Garcia's Mexican RestaurantBack in the day All of the Mexican food restaurants were like Garcia's. They served crispy Tacos in corn tortillas, burros, enchiladas, cheese crisps and maybe, if they were cutting edge, a flauta, chimichangas and chili relleno's. Anything you ordered came with rice and refried beans. So Garcias' is a throwback to days gone by? - well not exactly. The dishes that I remember so well are still there - and they are prepared the same way they were in the early 60's, when Garcia's was still owned by the Garcia family. 
The menu pays homage to the old days but it doesn't ignore modern
sensibilities. Lite Grilled Chicken Flautas, Spinach enchiladas and Tampico stuffed chicken appeal to a more health conscious population that shudders at the mention of Lard. Having caught a movie in the PV entertainment district we sauntered over to Garcia's for dinner. As we walked in the front door into the smallish separate entry it was like deja vu all over again - All Mexican restaurants were designed the same way, no walking into the dining area here by golly - you walked into an entry like a proper guest! Anyway, the dining area holds around 16 tables and booths and sports a Mexican, theme (there's a shock) - it looks like a Mexican Restaurant (shock #2). The place is nice, certainly comfortable, clean and well maintained. There are also a couple of really nice outdoor patios - perfect when the weather is nice! I should also mention that Garcia' has a very inviting, although we didn't try it, cantina - or bar to you Gringos- with a few tables, lots of bar space - looks like fun on the right night. Emiliano showed us to our table, dropped off a couple of menus and was back in a flash with our drink orders, chips and salsa - all done with a smile and a kind word. My wife ordered "Olivia's Sampler"($10.99) - 2 Pollo Fundidos,  2- beef Chimi's, 2- Chicken Flautas and
2 beef tacos. Lest you think she has a hollow leg - they all were mini versions of the regular menu items. I ordered my "Nostalgia" plate - a Grande Burrito and a shredded beef taco. For you older folks - this used to be called a green(red) chili burro enchilada style. The chips were excellent - light and crispy. The salsa was fine but there just wasn't any heat to be found. When Emiliano stopped to check on our well being I asked for some hotter salsa if it was available. Again - back in a flash. The second salsa (actually hot sauce) was a little better - still good flavor with a bit more bite. It still could have been hotter though. Our scremin'' hot plates arrived in short order - as is usual and expected in a Mexican Restaurant. My Grande burrito was big, filled to the brim  with a nice chunky green chili with plenty of
flavor- just like I remembered. My taco, like the burrito,
was well stuffed and nicely dressed with cheese and lettuce - what else
for a taco? My issue was with the shredded beef.Shredded beef - or any meat filling at any Mexican restaurant for that matter - should, in my opinion, be seasoned. I don't mean it has to burn your face off - add hot sauce for that - but it should be spicy and full of flavor. This wasn't, nor were any of fillings in the items my wife ordered. They were, with the exception of the aforementioned green chili, frankly, bland. Same story on the rice and beans - they looked great but the flavor was just not there. Let's back up here for a minute. I was born and raised in Arizona. I have been eating Arizona style Mexican food since I was about 2 years old - a long time - it is spicy and delicious. Garcia's, I fear, has moved it's cuisine further and further towards the sensibilities of the new resident from the Midwest, not that there is anything wrong with that, after all Mexican food should be accessible to everyone. So - "starter" Mexican food is what you will find at Garcia's. If you are new to Mexican food - try Garcia's and, if you like it, it may be your first baby step towards really appreciating this delicious and varied cuisine that originally hales from south of the border and has been modified so successfully by generations of cooks in AZ, CA, and New Mexico. You have to start somewhere! So get at it!
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