Mountain Views News          Saturday, May 12, 2012

GOOD FOOD & DRINK

9

 Mountain Views News Saturday, May 12, 2012 


THE PARTY CONTINUES AFTER CINCO 
DE MAYO

Just this past week I had the opportunity to sit down 
with one of the most determined and dedicated 
restaurant owners that we have in Pasadena area, Blair 
Salisbury owner of the El Cholo Café. Though, his 
restaurant is well known, Blair still looks after his baby 
with the greatest of care.

Self described as “nuts and crazy,” Blair’s lineage is that 
of a restaurateur. The Borquez family launched the 
Sonora Cafe in 1923 in a small storefront on Broadway 
and Santa Barbara Ave. After a patron doodled a picture of a man and called him El Cholo 
(the name commonly known for a field hand at the time), Alejandro Borquez loved the 
picture of the man so much that he changed the name of Senora Café to El Cholo in 1925. 
The following year, George Salisbury meets Aurelia Borquez and they fall in love and decide 
to open their own El Cholo. Racing ahead to the year 2000, Blair, the grandson of George 
opens El Cholo Cafe in Pasadena, on Fair Oaks. For those of you old enough to remember, 
it was once the John Bull English Pub. I found out that Blair was determined to open in 
Pasadena, he was a moment away from Old Town Pasadena, but the Cheesecake Factory 
beat him to Colorado and Fair Oaks location. 

Blair still desired to move into the heart of Old Town and his hopes were realized with the 
opening of the restaurant at the Paseo. Blair said, “It feels as though it has been here all 
along. It just felt like the staff and surroundings didn’t miss a beat.” Truly Pasadena feels like 
home to El Cholo Café, and Blair wouldn’t 
have it any other way!!! 

The restaurant is expansive, with a patio 
that overlooks Colorado Blvd. and the snow capped San Gabriel Mountains. They offer two 
different bars, one as you walk in, akin to a service bar, and a great place to wait for a table and 
enjoy a “Killer” Margarita, and a back bar just next to the Patio. Offering large screen TV’s 
and perfect for slumbering and enjoying the show as they make your Guacamole tableside. 

The menu is full of different combinations, Blair believes that the more selections there 
are.... the better, and he tries to give a little bit of selection for everyone. I descended upon 
the PLATO DE CARNITAS, roasted pork, served with fresh avocado relish, Pico de Gallo, 
Nopales, rice and beans ($12.75). When I go to a Mexican Restaurant I always try the pork. 
It was stunningly tender and fresh, and may be the best that I have ever tasted. My dinner 
companion gave two thumbs up to the Shrimp Sizzling Fajitas ($14.75). I was just about 
stuffed when Blair brought out the Blue Corn Chicken Enchilada for us to try. It is item that 
made El Cholo famous. A must try for anyone eating at the restaurant. Of course I had a 
Margarita. A Single Margarita that seemed to have the power to bust a piñata. If you love 
Mexican Food like I do, or just want to spend a sleepy Sunday at the bar with guacamole and 
chips. Save a seat for me.

Join me this Sunday Night at 8 PM on Talk Radio 790 AM KABC, or email me thechefknows@
yahoo.com

GREEK CHICKEN 
PASTA

INGREDIENTS:

1 pound uncooked pasta 

1 tablespoon olive oil 

2 cloves garlic, crushed 

1/2 cup chopped red onion 

1 pound skinless, boneless chicken breast meat - cut into bite-size pieces 

1 (14 ounce) can marinated artichoke hearts, drained and chopped 

1 large tomato, chopped 

1/2 cup crumbled feta cheese 

3 tablespoons chopped fresh parsley 

2 tablespoons lemon juice 

2 teaspoons dried oregano 

salt and pepper to taste 

2 lemons, wedged, for garnish 

DIRECTIONS:

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 
minutes, or until al dente; drain. 

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, 
and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no 
longer pink and the juices run clear, about 5 to 6 minutes. 

Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, 
lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. 

Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges. 

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com

Do not forget your mother or grandmother on 
Mother’s DayMake your reservation now for the Four Seasons Tea Room75 N. Baldwin Ave., Sierra Madre, CA 91024 
RSVP (626) 355-0045
OpenTues - Sat11am - 4pmSundays 
open forgroups 
of 20 
or morePrivate SpaceAvailable 
for Bridal & 
Baby Showers, 
Birthdaysand 
Special 
Occasions
Space 
LimitedSpace Limited
CIVIC CLUB ASKS ‘WHAT’S FOR DINNER?’

 

The answer is easy if you have your own copy 
of the Civic Club’s 

Cookbook “Recipes We Proudly Share”

Every delicious recipe is a time-tested, family-approved dish of 
love passed from friend to friend, family to family and generation 
to generation. The test kitchens were those of grandmas 
and aunties, friends and neighbors and are included in this collection 
because they are requested repeatedly at celebrations, 
holidays, and gatherings.

For example there’s Grandma’s Chicken Casserole contributed 
by Jeanne Peterson. According to Jeanne, “Virginia ‘Grandma’ 
Peterson’s family is a direct descendent of the Mayflower and…
her family settled in Sierra Madre 70 years ago. According to 
Grandma, this recipe is about 80 years old….This recipe is always 
a hit with kids…It’s really good!”

For an easy BBQ recipe try the Bourbon Glazed Salmon submitted 
by Gail-Ann Skiles. Made with Alaskan wild salmon, 
marinated in a blend of lime juice, bourbon, brown sugar, ginger 
and other savory seasonings, grilled up and then topped 
with sesame seeds, tomatoes and onion, she says, “One of our 
favorites – great for entertaining.”

Or serve up some award winning 5-Alarm Texas Red Chili submitted by Amy Putnam. Elmer Dills 
picked this as his favorite at the 2006 Sierra Madre Chili Cook-off. “I used Taylor’s meat, Miller High 
Life because it was the only beer in cans in Billy’s Bottle Shop’s cooler. I used conventional chili powder 
but I added unadulterated New Mexico red chili powder.” Stand by to sound the alarms!

Comfort food abounds in this book, both in taste and memories. Linda Wochnik contributed her 
recipe called Mom’s Spaghetti Sauce, an easy, from-scratch sauce that brings back tasty times. “Mom’s 
spaghetti sauce was delicious – only to be matched by the tantalizing aroma while it was cooking.”

There’s Tagliarini, a casserole dish of ground beef, noodles, vegetables and cheese added by Sue 
Quinn. “This was a favorite of my aunt, Alice Jones, and I enjoyed it many times at her home on 
Orange Grove.”

Is crunch what you want? Gloria Giersbach’s Killer Coleslaw will fill the bill with a blend of crunchy 
cabbage, apple, pineapple, cranberries and a handful of sunflower seeds, pine nuts or walnuts, sure 
to satisfy. Gloria notes “This is a favorite that is served during family reunions in Vancouver BC each 
visit.”

You’ll find many more recipes for appetizers through desserts and beverages, all presented with pride 
and warm affection by the members of the Civic Club, and just in time for summer entertaining!

You can find “Recipes We Proudly Share” on sale for just $15.00 at Savor the Flavor and Arnold’s 
Hardware or by calling 792-0852 or 355-7880. All proceeds from the sale of the book go back into 
the community in the form of educational scholarships and community grants.