Zesty new entrees at El Jardin

The first thing that strikes guests when they step into El Jardín is the cheerful, colorful ambiance. Sort of like an ongoing fiesta. But, what really turns a first-time visitor into a loyal patron is the consistent quality of the food.

Several months ago Bill and Vicki Porter purchased El Jardín; and their son, Jon, moved to Fallbrook to make sure that everything ran smoothly. Jon possesses a keen restaurant sense that can only be acquired through years of experience.

Wisely, he has not altered or removed one item on the menu. However, there have been additions – in the entrée arena and to the china collection. A new set of plates was ordered. Why? “We have increased our portions by 20 to 25 percent,” Jon explained.

The new entrée items, that will soon become familiar, have been slowly debuted. A great deal of thought and research has gone into creating these zesty dishes. At this point, the entrées are served as “specials,” but a new menu is now in the works.

The man behind the scene is Chef Joel Esperanza, who was the trusted chef of the former owners, the Fedorchaks, for many years.

Jon also has faith in Chef Joel and mentioned, “I had a part in some of the concepts and ideas, but as far as creativity and flavors go – it’s all him.”

Achiote Chicken

Exotic is definitely a fitting description for this creation. What sets it apart from ordinary chicken is achiote, a flavoring made from the seed of the achiote tree, which is grown in the Yucatan area of Mexico. The red-hued seed is ground into a paste, mixed with other spices and thinned a bit with water. After the achiote paste is the right consistency, a 10-ounce chicken breast is marinated in the mixture for 48 hours, and then grilled. The seed lends a red hue along with a slightly sweet and peppery flavor I had never experienced until now.

Mahi Mahi Tacos

“Wild caught” mahi mahi is what makes these fish tacos spectacular.

“Most fish tacos are made with cod or less expensive fish, but we are doing a quality dish with the more expensive mahi,” Jon noted.

Marinate the fish in lemon and lime juice for two hours before grilling and the result is fresh-flavored and flaky fish. Add dreamy Mexican “crema” sauce, “salsa fresca,” guacamole, shredded purple and green cabbage, then wrap it in a low-fat corn tortilla and you have one healthful dish. Worth mentioning is the fact that El Jardín uses fresh cabbage every single day.

Carne Asada Tacos

Certified Angus beef is the anchor for these zesty tacos. The beef is tender and easy to chew. Enveloped in a corn tortilla, then drizzled with a “verde” sauce, this dish is light enough so that the hearty flavor of the meat shines through. Guacamole and shredded cheese are touches that wrap this provocative package.

Pollo Fundido

Not to be missed is this chicken chimichanga! If you are a “chimi” devotee you will find this dish is far superior to most chimichangas. No one ingredient stands out, but this Pollo Fundido is the perfect blend of many ingredients, starting with tender chicken.

The chicken is rolled inside a flour tortilla and flash-deep-fried. It is then cut and infused with a cheese blend (with a base of crème cheese), a smidgen of jalapeño peppers and dashes of traditional Mexican spices. But that isn’t all – the chimi is then slathered with Monterey jack and cheddar cheese, then melted. As you can see, there’s not just one ingredient that gives this dish its personality – it’s a carefully crafted collection of one delicious ingredient after another!

El Jardín Mexican Restaurant is located at 1581 South Mission Road, Fallbrook, Calif. Call (760) 728-4556 for more information.