G&R Restaurant

401 E. Nevada Ave.
El Paso, TX
(915) 546-9343

G&R Restaurant

G&R (also known as Gonzalo’s G&R) Restaurant is one of El Paso’s “classic” restaurants, having been in operation since 1960. The original restaurant was located on Myrtle Avenue near Kansas Street. My first experience with G&R was in 1977 after it had moved to Nevada Avenue. One of the original owners’ children operated a branch on Pebble Hills for a while, while their daughter continues to operate what is now the restaurant’s only location.

G&R serves traditional border style Mexican food, which I would say is highly influenced by cooking styles in northern Mexico but modified by what is locally available in the El Paso area. G&R also seems to have a strong connection with New Mexico in the chiles it uses. The enchiladas are among the spiciest ones served in El Paso, and other items such as the chile con queso are on the spicy side as well. The salsa is one of the spiciest and most flavorful in the city as well.

In the past I asked how they made the beans, and they said with lard (I assume they still are). This is another indication of traditional El Paso style Mexican food, although a number of restaurants have switched to vegetable oil because it is considered to be healthier and it really has little effect on the food’s flavor.

The dining room is really not designed to accommodate a huge crowd, and the restaurant is not located on a major street where a lot of people would notice it passing by, but it seems to thrive on loyal customers who consider it a favorite neighborhood hangout. In my case the “neighborhood” is the downtown area where I used to work, and G&R was definitely one of my favorite places located nearby.

Appetizers

Chips and salsa

Chips and salsa are part of every meal here, and I think the Salsa is especially notable. It is fresh, flavorful, and spicy (and if you are like me you will make a special effort to take home any leftovers).

Caldo

Some restaurants use Caldo as an appetizer, serving customers a small bowl with every meal. At G&R it comes in a rather substantial serving and is considered a meal, although a lighter meal than many other menu items.

I particularly like the Chile con Queso here (compared to the ones at other restaurants). This comes with a very spicy green chile, and is one of the items with a notable New Mexico flavor. This can be ordered as an appetizer, but is also one of the items on the combination plates.

Enchiladas

Tri-color enchiladas

If you order an enchilada plate, I would particularly recommend the Tri-Colored Cheese Enchiladas. This includes red, green, and a sour cream enchilada. Unlike some other restaurants the sour cream enchilada does not have red or green chile on it, there is just the flavor of the cheese, sour cream, etc. I would not be overly enthusiastic about an order of sour cream enchiladas by themselves, but with other enchiladas that have chile on top the sour cream makes a good flavor combination.

I think the general rule here is that the green chile is spicier than the red (thus the green enchilada would be the spiciest one). Both colors are spicy compared to most other restaurants in El Paso, and I think both of them have a good flavor (on the Tri-Color plate I particularly liked the green chile but most of the time I order the red and I think this is very good as well).

I think the rice and beans are both five-star quality, and it is important to note that all the elements of a meal here are good, and not just the main dish.

Combination Plate

Mexican plate special

Several combination plates are available, but the Mexican Plate Special has two of G&R’s best items–a red enchilada and a chile relleno. The Chile Relleno has a thick breading which I like (these are very non-greasy) and the chile inside the breading has a good flavor. They do not seem to be consistent about the sauce on top of the chile relleno–I have seen red, green, and New Mexico style (no sauce). I did not note that any of these had a better flavor than the others. I also did not note the type of cheese that was inside so it must have been the standard cheese that most restaurants use.

The Taco is traditional Ciudad Juarez style and is very flavorful. For me its negative point is that it has cumin (but I think restaurants in Ciudad Juarez typically do it this way).

The Guacamole had a good taste but was surprisingly bland considering the flavor of the rest of the food.

One alternative to this is the Super Special Plate which omits the taco and adds chile con queso. To me it is well worth the extra cost (25 cents more than the Mexican Special Plate on the current menu). I have not ordered it on a recent visit, though, and therefore I do not have a photo that I can show.

An Overview
For a while the food at G&R seemed inconsistent, but all of my recent visit have been consistently excellent. I have been for both lunch and dinner, and the food seems to be the same all the time.

I am the happiest here when I can get a combination plate that has a number of items (this is because everything is quite good). The only thing I do not mind skipping is the taco and this is because it has cumin (the owner confirmed to me that this is one of the ingredients). I did not know until recently that cumin is one of the ingredients in much of the classic Ciudad Juarez style food, and apparently its use is widespread in El Paso restaurants (especially the tacos). Unlike some other bloggers I do not gag at the thought of eating cumin, but like them I can say that cumin is not my first choice of flavoring for Mexican food.

The red enchiladas here are about on par with most other restaurants in town, but the green enchiladas are a rarity because they are spicy and have a flavor like the ones in New Mexico (I think this is because of the chiles G&R uses versus the ones used by most restaurants). The chile con queso is another excellent item here, and I think uses New Mexico green chile as its base.

I will make a note that at times the enchiladas are close to a five on the chile heat level, and this is in line with New Mexico restaurants where the spiciness depends on the chile crop that year.

RATING: 24

Mexican Food Details

Chile Index:
Cooking Oil:	Lard (the last time I asked)

 

Special Ratings

	Red Enchiladas
	Green Enchiladas
	Sour Cream Enchiladas
	Chile Relleno
	Guacamole
	Beans
	Rice
	Chile con Queso
	Chips
	Salsa

Peppe’s Restaurant

Perhaps my favorite long time El Paso restaurant was Griggs Restaurant, located on Doniphan Drive about a mile north of Country Club Road. There were branches in Kern Place, a long-running one near the airport, and for a brief time on Mesa Hills. These all used the Griggs family recipes, but the Doniphan restaurant is the one that stayed in the family until shortly before its closing in 2003. I also thought the Doniphan restaurant stayed the most consistent to the family recipes, although for the most part the other restaurants served the same great food.

I heard that the east side Griggs Restaurant closed sometime around 2008, and unfortunately it was related to the health of the owner. This led to an agreement between the owner and his long time employees Peppe and Lorena Morales that the latter could open their own restaurant using the Griggs family recipes. Thus Peppe’s Restaurant & Cantina has been open since 2009 in Canutillo, Texas, carrying on the Griggs tradition and using the same recipes that were used in the original restaurants.

Peppe’s dining room with much of the memorabilia from the old restaurants

The Griggs Restaurants on Doniphan and Montana were probably as famous for their antique furniture and artifacts as for the food, and both were in spacious buildings that resembled haciendas. In contrast Peppe’s Restaurant is rather small, with only a few of the antiques from Griggs Restaurant on display. Peppe likes it this way, though, allowing him to concentrate on the food which has been purposely copied from Griggs. The menu even looks the same as the old ones I remember.

