Alex Pardo
Executive Chef and co-owner of Jalepenos Mexican Restaurant. Established in 1992, they serve only genuine Mexican recipes brought here by their staff from Mexico City, central and southern Mexico. All dishes are meticulously prepared using only the freshest possible ingredients. Jalepeno's menu is a reflection of Alex's roots and includes Cactus Tinga, cactus sautéed with onions, chipotle, cilantro and roasted tomato sauce (a little spicy) Served with either corn or flour Tortillas. Caldo Tlalpeno, shredded chicken and rice in a mild chicken broth topped with cilantro, avocado, Serrano peppers and onions. Aztec soup, chicken, rice, chips and cheese in a chicken broth, Mariscada Veracruzana, a pan-seared combination of shrimp, scallops, fish, and squid with a green olive, onion cilantro and serrano pepper tomato sauce. Served on a bed of Mexican rice.
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