Located in the historic Reynolds & Jeters Building, El Charro is the oldest continuously owned and operated restaurant in the Gila Valley. The interior was remodeled to be more modern, yet the history and culture still shines through.
El Charro has been serving delicious green Chile since 1955. With the same cook for 27 years, consistent excellence is this restaurant’s hallmark. “People who are adults come in and say it tastes the same way it did when they were kids,” says the manager. The house specialty is the Chalaca, fried masa shaped like a bowl, filled with beans and red or green Chile meat and topped with lettuce, tomato, and cheese.
At El Charro, tradition is important. Chef Mary Lou Alva cooks the Mexican food dishes using Sonoran recipes and methods. Even though she is an efficient cook, she is an accurate cook too. She still measures ingredients to ensure consistency in the food.
Be sure to bring in your Salsa Card!
Johnny's Hot Jalapeño Salsa
5 jalapeño peppers (seeds and chopped for raw salsa)
2 tomatoes (chopped for raw salsa)
1 medium onion, peeled and minced
2 cloves of garlic, peeled and minced
1 tsp. Mexican oregano
1/2 tsp. cumin, ground
Salt to taste
Boil the jalapeño peppers, tomatoes, and onion for 10 to 15 minutes or until al dente. Drain and discard the water. Let cool. Add seasoning and mix thoroughly.