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Take for instance the mustached bracero statue overlooking the main dining room. He\u2019s holding a sign that reads: \u201cThe 2nd Amendment was written when Arms were Muskets.\u201d In this day in age, food and common-sense politics can indeed mix. And Carter, the personable restaurateur, makes no apologies for doing so.<\/p>\n
Carter launched the eatery in 1991 as a place for all-American grub\u2014and with considerate options for vegetarians. Though it wasn\u2019t until the early 2000s that he began introducing praiseworthy takes on Mexican food while implementing bold colors and lots of Mexican d\u00e9cor into the scheme. The revised concept took off from the get-go.<\/p>\n
I\u2019ve gleefully consumed numerous dishes here, gravitating often to the well-seasoned, slightly sweet carnitas. The slow-cooked pork gives rise to egg scrambles, tacos, burritos, and quesadillas. I find it most blissful in its simple plate form, when served alongside limes, beans (pinto or black), rice, and warm tortillas.<\/p>\n
In a recent visit, my companion opted for a pair of enchiladas filled with the carnitas. The meat was exceptionally juicy but without water-logging their pillowy corn tortilla casings.<\/p>\n
I tried for the first time Jimmy Carter\u2019s jalapeno poppers stuffed generously with melty, stringy Oaxaca cheese\u2014a nice departure from commonplace jack or cream cheese. Served four to an order, only one was fiercely spicy. I was delighted to have intercepted it\u2014and so was my squeamish companion.<\/p>\n Other unwavering standouts from past visits include the deeply flavored chili \u201ccolorado,\u201d a dish claimed by Mexico, Spain and Texas, depending who you ask. Its name actually has nothing to do with the state of Colorado, but is derived from an accepted meaning of the word \u201cred\u201d in Spanish\u2014that being colorado<\/em>. Made usually with beef, Jimmy Carter\u2019s gives you a choice of pork or chicken while adhering to the classic draping of the urber-red adobo sauce. Prepare your palate for a stampede of flavors from pasilla and dried ancho peppers as well as herbs and garlic.<\/p>\n In the zillions of chili rellenos I\u2019ve engulfed over the years, most are made with Anaheim peppers, a rather safe choice compared to the zestier poblano chilies used here. These are delicately breaded, fork-tender, and come with a choice of sauces listed in the menu\u2019s \u201csauce guide.\u201d Pair it with a cup of green-tinted albondigas soup flavored with tangy tomatillos and pork meatballs, and you\u2019ve scored a gratifying, affordable meal.<\/p>\n While some of Carter\u2019s Mexican cuisine taps into recipes from that country\u2019s provinces, others stick to culinary Americana, such as the gringo-inspired taco salad using ground beef. It\u2019s served in a classic oyster-shaped fried tortilla along with shredded lettuce, tomatoes, beans and cheese. Pure comfort food to those whose non-Latina moms rotated it through their weekly meal plans over the decades.<\/p>\n Vegetarians and vegans have it easy here, given the choice of Soyrizo and plant-based \u201cbeef crumbles\u201d available across the menu.<\/p>\n As for breakfast, you\u2019ll find reliable, foolproof choices such as huevos rancheros, red or green chilaquiles, house-made corned beef hash, plus a host of egg dishes, burritos, veggie medleys, and pancakes.<\/p>\n In addition to the main dining room, the restaurant offers comfy outdoor seating and a festive interior cantina with a bar that slings sturdy margaritas using fresh-pressed lemons and limes. Service is brisk and the operation is well-staffed, with Carter himself often present.<\/p>\n![\"jimmy](\"https:\/\/cdn.sdnews.com\/wp-content\/uploads\/20230505014754\/jimmy-carters-statue-2023-265x300.jpg\")
![\"jimmy](\"https:\/\/cdn.sdnews.com\/wp-content\/uploads\/20230505014935\/jimmy-carters-jalapeno-poppers-300x225.jpg\")