By Marco Antoima – The Culinary Chronicle

Mexican food is everywhere, but truly good Mexican food? That’s harder to find. For me, El Mexicano Restaurant is the best I’ve found in New York State. Every time I step through its doors, I feel transported to Mexico, not just by the flavors, but by the warmth of the space, the staff, and the culture infused into every detail.

This is the place I bring friends and family when they visit. It’s also the restaurant I recommend to anyone who wants an authentic experience. One sign I always look for in a Mexican restaurant: are Mexicans eating there, and are Mexicans cooking there? At El Mexicano, the answer is yes, the entire staff is Mexican or Latino, and the crowd is just as diverse. For me, that’s always a good sign.

The Story Behind El Mexicano

The restaurant is owned by the Vázquez family, originally from San Pedro Ocotlán in Puebla, Mexico. They first came to the United States in 1983, working in Mexican restaurants in Rockland and Orange County for over two decades before opening their own place. Their first El Mexicano opened in Hudson Falls, NY, and in 2009 they brought their food, and their dream, to Saratoga Springs. This family story of hard work and pride is part of what makes dining here feel so personal.

The Vibe

The atmosphere is lively and welcoming, filled with color and energy. Murals painted by artist Gabino Vázquez cover the walls, turning the restaurant into an art gallery. These paintings depict Mexico before the Spanish conquest and scenes from its history up to the 1930s, vibrant and detailed, they surround you with culture as you eat. The space feels celebratory but never overwhelming, and service is consistently warm and friendly. There’s a distinctly “macho” aesthetic, bold and proud, but it’s balanced with kindness and hospitality, making the experience feel personal.

The Food

Freebies set the tone here. As soon as you sit down, you’re greeted with complimentary chips and salsa, followed by a warm flour tortilla filled with cheese. At the end of your meal, they’ll bring you a little sweet chimichanga, a fried tortilla stuffed with banana and drizzled with honey, and for those who drink, a complimentary tequila shot. It’s generosity that feels rooted in Mexican hospitality.

For appetizers, I always start with queso derretido con chorizo (melted cheese with Mexican sausage), guacamole, and nopalitos, tender cactus paddles, a staple in Mexican cooking for centuries, valued both for their flavor and their health benefits.

The star of the menu for me is the Pollo Mole Poblano, chicken smothered in a rich, complex sauce made from dried chilies, spices, nuts, seeds, and, uniquely, chocolate. Mole poblano originated in Puebla, the Vázquez family’s home state, and is considered one of Mexico’s national dishes. The combination of sweet chocolate and savory chilies creates a depth of flavor that’s hard to describe but unforgettable. I’ve made mole before, and it’s no small task, it can take 20+ ingredients and hours of preparation, so tasting it done well here is a gift. The enchiladas de mole poblano are equally excellent if you prefer tortillas over chicken on the bone.

Everything comes with refried beans topped with melted cheese and rice, simple but comforting. To drink, I recommend a Negro Modelo beer; its roasted malt flavor pairs beautifully with the earthy, slightly sweet notes of the mole.

Dessert options include flan, buñuelos, ice cream, and that complimentary sweet chimichanga. Personally, I’m always too full for more dessert, but it’s nice to have the choice. My only minor critique: the horchata (traditional rice milk drink) isn’t my favorite here, it’s a bit less creamy and sweet than I prefer, but that’s a small detail in an otherwise excellent experience.

Why It’s Special

El Mexicano isn’t just about food, it’s about immersion. The flavors are authentic, the art tells a story, and the staff makes you feel like you’ve stepped into another country for an hour or two. It’s busy, it’s vibrant, and it’s worth every visit.

Tip: They don’t take reservations and it’s almost always packed, so plan accordingly.

Recommendation: Start with queso derretido and nopalitos, order the Pollo Mole Poblano (or mole enchiladas), pair with a Negro Modelo, and enjoy the complimentary treats along the way.

Thanks for reading, Marco. 

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_{Photos from El Mexicano Restaurant}