Peppe’s menu modeled after the former Griggs Restaurant

With Peppe’s Restaurant being small and the owners present every time I go there, I think the food will keep the consistency I found at the old Doniphan location (Peppe worked as a chef at the Montana location and is very familiar with the Griggs family way of doing things).

In 1968 the Griggs family published a cookbook with Mrs. Josephine Griggs’ recipes, and copies were still being sold as late as about 2015 at El Pinto in Albuquerque. Mrs. Griggs’ children owned Griggs Restaurant in El Paso, La Posta in Mesilla, New Mexico, La Posta in Rancho Cordova, California, and El Pinto (the Albuquerque restaurant). La Posta in California is closed, but it is apparent that the restaurants still operating do not cook the food in exactly the same way, and have done a lot of tweaking to the original recipes. Peppe says that Mrs. Griggs’ book was not complete in that it did not explain what type of pots and pans to use for cooking the food, where to source the ingredients used, etc. Presumably, though, this information was passed down to all the Griggs children and to anyone operating the family’s restaurants.

One of the unique features of Peppe’s (and Griggs before it) is the source of its chiles. These come from a farm in La Union, New Mexico (near the El Paso Upper Valley) and are fresh inasmuch as the growing season allows. Peppe takes further steps, though, to ensure a good quality and flavor of his chile (including the chiles rellenos). The chiles used at Peppe’s are all sun dried, which gives a mild flavor (many restaurants use machine dried chiles, which have a darker color and a more bitter taste). His chiles are not terribly spicy, and the Griggs family understanding of New Mexican chile was that it is not supposed to be as spicy as some of those from Mexico such as chile de arbol, habanero, etc. The Griggs recipes also make generous use of tomatoes which further tone down the food.

In my opinion La Posta and El Pinto are geared toward tourists in their chile spice level. El Pinto seems to start with milder chiles than Peppe’s, and by the time they tone them down with tomatoes and other ingredients, there is very little New Mexico chile heat left (although there is enough flavor that I do not totally dismiss La Posta’s food as being unauthentic, only that it is one of the mildest New Mexico style restaurants in the Las Cruces area).  I have not been to El Pinto in a while, but the review on Gil’s Thrilling (And Filling) Blog indicates that it is very mild as I remember it.

At Peppe’s I think the the red chile has the highest spice level. It does not match the level of some restaurants in New Mexico, but it is definitely noticeable. The chile con queso is probably next on the spice level, with the green chile being the mildest (although it definitely seems to be more potent than the green chile served at La Posta).

In some ways the recipes at Peppe’s are a little non-traditional for New Mexican food, and offer a little bit of a different take on this cuisine than I normally find. Some examples are the following:

• The green enchiladas are a solid choice here although I rarely care much for them anywhere else. The spice level is less than with most other New Mexico style green enchiladas, but they are hot enough that to me this is not an issue. The flavor, though, seems to be a perfect blend of chile, tomato, and spices (and few others have a flavor that I like this much).
• The Griggs family recipe for the chile relleno is similar to the one at Chope’s in serving it plain with no sauce on top, and both Chope’s and Peppe’s use local chiles. Although Chope’s has what I think is the iconic New Mexico chile relleno, the one at Peppe’s is very good, and makes this one of the few restaurants where I go out of my way to order the chile relleno.
• Peppe’s presentation of chile con carne is a little different than at most restaurants, and in addition to serving it plain also features it on a tostada compuesta with the beans, lettuce, tomatoes, and cheese on top. Several restaurants use chile con carne in a sopapilla compuesta, but Peppe’s is one of the few I have found that serves it on a tostada.
• The slaw at Peppe’s is quite unique and is my favorite side dish over the rice or beans (La Posta, though, has a similar slaw which is also made from Mrs. Griggs’ recipe).

Salsa and Appetizers

Chips and salsa

After all these years it is still hard to beat Griggs’ Salsa, now served at Peppe’s along with with their excellent chips (and tortillas if you desire). In fact, I used to think that the Griggs salsa was a little wimpy, but I appreciated it a lot more after all the Griggs Restaurants closed and it was no longer available (and fortunately it was only a short wait until Peppe’s opened). It is true that this is not the spiciest salsa in El Paso or in New Mexican restaurants throughout the Southwest, but I appreciate the flavor and the fact that it is always fresh.

Radio FREE Salsa Sampler

The Radio FREE Salsa Sampler came as a promotion on the El Paso History radio program which airs Saturday mornings on KTSM-AM. Peppe’s is a sponsor of the show, and anybody who mentions the “Radio FREE Salsa Sampler” gets the above pictured salsa samples for free. The original purpose of it is so that you can try all of their sauces and find out which ones you like best in terms of the flavor and the spice level before you order a whole plate of it. It is also a good thing to order, though, if you simply want to try different things (you can ask for it whether you heard it on the radio program or not).

The Chile con Carne (at the top of the photo) is the same meat sauce used on the tostada compuesta, and it also comes on some of the combination plates such as the Combo #3. Peppe says this is also a sample of their red sauce used on the enchiladas, although this sauce comes without the meat.

The Green Sauce (at the bottom) is used on the green enchiladas, although I think it has a better flavor on the enchiladas because of the cheese that is added.

Peppe’s has one of the best examples of Chile con Queso I have found anywhere (shown on the left of the photo). The cheese at Peppe’s is a little thicker than is usually found, offering the reason people will either like it or dislike it (depending on their viewpoint), but I am glad it is more of a solid than a liquid. The green chiles are fresh and flavorful, but not of the ultra hot variety.

The salsa on the right is the regular one that all customers get with the chips.

Combination Plates

Combination Plate No. 3 with green enchilada instead of red

Usually I like meals with a variety of items, and the combination plates offer several choices for this (they will also make some substitutions). The Combo Plate #3 on the dinner menu is a good way to sample some of my favorite items. Although the red enchilada comes standard on the plate, I think the Green Enchilada is one of the best items at Peppe’s, and can be substituted for the red. To me the green enchilada offers a very flavorful blend of New Mexico chiles, cheese, tomato, and tortilla (but one which is not as spicy as most of the ones in Las Cruces).

There is no question in my mind that the Chile Relleno is another “best dish” at Peppe’s. Peppe’s serves the chile relleno New Mexico style, with no sauce on top. The chile, cheese, and batter are all much better than average, making it unnecessary to add a sauce (and in my mind it would be an adulteration of the dish to do so). The trick of the cheese is to cook it just right, and I have found that Peppe’s has this nailed (the menu says they stuff it with a mild cheddar). There is also the factor that the chile is local, and is sun dried.

