August 10, 2021 – El Charrito is bringing its Mexican food magic—and some of the best handmade tortillas this side of Tijuana—to downtown Monterey.
The new multidimensional restaurant-to-be will be named Alejandro’s.
It aims to expand 1) what El Charrito does best, by adding a second grab-and-go burrito location inspired by its popular Salinas institution on W. Market Street; and 2) what it does, period, by creating a higher end Mexican dining experience.
The project has been in the works since January and closed escrow last week. It will occupy the former Lallapalooza on the top end of Alvarado Street.
To help make the combination of classic El Charrito-style operation and the new restaurant happen, project point man and restaurant namesake Alex Moncada describes a three-part space in the long but somewhat narrow space.
Entering from the Alvarado side of the property, guests will encounter part one, a nice bar with signature cocktails and a lounge-like feel that works on its own or as a warm-up before dinner. The bar program will be driven by tequila and mezcal, with traditional margaritas, palomas and a handful of gin and tonics.
Part two will present a darker and moodier sit-down space, with vines and candles that evoke Tulum, a popular Yucutan Peninsula destination. Think jungle beach vibe.
The back third—accessed from the Calle Principal side—will simulate the El Charrito approach, only in an express format, per Moncada, where patrons can order breakfast and lunch, from 7am to mid-afternoon. Alejandro’s anticipates a half dozen or so “greatest hits” coming over from Salinas, including chile verde, carnitas, carne asada, pollo, barbacoa and taquitos.
He’ll continue to emphasize app-based ordering that streamlines pickup for both parties and bloomed into 50 percent of orders placed amid COVID.
“It helps manage the time and expectation of customers and our order flow,” Moncada says. “Once they start through the app, they’re not going to go back. You show up and it’s ready.”
The plan for the restaurant, which will initially offer dinner service only (with brunch to follow), will be plates designed to be shared, with an emphasis on family recipes and the wood-fired grill that Alejandro’s inherited with the property.
Items from draft menus include Northern Mexico-style steaks, various ceviches, roasted hominy, grilled octopus, specialty tacos, enchiladas, carnitas, molcajetes, salads and—most promising—mole poblano from the grandma behind the recipes at El Charrito, Teresa Moncada.
“We’re trying to convey an experience, not just a restaurant,” Moncada says. “We want to give you the feeling you have traveling. When you go to a nice restaurant, it’s not just the food that makes it great, it’s everything—food, drinks, service, aesthetics.”
Moncada is partnering with his uncle Carlos Moncada on the restaurant. Various other family members will help staff the place. The conservative timeline for opening is late March or April.
Monterey-based firm Craft Design Build is collaborating on the architecture, design and construction for Alejandro’s—fresh off eye-catching projects like Elroy’s Fine Foods and Rise + Roam—with Meryl Rasmussen leading the way. She cites Tulum and the owners’ heritage as primary elements of inspiration.
“Our design goal is to deliver a space that evokes all of your senses,” she says. “The restaurant and bar will have copious amounts of plants, breeze blocks, moody lighting and moments of glam—as if you stumbled upon a boutique hotel off the beaches of Tulum.”
With a splash of some of Salinas’ best flavors.
About the author
Mark C. Anderson, Edible Monterey Bay's managing editor, appears on "Friday Found Treasures" via KRML 94.7 every week, a little after 12pm noon. Reach him via mark@ediblemontereybay.com.
