Fall 2021

SALINAS INSTITUTION EL CHARRITO TO OPEN MONTEREY RESTAURANT What began 40 years ago as a neighborhood market serving East Salinas has blossomed into a third-generation success story. Opened in 1981 by the enterprising Moncada family, El Charrito grew from a market into a taqueria hybrid renowned for its hand-stretched ¾SYV XSVXMPPEW -RWMHI XLSWI [VETW# 6MGL ¾EZSVJYP QIEXW ERH salsas from matriarch Teresa Moncada who, at age 90, still stirs the pot. Led by her grandson Alex, the new Moncada generation has injected the business with a more modern approach, launching a direct-to-con- sumer app and a sustainability program. And now, the family tree has branched out into Monterey. Coming soon is Alejandro’s, a new upscale Mexican restaurant on Alvarado Street where PALOOZA once operated. While abuela Teresa honors her rustic roots from Michoacan, Alejandro’s inspiration comes fromTulum and its famous cenotes. “We’re creating a space that feels trans- formed, to evoke the emotion you experience in Mexico or other magical places,” Alex said. The menu will feature small, shareable plates, and the expected opening date is early 2022. Alejandro’s is at 474 Alvarado St, Monterey. For more information call El Charrito at 831/424-9446. SOUTHERN SEAFOOD, BARBECUE BELT FAVORITES IN SEASIDE Half a life ago chef Danny Abbruzzese spent a decade steeped in the hickory-smoked 176 ' % 6 1 ) 0 1 % + % > - 2 ) ˆ * % 0 0 Alex Moncada is excited to announce the expansion of his family’s business with a new venture on Alvarado Street in Monterey. Alejandro’s, an upscale Mexican eatery inspired by the magic of Tulum, is scheduled to open in early 2022. Photo: Kelli Uldall food for thought Sal inas Mexican Food Inst i tut ion, El Charr i to Expands to Monterey wi th Alejandro’ s ; Local Chef Br ings Southern Favor i tes to Seas ide; and Val ley Winemakers Branch into Canned Cider B Y L AR R Y HAR L AND

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