Guadalupe’s La Fogata re-opened its doors for business in February and is serving delicious, traditional Mexican food, enhanced by the creativity of new owner and chef Israel Gonzales. He and wife/co-owner Melisa have both worked in restaurants for many years, and they share a life-long passion for good food. Opening a restaurant of their own has been a shared dream, and La Fogata is its culmination.
The menu is a blend of traditional Mexican foods—such as pozole and carne asada—and less common offerings such as mole con pollo and enchiladas de chile chipotle. Only fresh ingredients are used, and everything is made from scratch. Even the salsa is made from fresh fire-roasted tomatoes, serrano peppers, and garlic.
“My husband loves spicy things, so he makes really good chipotle dishes, with his signature chipotle sauce,” Melisa explained. “He also created a special appetizer—chile relleno rolls—that customers love. He uses smoked poblano peppers and melted cheese, wrapped in a crispy wonton roll and served with roasted corn relish. The crunch of the wontons really adds a lot to the flavor.”
The menu also includes salads, enchiladas, enfrijoladas, tostada de ceviche de camaron, burritos, tacos, fajitas, and tortas, as well as dishes from “outside Mexico,” such as burgers, fish and chips, sandwiches, and pasta. There are also special items for amiguitos (aka kids).
“We want to get people excited about our being part of the community, so we are trying to offer an interesting menu,” Melisa explained.
Israel pays close attention to the appearance of his food. He’s created a delicious chicken tortilla soup made with vegetables and tortilla strips, colored the pale green of the peppers flavoring it. The creamy poblano soup is just the right shade of soft orange, the color of the roasted pepper.
Melisa also redid the interior of the restaurant, painting accent walls a warm shade of rose, and decorated the walls and shelves with Mexican pottery and photos. Candles are lit each night on the tables and booths. Counter seating, near a flat-screen TV broadcasting soccer games, is available as well.
Though La Fogata celebrated its grand opening on March 16, with Guadalupe Mayor Lupe Alvarez in attendance, the Gonzalezes already have plans for expansion. They’d like to open a drive-through window, which already exists on the building, and are in the process of obtaining a license to serve beer and wine for a future “taco and beer night.”
Besides making everything from scratch, they also use local vendors for such items as coffee, beer, and wine as one more way to make La Fogata a unique and inviting place. And for people who crave dessert, Melisa makes the flan herself from her own special recipe, topped with fresh whipped cream.
Weekday hours are 11 a.m. to 8 p.m.; weekend hours are 8 a.m. to 8 p.m. The restaurant offers a country-style breakfast, breakfast sandwiches, and burritos, along with menudo, which they call “breakfast of champions.” They also offer catering services.
La Fogata is at 253 Guadalupe Street (Highway 1) just north of Highway 66. For more information, call 343-2040.
Highlights
• Santa Barbara County’s unemployment rate for February remained unchanged from the previous month at 8.9 percent, according to the state’s Employment Development Department.
The unadjusted rate is lower than the revised number of 9.7 percent reported for the same time period a year ago. However, the EDD reports regions within the county continue to be hit with high double-digit unemployment rates. Lompoc maintains the county’s highest rate at 15.5 percent, followed by Guadalupe at 15.1 percent and Santa Maria at 13.8 percent.
For more information, visit santabarbaracountywib.org or labormarketinfo.edd.ca.gov for full statewide unemployment figures.
Biz Spotlight is written by Intern Pamella Wood. Highlights are written and compiled by Staff Writer Jeremy Thomas. Information should be sent to the Sun via fax, e-mail, or mail.
This article appears in Mar 29 – Apr 5, 2012.
