El Tapatio a feast for the eyes and belly

SNOHOMISH After our recent meal at El Tapatio, my friend wanted to talk about the food and I wanted to talk about the restaurant’s atmosphere.

One of my friend’s favorite dishes is chicken fajitas, but he finds most orders too large. At El Tapatio, he requested the taco salad fajita ($9.95) and got a perfect meal.

The spicy chicken, onion and bell pepper strips were freshly grilled and topped a bowl of cool lettuce, which was garnished with guacamole and sour cream. He ate it all and commented on how good the bowl tasted because it was made from a thin, crispy, flour tortilla that was lightly seasoned. He added a Mexican beer ($3.75) to his early dinner and was still happily talking about it on the drive home.

And happy is a good way to describe the restaurant’s atmosphere because it is brightly decorated in vibrant colors. Festive serapes accent the windows. The wooden backs of the booths are carved into brightly colored tropical birds and plants. The mural on the back wall is of a fertile farm, and live plants flourish between the booths. We were warmly greeted before we finished stepping inside and the friendly, accommodating service never stopped.

We were immediately brought bowls of salsa, warm chips and a salsa picada of chopped cabbage and jalapenos that was lightly dusted with cumin. I could have eaten two or three quarts of this condiment but limited myself to two bowls and requested a side of guacamole ($3.25).

Before ordering my carne asada dinner ($12.95), I noticed that El Tapatio serves menudo ($9.50), whole bean soup and pozole ($8.75) every day. Most Mexican restaurants serve menudo on Sunday and most don’t serve whole bean or pozole at all. If you haven’t tried pozole, treat yourself to a bowl of this pork-hominy soup. In my New Mexico family, pozole and tamales were a Christmas Eve tradition. The menu also has all our favorites like enchiladas, burritos, tacos and combination plates.

My carne asada was lightly seasoned and perfectly grilled. I enjoyed it along with the refried beans, rice and warm flour tortilla. It was all served on a large platter that I estimated to be 14 inches across. The serving was so hearty, I shared some with my dining companion, and he liked it as much as his fajita salad.

How could a customer be glum in this place? By the way, there’s a sister restaurant in downtown Monroe, giving county residents two places to be festive.

Herald restaurant reviewers accept no invitations to review, but readers’ suggestions are always welcome. Reviewers arrive unannounced, and The Herald pays their tabs. Contact Anna Poole at features@heraldnet.com.