Students enjoy authenticity at 'Guads'
Vanessa Marcano
Issue date: 2/3/10 Section: News
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It was in 1997 that Carlos and Esther Vega opened their first Guadalajara restaurant in Watertown, S.D., after hearing there was a market for Mexican restaurants in South Dakota. One year later, Brookings palates received their fair access to the various flavors hailing from the ancient Aztec empire south of the border. The Vegas came all the way from San Isidro Mazatepec, a tiny town with less than 4,000 people in the central-western state of Jalisco, Mexico. The name Guadalajara refers to Jalisco's capital city, the second most populous metro area in Mexico.
Guadalajara's atmosphere is quaint and lively; its walls are full of pieces of Mexican nostalgia, from the classic sombreros usually worn by charros, the Mexican version of cowboys, colorful hand-woven mats, to clay pots and a wooden Aztec mosaic. After sitting down, a server will not hesitate to welcome you with a basket full of warm tortilla chips and daily fresh-made salsa, with that spicy kick that will certainly keep you wanting more.
More than three pages in Guadalajara's menu guarantee that even the most demanding eater could find something to quell his or her hunger. Gregorio Gutiérrez, manager at Guadalajara, said the menu strives to achieve a perfect fusion between genuine Mexican fare and American flavors.
For seven years, Chef Esteban Arroyo has been in charge of making the magic happen at Guadalajara´s kitchen, with his fajitas, enchiladas and Gutiérrez's favorite, the Puerto Vallarta. The Puerto Vallarta, named after one of Mexico's famous oceanside destinations, features chicken, shrimp and crab cooked in a sweet sauce, accompanied with Spanish rice, beans and guacamole.
"I also recommend arroz con pollo (chicken and rice), but if you want the most authentic dish here, go for the carne asada," Gutiérrez said.
Chimichangas, a fried flour tortilla filled with meat, and the super burrito manadero are also popular items.
If for some reason one of your guests backs out on exploring different flavors, Guadalajara's menu has a "North of the Border" section, complete with hamburger and fries. It is no joke; I confirmed it last year when I went to Guadalajara with one of SDSU's Spanish teacher assistants from Mexico who, ironically, ordered the hamburger.
One interesting guest at Guadalajara was Gustavo Arellano, OC Weekly food writer and columnist, who was following a lecture on his column-turned-book "¡Ask a Mexican!" at SDSU last fall. Arellano made sure to note the presence of El Yucateco red and green Habanero sauce at the tables. A word to the wise: use sparingly.
"I love Guads! It's a lot of food for not a lot of money," said Kyle Grav, a sophomore pre-nursing major.
Though not a fan of the chicken quesadilla, Michael Gengler, a junior history education major, said he liked the decoration and the all-you-can-eat chips and salsa.
Even Nels Granholm, coordinator of the SDSU Global Studies program, expressed his love for Guadalajara's food during one of his lectures.
Whether you're going for the inexpensive lunch specials (from noon until 3 p.m.) or the tortilla-wrapped concoctions, Guadalajara is a valid alternative to break the routine of eating at The Union or warming up that forgotten pizza slice in your fridge.
"For speedy service, tasty food and a fun atmosphere, come over to 'Guads', as the students call it," said Gutiérrez.
And in case you were still dubious about Guadalajara's authenticity, all the interviews with the staff were conducted in Spanish. ¡Buen provecho! (Enjoy your meal!)
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