I know there is a thread for Mexican food, but this place deserved its own. Been there twice, excellent both times. But that shrimp in devil’s sauce was unbelievable.
“A white guy walked into a Mexican restaurant.” Oh boy. Can I get away with that? I mean it in the nicest way possible. Los Corrales is an authentic Mexican restaurant. Sure, they have quesadillas and nachos, but if you order either of these two items, there should be legal justification to hang you by your thumbs. Preferably suspended up by the kitchen so you can see where the real food is being cranked out. While located in the charming seaside town of Keyport, this restaurant is another world. This is Spanish first, English second. The clientele is, I would assume, 95% Mexican. The other 5% is comprised of us boring white guys who I hope to God are not going to order the chicken fingers and make a fools of the rest of us. But all of this is not a complaint. Not by a long-shot. It is what makes Los Corrales special— and that transportation to another place through food and atmosphere will keep me coming back.
There is no decor to the building that actually used to be a sports card shop many years ago. Only feet away from where I would walk up to the counter as a child with my dad to purchase a pack of hockey cards is where I found myself sitting. If I have learned one thing in three years of food writing, it is that to get the best, most authentic food of a particular culture, you have to go to places where some might be uncomfortable. In fact, I felt more than welcome here despite a handful of amused looks on the way in. The service is indeed bilingual, ultra friendly and pleasant, and truly concerned that you are enjoying your meal. The cooking area could not be more than 10 feet long. There’s a flat-top, a fryer, a couple of jets, and some crock pots for rice and beans. For such an extensive and complicated menu to be cranked out in this space requires much skill and finesse.
Read the rest here.