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CHOLOS HAS RE-LOCATED!
You will now find them in San Carlos, next to the Texaco Gas Station, before the exit to El Pal Mar and the surfing beach. This would seem to be a better location for these surfer boys!. Call to 6419-4064.
Olè Olè We now have our own little piece of Mexico, right here in the Coronado/Gorgona area, in the form of CHOLOS Mexican Restaurant. When you are on the Pan-American Highway, traveling east towards Panama City from Coronado, the restaurant is the right hand side next to the last pedestrian overpass just before the Gorgona exit. Open two week ago, owners Owen & Mariela Rayfield have already established a satisfied client base. Their hours of operation are Tuesday thru Sunday from noon to 9 PM (10 PM on Saturdays).
On Friday night our group of six people headed out to CHOLOS (Cholo is Mariela’s nephew’s name). Upon arriving at the restaurant we were warmly greeted and treated like good friends. A complimenty basket of freshly made nachos with salsa was brought to the tale and we started our evening with a round of margarita’s, some blended, some on the rocks, and ate home-made salsa and chips. I had the beef fajitas and my husband had the chicken enchiladas both included rice and beans, lettuce, tomato, sour cream & guacamole on the side. For dessert we split a Fried Ice Cream. Patrick, our waiter, was full of energy, pleasant and polite. He and Owen came and checked several times to make sure we had everything we needed. The feeling we got here is like that of a Mexican Cantina, warm colors and the music was steel drums.
The main entrées are tacos, enchiladas and fajitas with a price range of $3.95 to $6.50. The margaritas are $3 each, for an extra $1 you can have a higer grade margarita with Contreau. Beer is $1 and the fried ice cream is $3.25. Vegetarians will have NO PROBLEM here, the beans are cooked with out lard and they will make vegetarian fajitas, bean enchiladas and I guess even bean taco’s if you want. The food is 100% fresh and made  from scratch. The chicken and beef are double cooked, the second time with spices and/or sauces, to ensure you get a tender piece of meat and the fajita beef is marinated for 2 days for flavor and tenderness. I stopped by on Tuesday afternoon to see how things were going and they had spent the morning peeling and mashing 200 avocados for the guacamole. Mariela runs the kitchen efficiently with the help of her mother, Hermelinda Castillo while Owen does what is needed, this afternoon that included washing dishes and waiting tables. They are planning on having theme night’s like “Learn how to Salsa Dance Night”, Margarita Night or Mexican Hat Dance Night. So stop by, say hi and try their Mexican food. We wish them all the best in their endeavor and we will be seeing many of you there.
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