El Charro Cafe...Draft Beer served at 33-degrees

It was that rare time of year in Tucson when the thermometer struggles to rize above 50 degrees. Fashionable women were wearing their all but forgotten winter coats, some with festive mufflers and other with barely worn gloves.

I saw a man, decked out in a holiday sweater, hurry across the parking lot, with both hands warming in the front pockets of his jeans. He looked like a penguin as he ran. (More like Ron Cey than Bergess Meredith.)

Less than two weeks before Christmas on a Friday evening and there was definitely a festive air at El Charro Cafe located at Broadway and Wilmot. Our party consisted of five adults and six children ranging in age from nine years to one year old, yet our presence was but a blip in the efficiency of the El Charro wait staff. Yes the restaurant was crowded, they even had a party of 80 arrive and take over the patio area, drinking margaritas under the warmth of portable heaters.

Before we were seated, my friend Dave and I found a place to stand next to the bar. I ordered a Tecate draft beer. The bartender tried to pour the Mexican brew, but when he turned around I saw him holding a glass full of foam bottom to brim. “I’m sorry sir, but the Tecate pump is broken.” said the bartender. “Can I get you something else?”

I ordered a Dos XX lager which he poured in a 16 oz beer glass and served with a wedge of lime. Dave ordered the Dos XX Ale which was darker in color. Both brews were ultra cold. Mine registered a chilly 33 degrees. My lager tasted cool and clean.

“At this cool temperature this lager tastes a lot like ice water,” I told Dave.

“Next time order the Ale,” he answered. “It has more flavor.”

Before we could finish our beers we were seated in the main section of the restaurant. I ordered beef tacos “El Charro Style”. They were served with refried beans and “arroz Sonora” a delicious Spanish rice accented with green peas. The beef tacos were delicious. The meat was flavored in such away to remind me of the taste of an Italian meatball. Garnished with lettuce, cheese and several radish slices, I finished the tacos off with a dash of red salsa and a squeeze of lime.

The night was festive. The restaurant was loud. Seated at a long narrow table, it was impossible to engage in conversation with anyone in our group unless they were seated just one or two seats away. We raised our voices to be heard and surely added to the din. From where I sat, I could see the large and efficient wait staff, all wearing black, parading with precision through the kitchen door with trays full of appetizers, entrees and desserts rapidly prepared for the patrons of the crowded restaurant.

About that time a five piece mariachi group made it’s way into the dining room. “Now it’s really going to get loud,” I thought. But when the group broke into a lively rendition of “Jingle Bells”, it seemed to balance out the sound of the revelers and added to our festive evening.

“This is perfect,” said Dave. “Merry Christmas.”

El Charro, which has been in business since 1922, has three other locations in Tucson, the downtown location, Oracle and Orange Grove, Speedway and Swan. No doubt all were busy on this festive night.