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Los Molcajetes Restaurant in Roanoke, Texas – A Non-TexMex Option

Ah, we’ve all been there. After a long day, you find yourself slumped on your couch, dreaming of mouth-watering dishes and thirst-quenching drinks. You want to eat something new and exciting, but you’re just too exhausted to spend hours in the kitchen. Well, good news, my friends…

Los Molcajetes - Front - Kenneth Holland

It’s time to turn off the stove and put away your apron. The foodie gods have heard your plea and delivered. Enter “Los Molcajetes Restaurant,” a lively little gem nestled in the heart of Roanoke, Texas. This charming eatery promises to take your taste buds on a spicy ride through authentic Mexican cuisine.

They’ve got tantalizing treats that are sure to put a pep back in your step and a smile on your face. But hold on, before you hop in the car, let’s set the scene of what awaits you. So buckle up, amigo, and let’s dive into the deliciousness. Here’s the scoop on what food and drinks you’ll absolutely want to visit and sample.

The Curtain Raiser: Start with an Appetizer

Guacamole: Holy Mole, It’s Guac!

If your heart doesn’t skip a beat at the thought of freshly made guacamole, it might be time to check your pulse. This classic starter is harder to resist than a puppy with a wagging tail. You might try, but why would you want to? So, dig into the symphony of creaminess from ripe avocados, the tang of lime that’ll do a little dance on your tongue, onion and the kick of cilantro, giving it all a splash of excitement. It’s the culinary equivalent of a summer blockbuster – filled with drama, action, and a whole lot of green.

Stuffed Jalapenos: Say Cheese, Then Say It Again, And Again…

In case you’re one of those brave souls who say “Bring on the heat,” we’ve got you covered, or rather, stuffed. Meet the Stuffed Jalapenos at Los Molcajetes, packed with not one, not two, but three kinds of cheese! That’s right, folks, we’re talking about a trio of dairy goodness enveloped by a fiery jalapeno – the ultimate Mexican roulette. If cheese is your kryptonite, and you enjoy the occasional volcanic eruption in your mouth, this dish is as perfect for you as a deserted island for a pirate. So, go ahead, take a bite, and let the cheesiness sweep you off your feet.

Chile Con Queso: To Beef or Not To Beef?

Next on the menu for our foodie journey through Los Molcajetes Restaurant is the Chile Con Queso, a dish that asks a Shakespearean question: To beef or not to beef? Now, this isn’t your garden-variety con queso. It’s the Maserati of melted cheese, revving up your taste buds with a silky texture and a smoky hint of chilies. But wait, there’s more.

Los Molcajetes - Queso - Kenneth Holland

You also have the optional ground beef upgrade, taking it from zero to hero faster than you can say “Pass the tortilla chips!” Whether you want to keep it simple and traditional or jazz it up with some meaty goodness, this dish is more adaptable than a chameleon on a rainbow. Just remember, there’s no wrong choice here, unless you choose not to try it at all. That, my friend, would be a culinary tragedy.

The Main Attraction: Savor the Main Course

Chicken Mole Enchiladas: An Ode to Chocolate and Chicken

Let’s address the elephant in the room. Yes, there’s chocolate in the sauce, and yes, it’s paired with chicken. If you’re not versed in Mexican culinary delights, you might be as confused as a chameleon in a bag of Skittles. But hang in there. It’s a classic combo that works like a charm, like Sherlock and Watson, like Netflix and chill. The result? A savory and slightly sweet treat that is as traditional as a mariachi band in a town plaza.

With a rich, chocolate-infused sauce, Chicken Mole Enchiladas are like the golden ticket in your Willy Wonka chocolate bar – rare, special sauce unexpected, and a sure-fire way to win the gastronomic lottery. A must-try, indeed.

Brisket Tacos: Beef it Up!

Brisket Tacos at Los Molcajetes are not for the faint-hearted. These bad boys come loaded with succulent, melt-in-your-mouth brisket, served with a sidekick of charro beans, ready to jump into action. This isn’t just a meal; it’s a cowboy riding into the sunset, with the smell of smoked meat wafting through the air. These tacos mean business, so grab your sombrero, and get ready to wrangle some serious flavor.

Los Molcajetes Especial: Because Special is How We Roll

The “Especial” isn’t just a fancy name to impress your date. It’s a promise of a flavor festival that’s about to take place in your mouth. You get a choice of beef or chicken fajitas and not one, not two, but five shrimp served with grilled onions, tomatoes, pico de gallo, and fresh tortillas. It’s like the Avengers of the Mexican culinary world. Each ingredient is a superhero in its own right, and together, they save your palate from the throes of monotony.

Quesadilla de Camaron: Sea Meets Cheese

The Quesadilla de Camaron has a way of making you feel like a well-traveled food connoisseur, even if your passport’s as empty as a politician’s promises. It’s a grilled flour tortilla filled with grilled shrimp,, onions, and Monterey Jack cheese, served with guacamole, lettuce, and sour cream. It’s like taking a bite of the ocean while lounging in a cheese factory. The textures play together like a symphony, and each bite is a crescendo of flavors that’ll make you say, “Más, por favor!”

El Mariachi Platter: The Trio of Triumph

Last but not least on our main course adventure, meet the El Mariachi Platter. This isn’t just a platter; it’s a performance. It features a beef enchilada, grilled chicken breast fajita taco, and a beef fajita taco, all in perfect harmony. Served with guacamole, sour cream, and pico de gallo, it’s the mariachi band of food, serenading your taste buds with a melody of mouth-watering flavors. If your taste buds could stand and applaud, they would.

