Thirty-five years ago, José Salvador Mariano González founded the Chava restaurant and bar, fulfilling a personal dream. The business began in a small space he adapted in his mother’s house, where he only sold lamb mixiotes made with a traditional family recipe.
Located in the Guadalupe Caleras neighborhood, in an area known as La María, José Salvador’s establishment, better known as Don Chava, began to establish itself as one of the best places in Puebla to enjoy this typical dish, a staple of the region where maguey pulquero (pulque) is cultivated, such as the Puebla region.
It first opened in 1991. To this day, we’ve been here for 35 years. I was working for the CTM (Confederation of Mexican Workers), I was a general delegate and I coordinated all the restaurants in Puebla, like El Merendero and Fonda Santa Clara; so I said, ‘I’m going to open my restaurant here.’ I started with a small space; “Now all this is in place, and thank God, it’s been going very well,” said Salvador González.
He explained that his mixiotes became a favorite among the locals because of their seasoning, the enticing aroma, and the flavor of this classic steamed, spiced meat, which is cooked here using the family recipe. They also began to win over palates beyond the neighborhood: they became so well-regarded that people started coming from other parts of the city.
According to him, his seasoning was so renowned that diners suggested Don Chava include other typical dishes from Puebla and the region on his menu. He did so, but he went even further.
In addition to expanding the menu, Don Chava expanded the restaurant, renovated the property, and transformed it into a large, two-story establishment: the spacious and bright lower level is adorned with oil murals painted by artists from the Barrio del Artista (Artists’ Quarter), and includes a children’s play area. He even added his own parking lot.
The lamb mixiote is sold in two sizes—small and large—with and without rice, accompanied by tortillas and a broth made with mild chilies, which give the dish its characteristic flavor; it’s perfectly complemented by a very spicy green salsa.
The mixiote is juicy and made with lamb, not beef, not chicken, it’s lamb, and it’s juicy wrapped in a maguey leaf. That’s the main ingredient, the maguey leaf. Otherwise, it wouldn’t taste the way it does, he assured.
Currently, the menu features a variety of dishes ranging from appetizers like chalupas poblanas and marinated chicken wings; bone marrow or mixed soups, chicken and lamb consommé; to main courses such as mole poblano, green pipián, enchiladas, mole de chito, and huaxmole de zancarrón.
Huaxmole is a thin mole made with zancarrón (beef shank); The shank is goat meat, it’s the leg part. We’d call it a mole de olla, but we called it shank, he explained.
They also offer tampiqueña-style dishes served with chalupas, mole-filled tortillas with refried beans, enchiladas, fish fillets, and shrimp cocktails.
“We used to have a cook, but now my wife, Dolores del Rosario Luna, is the head cook. She’s the one who makes the amazing green pipián, the mole poblano, and the bone marrow soup is special because it’s made with brains in a white broth with a sprig of epazote,” he assured.
“We sell beer and spirits. We used to have a house drink made with grapefruit soda from Valle, but since that brand is no longer available, we don’t make it anymore. We made it in a highball glass with ice, gin, vodka, the soda, and a slice of mint.” We started doing it with other soda brands, but people didn’t like it; that’s why we stopped selling it, he lamented.
For over three decades, Chava Restaurant and Bar has been a Puebla classic, famous for its traditional flavors, its typical cuisine, and for bringing together family and friends.
Chava Restaurant and Bar is located at 317 6 Poniente Street, in the Guadalupe Caleras neighborhood, La María. It is open Tuesday through Sunday from 11:00 a.m. to 6:00 p.m. Contact: 222 224 2833.
Source: oem
