It takes a lot of courage to open a restaurant. It takes courage plus confidence to open an enchilada joint in a neighborhood east of downtown Fort Worth that’s already full of taquerias, tortillerias, and other traditional Mexican eateries. Owner Mary Perez had already found success selling her bottled enchilada sauces at places like Central Market, so she had a clue that Enchiladas Olé –– her maiden voyage as a restaurateur –– might prove popular. A recent afternoon visit showed that she was right. Her small menu of appetizers, breakfast items, and enchilada entrées was simple but memorably tasty.
The Smoky Quesadilla appetizer, which doubles nicely as an entrée, came out first, and it was terrific. A large, thick, fluffy whole-wheat tortilla was cut into six large wedge shapes. From our choice of beef brisket, chicken, and cheddar as fillings, we selected the bird and were delighted with the big, lean chunks of white meat mixed with gooey cheddar and what appeared to be savory bits of mild green chiles. Served with a creamy dollop of citrusy guacamole, a smear of cool, smooth sour cream, and a serving of zesty pico de gallo made from finely chopped tomatoes, peppers, onions, and cilantro, the quesadilla proved a marvelous on-the-go lunch.
All of the enchilada plates come with two large enchiladas rolled in soft corn tortillas, rice, refried beans, and a small side salad. The sides were standard but solid. The rice was oven-hot, pillowy, and addictive, the pintos a kind of pudding with whole beans mixed in, and the salad a fresh concoction of shredded iceberg lettuce, bright red roma tomato slices, and two triangles of fresh, sweet pineapple. The tropical fruit, it turned out, offered a marvelously light and refreshing counterpoint to the relative heaviness of the Mexican fare. More Mexican restaurants should work this fruit into their dishes.