Friday, June 23, 2006
Chepo’s Mexican Restaurant in Eagle River, Alaska
Chepo’s Mexican Restaurant, May 4, 2006
We went to Chepo’s Mexican Restaurant on Quatro de Mayo to avoid the rush. We have been to Chepo’s several times before. One of our dining companions particularly likes the Enchiladas del Mar, enchiladas made with shrimp and crab and topped with a slightly spicy tomatillo sauce and sour cream. Indeed, she likes them well enough to bring her back quite often which I think speaks well of the establishment.
Chepo’s is one bock off the main thoroughfare and drive-by customers the rarity. It has to rely on repeat customers. That it does well. Families with children are comfortable there and, if you watch the newspaper, you can clip Chepo’s coupons for some handsome discounts.
Chepo’s has the traditional Mexican restaurant decor of cacti, sombreros, serapes and faux adobe walls. The staff was busy adding balloons, flags and festive streamers in anticipation of tomorrow, Cinco de Mayo. In spite of their preoccupation with their additional duties, the staff was prompt, courteous and quite efficient.
Chepo’s menu is quite complete and offers luncheon and dinner options as well as a children’s menu. The numbered dinners and combination plates are what you would expect from the neighborhood Mexican restaurant. The dishes are adequate with ample portions, the entree being served with rice and beans. However, to glean the best from Chepo’s, you need to look at the ala carte and house specials section of the menu. On past occasions I have sampled beef and chicken fajitas and I enjoyed them very much. I did find that I preferred the chicken over the beef. The dish is large for one and most would take some home in a doggie bag (though I seriously doubt the dog will get it).
On this occasion, however, for a change of pace I tried the Chicken Avocado Salad. The fried tortilla shell was fresh and edible, not just a serving plate as I have often found elsewhere. The salad base was a small serving of sliced lettuce but the majority of the salad was spiced, grilled chicken. The salad was topped with slices of adequate portions of tomato and avocado. The salad was served dressed with sour cream. The chicken was excellent, prepared with a fajita-style marinade and grilled just tender. The tomatoes were ruby red, juicy and just perfectly ripe. The avocado was iridescent green and looked like a picture, tasty but in reality the avocado would have been better perhaps had it sat on the shelf for just another day. All in all, I enjoyed the salad and it will be a repeat order on some future visit.
¶ 12:45 PM We went to Chepo’s Mexican Restaurant on Quatro de Mayo to avoid the rush. We have been to Chepo’s several times before. One of our dining companions particularly likes the Enchiladas del Mar, enchiladas made with shrimp and crab and topped with a slightly spicy tomatillo sauce and sour cream. Indeed, she likes them well enough to bring her back quite often which I think speaks well of the establishment.
Chepo’s is one bock off the main thoroughfare and drive-by customers the rarity. It has to rely on repeat customers. That it does well. Families with children are comfortable there and, if you watch the newspaper, you can clip Chepo’s coupons for some handsome discounts.
Chepo’s has the traditional Mexican restaurant decor of cacti, sombreros, serapes and faux adobe walls. The staff was busy adding balloons, flags and festive streamers in anticipation of tomorrow, Cinco de Mayo. In spite of their preoccupation with their additional duties, the staff was prompt, courteous and quite efficient.
Chepo’s menu is quite complete and offers luncheon and dinner options as well as a children’s menu. The numbered dinners and combination plates are what you would expect from the neighborhood Mexican restaurant. The dishes are adequate with ample portions, the entree being served with rice and beans. However, to glean the best from Chepo’s, you need to look at the ala carte and house specials section of the menu. On past occasions I have sampled beef and chicken fajitas and I enjoyed them very much. I did find that I preferred the chicken over the beef. The dish is large for one and most would take some home in a doggie bag (though I seriously doubt the dog will get it).
On this occasion, however, for a change of pace I tried the Chicken Avocado Salad. The fried tortilla shell was fresh and edible, not just a serving plate as I have often found elsewhere. The salad base was a small serving of sliced lettuce but the majority of the salad was spiced, grilled chicken. The salad was topped with slices of adequate portions of tomato and avocado. The salad was served dressed with sour cream. The chicken was excellent, prepared with a fajita-style marinade and grilled just tender. The tomatoes were ruby red, juicy and just perfectly ripe. The avocado was iridescent green and looked like a picture, tasty but in reality the avocado would have been better perhaps had it sat on the shelf for just another day. All in all, I enjoyed the salad and it will be a repeat order on some future visit.