Another notable item on the Combo #3 is the Chile con Carne, made with pork carnitas and red chile. This was one of the spicier items served, and I thought it went well with the other items. My favorite form of chile con carne, though, is when it is served on a tostada compuesta with beans, lettuce, tomato, and cheese. Thus my choice is usually to get the Noonday Combination C that includes a tostada compuesta, and because of the substitutions that are allowed I usually get the other items I want as well.

The Rolled Taco is an item I often substitute because I am usually not a big fan of ground beef, but the one at Peppe’s was quite good. It tasted as if it were mixed with potato, and everything was simple but prepared well.

Green Enchiladas

Green enchiladas are New Mexico style

An order of Green Chile Cheese Enchiladas comes with rolled enchiladas, but you can ask for them to be flat, as pictured. Stacked (flat) enchiladas seem to have more sauce, and I think this is the best way to enjoy one of the best versions of this dish I have tried in the El Paso area (in fact, I am gradually reaching the point that these are the only green enchiladas in El Paso that I really like).

Red Enchiladas

Red enchiladas with an egg on top

The Red Chile Cheese Enchiladas plate is also quite good, and is prepared New Mexico style (with more of the chile flavor coming through than in restaurants that serve the typical El Paso style enchiladas). These enchiladas are spicier than the green ones, but mild compared to ones found in Las Cruces or northern New Mexico. I recommend it with an egg on top (as shown in the photo).

The Rice is excellent, with a good mixture of flavors. Its moisture content indicated that it had not been sitting around for a long time.

Peppe’s serves whole beans by default. It is really hard to judge these compared to others, since preparing them is pretty straightforward. I prefer these, though, to just about any refried beans that are served in El Paso.

The Slaw is notable for being one of the best, although slaw is somewhat of a novelty in El Paso restaurants unless they are New Mexico style as Peppe’s is. One of the secrets of the slaw here is that it is made with apple cider vinegar (and Peppe says it has to be a certain kind of vinegar mixed just right with the other ingredients that are used).

Chile con Queso Dishes

Chicken breast with chile con queso

I do not think there are any items with chile con queso available on the combination plates, so the best bet is probably to order one of several plates available from the menu. One of the best is the Chicken Breast with Chile con Queso (you can also get it Tampiqueña style). One reason I like this dish is the high quality of the chicken. Another one of my favorites from Griggs was the Grinder (chopped steak), but I have not yet had this at Peppe’s. Burritos are also available topped with chile con queso.

Noonday Combinations

Noonday Combination with items from both C and D

The Noonday Combination C is one of my “go to” choices at Peppe’s, although I usually substitute a green enchilada (an item from Combination D) for the folded taco (an item normally served on C). I think the reason I can make this substitution is that Combinations C and D are the same price (A and B are less expensive, and probably allow similar substitutions between them).

The above photo shows my preferred mix and match, resulting in slaw, tostada compuesta, chile relleno, and a green enchilada. It does not have rice and beans, but I do not really miss them since I have the slaw. Griggs Restaurant only served the Nooday Combination at lunch (hence the name), but Peppe’s lets you order it any time.

Desserts
Peppe’s charges extra for a Sopaipilla, as did Griggs Restaurant. You can get them plain or get the bite size version with cinnamon and sugar.

Other desserts are also available, such as Flan. I do not know if this is one of the items from the Griggs family recipes, but I was quite impressed with it.

A Summary
One of the little things that I particularly enjoy about Peppe’s, is the fresh Corn Tortillas that are served with the meal on request. The tortillas are made fresh daily at a nearby tortilla factory, and I think are excellent.

There is a full cantina (bar) here, but Peppe says he is keeping a family atmosphere (there are no TV’s or loud music playing although you can sometimes watch football games without the sound playing).

I do need to mention that they have an additional charge if you use a credit card. It does not become official until you sign the receipt and they run it through, so if you decide you want to pay by cash after seeing this charge on the check, you can do so.

My usual meal here is the Noonday Combinations C, with an enchilada substituted for the folded taco. The Combination Plates have a larger number of items, and are also very good. For those who want smaller plates, though, the Noonday Combinations are available any time and not just at lunch.

For a one-item plate, though, my top choices would be enchiladas (green or red) or something with chile con queso. Be advised, though, that the green enchiladas are served rolled unless you specifically ask for them to be stacked (the red enchiladas come default as stacked).

So many of El Paso’s classic restaurants are now gone that I make a special effort to support the ones that are still around or that have been reincarnated with new names. What is especially good about Peppe’s is that it maintains the quality that Griggs had, and the food here is not exactly like anything I have had in El Paso or New Mexico. La Posta in Mesilla, New Mexico gives a good presentation of the Griggs family recipes, but I think Peppe’s gives one that uses hotter chiles and has a better flavor.

RATING: 25

Mexican Food Details

Chile Index:
Cooking Oil:	N/A

 

Special Ratings

	Green Enchiladas
	Red Enchiladas
	Chile Relleno
	Tostada Compuesta
	Rolled Taco
	Chicken Breast with Chile con Queso
	ICX (chopped steak with chile con queso)
	Slaw
	Rice
	Beans
	Chile con Queso
	Chips
	Salsa
	Flan
	Sopaipilla

 

Menu (May 2019):

Peter’s German Grill & Bakery

255 Shadow Mountain Dr.
El Paso, TX
(915) 626-6368

Peter’s German Grill

The owner of Peter’s (whose name you can guess) was formerly a baker at Lo Mart Supermarket, a grocery store that had a large selection of German baked goods and other items imported from Europe (and is a store I have missed since it closed). Fortunately, though, Peter’s German Grill and Bakery goes a long way in filling the void, except for the fact that Lo Mart used to be on both the west and east side while there is only one Peter (who is located on the west side on Shadow Mountain Dr.).

Peter operates a German restaurant that mainly serves bratwurst and schnitzel, although I know that some other items are available as well (the web site lists two other types of Wurst). Side dishes are available, and there are daily specials Monday through Saturday. Most of what I have tried so far has been because it was the daily special.

The bakery is similar to Marina’s Bakery on the east side, except here there is a greater selection of breads while Marina’s mostly serves pastries. Each of these bakeries gives you a good selection of both, though.

Peter kept telling me that Friday night is the beer special night (I think it is half price) but I have yet to check it out. So far, though, I have found more than enough to keep me interested in coming back.

Bratwurst

Bratwurst

Bratwurst is one of the specialties of the restaurant, and it is obvious that Peter takes care in finding a good source and in cooking it the right way. The one here is grilled, resulting in an excellent flavor of an already good sausage. Sauerkraut is served on top (onions are also available), and all around it is excellent.

After several visits I have come to the conclusion that the Sauerkraut is one of the things I appreciate most about the food here, and that this is one of the best versions I have found anywhere. The two things that are important for a good sauerkraut are freshness and flavor, and Peter has both of them nailed.

