chili verde, tostadas, quesadillas,
many vegetarian items. Speedy ser-
vice. Take-out. Wheelchair accessible at
Hilyard location. 6:30 am-9 pm M-Sa,
8:30 am-8 pm Su. MC/V/AE/D. $.
5Best Burrito, Second Place
5Best Cheap Eats, Second Place
BURRITO BOY TAQUERIA
943 River Rd. 689-7970.
30 W. 10th Ave. 344-5856.
510 E. Broadway. 344-8070.
2511 W. 11th Ave. 338-4219.
Serving breakfast, lunch, dinner:
Breakfast burritos, burritos, tacos,
carne asada, carnitas, chile verde
lengua, vegetarian entrees, Mexican
waters. Take-out. LG. River Road: 7 am-
9 pm, daily. 10th Ave: 7 am-5 pm daily.
Broadway: 7 am-11 pm daily. 11th Ave: 7
am-10 pm daily. No checks. $.
5Best Burrito
5Best Cheap Eats
CHAPALA MEXICAN
RESTAURANT
68 W. 29th St. 683-5458.
Oakway Center. 424-6113.
Serving lunch, dinner: Fajitas and
Mexican favorites, full vegetarian
menu, salads. Wine, beer, full bar.
Reservations for 6+. Live music Th and
Sa at 29th St. Take-out. 29th: 11 am-10
pm Sa-Th, 11 am-11 pm F. Oakway, 11 am-
10 pm M-Th, 11 am-10:30 F & Sa, 11 am-10
pm Su. MC/V. $-$$.
5Best Mexican, Third Place
CILANTRO
5th St. Market Food Court. 687-0579.
Fresh, made-to-order Mexican food.
Your choice of quality marinated meats
and vegetables. Create your own giant
burrito, taco or fresh salad, made right
in front of you. Add to your creation
one of our fresh salsas and guacamole
made daily. 11 am-7 pm M-Sa, 11 am-6
pm Su. No cards. $.
DON JUAN’S FAMILY
MEXICAN RESTAURANT
2650 River Rd. 689-5821. Fax 461-2757.
Serving lunch, dinner: Guadalajara-
style cooking, chicken carnitas, chile
Colorado and verde, vegetarian
entrees. Wine, beer, full bar. Banquet
facilities. Take-out. LG. Wheelchair
accessible. 11 am-10 pm M-Th, 11 am-
10:30 pm F-Sa. MC/V/DC/AE. $-$$.
EL TORITO RESTAURANT
DOS AGUILAS TAQUERIA
Serving lunch, dinner, Sunday brunch:
Many different regions of Mexican
cooking, monthly chef specials, vege-
tarian entrees, salads and desserts.
Catering available. Wine, beer, micro-
brews, full bar. Take-out. 11 am-10 pm M-
Th, 11 am-12 am F, 11 am-12 am Sa, 10 am-
11 pm Su. All major credit cards. $$.
520 Adams St. 684-4404.
Serving lunch and dinner, take-out,
daily specials. 10 am-6 pm daily. Some
cards. $-$$.
EL CHARRO
495 Harlow Rd. 726-2110.
Serving chicken fajitas, chile rellenos,
tamales, tostadas, carne asada,
nachos, seafood, vegetarian entrees
and more. Full bar. Take-out. 11 am-9 pm
M-Th, 11 am-10 pm F & Sa, 11:30 am-9 pm
Su. MC/V/DC/D. $$.
EL KIOSCO RESTAURANT
65-Q Division St. 689-5688.
1909 South A St., Springfield. 741-2005.
Serving lunch, dinner: Southern
California-style Mexican cooking, que-
sadilla suprema, vegetarian entrees, no
lard or MSG. Wine, beer, full bar.
Delivery to Danebo, Coburg, River
Road. Catering available to businesses
and parties. Take-out. 11 am-9 pm M-Th,
11 am-10 pm F, noon-10 pm Sa, noon-9
pm Su. MC/V. $$.
1003 Valley River Way. 683-7294.
JALISCO MEXICAN
RESTAURANT
3095 W. 11th Ave. 485-8636.
Serving lunch, dinner: Mexican cook-
ing, some vegetarian entrees. Friendly
staff. Wine, beer, mixed drinks. Fast ser-
vice with a smile. Reservations for 6+.
Banquet room. Take-out. LG. 11 am-10
pm daily. MC/V/D. $$.
LAS MORENAS
585 River Road. 463-1389.
Serving authentic Mexican food, lunch
and dinner. 10 am to 8 pm daily. No
cards. $.
LOS CAMPEONES
1537 Mohawk Blvd., Springfield. 747-6024.
SAUCE:
4 oz. fish stock (canned is OK, but Chef Tom Kelsey made his
own by bringing to a boil halibut bones and prawn shells in enough
water to cover then simmering for 15 minutes, skimming and strain-
ing)
1 c. heavy cream
White pepper to taste
ENTRÉE:
5 sheets of phyllo dough cut to about 4 by 6 inches (half the
size of full sheet)
melted butter
6 1/2 oz. seafood of choice (for this dish, Kelsey used scallops,
shrimp, chunks of salmon and halibut marinated in dill, garlic and
lemon juice to taste)
TODD COOPER
LOS DOS AMIGOS HACIENDA
4730 Village Plaza Loop. 686-8455.
Serving lunch and dinner. 11 am-10 pm
Su-Th, 11 am-11 pm F & Sa. V/MC.
LOS GROUCHOS
100 E. Broadway. 484-1747.
LOS JARRITOS RESTAURANT
764 Blair Blvd. 344-0650.
Serving lunch and dinner: Chicken,
beef, pork, vegetarian and seafood
entrees. All made with homemade
sauces and spices. Salvadoran special-
ties. Wine, beer, Margaritas and a big
selection of tequilas. Take-out, reserva-
tion request for 6 +. Specials every day.
LG. 11 am-9 pm M-Sa, 3:30-9 pm Su.
MC/V/AE/DC. $-$$.
5Best Mexican, Second Place
Jake's Place’s Frutte del Mare
(Seafood in phyllo w/Sauce Veronique)
This recipe is for a single restaurant serving. Multiply measure-
ments as needed for your own use.
16 JANUARY 22, 2004 CHOW!
Serving lunch, dinner: Camarones al
ajo, steak, chicken, pork and seafood
(prawns, scallops, crab). Salads, vege-
tarian entrees. Wine, beer, Mexican
imports, full bar. Dancing 10 pm-2 am
Sa. Take-out. LG. 11 am-9 pm M-Th, 11
am-10 pm F-Sa, 12-9 pm Su. MC/V/AE.
$$.
Place fish stock in saute pan over medium heat and simmer
until reduced by two-thirds.
As that is working, assemble entrée: Place first sheet of phyllo
dough on a clean work surface so that long end faces you. Brush edges
with butter. Lay second sheet over first, rotating short ends around
slightly. Brush edges with butter. Continue with all five sheets, rotating
each until you have a pinwheel shape with a plain, unbuttered center.
Gather seafood mixture and gently squeeze lemon juice out.
Place mixture in center of phyllo pinwheel and gather buttered
edges of dough up around seafood, pinching gently so that edges
form a flower shape. Place on baking sheet and bake for 30 minutes
at 375°, or until the seafood reaches 145° when measured with a
meat thermometer.
A few minutes before entrée is finished baking, complete sauce:
Add heavy cream to reduced stock. Raise mixture to a gentle boil
and allow to reduce and thicken about 5 minutes. Add white pepper.
To serve, spoon sauce onto plate and place phyllo entrée in
sauce. Garnish with red pepper confetti and a sprig of spring onion.
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