MÉXICO, a 7 kilómetros de la cabecera municipal de Chapala, Jal. Es un lugar bonito agradable en el cual se pasan momentos recordables, gracias a sus platillos, bebidas, y su atención al cliente. recuerden visitar este lugar cada que se encuentren en la ribera de chapala. It is considered fake Mexican food, and is served that way – bland, goopy versions of national dishes served with extra cheese. I was told Ajijic had a good Tex-Mex restaurant and having been outside of the States for a few years, jumped at the chance of going. El Sarape is on the highway on the north end of town. We found a parking place in front and went in. Arriving between typical lunch and dinner hours, we had the place to ourselves. I liked the place immediately. It was small and cheerful with brightly painted chairs and festive tablecloths. Cut-paper banners, large glass balls and paper lanterns hung from the ceiling. The walls were bright colors and adorned with a few paintings. As soon as we were seated, the waiter brought the menu over. It was long and varied, having plenty of Tex-Mex items but also offering national dishes and grilled meats. The Tex-Mex side of the menu was sort of a make your own combo plate thing. There were tostadas, crispy tacos, soft tacos, enchiladas, flautas, tamales, burros, chimichangas, beans, rice and guacamole from which to choose. You order how many of what ever you want and it comes out served on one plate. The prices seemed reasonable, running from 14 pesos (US$1.25) for a red tamale filled with meat to 47 pesos (US$4.25) for a machaca chimichanga, until the items were added up. The total could be surprising. The other side of the menu had prices typical to the area, with prices starting at 42 pesos (US $3.80) for chiles rellenos, up to 94 pesos (US$8.55) for a T-bone. Our orders were taken and our food was delivered shortly after. We were sitting close to the kitchen and could see in; it looked very clean. I had ordered cheese enchiladas and crispy beef tacos. The tacos were OK but lacking toppings; the enchiladas were wonderful, with a thick poblano pepper gravy on top. Libby ordered the Tampiqueña – a thin steak served with guacamole, beans and an enchilada. Jeanne’s dinner by far was the best. She had the chamorro (pork shank) which was baked slowly in a fabulous red sauce and served with beans and rice. It was delicious. Unfortunately it was a daily special and not always available. Overall, I enjoyed my experience here. My dinner wasn’t quite the Tex-Mex I was hoping for but was much closer than anything else I have had recently. All the food was good, the chamorro and enchiladas were excellent. The service was pleasant and surprisingly fast and the atmosphere was decidedly cheerful. Friends have told me El Sarape went through a bad period but is now consistently good again.