A very good Potato Salad is served as part of the daily special deal on Wednesday, or you can order it separately any time (including Monday when the bratwurst sandwich is half price). The potato salad is served cold. I have been told that it is prepared in house daily, and this is evident by its freshness.

Peter has several types of mustard which you can try out to your heart’s content, but the one I have found to be the best is the coarse mustard. Marina’s Bakery is the place in town that I think has the best German mustard, and I really like their bratwurst better overall except perhaps for the sauerkraut (I haven’t had Marina’s in a while and I am really impressed with the sauerkraut at Peter’s).

Jagerschnitzel

Jagerschnitzel

Jagerschnitzel is one of the variations of schnitzel served here, and the mushroom gravy covering the meat lived up to my expectations (as did the meat).

Marina’s does not serve jagerschnitzel, but it is a popular item at The German Pub. Personally I think the one at Peter’s is better because of the flavor of the sauce, but both Peter’s and The German Pub have an excellent jagerschnitzel.

Pretzels

German style pretzel

One feature at Peter’s is that they have German style Pretzels made with rye, covered with rock salt, and served with butter. Like all of the bread it is fresh and baked in house.

Bread

Cranberry and walnut bread

After trying the Cranberry and Walnut Bread I have made it a point to buy more every time I go back. This is one of my favorite things to eat at home for snacks or as part of breakfast–the sweetness is just right but it is not to the point that you will get a sugar high from it.

For those who like bread with fruit and nuts, I would honestly say I have tried quite a few of them and this one, along with the cranberry and walnut at Whole Foods (and a similar bread at Bella Cora) are the best. My favorite of all of them, though, is Peter’s.

Pastries

Black forest

The Black Forest has a very nice cherry filling with a liqueur flavor along with a very fresh cake and European style (not too sweet) cream topping. This is definitely one of the best I have tried (I would say probably the best).

I should mention that Peter has quite a few other desserts, but I am so stuck on the Black Forest that this is the one I like to buy.

Drinks
There is a large variety of specialty drinks in the cooler (I think many are from Europe) that include some I have tried and would recommend. The drink I usually buy is the canned pink lemonade (I think it is by Minute Maid).

Peter does not have a drink fountain (Coke, etc.) and does not serve iced tea. Beer is available, though.

Other Comments
This is a German deli with a very impressive selection of schnitzel and wurst, but overall the menu is not as extensive as would be found in most German restaurants. The quality of the food at Peter’s is very good, and of course there are other perks such as the pastries.

The daily special on Wednesday is especially good if you go with a friend. You get two bratwurst sandwiches with a side dish (such as potato salad), two drinks, and two desserts for the current price of $20 (I figure when you add up the prices of everything if it were purchased individually, the desserts are almost free). All of the daily specials seem to be good deals, though, and all of them are for one person except on Wednesday.

In addition to being a restaurant and a bakery, this is also quite a good store for German and European foods (and I think Peter expanded it in 2019). I do not think the selection is like it was at the old Lo Mart, but it is getting very close.

RATING: 23

Cuisine: German
Cost: $$
Hours: Closed Sun.
Accessible: Yes
Smoking: No smoking
Alcohol: Beer

Most Recent Visit: Oct. 12, 2019
Number of Visits: 7
Best Items: Jagerschnitzel, Bratwurst, Cranberry and Walnut Bread, German Pretzel, Black Forest

Special Ratings

	Bratwurst
	Jagerschnitzel
	Potato Salad
	Pretzel
	Cranberry & Walnut Bread
	Black Forest

Greenery Restaurant

750 Sunland Park Dr.
El Paso, TX
(915) 584-6706

Greenery in Sunland Park Mall

Greenery Restaurant has evolved over the years from a snack bar/ restaurant in the old Popular Department Store to one of the most upscale restaurants in El Paso. Still located in Sunland Park Mall, it is now occupies a large enough space to offer meals for shoppers as well as others who come to the Mall just to eat.

The mall entrance to Greenery from the parking lot next to Sunland Park Drive

Greenery is a  “New American” restaurant with mostly American items on the menu (but also a number of Italian, Mexican, and Southwest style dishes). I think there is also a trend at the restaurant that the American items do not have a traditional American flavor. For instance, the meat loaf is made with green chile. The chicken pot pie not only has green chile added, but the traditional chicken broth has been replaced by a more Italian tasting gravy.

Previously there was a market next door that sold made from scratch baked goods, gourmet European meats and cheeses, and other items. The market was closed several years ago, but some of these items are still for sale behind the cash register at the restaurant. I think many of the items that used to be sold in the market are still used in the restaurant’s recipes.

Some of the entrées are on the pricey side, but a large number of sandwiches, salads, pizzas, and similar items can provide a lighter meal for a reasonable cost. The prices have creeped up lately along with most other restaurants in town, but it is still mostly a good deal for the money and for the quality involved.

The vegetarian menu is small, but most items are so flavorful and substantial that they would be satisfying even to a carnivore. The Wood Fired Pizza is one of my favorite items, and comes with several choices of meat and vegetarian toppings. To me the vegetable pizza is quite good.

Sandwiches

Eggplant panini is one of several types available

The Eggplant Panini is flavorful, and the ingredients are so fresh it is more like a west coast restaurant than the typical desert Southwest establishment. I do not generally care much for eggplant, but the one served here is pretty good. I also like the goat cheese used instead of the typical sliced cheese that is found on most sandwiches. The biggest disappointment, though, is the fact that artichokes are not served on the panini as they used to be at the now closed Kern Place Market (this was the panini by which I measure all others). The fresh bread and vegetables are quite good, but I would just prefer it with a different selection of vegetables.

Other sandwiches, such as the Southwestern Tuna Sandwich, are good as well. Although the vegetarian selection is limited, there is quite a range of meat options.

Entrées

Chicken pot pie

I have recently begun trying the larger plates here, mainly because I heard that some of them had green chile. The Chicken Pot Pie is one of the items with green chile, but there are some other non-traditional features about it as well. While the traditional pot pie is made with chicken broth, this one has a large number of vegetables inside that make up a large part of the “filler,” and the seasoning tastes very Italian to me. It is not spicy as I would expect with most green chile dishes, but it does have a mild chile flavor that definitely lets you know you are eating green chile. I like the flavor of it, but I also wish they had a traditional pot pie because most of the restaurants that serve it this way do not use the quality ingredients I find at Greenery (and I would like good choices for both of these two styles).

Green chile meat loaf

I also tried the Green Chile Meat Loaf, and had the same reaction to it. While I liked it, I wish they also had a traditional version because it seems that the restaurants which do it are not using the quality ingredients that I find at Greenery. I did like the bed of mashed potatoes underneath which gave the plate more substance as well as good flavor.

