Style Magazine: December 2019

Granite Bay is rapidly gaining a reputation as a
favorite destination for Mexican food, thanks
to the addition of El Rey. In an enclave that’s
already enjoying some quality South-of-the-
Border fare, El Rey has thrown its sombrero into the ring
and proven it’s a contender for the crown of best Mexican
food. Local restaurateurs Lucy and Federico Hurtado
opened the eatery in Quarry Ponds Town Center last fall,
and the reviews have been stellar.
To start, our server brought out chips and three
homemade salsas: mild red, flaming red, and holymole-that’s-hot
jalapeño green. Their refreshing ceviche
appetizer—served tostada-style with shrimp, cucumbers,
onions, cilantro, and tomatoes in a citrus marinade—was
Shrimp Ceviche the perfect shareable with three to a serving.
Next up was one of my favorites: pollo en mole. El
Rey’s “secret recipe” boasts over 30
Flan
ingredients of which I have no doubt,
“EL REY’S ‘SECRET
after torturing my kitchen several
RECIPE’ BOASTS OVER 30 times over several days attempting to
INGREDIENTS OF WHICH create my own edition. Their version,
I HAVE NO DOUBT, which comes from Puebla, Mexico,
was rich, dark, and smooth with
AFTER TORTURING
smoky, nutty, and sweet overtones.
MY KITCHEN SEVERAL Served over boneless chicken thighs
TIMES OVER SEVERAL with Spanish rice, it’s one of their most
DAYS ATTEMPTING popular entrées.
Mi palabra molcajete—the
TO CREATE MY OWN
menacing cauldron of stone and
EDITION.”
fire—filled with delicias picantes of
house-made chorizo, arrachera (steak),
chicken, nopales (cactus), veggies, queso fresco, and “Mama’s
Mi Palabra Molcajete secret salsa” was another winner from their “Sizzling Plates”
portion of the menu. If you’ve never tried molcajete, take a
ride on the wild side. You can order it mild or hot, and it’s
definitely enough to share with the accompanying tortillas,
rice, and beans. More than just the meat and veg though
was the tantalizing, multi-layered broth.
To flan or not to flan, especially when all of the scratchmade
desserts are beckoning? When in doubt, I flan, and
then I have a dining compadre order the pastel del mango
(mango cake) or the bunuelos (fried dough with cinnamon,
sugar, and ice cream). The flan, that ubiquitous Mexican
combination of custard and caramel that people seem to
love or loathe (count me in the “love it” camp), featured what
I surmise was a hint of orange liqueur.
El Rey’s dishes are artistically plated, the atmosphere is
vibrant yet charming, and the staff is helpful and friendly.
Stop in and give them a try.
5550 DOUGLAS BOULEVARD, SUITE 200, GRANITE BAY, 916-772-5858,
ELREYMEXICANCUISINE.COM
HOURS: 11 a.m.-8
p.m. daily
TRY THIS: Shrimp
Ceviche, Pozole,
Flautas, El Chile
Relleno, Mexican
Lasagna, Mi Palabra
Molcajete, Pollo
en Mole, Tacos
de Cochinita Pibil,
Vegan Bowl,
Pescado en Crema
Verde, Mango-
Jalapeño Margarita,
Flan
DRINKS: Beer, wine,
& cocktails (made
with agave-infused
sake)
TAB: $$
HEADS-UP: Outdoor
dining; vegetarian
& vegan options;
kids’ menu; lunch
specials; available
for private events;
Happy Hour from
3-5 p.m.; “Taco
Tuesday” specials
DECEMBER 2019 | stylemg.com 85