Most diners would never realize that Sacramento’s newestMexican restaurant, Zocalo, is housed in an old auto showroom.

The large space gives the restaurant a very open atmosphere andthe first thing customers see upon entering Zocalo is the extensivebar across the rear of the restaurant. The environment, with thedizzyingly large art on the walls and even larger windows, issimply striking. While oversized paintings dominate the fewwindowless walls, there are also authentic Mexican statues. A stonebasin with delicate floating candles dominates the center of Zocaloand lends an elegant, earthy flavor to the interior.

Ernesto Jimenez, who also owns Ernesto’s Mexican Food located on_____, opened Zocalo with the goal of offering something unique tothe patrons in Sacramento8212;upscale, authentic Mexican food,reasonably-priced, in a stylish, yet homelike setting. Jimenezsurpassed his goal.

A first course of queso fundido can consist of either shrimp orskirt steak sautéed with onions and buried in quesomenonita, all baked casserole-style and served with mini corntortillas ($6-$7). This dish will definitely be a favorite for thecheese lover.

The entrees, or platillos, range from grilled chicken to aMexican version of potpie, and even offer vegetarian options.

The mole poblano ($9) includes sliced grilled chicken and sweetplantains in a carefully crafted mole and served with white rice.Another option is the arrachera ($13), which is fourteen ounces ofHarris Ranch flank steak served with rajas, cebollita and pico degallo.

The chicken in the mole poblano was appetizing but notextraordinary compared to any standard Mexican restaurant. Theplantains were amazing– crispy on the outside, tender on theinside and achieved a perfect balance between sweet and salty.

The arrachera is wonderful for those liking a hearty carnivorousmeal. The steak is extremely tender and juicy and had plenty offlavors.

For dessert, churros filled with vanilla cream and served overvanilla ice cream were tasty, but again, not out of the ordinary.The pineapple sorbet topped with tequila is another dessert optionthat anyone would look forward to; it’s even stronger thanthe margaritas.

Speaking of margaritas, as a Mexican restaurant, it is importantfor Zocalo’s to value their quality of their drink menu asmuch as their entrees. The Margarita was good, albeit a bit salty.It is made with top shelf tequila and was thoroughly enjoyed bymany fellow diners.

Zocalo’s signature drink, the Zojito is similar to a mojito, butmade with berries for an added twist. The flavorful rendering ofthe popular drink will keep patrons coming back to Zocalo everyworkday after five. As for the Zocalo mojito, this isn’t atall recommended. It was sickeningly sweet, so much so that it madeit difficult to locate any other flavor or aspects of thedrink.

Much like any fresh, new restaurant, Zocalo has some things towork on and perfect. It’s obvious, however, that the diningexperience at Zocalo will continue to blossom, and even as abeginner the restaurant is definitely worthwhile.

Zocalo is located at 1801 Capitol Ave. Hours areSunday-Wednesday 11 a.m. to 10 p.m., Thursdays 11a.m. to 11p.m, andFriday to Saturday 11a.m. to 12p.m.. Reservations are not acceptedon Friday or Saturday, so be prepared for a wait.