Mexican Food
Greenery has made Mexican food one of its specialties, and while almost every restaurant in the city serves Mexican food in some form each one does it a certain way. At Greenery it seems to be the upscale style found in Ciudad Juarez at hotels or stores such as Sanborn’s where you can go shopping and then eat in their coffee shop styled restaurant. I asked enough questions at Greenery to find out that their chefs are from Ciudad Juarez (at least the ones who cook the Mexican food). They take pride in preparing authentic Mexican food that I call “gourmet,” but it is actually the traditional dishes (such as enchiladas) that are cooked in a gourmet fashion rather than being a high-end restaurant serving steaks, etc.

Red cheese enchiladas

It seems that in El Paso I cannot get enough Red Enchiladas, and I really enjoyed the ones here. They did seem to be authentic, but authentic ones that I remember from upscale Ciudad Juarez restaurants such as Julio’s rather than the “street food” style which also exists. These have a deep red colored chile and a mixture of white and yellow cheese (and most of the cheese was on top where it gets melted properly). Like most authentic border style enchiladas the spice level gets close to that of New Mexico chile but it stops short of being what I would really call spicy.

The sauce had an earthy or “crude” flavor (in Spanish I think of the term crudo as meaning very strong and getting the raw elements such as the straight red chile without the finesse of mixing it with a lot of spices, etc. to tone it down). In any case, if you like red chile I think you will like the enchiladas here. I am thinking that perhaps what I associate as being “crude” is actually the taste of cumin, which the staff told me that the red chile contains. I do not know if this was an informed statement and that it actually contains cumin, but I will say that while these are not my favorite enchiladas anywhere, I did like them and they did remind me of the ones served in the upscale restaurants in Mexico. They were spicier than many of the enchiladas in Mexico, though, and were definitely border style in this regard.

I also noticed the toasted tostada chips stuck into the refried beans that reminded me of the ones at Leo’s or Avila’s where the enchiladas are baked. I think the ones here were baked as well, but the only thing I can really attest to is that they came out at a good temperature.

Tortilla soup

If you get a chance to try the Tortilla Soup, it is excellent (it is currently served on Tuesdays as the soup of the day). Although I think they go overboard on the chicken, it is quite fresh and flavorful, and it is superior to many places in which the tortilla soup is supposed to be a signature dish.

Other ingredients used in the tortilla soup include a noticeable amount of green chile and celery (which do give a flavor offset to the large amount of chicken they use). The tortillas are crispy and not oily.

The broth is spicy and the flavor is very strong (this is perhaps what I think is the weakest part of the soup, although it does seem to be very authentic Mexican style). I got the cup of soup but they do serve it in a bowl (perhaps it would be enough for a meal but I prefer the cup along with an entrée such as the enchiladas).

Other Comments
It seems that Greenery has been in El Paso for about as long as I have, and as long as Sunland Park Mall has existed (I think this is now far enough back that the El Paso History Radio Program could do an episode on the malls). I used to enjoy Greenery because it was somewhat of a novelty in a town that did not have a lot of upscale choices. Later it fell off my radar, and recently I have wanted to experiment with items on the menu I have not tried before. Most of the time the food is not quite what I expected it to be, but I am often pleasantly surprised.

What I have to deal with here, though, is the fact that it is “New American” (it is largely Southwest style, but so much of the food has an Italian flavor that I think New American is a better term). The chicken pot pie is not the traditional style, although the combination of the very good ingredients here and the fact that it seems much more healthy than the way others serve it are enough to make me a fan (and of course it helps that it has green chile).

However, traditional American food seems to be what is missing here, and with items on the menu such as chicken pot pie and meat loaf, this may be a little misleading to some. The only problem with the way they do the food is that it is competing with many other restaurants that do the same thing. With this much competition, I can say that the quality at Greenery is always very impressive, but the flavors have been hit or miss with me, and is the reason I sometimes prefer other restaurants.

I think the Mexican food here is slightly better than what I have tried on the American side, but both are very good and I am perhaps struck more by the high quality ingredients than the actual flavor of the food.

RATING: 23

Cuisine: New American
Cost: $$
Hours: Open Daily except Sun. Evening
Accessible: Yes
Smoking: No smoking
Alcohol: Beer and Wine

Most Recent Visit: Sep. 24, 2019
Number of Visits: 10+
Best Items: Pizza, Red Enchiladas, Tortilla Soup, Chicken Pot Pie

Mexican Food Details

Chile Index:
Cooking Oil:	N/A

 

Special Ratings

	Pizza
	Chicken Pot Pie
	Green Chile Meat Loaf
	Eggplant Panini
	Southwestern Tuna Sandwich
	Cole Slaw
	Tortilla Soup
	Red Cheese Enchiladas

Canutillo Tortilla Factory & Little Diner

Finding this restaurant is half the adventure. Canutillo Tortilla Factory & Little Diner, otherwise known as “Little Diner” is located in Canutillo, just northwest of El Paso, off I-10 at the Trans-Mountain exit. Eastbound traffic on I-10 would want to take the Vinton Exit and follow the frontage road to Vinton Avenue.

Orders are placed at the counter, or you can get them to go

There is good reason for the name “Little,” with a few booths and tables that at times can barely hold the crowd of customers that are here to enjoy the downscale, but very enjoyable Mexican cuisine. The crowd has become much larger in recent years due to word-of-mouth and magazine articles in publications such as Texas Monthly, extolling the delights of the “roadfood” served here. You will see much of this publicity exhibited on the walls, as well as the fact that George W. Bush has been a visitor.

Some of Little Diner’s reviews and awards

I think many of the articles published about Little Diner are inaccurate, though. It has recently experienced a change in ownership, and the staff told me they have changed the concept of the restaurant somewhat. Recognizing that many of the customers are now tourists, they have downgraded the chile spice level from almost off the charts to a more tolerable (and I think more appropriate) level. Some of the food has changed, and I will get into details in the review. Overall I do not think it is any better or worse than before, but I think they are making a conscious attempt to make it more consistent (I think this is a good thing, but I will find out on subsequent visits).

The food at Little Diner is sort of a cross between “El Paso” and “New Mexico” style cooking, with the “New Mexico” part meaning the use of unadulterated chiles that can either be hot or extra hot, depending on the time of year and the particular crop of chiles used. El Paso style Mexican food comes through in the beans, rice, tamales, and I would say most of the items served. They also follow the El Paso tradition of cooking special tamales just before Christmas (these are the ones I like to order for myself when I get the chance).

Gorditas

Gordita with a hard corn masa shell

Little Diner is most famous for its Gorditas, a large shell of corn masa stuffed with ground beef or other fillings. The shell here is thicker than most places, and I would say is more flavorful. One good feature is that you can order several different fillings, but the most popular is ground beef.

