View from the Lighthouse Lounge
“Una mas?” Chico asks. Hand on a bottle of fine Tequila, my bartender lifts his eyebrow and shoots a look at my empty caballito. “Gracias, but I’m calling it a night.” I say. “Beddy-bye time. Just gonna’ stop for tacos or something first.” “Hang on a minute, I’ll go with you.” says Chico “where you want to go?” Chicos’ bar is at the top of the hill, with a view of the city lights stretching all the way to La Cholla. Looking down, I consider the options. “Well, there’s Erics’ Burgers. Tacos Diego is good too. Oh hey, what’s that place that puts nacho cheese on the french fries…?” Having folded his white towel into a perfect square and drapping it over the bar rail, Chico reaches for the row of light switches. “Just follow me” he says.
A night on the town in Rocky Point is not complete without a plate of Carne Asada tacos covered in guacamole, a cheese quesadilla in homemade corn tortillas, or a hotdog wrapped in bacon. Drive around, you’ll see little places all over. Tables with plastic chairs, bowls of different salsas, pickled onions and cilantro. A TV showing reruns of todays’ soap opera (telenovela). Here are three places that have become regular stops.
El Jefe
The owner greats you with a booming voice, and there always seems to be a crowd at this popular hotdog stand. Bacon wrapped, the dogs are served with a side of fries. Along with the catsup and mustard, there is a squeeze bottle of nacho cheese. Nice. Ask for grilled onions. One block off of Benito Juarez where it crosses the railroad tracks.
El Poblano
Pull up to the curb and you smell the chile, clove, and pineaple marinated pork cooking on the rotiserie, like Greek Gyros. Said to have originated with Lebanese immigrants to Mexico, Tacos al Pastor as served by El Poblano come smothered in guacamole. Squeeze a lime wedge over it and enjoy. This is the reason Coka Cola was invented. At the corner of Boulevard Sinaloa and Simon Morua.
Tacos Chuy
Tacos Chuy
Grilled beef is Carne Asada. It comes to your table folded in a tortilla, nothing more. Now it’s up to you. There is always a red salsa made with roasted chipotle peppers, and a green with bright tasting serano chilies, white onion and cilantro. On the side, sliced cucumber waits for lime and a dash of salt. Horchata, a creamy sweet drink made of rice water and cinnamon, perfectly soothes the chile from your toungue. Tacos Chuy is on Boulevard Josefa
By Richard Scott
