Carlos and Mickey's also serves a steamed version of the red enchilada without cheese in the "light and healthy" section of the menu. It did not have as much flavor without the cheese, but I still liked the red chile. I think this is a good choice for those who want a meal with less calories but still with quite a bit of flavor.
It does have chicken, though, so it is not vegetarian. One interesting twist here is the way the Green Enchiladas are made--they are topped with a melted cheese queso sauce much like the sauce served on the "cheese tacos" in Oklahoma, except the one here is ten times better.
It is not the typical El Paso style green enchilada, and is not the one that would receive my highest recommendation; still it is very enjoyable for those of us who grew up eating Tex-Mex.
The Tamales have a flavorful corn masa and are topped with the same red chile used on the enchiladas. While I think there are some tamale stands and hole-in-the-wall restaurants in El Paso with better tamales, the ones here are some of the best to be found among the sit-down restaurants in the city. The Chile Relleno uses a somewhat mild chile, but the red sauce poured on top has a high level of spiciness.
The batter is about medium in greasiness, and overall I think it is above average in flavor. The chile does not taste like the spicy New Mexico variety, but is more like the Anaheim variety that is milder with somewhat less flavor.
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Mission Statement To provide the best service with the most affordable pricing. La Choza's dining room makes full use of a camera's color capability Some Mexican restaurants concentrate as much on the "experience" as the food, with a large building, mariachis for entertainment, an extensive bar, and prices to match.
La Choza has none of these things, and I am not even sure whether it serves beer or not. The restaurant on Doniphan is only open for lunch except on weekends, and it seems to be geared toward customers who want fast service at a reasonable price. Of course, the other factor is that the food is south of the border style. Personally I do not care for red enchiladas served Chihuahua style, but many other items are quite good when they are as authetic as possible.
The chips and salsa are usually a tip-off as to the quality of the meal that will be served. The Chips at La Choza were more than impressive--home made, thick, crispy, not too greasy, and only a bit too salty. In fact, these may be viewed as the classic El Paso and northern Mexico style chips by which others can be compared.
The Salsa may be even more impressive--a thin liquid with just the right amount of diced chiles and not too much cilantro or other spices that typically ruin a good salsa. Small order of chile con queso To me a very special meal would include a small order of Chile con Queso. A lot of restaurants serve this dish, but other parts of the country do not compare to the northern Mexican style that is typified by La Choza.
This dish is served with a thick cheese that does not turn either too hard or too gooey, and fresh green chile strips that taste as if they come from the local area. Some people get the full order as a dinner, but my stomach is not prepared for that much green chile at one sitting.
I loved the appetizer, though, and thought it was one of the best versions of chile con queso I had tried. Combination plate with a gordita, chicken tamal, flauta, rice, and beans La Choza serves just about every dish typically found in Chihuahua style restaurants, but in the interest of finding the the restaurant's specialties I have tried various items from the combination plates.
I have yet to find a vegetarian item I would like to order as a main course, but the meat items have been clear winners. The Chicken Tamal with green chile had to be one of the first things I tried after I read that La Choza was one of the best places in town for tamales.
It had the traditional corn husk that was opened to reveal a moist masa outside with chicken and green chile inside. I thought the chicken was the weak point of the tamal, being a little dry. The green chile was not as robust as at other restaurants, but it was one of the better tamales I have tried. While there are different styles of tamales in Mexico and throughout the American Southwest, it is not easy to get a masa that tastes just right.
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