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admin | Category: Reverse Lookup Free | 17.03.2015
Tucked away in an unassuming strip mall in Lacey, surrounded by a nail salon, a pho restaurant, a mobile phone store and other establishments typically found in such locales is Mi Pueblo, a Mexican restaurant with some serious Guadalajaran flavors.
After three years at that restaurant, he moved to Washington, where he began working at Puerto Vallarta in Gig Harbor. Mi Pueblo has vegetarian options (Alvarez claims his chile relleno is the best), but the carnes menu seems to be where the restaurant excels. Oscar Alvarez, the restaurant’s owner, counts on his excellent services and authentic dishes to keep customers coming back for more.
You’ll find some standard fare you’d typically find on other Mexican restaurant menus — tacos, burritos, nachos and more. Oh, and ordering an entree here isn’t for the faint of appetite — the plates at Mi Pueblo are literally larger than the tray the server used to bring the drinks.
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When he was old enough, he began working at a Mexican restaurant in California as a busboy. Speaking of drinks, Mi Pueblo also sports a full bar, with a nice Mexican beer selection, an array of tequilas and specialty margaritas. During the two-to-three hour breaks between lunch and dinner, Alvarez could have left the restaurant to get some rest, but instead, he opted to spend the time training in the kitchen. Authentic goodness like birria de chivo, which the menu calls a “poor man’s stew” of juicy roasted goat, served in a bowl with rice and beans. An inflatable rooftop balloon shaped like a cowboy boot that looks like the real thing. Has it worked?
While he was doing prep work, the owner of the restaurant noticed his deft skills at chopping vegetables and the incredible care Alvarez took in completing the task.
Years later, after a stint in Mexico for his wedding, he helped open Puerto Vallarta in Yelm, where he was no longer the “cook,” but the chef.

And beef tongue, or lengua, served with red or green sauce and the standard beans and rice. As he grew with the restaurant, his boss encouraged him to start his own business and his American dream came true in March 2012.
Other enticing offerings include chicharron (pork rinds) and the costillas de puerco, or pork ribs with nopales (cactus leaves).

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