Posted By Marianne Schlies
on
12/15/2006 11:18:00 AM
I am told foodies from Portland drive down for a fix of “Baez”. Whenever my sister visits from San Diego this is where she wants to go to eat. Los Baez food is consistently excellent and has never disappointed us.
Some restaurants are a draw for their food and others because of exceptional service but this restaurant will please you with their old-fashioned hospitality, which leaves you both content and nourished. The Baez family has a passion and it really shows in the food and their service. We have always received a warm greeting and been seated promptly.
Warm fresh tortilla chips and salsa arrive with glasses of ice water, usually before we have opened our menus. Taste the salsa gingerly to discover if it is spicy, tingly, has a kick or is incendiary and will require first aid. Let the heat catch up with you. If you like avocados be sure to ask the wait staff “is the guacamole is good today?” When the avocados are in season it is not to be missed.
Be sure to order a drink: margarita, Cuba libre, Angel’s Sunrise or an icy Corona. Cool off your tongue and jump start your taste buds. If it is lunch and you cannot imbibe alcohol, the iced tea is fresh brewed and always delicious.
The menu is extensive, offering Michoacan-style specialties plus chile colorado, pork carnitas, chicken mole and tamales along with more familiar Mexican fare like burritos, tacos, and chile rellenos. You can choose from a selection of seafood, beef, chicken, pork, guacamole or cheese to fill plump enchiladas and burritos. If you have a hard time making a decision, order the Wally burrito, named after a policeman with an appetite for life, which is filled to capacity with a little of everything.
Generous portions are guaranteed. If you order an enchilada it will come smothered in both red enchilada sauce and gravy (chicken). Take a warm tortilla, smear with the silken refried beans and then wrap up to use as a mop for all that lovely sauce. Did I mention that the tortillas alone are worth the trip?
For dessert try the flan but ask for a shot of Kaluha to pour over it. Custard gone to heaven!
You can buy uncooked tortillas to make sublime quesadillas at home and you don’t have to tell anyone you didn’t make the tortillas yourself -- they will never guess.
The first Los Baez restaurant opened in 1973. Dinner at this flagship restaurant will answer any of your questions about what all the hype is about. My family has been taking pleasure in their food and hospitality for over 25 years.
"Enchiladas: your choice of beef, pork, cheese or seafood wrapped in corn tortillas, smothered in both red sauce and gravy. "
Marianne Schlies
"Salsa with a kick! Use guacamole to tame the fire."
Marianne Schlies
"Fresh hot tortillas come with every entree. Forget watching the carbs -- these are not to be missed!"
Marianne Schlies
"Raul and his brother, Angel Baez, started this restaurant in 1973. Sophia's fabulous service and sunny humor can be enjoyed daily (ask her about what movies to see -- she is my favorite movie reviewer!)"
Marianne Schlies
