b'F o o dAbove: The Guajillo fam-ily; Above/Middle, Then Clockwise: Grilled fish and shrimp; Chamorro (pork shank); Pescadillas with shredded fish fillet; Merengue Mexican des-sert; Steak Chilaquiles, and; Adobada de Puerco (Pork Tacos) Pastor.Guajillos Brings the Authentic Food of Mexico to Padre IslandWearechangingthewaypeopleinCorpusChristiWhen Guajillo emigrated to San Antonio from MexicoBeforelong,threeoftheirfoursonsheadedtothe thinkaboutMexicanfood,saidChefFernandoCity with his family 27 years ago, they were renderedbeach to help their parents run the new place, and Guajillo,namesakeoftheCoastalBendstop-ratedfood refugees, unable to find what they were used tothe results have been spectacular, though delayed in restaurant on Yelp, and third-rated in the entire stateeating. It was hard to find a place for us, he recalled.hitting their stride, first by Covid, and then with road of Texas. We want our customers to feel like they areThere was Taco Bell and Taco Cabana, but it was all Tex- construction on Park Road 22 that almost completely eating in a house in Mexico. Mex. We had to go one place for soup, another for thehid their location.Chef Guajillo grew up in Mexico City, where he wasmeal, a third place for dessert. Tex-Mex is not authentic. Just as the construction was finishing up this spring, Gua-trained through experience in the culinary arts, espe- GuajilloexplainedthatTex-Mexisoneofthefirstjillos On the Island achieved a milestone unequaled by cially in the rich, 500-year history of Mexican food thatAmericancuisines,createdbySpanishmissionariesany other establishment in the region: #3 Rated on Yelp carries the influence of ancient Mayans and Aztecs, thewho came to South Texas via Mexico in the 1920s. Thein the entire state of Texas, and #1 in the Coastal Bend.Spanish, French and Germans. The foods in Mexico areflavors and dishes they developed were greatly influ- The first time I went to Milan, I asked for a pizza. I said, not available hereits impossible to get all the variet- enced by French Louisiana cooking, using locally-avail- What is this? It changed my whole idea of pizza. This ies of Mexican food that there are, said Guajillo. able ingredients. To distinguish his style of food fromis the same idea with Mexican food, said Chef Guajillo.what is expected in South Texas, he chose the tagline, I have been working with peppers for more than 20The Mex Without the Tex, for Guajillos on The Island. The recipes at Guajillos on The Island are gluten free, years, he said, We love spicy food, but the flavor is notAt the family restaurants original location at the cornermade from 100% natural, never processed ingredients fire in your mouth. The old people cook as I cook withof Blanco Road and Loop 410 in San Antonio, the tag- that do not include the lard that is used in most Tex-the techniques of old. There is no grease, lard or oil inline is A Shortcut to Mexico, where it is known as theMex cooking. Numerous vegan-friendly dishes are also our kitchen. We hand-roast the peppers here, and weone place in the massive city where you can find theavailable. Those diners who are fans of Menudo, for cook with water and pepper mix. real food of Central Mexico. In 2021, at the height of theexample, which is made with pork, will enjoy La Birria, To prove his point, Chef Guajillo invited us into theCovid Pandemic, Fernando and his wife tried to retirea similar dish make with beef. Staples on the Guajillos kitchen to show us the completely clean, grease-free,to North Padre Island, but in short order, they decided tomenuincludeChickenChipotleTinga,PasillaSteak, overhead ventilator system above the stove. Like heopen the second, smaller Guajillos on The Island, serv- Mole Verde Eggplant, Green Pazole soup, and many of said, there was not a sign of that typical, oily residue.ing the cuisine that made them a hit in San Antonio. your future favorites! 15307 S. Padre Island Dr.80THE COASTAL BEND MAGAZINE TheCoastalBend.com'