Gastronomic Files: El Metate

By Tamara J. Lesnar
Contributing Writer

Happy 4th of July! Still trying to figure out what to do? Go to Detroit Lakes. This year Detroit Lakes collected over $11,000 for their fireworks display and if I didn’t have a family picnic this weekend, I would be there. Get there early and claim your site. It is going to be a busy weekend. If you don’t want to be hassled with dragging grills and charcoal, leave them at home and try one of the local establishments. This past weekend I was in D.L. and was able to sample El Metate with my family.

El Metate opened December 3, 2009 in Detroit Lakes, with another restaurant that followed in January 2010 in Crookston. It is a family-style restaurant that serves authentic Mexican food. They are doing their first catering event for a 250-person wedding this month. They are able to fill large orders and to-go orders. They can also cater large meetings.

Approaching the restaurant from the street it looks like the truncated entry to a small hotel. A round structure with high windows, it is not at all in the usual mold of Mexican eateries. After you park, you walk in passing through a pleasant and spacious outdoor dining area with a lake view. The interior has an eclectic but distinctly Latin decor. The high ceilings contribute to a bright airy look. The eating area partly surrounds a circular atrium forested with columns, adjacent to the bar.

We were seated near a window which did not have the most attractive view, but this was soon forgotten when our food arrived. The menu contained many of the usual items we have come to expect from American versions of Mexican restaurants, but also offered some notable differences. Service was prompt, courteous and accurate. Our servers were knowledgeable and helpful. The restrooms were quite clean and large.

One of the unusual items offered was the molcajete combinations. These included beef, pork, shrimp, chicken, cactus and of course, beans and rice. The meats were delivered bedded in vegetables in a heated molcajete, a Mexican volcanic stone bowl normally used for grinding (like a mortar and pestle).

The beef and pork were prepared in the barbacoa style commonly found in Northern Mexico and Texas. The shrimp and chicken were grilled. All were seasoned to near perfection with authentic flavors. The chicken was a bit dry but the rest of the protein was properly cooked and moist. The beans and rice were more ordinary and probably could have used more garlic.

All the dishes at our table were served with flour tortillas, so if you prefer corn you should ask for it when ordering. Two other dishes that we sampled are the carne asada and the pork carnitas. Each dish was equally satisfying and tasty. Make sure to specify how you would like your carne asada cooked.

Tacos, burritos and enchiladas were represented on the menu; seafood items were mostly limited to shrimp combined with imitation lobster in various dishes such as seafood tacos, seafood enchiladas, etc. Vegetarian versions of traditional Mexican dishes are also available.
The beer list has six imported beers and five domestics. You may also get margaritas, daiquiris, and wine. And they offer Mexican soft drinks and Pepsi products.

Let us not forget desserts; there are seven to choose from. The portions are big and the price is a good value, with dinners ranging from $6.50 to
$15.00. There is also a fajita dinner for two for $19.00. All the food is made fresh daily except for the tortillas.

I look forward to providing you restaurant reviews that will help you to find the types of food you are looking for; and recipes and tips that will aid you in your cooking.

Questions and comments:dragonpriestess66@msn.com

If You Go

What: El Metate
Where: 720 West Lake Dr, DL
When: M-Th 11-10; F-Sat 11-11; Sun 11-9
Info: 218.844.5333

Writer Introduction

While I was attending Kendall College in Chicago, one of our requirements was to participate in an internship. Mine was at The American Club in Kohler, Wisconsin, the only AAA five-diamond resort hotel in the Midwest. It has held this award for twenty-five years. They have a four-star spa and can boast that four of their golf courses rank in the top 100. This year they are hosting the PGA Championship.
If you never been to Kohler, you are in for a treat. The town was built for the immigrants who worked at the Kohler factory. Kohler manufactures toilets, sinks, faucets,etc. So when The American Club became a resort it built its rooms around the bathroom. The rooms are extraordinary and the showroom is phenomenal. Since my internship, I’ve been in the industry, in one form or another, for twenty-six years.

My first job at fifteen was at the neighborhood hot dog stand, making those yummy “Chicago Dogs” and currently, I work at The Winery.

One of my favorite pastimes is to host parties and since my experience is in quantity production; my parties usually have thirty to forty-five guests and I prep and cook all the food. My style is country cooking. It may not always look beautiful but it definitely tastes good. I hope you enjoy my restaurant reviews and find them helpful.