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El Mariachi in San Clemente
By Shelley Hudson
As the farm-to-table renaissance changes the local restaurant scene, patrons at El Mariachi in San Clemente have discovered the difference that pasture-raised meats, organic vegetables, sustainable seafood and a thoughtful presentation can make.
Tucked away near the south end of town on El Camino Real, El Mariachi has been a local favorite since the Jimenez family opened the doors in 1996. The beach-close, family-friendly restaurant features a large outdoor patio, hand-carved chairs and elaborately painted Mexican murals. Although the setting is classic-Mexican-restaurant, the food is anything but. In an effort to bring “new” Mexican-style cooking to the kitchen, owner Rafael Jimenez recruited locally-famous chef Jose Colin (pronounced “ko-leen”) to reimagine the entire menu.
Chef Colin’s philosophy is simple, “My cooking is ‘comtemporano.’ Better, fresher ingredients, flavorful sauces, and the highest quality meats are the foundations of this menu. I use Jidori chicken, Kurobuta pork and skirt steak and complement them with market-fresh vegetables and seasonings.” Voted “Top Ten Chef” in 2014 by Orange Coast Magazine, Chef Colin has created an opportunity at El Mariachi for guests to enjoy a true culinary experience close to home.
My friend and I started our leisurely Saturday lunch with skinny margaritas as Javier, the General Manager, gave us the lowdown on the menu’s evolution under Chef Colin. The La Tampiquena is El Mariachi’s most popular dish. This selection is portioned for two and has all the hallmarks of Colin’s contemporano style. The flavorful and tender marinated and pan-seared skirt steak is presented on two enchiladas and topped with chunky guacamole, tri-colored tortilla ribbons and queso fresco. The enchilada sauce is light and zesty, and it doesn’t overpower the steak. The savory combination is a hearty, delicious indulgence. It’s evident why this is a hit with diners.
The outstanding Pollo a la Chipotle features Jidori chicken sautéed with Portobello mushrooms and onions, served over rice and drizzled with creamy, earthy chipotle mushroom sauce. The chicken’s robust flavor worked beautifully with the subtle, layered flavors of the sauce. This was perhaps my favorite.
Next we sampled another Jidori chicken dish—the Pollo en Mole Poblano. Since I’m a lover of all things chocolate, I was especially interested in tasting Chef Colin’s version that’s created from over 100 ingredients. The rich and smoky sauce is the ideal combination of spicy-sweet. Fresh sautéed vegetables, including wilted spinach, zucchini, squash and onion provide balance to this well-portioned dish.
Carne Asada fans rejoice—you no longer have to travel south of the border for your favorite Mexican specialty! El Mariachi’s secret is the marinade that’s soaked into the thinly-sliced skirt steak. Ingredients including dry mustard, pineapple juice and olive oil combine to enhance the meat’s flavor as it is char-grilled. The carne is topped with fresh pico de gallo and grilled bell peppers—mi gusta, and you will, too.
