Mum’s the Word: Ask about Alito’s “secret” menu. Ali won’t say a single word more.
WHAT’S IN IT:
“We always ate well growing up, but at home, not at restaurants,” says Eduardo. “The key is to use fresh ingredients and make everything from scratch.”
MEX AT ITS BEST:
The shrimp cocktail served in a double old-fashioned glass leans a bit toward gazpacho, and the chile rellenos are labor-intensive artisanal examples of their kind.
BRUNCH WITH AN ACCENT:
Sundays Alito’s serves a traditional brunch with Mexican flair: there are omelets, house-made pastries and mimosas, sure, but also huevos rancheros, chilaquiles and sangria.
ALITO’S: AUTHENTIC, UPSCALE MEXICAN FOOD ARRIVES DOWNTOWN
Food Legacy: Alito’s proprietor Ali Ahlstrand inherited a love of ingredientdriven cooking from his mom, chef and restaurateur Mollie Ahlstrand. His new restaurant Alito’s turns that legacy to Mexican cuisine he describes as “love-intensive food.” BROTHERS ACT Brothers Eduardo, Victor and Juan Carlos Carranza have manned the stoves at Mollie’s for 25 years. At Alito’s, they’ve created a changing menu of dishes they learned from their mother while growing up in Mexico City. 509 State Street • 805.845.7133 • alitosonstate.com
Eduardo Carranza, chef
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