Ground beef gordita

The Ground Beef is flavored with a spice that reminds me a little bit of Durkee’s.  I have come to really appreciate the flavor, especially compared to the ground beef other restaurants have to offer. As much as I like avocado, I would say that version is the one that does not really bring out the best flavor of the gordita. Little Diner provides a small cup of red salsa that I also recommend to enhance the flavor.

The gordita went through a phase where I found the shell to be exceptionally hard and crispy, but on several recent visits I have found it to be back to the same quality it had with the old ownership, and at this point it is back to being my favorite item at the restaurant.

Green Enchiladas

Green enchiladas

Green Enchiladas are one of the items I have come to appreciate most over the years, not because they are the best I have ever eaten but because they are unique in El Paso. Based largely on the style of enchiladas served in New Mexico, they provide a “chile fix” that is conveniently located for El Paso residents. I would compare Little Diner’s enchiladas to many served in Las Cruces, although Little Diner does not have the extreme spice level found in some of the New Mexico restaurants. The enchiladas are served flat, with the chile sauce overflowing onto the plate and the large chunks of green chile mixed with cheese on top. The traditional yellow cheese is used, I think largely as the most effective means to help cool down your mouth from the spicy chiles (the refried beans do a good job also). Personally I like to order the enchiladas without onions– I think they are too strong. The green enchiladas are probably the spiciest item you can get at Little Diner but they are less so than people would have found if there were here under the old ownership. For flavor I prefer the green enchiladas here over the red.

If you get a green enchilada a la carte or on a combination plate it will be rolled instead of flat, but this is one of the few instances where I think the flavor is just as good either way.

Red Enchiladas

Combination dinner with tamal, red enchilada, rice, gordita, taco, and beans

The Red Enchiladas are also good, but to me they have a very “earthy” taste almost as if they simply grind up the chile pods with no other ingredients to offset the flavor (my description is extreme, but I am trying to describe how it differs from many others). You do get local flavors with the red enchiladas, but for me the flavor is not quite as good as with the green enchiladas.

Chiles Rellenos

Chile relleno with a gordita, salad, beans, and rice

The Chiles Rellenos are served without sauce on top– you are left to discern the flavors of the chile, the Muenster cheese melted inside, and the egg batter. These are the closest you can get in El Paso to the style of rellenos served at Chope’s in La Mesa, a few miles north in New Mexico’s Mesilla Valley. This is an instance where the “new” food has not really changed from the old one, and the chile relleno continues to be excellent as it was before.

Refried Beans
The Refried Beans are made with lard, and they are very good as long as you do not allow them to get cold. I almost always prefer the Rice that seems to be flavored with a number of ingredients (but in the past was occasionally subject to being dry and overcooked).

Tamales
Tamales are one of the standout items (green chile with chicken and cheese is my favorite). These, along with the red chile and pork variety, can be ordered individually in the restaurant or by the dozen in to-go orders. At Christmas the popularity of Little Diner’s tamales becomes apparent when the kitchen goes into full gear, and you have to call for an order ahead of time in order to get a dozen or more to take home. The Christmas tamales are actually the same ones served throughout the year, except that two varieties are added: vegetarian with green chile and sweet tamales made with raisins (these are also vegetarian). I think there is a reason the tamales at Little Diner are so popular– they are just a lot better than I find at most other places.

Chips and Salsa
Chips cost extra, and come in a rather large order. These are not the best chips I have ever eaten, but the salsa is excellent and it is good to have something to eat with it.

Additional Comments
Like most Mexican restaurants, Little Diner has its specialties, and some items that are better than others. Overall, though, this is a very unique “diner” experience–serving that down-home style that lets you know the food is made to appeal to the local population (which is still the major clientele despite the tourists who visit).

The chile here is no longer so spicy that I think it would be hard for many people to eat (although if you are totally averse to high spice levels the green enchiladas should be avoided and possibly the red).

The restaurant is willing to make substitutions for at least one of the items on combination plates, so this is a very good way to try several items and probably get all of the ones you really want.

View of the Franklin Mountains from the Little Diner

With GPS widely available I do not think I need to provide directions, although the restaurant is off the beaten path and located in the middle of a neighborhood (actually it is mostly desert with a few houses scattered about).

If you saw the segment about Little Diner on Texas Country Reporter, this was shot when it had its original owners and showed the process involved in making the gorditas. After the change in ownership I thought the gorditas were no longer like the ones shown in the video, but recent visits have convinced me that they are back to their former glory.

The green enchiladas and chiles rellenos are also items that I consider to be among the best in El Paso, and in the case of the chile relleno it is one of the best I have found anywhere. Tamales are also a very good choice here.

RATING: 25

Mexican Food Details

Chile Index:
Cooking Oil:	Vegetable (but beans are cooked with lard)

 

Special Ratings

	Gorditas
	Green Enchiladas
	Tamales
	Chiles Rellenos
	Red Enchiladas
	Beans
	Rice
	Salsa

Avila’s Mexican Food

6232 N. Mesa St.
El Paso, TX
(915) 584-3621

Avila’s

Having been in operation for over 65 years, according to Avila’s web site, this certainly qualifies as a classic restaurant. This restaurant actually started out as Avila’s No. 2, with Avila’s No. 1 being located on Montana Avenue just east of Yarbrough. When both restaurants were open I always liked the one on Montana better, and I thought it had a truer “border flavor.” In fact I saw an interview with the owner of the Mesa Street restaurant (Avila’s No. 2) where he said the food was not very spicy because he had a lot of Anglo customers (this is a paraphrase). I understand that the owners of the two restaurants were brothers, and apparently the owner of the No. 1 location did not share this philosophy because the food was spicier, and in my opinion better tasting.

This is all history, though, because now there is only one Avila’s. To me the food has improved since it became the sole Avila’s, and I can only speculate about the reason (but I have to include the disclaimers that I may not have a totally correct memory about the food or that my tastes may have changed). What I think, though, is that it is actually better and closer to the food that was served at Avila’s No. 1. It is still not so spicy that I think it would create a problem for most Anglos, who have been one of the restaurant’s main target groups. In my opinion, though, it does have a flavor and spiciness that are in line with other El Paso restaurants (this is probably not something I would have said until after the two Avila’s merged).

In my former review of Avila’s one of my specific complaints was that it was lacking in bold flavors. This is in fact the main aspect of it that I think has been corrected. I would still call the green enchiladas bland, but other items such as the red enchiladas and chile rellenos are certainly very flavorful. Even the rice and beans seem to be better than I remember them in the past.

One feature for which Avila’s is well known is that they bake the enchiladas. I am not sure exactly how this is done, but it seems to result in food that is less oily. One feature I like is that they stick some tostadas in the beans and these come out extra crispy, yet not overcooked. It also means the food is served on a hot plate (so customers are warned not to touch the plate).

