IN GOOD TASTE – El Gallito: A Taste of San Benito Pride

These delicious dishes and more await customers at El Gallito in San Benito. (Staff photos by Heather Cathleen Cox)

By HEATHER CATHLEEN COX
Staff Writer
reporter@sbnewspaper.com 

Pedro Salazar, Jr. was born and raised in San Benito, where for the past five years he has been the proud owner of El Gallito Mexican Restaurant, a true hometown restaurant.

In fact, Salazar’s business inspiration comes straight from the heart of San Benito and its residents. He said, “I’ve always been in the restaurant business, and I like giving back to my hometown community.”

From prepping food to cooking, from waiting to busing tables and whatever falls in between these duties, Salazar said, “If you’re going to be in this business, you have to know every aspect.” Coming from someone with nearly 25 years of experience in the restaurant industry, it seems like he must be onto something.

Salazar doesn’t operate El Gallito alone, but his silent partner is more of an investor, he said. “I basically run the operations, [but] we’re co-owners.”

If a patron is lingering in the restaurant around closing time they might notice a table close to the kitchen, full of laughing individuals sharing a meal together. These individuals would be El Gallito employees. One thing that obviously sets El Gallito apart from other restaurants, said Salazar, is the long-time employees – who he likens to family. To an observer, the staff at El Gallito truly does appear like a big, happy family enjoying a meal together after a long day spent on the floor, providing service with a smile.

The dishes at El Gallito vary from Tex-Mex to traditional Mexican cuisine, but word around town is that a good percentage of the restaurant’s regular clientele base stops by specifically to order the Monterrey Chicken plate. In my opinion, it’s a Mexican version of the American classic, chicken fried steak. For only $9.50, the plate includes a hand-filleted, breaded chicken breast hand-battered in a special blend of spices and breading and topped with chile con queso, pico de gallo. It’s served with Spanish Rice, refried beans and your choice of flour or corn tortillas. The chicken breast served on the Monterrey Chicken plate is the biggest I have ever seen. No wonder Salazar said, “This dish is very demanded.”

Another crowd favorite is the botana platter, which consists of panchos (for the gringo, these are fried corn tortilla chips coated in refried beans and gooey melted cheese, avocado and tomato), beef or chicken fajita strips with Spanish rice and refried beans served on the side.

When I first saw the botana plate, I knew I would have to strategize if I was planning to even make a dent in its massiveness. Here’s what worked for me: First, I grabbed a warm flour tortilla, home-made of course, and spread some refried beans inside. Next, I carefully placed three slices of bright green avocado atop a sprinkling of rice and added a hearty scoop of freshly made salsa and a few slices of fajita, and I wrapped the tortilla tightly together.

The result? Delicious success. With so many flavors, you’re sure to confuse your palette – but in the best of ways. The price range for a botana platter starts at $10.99, for one person.

In addition to the plates mentioned, expect to enjoy a complimentary basket of chips and salsa while you wait for your food to be especially prepared and suited to your order.

If you’re in the mood for traditional Mexican soups like caldo or menudo, El Gallito has you covered. They’re even open for breakfast on Saturday and Sunday, and with breakfast specials starting at $3.75, this might be just the excuse you’ve been looking for to leave the weekend cooking up to someone else. Enjoy a five-egg omelet, barbacoa or pancakes.

Between Tex-Mex favorites, authentic Mexican cuisine and all your breakfast favorites, it’s no surprise to learn El Gallito even caters. So for your private parties, weddings or events, and for parties containing up to 3,000 or more guests, El Gallito is happy to provide catering service Valley-wide.

Salazar says this of making a living in the restaurant industry: “It’s a challenge. In this business, either you make it or you don’t.” He added, “I love to do this. It’s a big reward to do what you love.” Salazar is proud to say his restaurant offers three keys to which he accredits much of his success, and he wanted to share those tips with the public: customer service, cleanliness and quality.

To have the El Gallito Mexican Restaurant experience, stop by their establishment, located at 2480 West US Highway 77, Suite 1 in San Benito. Call them at (956) 361-3081, and don’t forget to say Heather sent you. El Gallito has special holiday hours which are as follows: Christmas Eve, open for a half-day; Christmas Day, closed.

So, friends, have a Merry Christmas, and until we meet again let’s keep it in good taste.

Read this story in the Dec. 19 edition of the San Benito News, or subscribe to our E-Edition by clicking here.