Revolutionary Restaurant
BY IVAN MOORE
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Del Castillo and chef Sigi Lopez developed a lean yet diverse menu of traditional Mexican dishes served with a modern flair in an earth-toned, minimalist setting. Images of Mexico’s 1910 revolution revolve on flat-screen televisions adorning the walls.
Customers looking for common Mexican-American meals won’t find them at Revolución 1910.
There’s nary a deep-fried quesadilla, nachos supremos, or combo plate to be found on Lopez’s menu. Instead, patrons choose from an a la carte selection of tapas-style dishes like mole poblano (chicken in a rich chocolate sauce) and albondigas en pozole (meatballs with hominy and cumin mashed potatoes).
Assistant manager Christian Jimenez admits that many first-time customers stick with the more familiar offerings – tacos al pastor, tamales de pollo, or enchiladas suizas de polllo. But repeat customers tend to expand their palates with the more exotic acuachile de camarones (raw shrimp, cucumbers, tomato and acocado tossed with lime and chile juice) or costillas de puerco (slow roasted pork riblets in adobe de axiote sauce). And Lopez’s ahi tuna dish, atun enchipotletado, has become a surprise hit.
The restaurant also has a weekend almuerzo (brunch) menu, which pairs huevos served-to-order with traditional Mexican breakfast dishes like fresh nopales (cactus) or mole.
Jiminez says that since opening in October 2008, Revolución 1910 and its fresh concept has struck a chord with San Joaquin residents who have come to expect a level of culinary adventure in Lodi.
"These people know about food,” say sJimenez of Revolución 1910’s customer base of Lodi connoisseurs. “You can’t hide about it here [in Lodi].”
Of course, no Lodi fine-dining establishment would be complete without a respectable wine list, which bartender Christian Lara indeed has. Lodi wines share shelf space with fine tequilas. But his impressively presented bar program, in addition to offering eight beers on tap and a relatively modest collection of quality spirits, has its focus on the exhaustive selection of over 25 premium tequilas – some aged for over three years and sold at over $20 a shot – featured in an array of margaritas pre-pared with fresh juices and agave nectar.
Del Castillo plans a special celebration at Revolución 1910 for Cinco de Mayo, and regularly hosts live Latin music.
Rather than winemaker’s dinners, Revolución 1910 presents tequila seminars – just one example of how the Lodi cantina is introducing area diners to a new idea that’s steeped in tradition. And tequila.
Customers looking for common Mexican-American meals won’t find them at Revolución 1910.
There’s nary a deep-fried quesadilla, nachos supremos, or combo plate to be found on Lopez’s menu. Instead, patrons choose from an a la carte selection of tapas-style dishes like mole poblano (chicken in a rich chocolate sauce) and albondigas en pozole (meatballs with hominy and cumin mashed potatoes).
Assistant manager Christian Jimenez admits that many first-time customers stick with the more familiar offerings – tacos al pastor, tamales de pollo, or enchiladas suizas de polllo. But repeat customers tend to expand their palates with the more exotic acuachile de camarones (raw shrimp, cucumbers, tomato and acocado tossed with lime and chile juice) or costillas de puerco (slow roasted pork riblets in adobe de axiote sauce). And Lopez’s ahi tuna dish, atun enchipotletado, has become a surprise hit.
The restaurant also has a weekend almuerzo (brunch) menu, which pairs huevos served-to-order with traditional Mexican breakfast dishes like fresh nopales (cactus) or mole.
Jiminez says that since opening in October 2008, Revolución 1910 and its fresh concept has struck a chord with San Joaquin residents who have come to expect a level of culinary adventure in Lodi.
"These people know about food,” say sJimenez of Revolución 1910’s customer base of Lodi connoisseurs. “You can’t hide about it here [in Lodi].”
Of course, no Lodi fine-dining establishment would be complete without a respectable wine list, which bartender Christian Lara indeed has. Lodi wines share shelf space with fine tequilas. But his impressively presented bar program, in addition to offering eight beers on tap and a relatively modest collection of quality spirits, has its focus on the exhaustive selection of over 25 premium tequilas – some aged for over three years and sold at over $20 a shot – featured in an array of margaritas pre-pared with fresh juices and agave nectar.
Del Castillo plans a special celebration at Revolución 1910 for Cinco de Mayo, and regularly hosts live Latin music.
Rather than winemaker’s dinners, Revolución 1910 presents tequila seminars – just one example of how the Lodi cantina is introducing area diners to a new idea that’s steeped in tradition. And tequila.