Vol. 3, No. 5, May 2006
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Real Mex
Mexico Restaurant & Bar 3810 Ventnor Avenue, Atlantic City 609-344-0366
When brothers Marcos and Albaro Villa left Mexico for the United States in 1985, they brought their Mexican culture, cuisine and traditions with them. Their Mexico restaurant combines the flavors of their homeland with the décor of a Mexican marketplace. After leaving Oaxaca, Mexico's southernmost state, they each settled on opposite coasts. Both had young families, and the poor economy motivated them to make the change. Marcos relocated to Los Angeles; Albaro came to Atlantic County, and over a 10-year period, worked for several well-known local restaurants. Unhappy in Los Angeles, Marcos Villa moved to Atlantic County in 1989, and worked in casino restaurants. Five years later, the two brothers decided to blend their talents for cooking and management by opening their own restaurant. They opened Mexico Restaurant in 1995, and the name says it all. "We make everything fresh here. It is authentic Mexican from the different regions. We don't feature Tex-Mex kind of cooking," says Marcos. To them, fresh means fresh. The Mexico Restaurant does not make anything before it is ordered, including nachos, which they make by cutting out shapes from flat tortilla strips. From the outside, no one would imagine how spacious and colorful the two separate dining rooms are. They both have the bright yellows, oranges and greens of the Mexican flag and culture. The Villas returned to Mexico for the decorations and artwork on the walls, and there is a colorful, gorgeous handmade bench in the bar area. The bar and a separate dining area seat 70. The Hispanic staff is fluent in both English and Spanish to better service their customers. Mexico Restaurant makes ordering easier by providing a description of several of the dishes on the menu. It features everything from appetizers to antojitos, similar to tapas, for small samplings, to combination dishes. Specialties also include Mexican-style sandwiches, or tortas, and several varieties of fajitas. For those with less adventurous palates, the menu also offers the familiar tacos, enchiladas and quesadillas. Albaro tailors many of the dishes to specific regions of Mexico, adding various spices and ingredients that are distinct to the area. Marcos describes the portions as quite large. Everything on the menu, from appetizers to full platters, is priced under $14.99. Hispanic music is piped in for entertainment, and on special occasions like Cinco de Mayo, Mexico Restaurant brings in live entertainment to serenade customers. The entire menu, which has only changed twice, is available for take-out. Marcos says, "We do not want to change very much. The foods reflect our cuisine and culture. We just want to make sure that no one is bored with the same menu items, but we will also cook a custom dish for those who ask." All credit cards are accepted, and reservations are suggested on weekends. The restaurant is open from 11 a.m. to 10 p.m. daily; the bar has extended hours. Free parking is available at a corner parking lot from 5 p.m. to 3 a.m. every day. [Guachinango Veracruzano] Red Snapper pan fried with salad and Mexican rice Ingredients: 1-1/2 lb. red snapper filet 3 cloves garlic 1 whole lemon Flour to dredge Oil to fry Salt to taste To Prepare: Clean and scale fish leaving the head and tail on. Cut 3 diagonal slices across the body. Cut lemon and pour juice over fish. Dice garlic cloves in a blender with a little water to make a garlic sauce and rub over entire fish (garlic diced by hand will work as well). Dredge fish in flour with a little salt. Deep fry in pan for 15 to 20 minutes to desired crispness (fish should have a light-brown coating and flake easily). Serve with salad of lettuce, tomatoes, cucumber, radishes or other preferred vegetable. The restaurant uses original Mexican rice. You can get the desired effect by preparing rice in chicken stock with a little tomato sauce and finely diced, sauteed carrots, peas and peppers. Hot Eats - Chef's Corner RSS 2.0 Feed
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