CChhhuuuccckkk SSmmmiiittthh - The Spectrum Magazine ...
CChhhuuuccckkk SSmmmiiittthh - The Spectrum Magazine ...
CChhhuuuccckkk SSmmmiiittthh - The Spectrum Magazine ...
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By Judy Buchan<br />
Contributing Writer<br />
Cynics who claim that an upscale Mexican restaurant is nothing but an oxymoron<br />
had best think again.<br />
Step into Mexquite Restaurant<br />
and Cantina at 2616 Broadway,<br />
the newest hot spot on the changing<br />
landscape of downtown<br />
Redwood City, and you will find<br />
that Director of Operations<br />
Mario Astorga and General<br />
Manager Jorge Alvarez have<br />
brought Old Mexico to<br />
Downtown with great pride -- and<br />
great success.<br />
Astorga founded the popular<br />
Hola! Mexican restaurant in<br />
Belmont. Last year, he sold Hola!<br />
and made plans to move to<br />
Folsom to bring the Mexquite<br />
concept to life there. Fortunately<br />
for Downtown, Astorga’s plans<br />
changed when he was approached<br />
by Alvarez and his sister, who<br />
owned OK Maguey, the former<br />
establishment on the site.<br />
<strong>The</strong> <strong>Spectrum</strong> . Redwood City's Monthly <strong>Magazine</strong><br />
STEP INTO OLD MEXICO AT MEXQUITE<br />
JORGE ALVAREZ<br />
With friendly service and a great menu, comfortable is one of the many operative<br />
words. Visitors to Mexquite can expect to start off with a big basket of tortilla<br />
chips, homemade salsa and a marvelous bowl of guacamole, or one of the many<br />
appetizer selections, including the Pachangua Platter. Add one of the many margaritas<br />
to choose from, and it’s off<br />
to Old Mexico for an evening of<br />
great food and great fun.<br />
If a smaller meal is more for you,<br />
check out the Tacos in a Basket<br />
and a margarita. Flexibility is<br />
another operative word!<br />
No matter your choice, don’t leave<br />
Mexquite without trying the flan,<br />
crepes swimming in strawberries,<br />
vanilla bean ice cream and chocolate<br />
sauce. Have a hot cup of coffee<br />
and see if you’re not ready to say<br />
“olé!” and become a regular.<br />
“Party hearty” is in the air on<br />
Thursday evenings, when<br />
Mexquite presents live mariachi<br />
music from the La Perla Mariachi<br />
Band starting at 7:30 p.m. It’s not<br />
uncommon for patrons to have<br />
such a great time that they convince<br />
the staff to keep Mexquite open<br />
past its 11 p.m. closing time to 1 a.m. during the week and on weekends as well.<br />
“<strong>The</strong>y approached me for ideas about OK Maguey,” Astorga said, “and I was willing<br />
to help them.” Soon the Mexquite company was formed, and the transformation<br />
began in November 2005. <strong>The</strong> restaurant formally opened this past January.<br />
“We redid everything -- the interiors, exteriors, and menus,” Astorga recalled. “We<br />
restructured it all to reflect Old Mexico.” <strong>The</strong> exterior and interior colors of warm<br />
browns, along with the leather booths, wooden tables and chairs, and wrought iron<br />
accents, could take one back to the days of the Arguello family on the Peninsula.<br />
Mexquite appears to have become an instant hit in Downtown. “Reaction has<br />
been (continued on page 13)<br />
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“It is very unique,” Astorga said. “<strong>The</strong> decor is different. Everything is custom and<br />
points to the theme of Mexican history. We are going back in time.”<br />
History notwithstanding, Mexquite has become the place for everyone -- families,<br />
singles and those who just plain need a place to kick back after a long day at work.<br />
“We wanted to do something different,” Astorga and Alvarez explained, and<br />
indeed they have done just that. <strong>The</strong> menu has been changed from “what<br />
Americans traditionally expect to more upscale Mexican cuisine, with more flexibility<br />
and better pricing. We want people to feel comfortable.”<br />
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