Los Molcajetes - Crispy Tacos - Kenneth Holland

The Sweet Farewell: Cap it off with Dessert

Flan: A Caramel Kiss Goodnight

Just when you think you’ve reached the apex of your culinary Mount Everest at Los Molcajetes, out comes the Flan – a creamy caramel custard dessert that serves as the cherry on top of your gastronomic sundae. If main courses are the words in the language of food, then dessert is the poetry, and this flan is a sonnet that would make Shakespeare envious.

It’s sweet, rich, and velvety, providing a luxurious end to your meal. As your spoon breaks through that caramel-glazed surface and you take that first bite, it’s the gastronomic equivalent of slipping into a hot bath after a long day. So relax, close your eyes, and let the sweet symphony play.

Cheesecake: Say Cheese and Grin

On the other hand, if you’re of the firm belief that no meal is complete without a slice of cheesecake (and who could blame you?), Los Molcajetes has got you covered. But beware, this isn’t your run-of-the-mill, straight-out-of-a-box, seen-it-at-every-other-joint cheesecake. Oh no. This is a diva that demands your full attention. Think of it as the Beyoncé of the dessert world, hitting all the high notes while maintaining an effortless grace.

So, go ahead, order that slice of heaven, and do not, I repeat, do not share. There are few sins in the world, and sharing a slice of this heavenly cheesecake is definitely one of them. You have been warned.

The Liquid Lounge: Choose a Refreshing Beverage

Los Molcajetes - Modelo Especial - Kenneth Holland

Margarita: Lime, Salt, and a Whole Lotta Fun

In the immortal words of Jimmy Buffet, it’s always “5 O’Clock Somewhere,” and that somewhere could be right here at Los Molcajetes Restaurant. A well-mixed margarita is always a good choice, especially when life hands you limes, and Los Molcajetes hands you a salt-rimmed glass filled with quality tequila. The best part? You don’t have to shake or stir anything except perhaps your dance moves when the spirit (and the spirits) take over.

Horchata: Drink Your Dessert

For those with a sweet tooth, an Horchata might just be the ticket. This sweet, milky drink made from rice, vanilla, and cinnamon is the culinary equivalent of a cozy blanket on a cold winter night. It’s comforting, creamy, and subtly spiced, making it the perfect soothing sipper. Forget about milk and cookies, folks. The future of dessert is milky, sweet, and fits snugly in a glass.

Rise and Shine: Breakfast (Saturdays and Sundays Only)

Eggs: The Real Breakfast of Champions

Now, we all know that breakfast is the most important meal of the day. And if you’re going to do it right, you might as well do it with some eggs. Scrambled, poached, or sunny-side up, they’re the Leonardo DiCaprio of the breakfast world, versatile and always reliable. And here at Los Molcajetes, they’ve mastered the art of cooking eggs to perfection. So, next time you’re here bright and early on a weekend, make sure to give the eggs a crack.

Bacon: Because Everything’s Better with Bacon

Let’s be real. Bacon at breakfast is like a high-five for your taste buds. It’s the pop star of the plate, delivering that crispy, savory goodness that has the ability to wake you up faster than a double shot of espresso.

So, if you’re swinging by Los Molcajetes on a lazy Saturday or Sunday morning, do yourself a favor and order some bacon. Because as far as I’m concerned, the only thing better than the smell of bacon in the morning is the taste of it.

A Minor Misstep: Pre-Made Taco Shells

In our culinary journey, we’ve been on some incredible adventures and encountered some astounding dishes. However, every journey has a pothole or two, and at Los Molcajetes, it’s the pre-made taco shells that cause a bit of a speed bump.

Picture this: You’ve been presented with a palette of mouth-watering ingredients – the rich, succulent fillings, the vibrant salsas, the crisp, refreshing lettuce. And then, there’s the taco shell. Now, it’s not that pre-made taco shells are an evil of the food world; they have their place. But in a restaurant that prides itself on authenticity and fresh ingredients, pre-made taco shells stick out like a sore thumb at lunch or a manicure convention.

It’s kind of like going to a concert and enjoying a beautiful symphony, only to have someone’s phone ring at the climactic moment. The quality of the pre-made shell doesn’t quite match the rest of the meal, and it feels a little disappointing. It’s akin to having a Picasso painting, only to put it in a plastic frame from the dollar store. The shell is the vessel, the frame that holds the art of the taco together, and when that falls short, it affects the whole masterpiece.

The perfect taco shell should be fresh, crispy yet malleable, and have a hint of corn flavor that complements the fillings. Unfortunately, pre-made shells often lack that warm, toasty flavor of a freshly made tortilla. They’re a little too uniform, a little too industrial, and they lack the personal touch that comes from a tortilla that’s been made in-house.

So, while there are a plethora of delights to enjoy at Los Molcajetes, the pre-made taco shells are a little bit of a letdown. However, they are a minor misstep in an otherwise fantastic food journey. But then again, it’s these minor imperfections that make us appreciate the truly exceptional, right? So, let’s raise our margaritas and toast to the journey, bumps and all.

Conclusion – Time to Wrap this Tortilla Up!

So there you have it, folks, a gastronomic tour of Los Molcajetes Restaurant. From guacamole that has the power to cause instant amnesia about your diet, to a flan that’s basically a caramel cloud of joy, this eatery knows how to show you a good time. Even the beverages do a fabulous job of quenching your thirst while making you feel like a mixologist’s muse.

And let’s not forget the breakfast that could entice even the most night-owl-ish among us to greet the morning sun. Sure, the pre-made taco shells may have been a bit of a plot twist in this culinary novel, but hey, it’s all part of the ride.

But now, enough talk. It’s time to let your taste buds do the walking, or should we say, chomping. So grab your sombrero, channel your inner foodie, and ride off into the Texan sunset towards Los Molcajetes. Here’s to high spirits, hearty meals, and hopefully, homemade taco shells in the future. Buen provecho, amigos!

[Images by Kenneth Holland except where noted otherwise]