Avila’s lacks some authenticity by not serving aguas frescas, and it does not have the type of food found in some local taco joints. It does, however, serve the type of combination plates and dinners that I associate with El Paso style border food.

Chips and Salas

Chips and salsa

The Chips at Avila’s are solid, and live up to the standards found at most restaurants in the city. I think the best ones are always the ones they stick in the beans and bake along with the dinner, but the ones served on the table are also good.

The Salsa is the one item here that I think does not live up to the El Paso norm when it comes to spiciness. However, I can also attest to the fact that it is not gringo style (a style that you will find very often in places like Oklahoma and points north). This is the real deal when it comes to flavor and the freshness of the ingredients.

Combination Plates

Combo No. 2 containing beans with toasted chips, red enchilada, green sour cream enchilada, chile relleno, and rice

The Combination Dinner Number 2 comes with an enchilada, taco, and a chile relleno. Other combinations are also available, but they are all on the dinner menu (there is no lunch menu and they do not have lunch specials). One good thing about the combinations, though, is that you can make substitutions (in my case I got an extra enchilada instead of the taco). I usually try to get more than one enchilada when they are especially good (as they are here).

The Red Enchilada may be the “go to” item at Avila’s, and these are typical of the El Paso style. The red sauce has a good flavor and I think is probably made with New Mexico chiles (or at least they have just about the same flavor). What I do know is that it is made with “red chile pods.” The sauce here is not as spicy as is typical in New Mexico, but this is not a wimpy sauce by any means. I have in my notes that they use a white cheddar–I do not know if the staff told me this or if it is something I surmised (but I believe I got this information from the restaurant).

For my taco substitute I got a Sour Cream Enchilada with the green sauce (you have to let the kitchen know whether you want red or green). I would not order a whole dinner of this type of enchilada, but I like it as a contrast with the regular enchilada.

While the red enchilada has good cheese and a really good sauce, the Chile Relleno is the other way around (the cheese was the best part for me). I should clarify a little by saying the cheese was really good compared to other restaurants, while all the parts of the chile relleno (chile, cheese, batter, and sauce) stood up with no weak links in it.

The beans and rice are both five-star quality, but I particularly like the beans with the baked tostadas inserted into them (and the beans become a dip to put on them).

Tri-Color Enchiladas

No. 16 TriColor Enchilada Plate

Most of the enchilada plates do not come with rice and beans, but in the case of the TriColor Enchilada Plate you get a choice (it is more expensive with the rice and beans). I think it is mainly a matter of what your appetite and expense account can handle, because it is good both ways. Visually this dinner really looks small compared to the Combo No. 2, although I thought it was filling.

The TriColor plate represents the Mexican flag, with red, white and green colors. At one time this seemed to be a very popular item in El Paso and now I find it only at a few of the places that I call “classic” restaurants (thus it is becoming more of a special treat when I can order it). I am not ready to say Avila’s has the best version because I really like the one at Su Casa, but the one here is very close.

The green and sour cream enchiladas were both made with green chile. I was told that the green chile is actually made with jalapeños (not New Mexico green chile). The surprising thing, though, is that the green sauce is actually almost devoid of any spiciness and I would describe the flavor as somewhat bland as well. I think it is very good with sour cream on top, but alone as a green enchilada it is the one item I have tried recently that really does confirm my previous conceptions of this restaurant as serving uninteresting Mexican food.

Dessert

Sopaipillas

Sopaipillas come free with dinners (I believe each person gets two of them). These are definitely some of the better ones in town, and I like the fact that they do not have a lot of grease.

An Overview
There is a large menu here, but I mainly come back for the enchiladas or the combination plate. In the past (meaning over ten years ago) I also thought the tortilla soup was very good but I was less impressed with the mole or chile con queso.

While I think this restaurant is much improved from the past, some things still seem to be a problem. On one of my most recent visits the waiter made a mistake and told the kitchen to put onions in my enchiladas when I specifically asked for the opposite. At first I thought it had a good taste but after a while I began to regret having the strong onions they use here (as opposed to the more caramelized ones I found in northern New Mexico).

They do not have lunch specials, but on some plates you can save money by not getting them with rice and beans. The dilemma, though, is that the rice and beans are so good I think most people will want to get them (and this is definitely not the case at a large number of El Paso restaurants).

Sopaipillas are already included in the price of the meal, and I recommend them for anyone who can afford the calories.

Avila’s Web Site

RATING: 23

Mexican Food Details

Chile Index:
Cooking Oil:	Vegetable

 

Special Ratings

	Chile Relleno
	Red Enchilada
	Sour Cream Enchilada
	Green Enchilada
	Chicken Mole
	Chile con Queso
	Rice
	Beans
	Chips
	Salsa

El Rincon de Cortez

8900 Viscount Blvd.
El Paso, TX
(915) 592-9511

El Rincon de Cortez on Viscount

For years I have been going to El Rincon de Cortez on Sun Bowl Drive, but I finally made it to the smaller restaurant in east El Paso on Viscount Boulevard (located near Cielo Vista Mall and behind The Fountains at Farah). As far as I can tell they have the same owner and the same menu, and as far as I know the food is very much the same at both restaurants.

I believe you can look at my review of the Sun Bowl restaurant and assume that the food will be largely the same at the Viscount location as well. I have only tried one dish at the Viscount restaurant and it is somewhat of a benchmark dish for El Rincon de Cortez–the huevos rancheros. I believe breakfast is the restaurant’s most popular meal, and this is the most popular dish, but in any case it is one with which I am familiar.

While I have a small sample size of dishes I have tried here, I do have a friend who eats here regularly and echos my opinion that the huevos rancheros were better in 2018 than in 2019, while the quality of the food remains very constant at the Sun Bowl location (although this is not something I have been able to confirm personally within the last year).

I was initially excited about the possibility of this location having better food than on Sun Bowl, but in the years I have been going to the Sun Bowl restaurant I know that it is at least consistent, and at the moment I think it is better than the Viscount restaurant.

Chips and Salsa

Chips and salsa

The chips and salsa were both excellent, although the heat level of the salsa was so high that I might say many would like the salsa at the Sun Bowl location better (and I think I prefer the other one as well).

The chips here were quite good (not unusual for El Paso but at the same time many places do not have chips as good as these).

Breakfast

Huevos rancheros

The Huevos Rancheros are the only thing I have tried, and the only thing I can compare to the other restaurant. These are rather unique because they are topped with chile con queso (H&H Car Wash also has this type of sauce but I do not think this is the normal style for huevos rancheros). On my latest visit, though, the queso tasted flat and the green chile was barely noticeable, so I would recommend other restaurants over this one. The good thing about the Viscount Rincon de Cortez, though, was the way the egg was cooked, and if anyone is a stickler for the egg being prepared just right this restaurant is a good choice.

