Dining a la Carteret
El Zarape
by Amy Guthrie
Francisco Lutz, owner of the El Zarape Mexican food chains, was
invited by a friend to visit 
Although the menu consists of authentic combinations from
He says that in general, Americans do not eat foods as hot as they
like it in
The seafood dishes offered also originate in
On owner recommendations, we sample cheese dip, guacamole and pico
de gallo to accompany our complimentary tortilla chips.
If you’re wondering about appropriate table manners, the menu offers
help: “It is absolutely correct
to eat tacos and tortillas with your fingers.”
With that said, let’s dig in.
The cheese dip is always a favorite that cannot be imitated.
(Believe me, I have tried everything in the stores.)
Guacamole adds a freshness that is absolutely necessary to my tortilla
chip. Don’t be afraid of the
greeness, it’s just a smashed avocado mixed with a few flavors.
The real discovery is the pico de gallo.
This fresh combination of cilantro, chopped onions, pepper, salt,
tomatoes and jalapenos is good with anything and everything.
This medley of powerful flavors can be compared to a dry salsa with
a bit more zest. It is great for
dipping, served on salad, mixed with rice, with a bite of chicken and/or
steak; the list goes on and on.
You can imagine my excitement with the assignment because I eat
here on a weekly basis as a choice. However,
apprehension began to take over when I realized I was going to be forced to
stray from my usual chicken enchilada and rice.
As
fortune would have it, I found advice on the menu cover: “If you are
unfamiliar with Mexican food, we suggest the Especialidades de la casa.
Not for the price, but because they are consistent with your
convenience — some of everything.”
Seventeen choices are offered under the house specials.
In less than 10 minutes, the
It is chicken with a flour dough wrapped inside a cornhusk and
steamed for three to four hours. The
sincronizada is another favorite. It
is a grilled tortilla sandwich stuffed with chicken or beef, cheese, onions,
jalapenos and avocados. This
particular item is also offered in a vegetarian dish.
No matter your choice of entrée, you must save room for dessert.
Even if you don’t save room, order it anyway.
The flan is a Mexican custard garnished with chocolate syrup and
whipped cream. This perfect
combination is sure to satisfy any sweet tooth and is light enough to top off
any full stomach.
A good alternative to
ease the desire for sugar is an order of churros.
This cinnamon and sugar coated pastry is fried to perfection and is oh
so good.
Ever wonder why the employees are always upbeat and smiling?
“Mi casa es su casa” (My house is your house), found on the menu
cover, describes the work ethic employed at El Zarape.
“The main thing is to do the best that I can do,” Francisco
says. “We take pride in working hard.”
It shows. You can find him out on the floor bringing food to your table
with the rest of the employees. Our drinks are constantly being topped off and
the food is brought out in record time every time.
It is this hospitality that has made it possible for Francisco to
open five additional restaurants. (I
am such a fan that I have been to all of them:
His chefs turn simple ingredients into bold dishes that are sure to
please any fan of ethnic cuisine. You just
cannot go wrong with a good Mexican restaurant.
Quick
Bites
El Zarape
Address:
-204
-
-
Hours:
Monday-Friday
Saturday
Sunday
Other: Take-out available, Mexican beers and margaritas, all ABC permits.
A TASTE of.....El Zarape
Pico
de Gallo
1/4
cup Fresh Cilantro, chopped
2
Jalapenos, chopped
1/4
Onion, chopped
2
Tomatoes, diced
Salt
Pepper
Combine
cilantro, jalapenos, onions, and tomatoes in a bowl.
Salt and pepper to taste.
*All ingredient portions are based on personal taste. These portions are estimated for a 2-person appetizer.
2/24/06
See the previously reviewed restaurants on the Restaurant Archive page
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