Why: Los Pepe’s Mexican Restaurant recently opened its fourth restaurant. This one is in Battle Ground Village, where the defunct Bones Restaurant used to be. Los Pepe’s offers a wide selection of Mexican cuisine favorites — the same as the other locations, catering, and orders to-go.
What I tried: My dining companion and I had the chicken taquitos for our appetizer. I had a bowl of albondigas soup and the No. 9 combination: chili relleno and a tamale with rice and beans. My dining companion had the pollo loco (crazy chicken).
The taquitos were made with flour tortillas, stuffed with tender chicken and lightly fried. They were cut into appetizer-sized sections and served with guacamole, sour cream, shredded iceberg lettuce and chopped tomato. They were somewhat bland without the additional accoutrements.
In addition to tasty meatballs, the soup contained large, fresh pieces of carrots, broccoli and cauliflower in a thin, appetizing broth.
Our entrees arrived on heated plates, which kept the food hot well into the meal. Of the two featured items on my entree, I enjoyed the chili relleno, made with a fresh poblano chili, lightly stuffed with cheese and doused in egg, more than the tamale, which had a scant amount of pork for the amount of dough used.
My dining companion liked the pollo loco. It basically was a fajita mix of chicken, onion and bell peppers combined with rice, beans, and cheese and topped with chopped red onion and cilantro. The construction of this dish reminded me of a breakfast scramble.
Menu highlights beyond what I tried: Most of the seafood options consist of shrimp dishes. The bean and chorizo burrito sounded delicious, as did the codorniz — quail marinated in a sweet lime chipotle sauce. American dishes are limited to a cheeseburger, chicken strips and french fries.
Atmosphere: In spite of a few original, nondescript booths and flooring, the space has been transformed into a brightly adorned restaurant with multicolored walls and ornately carved tabletops and seating, all painted in a festive array of colors. Dining is separated into a family dining area and a bar area for the 21 and older crowd.
Other observations: The waitstaff was friendly and attentive.
In addition to the general dining space, the restaurant has a private, upstairs room which seats 30 to 40 guests and is rented out for special occasions.
Cost: Appetizers are $3.25 to $10.25. Sides cost 95 cents to $7.99. Vegetarian dishes are $7.25 to $8.95. Seafood entrees are mostly $13.99. House specialties are $11.95 to $15.75. Chicken dishes are mostly $11.95. Burritos cost $8.25 to $10.25. Enchiladas are mostly $9.25. Tostadas are $7.95. Soups come in a bowl for $4.99 or $5.25. Happy hour appetizers are 15 percent off 3 to 5 p.m. Monday through Friday.
Hours: 11 a.m. to 9 p.m. Monday through Thursday; 11 a.m. to 10 p.m. Friday through Sunday.
Where: 1207 S.E. Rasmussen Blvd., Battle Ground.
Contact: 360-723-5277 or www.lospepesmexrestaurant.com
Health score: Los Pepe’s Mexican Restaurant has received a pre-opening inspection, for which a score was not available, and is scheduled for a routine inspection in the near future. Zero is a perfect score, and Clark County Public Health closes restaurants with a score of 100 or higher. For information, call 360-397-8428.
