One reason portions are kept small is so every customer can enjoy a bowl of soup before the meal. This is actually filling enough to serve as a meal if you order the large size, but a small one will leave room for one of the lunch plates. I have probably eaten just about all of the lunch plates, but because of my advancing years I am not going to try to give reviews of them by memory. Like most of the more authentic restaurants that prepare food much the same as in Ciudad Juarez (which in the case of Jalisco Cafe is only a few blocks away), the enchiladas were one of the items that was least memorable to me. I think Jalisco Cafe excels in the variety of foods it offers, such as tacos, stews, and even mole (served as a special on Wednesdays). I am not saying to avoid the enchiladas, I just did not make a mental note of them being among the best in the city.

While the food at Jalisco is true to the heritage of most Mexican food in El Paso that originated across the border in the state of Chihuahua, it also falls into what I call the "El Paso" style of Mexican food in offering more flavorful salsa than is usually found in Ciudad Juarez with less garlic and other ingredients that would tend to adulterate the chiles, better chips, and the variety of foods that are served in many El Paso restaurants. In fact, El Paso is somewhat of a "melting pot," taking the best of Chihuahua cuisine but adding dishes from other places in Mexico as early residents and recent immigrants contributed them from their list of recipes. I think Jalisco Cafe offers the flavors of Chihuahua with a more consistent cooking quality than is typically found south of the border.

One place the quality of Jalisco Cafe can be seen is in the home made Corn Tortillas served with soup, and probably by request to anyone who wants them. These are so light and fresh that I think I have probably unconsciously used them as the standard for other restaurants in the city. I say "unconsciously" because I pretty much took for granted that El Paso had excellent tortillas until I found out otherwise by visiting other restaurants, particularly some of the ones in the suburban shopping malls. I am not sure how tortillas are usually made, but the ones here are thin and firm without being too hard, and have only the basic ingredients needed to provide a good taste.

Caldo de res at Jalisco is the best I have ever tasted

It would probably not be an exaggeration to call the Caldo de Res the signature dish at Jalisco Cafe. This is another dish I took for granted until I found out that few other places could come close the quality of Jalisco's. Just as the excellent tortillas are an integral part of enjoying this beef soup, so is the fact that the caldo is simmered long enough to infuse the flavors into the broth, give the vegetables the right texture, and make sure everything is cooked just right. I think the problem with most caldos served in El Paso (and even more so elsewhere) is that the vegetables either remain in their raw state, or else they are overdone. I think Jalisco also uses herbs and spices in a way that few others have mastered. While a good quality caldo can be made with lower quality cuts of beef, Jalisco excels by using high quality, non-fatty pieces that again make this one better than the caldos found at other restaurants. Limes are provided to cut down on the greasy flavor of the caldo (from the beef fat), but at Jalisco the limes are mainly for flavor since the grease is at very low levels.

The caldo in my photo is the small version usually ordered before patrons indulge in one of the lunch plates, but a large version can also be ordered that would pretty much serve as a meal in itself. In either case, if you can only try one caldo de res in El Paso, Jalisco would most likely be my suggestion. If there are others that are better I have not found them.

Jaslisco Cafe does not have a full line of aguas frescas drinks, but the Lemonade is home made and is typical of this type of Mexican style drink. I thought it was a little too sweet, but it was very good.