Zocalo Menu

Zocalo Restaurant Review:

Richard Sandoval, whose global restaurant empire embraces numerous establishments, purchased Zócalo in 2013. Founded two decades ago, the place is little more than a weather-proofed patio that once housed a garage, but at peak hours it fills with folks hungry for the flavors of Mexican, Tex-Mex and Cal-Mex cooking. Named for the main square in Mexico City, El Zócalo, the restaurant is the work of founding chef Lucero Martinez-Obregon. We like the queso with a sprinkling of chorizo; the house-made salsa that accompanies the chips is a unique blend of tomato and dried peppers, rich but still not spicy hot. Most seasonings, in fact, are quite mild. So don't expect any zip in the chipotle sauce on the chicken Zarape, yet it has a nice depth of flavor. For dessert, if available, choose the flan (but keep it clear of the proffered pineapple and caramel sauce) or churros with ice cream. Zócalo is serious about tequila, with some 35 available, plus mezcal. Happy hour, here called "Hora Feliz," has its own menu and is offered Monday-Friday from 3 p.m.-7 p.m.