PLEASANT HILL, CALIFORNIA – When it comes to Mexican food, I am not a fancy guy. My idea of venturing south of the border does not entail ordering a #3 combination plate with a beef burrito, cheese enchilada, and chicken taco, with a smidgen of guacamole topping a soggy salad.
My taste profile prefers street food one might find at Rosarito Beach in Baja. Grilled steak, served on a homemade tortilla with freshly made salsa, is my definition of culinary euphoria. The best of this style of food in the Bay Area can be found at La Taqueria in San Francisco’s Mission District.
Where I reside on the Hwy 242 corridor, we are fortunate to have well over 50 restaurants on our Taco Trail. They offer a diversity of fare and decent value for residents who prefer a quick meal rather than a white-tablecloth experience.
Naturally, over the years, I have developed my own favorites in this large grouping of eateries. Thus far, my addiction qualifies for treatment in a 12-step taco program. My favorite place to partake in this genre is Tacos El Patron.
Hidden behind a carwash at 2290 Monument Blvd in Pleasant Hill, this restaurant is almost always packed.
What makes El Patron so popular? Every item served by owners Alberto and Mariana Pineda is special. Having started the restaurant in 2018 and a branch in San Francisco a year later, they endeavor to make every dish fresh and unique.
Things start with their slow-roasted birria beef stew. The rich seasonings are captured in a consommé, which is served on the side. This au jus soaking a taco puts any French dip sandwich I have ever tried to shame.
El Patron is highlighted by house-made guacamole, grilled shrimp, and Mexican cheese. The final product, with salsa made fresh each day, completes this masterpiece. I prefer the milder avocado hot sauce, but others favor the spicier green and red versions.
Alberto, who previously worked in restaurants in Mexico and at Danville’s Piatti, brought his experience growing up in Baja to the tacos de pescado. Battered swai fish, served with cabbage, pico de gallo, and homemade chipotle salsa, provides a melt-in-your-mouth experience.
Also noteworthy are the pork belly and chile verde tacos, which are also served as a tostada. Much like birria, slow cooking and exotic spices contribute to a tasty dining experience. El Patron’s meats are available as street tacos and burritos.
If one orders two Especiale tacos, a free side of cactus, grilled onion, radishes, and refried beans is provided. Even the beans are unique. A hint of chorizo sausage provides a finish unlike any other.
But wait, there’s more! Outside of offering fresh fruit drinks including mango, watermelon, and horchata, El Patron serves margaritas that are made from scratch. With a choice of tequila or mezcal, their drinks contain fresh lime juice, organic blue agave nectar, and triple sec.
The end result puts the Chevy’s-like margarita milkshake machines to shame. Over 40 varieties with fruit and infused combinations are available, including a Bloody Mary utilizing their spicy birria consommé.
Despite the success of Taco El Patron, Alberto and Mariana do not wish to rest on their laurels. They hope to take over the space of the store next door when its lease expires.
Should this transpire, they intend to expand their business to feature house-made tortillas.
The restaurant is open each day from 10 to 10. To-go orders can be procured on their website or by calling 925-822-3993.
Next week — Gourmet dining on Concord’s Taco Trail.
Hi Richard, just wondering if you’re related to Fred eber, of Eber electronics , back in the day .