Not only are these the best tortillas and posole in the Bay Area … I’ll bet they are the best in California.
I haven’t been to La Texanita in Santa Rosa yet but if the food there beats this I’d be astounded.
A friend was in serious need of a sympathetic ear, so three days away from the finish of my $3 a day eating plan, I needed to take a day off to meet with her. Someone recently gave me a tip about Cazuelas emailing ... "Some friends swear the pozole is to die for."
No kidding … seriously … no kidding.
The deep red broth was flecked with chile and herbs. There were huge tender pieces of pork with just a touch of fat. Even the fat was a gastronomic wonder that was almost like delicate bone marrow.
I despaired at adding the crisp cabbage, stellar fresh radishes, perfect chopped white onions to this masterpiece. Could perfection be improved … oh yeah,
This held up to the additions and even the little red dish of hot sauce upped the deliciousness. A shake of dried oregano and a squeeze of lime made that dish all that it could be.
The house-made corn tortillas are the best I’ve had in my life … anywhere … Mexico or the US … thick and golden with browned grill marks … words fail me.
The tangy ruby-red Jamaica was very good. My friend had the horchata and didn’t say much about it, but was diverted from her blues by the lovely-looking caldo de res which had a big piece of corn on the cob. It was good enough to make her comment on how good it was despite the misery she was caught up in.
The Caldo 7 Mares at the next table had beautiful king crab legs. The menu says it also has manila clams, black mussels, octopus, shrimp, fish and scallops. It looked delicious.
The only thing I haven’t made up my mind about was the chips. They looked bagged but had a nice delicate texture, air bubbles and a good corn taste. I asked if they used these chips for the chilaquiles and the owner said an emphatic “No, of course not”. So I’m thinking that chilaquiles fans might find some goodness here, but that is just a guess based on the excellence of my lunch.
Great salsa too … great. One thick, saucy red salsa that was assertively spicy and a green fresh tomatillo where the heat kicked in after a bit. My lips tingled a while after lunch.
There was also a salsa bar where they had three other delicious looking salsas and the best looking pickled carrots and jalapenos that I’ve ever seen.
The restaurant seems like it was once a Burger King and they sort of went with the color scheme while personalizing and Mexicanizing the place.
There is still the large front take out counter and a few booths with orange formica table tops and chairs bolted to the brown tile floor. However there are also wooden chairs and tables added to the mix. The yellow wall complements the fiesta ware in colors of orange, yellow, red and green.
Papel picado flags in cantelope and baby blue cover the ceiling with ‘Bien Venidos a Cazualas Grill cut out in the paper. There is some Mexican folk art and pottery on the walls and a colorful Oaxacan rooster roosting on the front counter.
The only odd thing I couldn’t figure out were the number cards on the table. They seemed unnecessary because there is table service and only take-out orders are placed at the front counter. Service was a little confused. We were asked for our order before someone gave us a menu. Then three people asked us what our order was. Everyone was very nice though, just scattered.
It is easy to find, located across from 24 Hour Fitness which is visible from the parking lot.
BTW, I am kind of fantasizing about the handmade corn tortilla quesadilla. Oh ... and they make their own chorizo.
Thank you good Dr. for the excellent tip.
Previous inquiry about Cazuelas with more info about the menu.
2138 Hilltop Mall Rd, San Pablo, CA 94806
by Chowhound Editors | Update, July 17: Amazon's Prime Day sale has officially ended. Some of the deals below are still live...
by Joey Skladany | Prime Day, Amazon's version of Black Friday, has officially arrived and the number of sales is more...
by Grace Gonzalez | Macy’s is the newest retailer to begin offering crazy summer discounts, introducing its new promotion...
by David Watsky | The sous vide method hit the mainstream a few years ago but if you haven't had a chance to try out...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.