The Quest for the Ultimate Fajita
The Don Pablo's Experience

Is it me, or is it obligatory to have all mexican restaurants decked out in adobe? It's dirt, people. Mud and clay as a structure is not going to work it's way into the pages of Better Homes and Gardens. It will, however set your expectations for a really good dish. The thing that was most memorable to me, though was the fact that I could hardly remember anything about the food as soon as I hit the parking lot. This is not an isolated incident. Three times later, the food left no lasting mark. Nothing standing out except the feeling of "How much did I tip for that?"

Now the reason it got two and a half stars comes from the fact that if it had been BAD, even that would have left some impression, but I came away with nothing. Okay. I came away with a toothpick, but other than that, nothing. Of course, it wasn't a bad nothing. It was kind of like watching a movie which builds to a climax and has the audience mumbling as they stay in their seats after the movie, hoping that there might be something happening after the credits to explain the hoopla.

Okay. What makes a great dish average? Here goes. The top 5.

5) Take half an hour to bring out the dish. (Make it anti-climactic. Good start)

4) Skimp on the meat. (Leave 'em wanting more.)

3) Overdo the spices. (No need to taste what you're eating. That defeats the purpose.)

2) Don't overdue the tortillas. (It would be wasteful to give them enough.)

and the best of the worst

1) Serve at lukewarm temperature. (Fajitas which are warm have a tendency to also be good. We can't have that, now, can we?)

Overall, not a great experience, but not something to recommend.

Back to the shell
Return to The FajitaQuest

Questions or comments? e-mail ptyrtl@oocities.com

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