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Bridle Ridge 113 Appaloosa, 1999, 3/2, 1809 sq. ft., $147, 000. Relocating. Must sell. Call 361-212-0393.
What customers won’t find – for now, at least – are jalapeños.
The restaurant’s owners pulled the peppers from the kitchen after the United States Food and Drug Administration’s warning that peppers in McAllen had tested positive for salmonella.
It isn’t worth risking people’s health, restaurant owner Luis Valadez said, and it could put the establishment at risk. If someone ate a pepper and began feeling sick, they could blame the eatery.
“I don’t want to take no chances,” he said.
The choice to eliminate the widely used spicy ingredient wasn’t an easy one, Valadez said. The peppers go into the five or so salsas, pico de gallo, guacamole and many people request them on the side.
“We use about four cases a week,” he said. “That’s about 120 pounds.”
Jose F. Sierra sat inside the eatery Wednesday afternoon with a group of friends. He cleaned his plate, but admitted he missed his jalapeños.
“It’s no good,” he said. “Mexican food needs jalapeños and tomatoes.”
You won’t find jalapeños at Venturas Tamales either, but that’s nothing new. The restaurant mostly relies on serrano peppers, assistant manager Martha Vasquez said.
But whether the restaurant uses the jalapeños or not, she said customers are continually asking whether it’s safe to eat them.
Vasquez stays in touch with her supplier, she said, and relies on him to ensure the produce is safe.
“His business depends on that and, of course, ours does too,” she said.
Customers at The Plaza Tex Mex haven’t really asked about the peppers, owner Joe Torres said.
He plans to keep them available as long as they remain safe, he said, although he will keep an eye on things.
“When the story broke out I talked to my suppliers,” he said. “They said everything was OK.”
Summer typically means less business, he said, and the ailing economy means some people are eating out less so they can fuel up their cars.
“Now the jalapeños hurt also,” he said. “It’s very hard to survive in this kind of industry.”
Allison Miles is a reporter for the Advocate. Contact her at 361-580-6511.