We've Found a Contender

In my other blog, the Icing, I announced that I'd be searching for a good Mexican restaurant in Fresno. I've lived here for eight years and have yet to find a Mexican restaurant I really love. I've visited many restaurants but have re-committed myself to finding the best that Fresno has to offer. My first try, El Toro Tambien, was not a candidate, but last night I ate at Sal's Mexican Restaurant. I'm happy to say that this is a contender in the search--from this point on, restaurants will have to meet or exceed the standard Sal's has set.

I've heard of Sal's for a number of years. As the sign above advertises, Sal's got its start in Selma in 1942. The site in Fresno is tucked away in a strip mall (as almost all Fresno restaurants are). I'd been to a retirement party there once--but we only had appetizers, so I wanted to return to try the entrees. Alex and Kyle were up for trying a new restaurant so last night we met for another delightful evening of food and conversation. Unlike El Toro Tambien, I was hopeful about Sal's possibilities for goodness right from the chips and salsa.

The salsa was delicious: a cross between puree and chunk that yielded a drippy but yummy accompaniment to the chips that, in Kyle's words, were neither too oily or too salty. Note the picture of the eponymous Salvador Salazar on the menu--Kyle wondered if Sal and Dom Deluise might come from the same family.

We decided to order three different things on the menu, so that we'd have a good cross section of what the restaurant had to offer. Alex ordered what is usually my favorite dish, Enchiladas Suizas. I'm happy to say that the sauce was actually sauce rather than gravy! Alex let me have a bite, and I want to go back to try a whole plate. Kyle tried the chicken mole which had a strong taste of cinnamon. Both Alex and Kyle were pleased with their dishes.

Since Alex ordered the enchiladas verdes, I decided to be a little adventurous and try the chile relleno. If you can believe it, I've never really ordered a relleno, and I've been curious lately to try one out. Because Alex said that rellenos are easy to do poorly and that the type of cheese in the filling mattered, I asked the waiter what cheese was used in their version. When he replied, "Monterey Jack," Alex gave the thumbs up, although his mom generally uses cotija cheese. I decided to order the relleno in a combination plate with a cheese quesdilla (how can one go wrong with cheese and a tortilla), so that I would assuredly have something I enjoyed to eat.

Several sites describe Sal's as providing good "comfort food." I'd have to agree. There's nothing flashy about the menu or the food offerings, just well made, tasty food that is satisfying. I'll go back to Sal's, but I'll also keep trying new restaurants (thanks, Jefferson, for sending me a list of your favorites. My next experiment will come from your list).