In the Kalamazoo, Michigan area there seems to be only a handful of Mexican restaurants. One chain restaurant is Los Amigos. What began as a small restaurant turned into a chain that has developed into three separate locations. The inspiration behind it all was the owner Juan Carlos Ortiz. He came from Kentucky to help his family and opened up a business. From the growth in the past years with opening new two restaurants, it has become a success. The newest edition to the chain restaurant is located on Gull Road.
Walking into the small business, decorations of vibrant colors are placed all around the restaurant. The furniture throughout the large room is made out of wood, with carved in designs of flowers and simple swirls. Images of Historical Mexican figures such as Emiliano Zapata and Pancho Villa line the walls of the walkway. Tejano music plays while guests are being seated, the waiters scramble to get to and from tables with trays covered in plates of food. Stained glass light fixtures along with open blinds on the windows light up the neatly set up booths and tables. Towards the back of the room, there was a bar with neatly lined barstools and large TVs.
Immediately the waiter takes down drinks and brings them fast enough to get in a quick sip before conversation happens. The Coca-cola brand drinks are then followed by a fresh basket of corn tortilla chips and a bowl of watered down salsa. The chips are lightly salted, thick enough to not break when dipped in salsa and not greasy at all. The red salsa was a paste of smashed tomatoes, onions, and peppers.
The menu is large with a variety of dishes. Looking at it can overwhelm someone who has no idea what they want to eat. Although the small print does not help matters, the vibrant colors and pictures help guide the customer to the different sections. From seafood to off the grill choices, it is difficult to just choose one dish. A good alternative is to choose the combinations dinners, for they provide a variety of combinations between tacos, burritos, fajitas, and many others all on one plate. The overall price range is from $10-$20. Along with a lot of dishes, the menu offers a list of alcoholic beverages, from Margaritas to Wine and Beer. Mixed drinks and special order items are also listed.
Here the saying “I’m so hungry I could eat a horse” is taken literally, for the serving sizes are more than filling. If the unlimited chips as an appetizer weren’t enough, then the entrée will be. Large colorful glass plates hold entrees and make the meal seem heavier than what it is. The California burrito is as large as the oval dinner plate, smothered in melted Monterrey jack cheese. This particular burrito is stuffed with cooked fajita, rice and beans, guacamole, and Pico de Gallo. Depending on which end is chosen to start with, it is either a mouthful of meat or guacamole. Obviously because when it comes to burritos, these guys feel that guests should have meat and sides separated rather than mixed together in one bite.
For the guests who remain undecided when the waiter comes, the Pollo Tapatio is the plate to go with. Described as charred grilled chicken and shrimp with a side of rice and beans and a small lettuce and tomato salad topped with sour cream. The dish provides a small aspect from every part of the menu and is more of a sampler entrée than a complete meal. The portions are filling, for the entire order comes on two large oval sized plates.
For pure meat lovers, the Carnitas and Pollito fajita are the way to go. With the majority of the entrée grilled meat, the beef fajita (Carnitas) comes with a small portion of red rice on the side and beans. In addition, grilled green peppers and onions are caramelized and mixed with the meat, adding a rich taste to the seasoned fajita. The brown color gave way to a perfectly cooked fajita. The chicken (Pollito) fajita gave the same amount of satisfaction, however, it was mixed with caramelized red peppers and purple onions. Both came with a side of rice and beans. In addition to a variety of hot sauces to give it an extra kick.
Although these meals had a great presentation, they lacked proper preparation.
The chicken was rubbery and dry, and when mixed with the rice, there was no way to swallow without taking a sip of drink first. The vegetables seem to be fresh, but were drenched in lime juice and caused them to be soggy. Eventually, the juice will spread to whatever else is on the plate. As a result, one could possibly get beans with a lemony flavor, the ideal combination for losing an appetite.
Charred grilled is also taken literally; pieces of both fajita and chicken seem to be burned on the edges. The only properly done right charred grilled item is the onions, for they are caramelized to a rich brown and crisp taste.
The guacamole can speak for itself, for the ingredients seem to be a mystery. The lime green spread was lumped upon the plate. The creaminess of it did not seem to be coming from pure avocado, but rather a puree of sour cream and avocado, which is not what true guacamole is. Scattered tomato and cilantro were also there but overpowered by the sour cream.
The most questionable part of the meal was most certainly the Pico de Gallo. What is supposed to be fresh chopped tomato, cilantro, onions and minimal lime juice, seems to be more of a soggy mess? What is supposed to look like mixed chopped vegetables looked like a puddle of vegetables? The immense amount of lime juice drowned out the chopped tomatoes, along with everything else. There was also a mystery ingredient, for there seemed to be a peppery taste to the mixture. Whether it be added pepper spice or chopped green peppers, either is not supposed to be in Pico de Gallo.
As for dessert, the fried ice cream is divine. Served in a clear margarita glass, it comes with two scoops of fried ice-cream, topped with honey and chocolate drizzle and a cherry. The crunchy crust gives way to a semi-frozen inside. Vanilla ice-cream mixed with honey seeps out of its shell and into the glass. The honey and chocolate drizzle both add to the sweetness of the concoction.
In comparison to El Gallo Blanco or its sister restaurant on Stadium Drive, Los Amigos on Gull Road falls short. Its presentation of the food is great, however, they need to step up on their presentation.
However, the overall atmosphere of the restaurant puts guests at ease. As a casual dining spot, it is great for families to come and enjoy a good meal, or to celebrate a birthday with some good friends. Either way, the service is more than helpful and can help guests enjoy their meal to the fullest.
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