La Barquita Restaurant
Chips and Salsa
Refried Beans and Guacamole
Birria with handmade Corn Tortillas
Shrimp Ceviche Tostada
Chicken Mole with Beans and Rice
Molcajete with Elote, Chicken, Beef, Pork, Peppers, Green Onions, Ranchero Cheese
Cinnamon Churro, Cream Churro
Small, family owned and completely “authentic” per trusted sources, La Barquita Restaurant on East McDowell Road played host to New Years Day brunch for a group of three, the “Help Wanted” signs posted both indoors and out pointing to service issues that would be experienced in terms of drink refills and dirty piles of plates left to languish on nearby tables, though the food brought forth from the kitchen was across-the-board great.
Best described as unassuming, the low-slung and festively decorated space widely considered a hangout for nearby immigrants of southern Mexico, it was at a sturdy four-top in direct view of a television showing NFL action that the group was seated, several “signatures” pointed out by menu pictures from a list entailing everything from Goat to Hamburgers, thus ensuring a “safe for all tastes and ages” sort of approach.
Focused on old family recipes, the plating and service assuredly secondary to flavor, it is with a bowl of small, warm Chips alongside mild Salsa that patrons are greeted, the Horchata in a big cup sweeter than many versions, but nonetheless handy for quelling the heat if one decides to ask for some of the La Barquita’s spicier stuff.
Owned by Jose Garcia, a Native of Jalisco who came to The Valley by way of Los Angeles, a meal at La Barquita is best experienced as a large group willing to partake family-style with a sense of adventure, a crisp Corn Tortilla topped in U-30 Shrimp and diced Tomatoes proving light and vibrant with Cilantro and Avocado while the steaming plate of Birria presented classic Goat Stew complete with bones and ready to be loaded onto handmade Corn Tortillas topped with Lime, Onions, Refried Beans, Guacamole or intense housemade Hot Sauce.
Waiting briefly for the second part of the order, a two o’clock arrival at “the little boat” still finding the place packed with families speaking in Spanish, round two offered a half-chicken mostly deboned beneath a dark blanket of semi-sweet Mole, the earthy notes not meeting approval from a typically adventurous nine-year-old, but well suited for sharing amongst fans with a craving while the three-legged stone bowl offered a treasure trove of textures and flavors including paddles of Cactus, three types of Meat and squeaky grilled Cheese in a smoky sauce comprised of Serrano and Poblano Peppers plus Garlic and Tomatoes.
Not reinventing the wheel with dessert, though no Tres Leches is to be found, a sweet finish was served in the form of two Churros, the Vanilla Cream-filled version light, crisp and tasty while the eighteen inch rod of Cinnamon, Sugar and Dough was almost completely soaked through from too much time in the oil, a lone misstep from a place now in business for over a decade turning out delicious and affordable plates of authentic Mexican food.
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