Family members/employees pictured at El Pescador in San Benito, where dishes such as menudo and golden fried shrimp (as seen) are served, are Jayden Alexander Dekins, Griscelda Calixtro, Roque Calixtro, Maria H. Calixtro and Paz Calixtro. (Staff photos by Heather Cathleen Cox)
By HEATHER CATHLEEN COX
Staff Writer
reporter@sbnewspaper.com
El Pescador Restaurant serves more than just Mexican and seafood; they offer a glimpse into the history of a family that labored with love to build nearly 10 years of customer service at their San Benito location.
Owner Maria H. Calixtro is originally from Michoacán, Mexico but says she has lived in San Benito for more than 20 years. Some of her family still lives in Mexico, but her husband and children are here, and two of her daughters work at El Pescador.
Calixtro’s story differs from some, but she came to America to obtain the American dream. Even if that has meant that she must wake up at 4 a.m. to prepare all home-made, fresh food for her patrons. And that is exactly what she has done. She says, “I put blood, sweat, tears and personal hard work into this restaurant. I have worked hard all of my life.”
Calixtro said her food is special “because I make it with my heart. I make it home-made. The maiz, the flour tortillas. I make it with my heart.”
Calixtro added, “My loyal clients found me here, from two other restaurants I owned before here.” Both of her other restaurants were in Harlingen. Issues with the buildings as well as extenuating financial circumstances led Calixtro to open El Pescador in San Benito, where she said, “Everybody loves the seafood here.”
This reviewer was served a plate like I’d never seen before, and I’ve eaten at many seafood and Mexican food restaurants. The plate was steaming hot and contained four jumbo shrimp, fried in a hand-battered mixture. Additionally, there were three gorgeous planks of golden-fried tilapia, and in addition to the generous helping of seafood, the plate came with a side salad garnished with onion and tomato. Sides of fries, delicious Spanish rice made by the owner’s own hands, and two halves of buttery toast completed the dish.
Or at least I thought so until Maria asked, “Would you like a tortilla?” I was ready for that moment when you unroll a tortilla from its light paper packaging, when it’s so hot steam pours out. Except the moment came, yet the tortilla didn’t stop unraveling. My Spanish isn’t so good, but the words “tortilla mas grande del mundo” certainly came to mind. Seriously. It was the biggest tortilla I’ve ever beheld. It was all kinds of yummy.
With the weather change, if you find yourself in the mood for soup, El Pescador serves beautiful (extremely generous portions of) caldos and menudo. The caldo comes with part of an ear of corn, green squash and practically a garden of vegetables with a lime wedge and Spanish rice on the side. The menudo is served in its traditional fashion and garnished with cilantro, onion and peppers. And if your heart desires, you can also enjoy Mexican Coca-Cola, or perhaps a Fanta soda or other Mexican cold drinks served in glass bottles with your meal.
Calixtro’s dream to be an American citizen is her focus right now. She arrives at work at 4 a.m. to cook, so she can get to the START Center by 9:30 a.m., where she is in her second year of a continued education program to learn English and other great topics. She wanted to express utmost appreciation to her instructor, Marta Cuella. Maria is truly grateful to her teacher for helping her in the quest to gain citizenship.
So come to El Pescador hungry and leave happy; Monday-Friday they’re open for breakfast, lunch and dinner, and on the weekends they’re open for breakfast and lunch. Breakfast plates start at under $3. El Pescador also serves steaks, desserts like cheesecake and flan, and botanas. Lunch plates start at $5.99, and kids’ meals are only $3.99. Visit El Pescador at 360 E. Hwy. 77 in San Benito or call ahead at (956) 276-9000.
Read this story in the Oct. 31 edition of the San Benito News, or subscribe to our E-Edition by clicking here.
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