Del Prado

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309 E Main St
Visalia, CA 93291

Phone: (559) 754-2590

Neighborhood: Visalia

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  4.8 stars - Based on 10 votes

#261 out of 477 restaurants in Visalia

#33 of 68 Mexican in Visalia

5 star				8 votes	80%
4 star				2 votes	20%
3 star				0 votes	0%
2 star				0 votes	0%
1 star				0 votes	0%

Top Reviews of Del Prado

04/26/2024 - MenuPix User

02/16/2024 - MenuPix User

07/02/2021 - Chris Duarte
I am no fool and speak for no experience but my own.
Sweet Fortune must have been hanging out with St. Larry(the Christian Saint of dining) and together waved a sprinkle of enchantment guiding my family and I to the door of Del Prado restaurant.
Good food, good service, and a welcoming atmosphere made for us a great experience at Del Prado, a veritable blessing not only to the taste buds but to the heart as well.
Brisa, my family and I cannot thank you and your staff enough for the time and brilliance Del Prado shared with us.
Literally steps away from our vehicle as the sun steeped itself into the evening we oopsed brazenly into Los Prados as Brisa and staff were closing down. Back peddling with customary civilities by our, or rather my, overloud entrance. Brisa put a stop to our backtracking exit and turned to her staff to confer briefly and almost mischievously with her staff, then turned and reopened her kitchen and provided us with a most delicious and hospitable meal.
The delectable array of savory dishes in front of my family was nothing short of enchanting. Del Prado's cheese topped nachos with beans, asada fries, faultless Micheladas spiced adorned with prawns and cucumber, melt in your mouth steak, chicken, and shrimp from the magical dish of Tres Carnes(menued as 3 Meat Fajitas), ever tasty tacos. My dish, I must say, was the reigning dish of the evening, El Molcajete.
OnLooking onto the rim and into the bowl of Del Prado's dish, El Molcajete(an oven heated volcanic rock basin-ed "molcajete"), which alone drums up memories of the grandparents, lay a delicious trip through a few of the staples of Mexican cuisine. First in line was the marinated asada steak which flaked apart at each pull or bite that declared steak "a la Mexicana." Next and from the sea was the shrimp, posing appetizingly along the edge urging to be taken up before El Molcajete's other compliments. For me, the table blast from the rim back into my own upbringing with Mexico's table fare was the nopal de la plancha, which was the cactus grilled to an al dente delite. The mouthwatering and almost "picoso" or chili-hot chorizo is a matter of course in "la cocina Mexicana" (the Mexican kitchen) that I found in the bowl of the molcajete alongside the grilled sweet onion, jalapeno, and the scrumptious sauce. Finally, and without which the journey may have been incomplete, with but not on El Molcajete are the corn tortillas, and not mere tortillas but tortillas that are pure Mexicanada. The always delightful "hechos a mano," the hand made tortilla. Together or in individual mouthy devour-ous bites I reveled into the Molcajete experience. Mmmm.
Good food and good people.
Dining is an experience. Del Prado, its food, its people, is an experience I will seek out again.

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