The Hash Browns were excellent (as they have been at the Sun Bowl restaurant). I thought the beans were noticeably better here than on Sun Bowl, but it is possible that my memory is not correct and they may be just as good at the other restaurant.

Additional Comments
At the Sun Bowl location I thought the steaks and meat items were good for lunch or dinner, and probably the same is true here. The Sun Bowl restaurant is larger, seems to be busier, and I would say is their flagship restaurant.

At first I thought the food was better here and that I had found a relatively undiscovered gem, but it has now proven to be inconsistent (probably with a change of cooks). On the other hand, I have found the Sun Bowl location to be very consistent.

For huevos rancheros, though, I would also say to try the H&H Car Wash.

RATING: 22

Mexican Food Details

Chile Index:
Cooking Oil:	N/A

 

Special Ratings

	Huevos Rancheros
	Chips
	Salsa
	Beans

Carlos & Mickey’s

12111 Montwood Dr.
El Paso, TX
(915) 307-6886

Carlos & Mickey’s on Montwood just w. of Loop 375

Carlos & Mickey’s is one of the city’s old-time “classic” restaurants serving El Paso style Mexican food (that combines Chihuahua style cooking with local chiles and other border style twists). There are now two Carlos & Mickey’s in El Paso plus one at the airport (usually I discount the airport locations as being an “express” version of the airport that is not as good as the original with the exception of one experience I had at LAX, so this means that you never really know until you try it).

I have eaten at the “other” Carlos & Mickey’s on Magruder for a number of years, and have largely dismissed it as a tourist trap, but my last visit was over ten years ago. Even as touristy as I thought it to be, it still had good food (I think much better than the ultimate tourist attraction of La Posta in Mesilla, New Mexico). I thought, though, that people went to Carlos & Mickey’s more for the drinks and the mariachis than the food.

The actual name of the Magruder restaurant is Los Bandidos de Carlos & Mickey’s (perhaps the “bandidos” part was a reference to the prices they charged?). In any case, for whatever reason the Montwood location is strictly “Carlos & Mickey’s.” I think this is a good thing because this is what everyone calls both restaurants, and the fact that it is listed on indexes under the “L’s” meant that some people may not have found information about it.

The Montwood restaurant is relatively new and smaller than the original restaurant (so the Magruder restaurant is probably still better for the ambiance because of the hacienda style building and the outdoor patios, etc.). There is a question in my mind about which one has better food, and I have not been to the original restaurant recently to make a comparison.

A second trip to the Montwood location was a little worrisome because the food was not quite up to par compared to the first visit, and they were hosting a large party as is common at the Magruder restaurant but I think this one did not have to staff to really handle it (at least this seemed to be the reason that our service was suffering). At this point I cannot really get excited about the food here although I did have very good food on my first visit.

Chips and Salsa

Chips and salsa

There are a couple of things I like about the Salsa here: it is spicy (not gringo style) and it does not contain cilantro.

The Chips looked like round tortillas that had been toasted, but otherwise seemed traditional and good.

I liked the fact that they paid a lot of attention to some small things that many restaurants do not, such as as the chips and salsa.

Mexican Plate

Chihuahua plate with beans, red enchilada, chile relleno, taco, rice, and guacamole served on the side

Many restaurants offer a “Mexican Plate” with a combination of items so you can try different things. At Carlos & Mickey’s they have several choices, such as the Chihuahua Plate that I have now ordered twice.

The Red Enchilada on this plate had a very good flavored red chile, and was spicy to about the “4 chile” level without being too spicy. The flavor was a little bit different than most, with a somewhat vinegary taste (I don’t know what that is about, but it was good).

The Chile Relleno surprised me by not having sauce on top. although you have a spillover effect of the red sauce from the enchilada. The Mexican cheese inside was very good, as were the green chile inside and the batter around the outside.

I the Taco comes with shredded beef, and I thought it was very good. I really thought the main factor in this being an excellent taco was the Mexican cheese.

Out of the rice and beans, I thought the beans are better (but both were good).

I noticed that there were no green enchiladas on the menu, and I asked the waiter about it. I had remembered that at the Magruder restaurant the green enchiladas were Tex-Mex style and not typical of El Paso food, but I wondered why they were not listed on the menu here. The waiter said they were called chile con queso, and that you could order an enchilada with this as a topping (this would be what I called the “green enchilada” at the other restaurant). This cleared up the mystery, although it is probably not something I will order at either restaurant.

I need to note that almost everything was as good on my second visit as the first, but the red enchiladas were the item that really seemed to suffer when the restaurant was hit by more customers that they seemed to be used to handling.

Other Items
There were not any other favorite items from the other restaurant that I did not try here except the tamales, so I would say this would be something worth trying at some point.

Drinks
When I used to go to the Magruder location they did not serve horchata, and I do not know if they have have now added this to the menu. The iced tea here is good, though, and of course they have alcoholic beverages.

Other Locations
The original and largest restaurant is at 1310 Magruder St. near the airport, and there is one in the terminal of El Paso International Airport.

Closing Comments
The “El Paso” style designation of this and other restaurants means that the chile on top of the enchiladas is spicy but not as much so as most New Mexico restaurants. I think this is a good place to try the local cuisine, particularly because they combine it with very good Mexican cheese, and the chile relleno is not smothered with the spicy chile as many restaurants do.

There is no green chile here, but instead it is called chile con queso. My recommendation would be to get this as an appetizer or side dish rather than on an enchilada, because the red enchilada is the one you would really want if you would like to try El Paso style cuisine. The Chihuahua plate I tried (with enchilada, taco, and relleno) had a very good selection of items, and was also about the right amount of food for me.

Update Nov. 2019: I was able to visit Carlos & Mickey’s in the El Paso International Airport this month, and the red enchiladas were so much better than on my last visit to the Montwood location that I thought I should add some comments about the variability of this restaurant’s food as well as change the rating. The airport restaurant has an abbreviated menu and does not have some of the choices found at the other restaurants (and of course parking can be a killer on your pocketbook if you are going there strictly to eat the food). What it did show me, though, is that the Montwood location seems to be the least consistent of Carlos & Mickey’s three restaurants when it comes to the flavor of the red enchiladas (and I thought everything else was good at the airport location as well–chips, salsa, rice, beans, etc., so this was also a very good sign). I still need to make the comment that I have not been to the Magruder location in a number of years, but I do remember it as being more consistent than what I have found at Montwood.

RATING: 22

Mexican Food Details

Chile Index:
Cooking Oil:	N/A

 

Special Ratings

	Red Enchilada
	Chile Relleno
	Shredded Beef Taco
	Beans
	Rice
	Chips
	Salsa