36 MONTEREY COUNTY WEEKLY November 9-15, 2023 www.montereycountyweekly.com Don’t be fooled by the bright and fresh herby green salsa that graces every table, or the delightfully puffy house-made tortillas. The mind behind Los Dos Potrillos—bustling both in the dining room and for takeout at the drive-thru—is not a foodie. Carlos Murillo came to the restaurant business because he is a businessman first, and a chef third. (He’s a horse-lover second, hence the name— Los Dos Potrillos, or “the two foals,” a reference to his equine affections and also his two sons. Murillo also runs another business selling horses, and rides with the Salinas Valley Charros.) Murillo arrived from his native Jalisco, Mexico, to Watsonville in March of 1987, following his older brother. He picked raspberries during the day and worked in a packing plant at night. He went into construction, then cleaning offices. But it was when his brother invited him to drive a catering cart that Murillo really articulated a vision—he liked seeing happy customers. His brother offered to sell him the cart and in 1991, with just $2,000 to start his own business, he did. He cooked the basics—burritos, tacos, tortas—at home, then put them in his warming cart to sell. “I liked the fact that people would eat a taco and say, ‘This is so good.’ That was my best gift, that observation. And to have customers come back,” Murillo says in Spanish, with his daughter, Vanesa Murillo, translating. “I didn’t check if it was eight hours—I was working 15 hours, and that didn’t matter. When you work hard, things just kind of fall in place. Then I bought a bigger catering truck, with a kitchen.” Murillo thought foodservice would be a way to support his young family of three children. (They now work in the business.) Self-taught, Murillo expanded to bigger, and more, food trucks. “The truth is when I started, I didn’t know anything, but I saw that people liked good food. So I started learning little by little, making my own recipes,” he says. By 2013, Murillo was ready to move from catering trucks to brick-andmortar, and with a business partner, acquired El Jaliscience on East Alisal Street. But the debts grew while profits stalled; Murillo bought out the partner, leaving him saddled with a costly restaurant that was slow to take off. The food truck revenue kept the restaurant afloat. They were also competing with another restaurant of the same name just a few blocks down Alisal Street. So Murillo led a major rebrand, in collaboration with his now-wife, Guadalupe Martinez. She left her job at Sarita’s in Monterey to bring her front-of-house knowledge to what was renamed Los Dos Potrillos. They emphasized customer service, a principle still in force today with attentive, friendly servers. They ordered custom chairs, ornately carved, from Teocaltiche, Jalisco. They painted the interior green and the exterior blue. (These days, it’s back to a subdued tan hue.) And slowly, the place drew a following. These days, at any given mealtime, the place is packed with a mix of customers: Those in work boots and jeans, lawyers in suits, cops from the Salinas Police Department across the street. Karaoke happens Friday from 7:3011pm. (Murillo’s favorite song, naturally, is about horses: “Los Dos Vicios” by Los Cadetes.) Taco Tuesdays with $1.50 tacos also draw a crowd. They mostly kept the seafood-forward menu. The camarones a la pendejada, a staff favorite, are shrimp smothered in an earthy sauce—with a subtle spiciness that emerges only a few minutes later. (Manager Claudia Martinez discloses that it contains five kinds of chilies.) The ceviche is citrusy and bright. There’s Mexican sushi, seafood rolled with rice. “Every dish we make here is homemade, fresh,” Murillo says. (Ask about the salsa though, and you’re stumped: “The majority of our sauces have secrets in them.”) In 2021, Murillo opened a second location in Los Banos, and is putting finishing touches on a third location to open soon in Watsonville. Today, Murillo employs roughly 65 people. “Everyone can make it as long as they work every single day,” he says. “It takes discipline.” And, perhaps, a salsa that builds a slow heat. Los Dos Potrillos is at 301 E. Alisal St., Salinas. Open daily at 9:30am; closes at 9pm Sunday-Thursday, 11pm Friday, 10pm Saturday. 757-4540, los-dos-potrillos-restaurant.negocio.site. First course Ceviche and other seafood dishes dominate the menu at Los Dos Potrillos, drawing mostly from styles in Jalisco, Sinaloa and Nayarit. Winner winner…America’s best sparkling wine comes from Monterey County. On Nov. 2, Caraccioli Cellars’ 2017 Brut Rosé won the title of Best U.S. Sparkling Wine 2023 (and Best California Sparkling Wine, and some other awards) at the Champagne & Sparkling Wine World Championships in London. It’s a fourth consecutive victory for Caraccioli in a competition that garners over 1,000 entries from 21 different countries. Dolores Street between Ocean and 7th, Carmel. caracciolicellars.com. Pie Pre-Order… Café Carmel is taking pre-orders for Thanksgiving baked goods, now until Friday, Nov. 17. Let them take care of the baking so you can add a hassle-free contribution to the spread. They have a variety of pies, breads, desserts and quiche available. Ocean Avenue between Mission and San Carlos, Carmel. 624-3870, cafecarmel. com. Pierce Parting…Pierce Ranch Vineyards is bidding farewell. The last day of tasting room service is coming on Sunday, Nov. 12. You will still be able to buy bottles of wine online, but this weekend will be the last opportunity to stop by for a glass or a tasting in person. Stay tuned for potential upcoming events before the doors shut for good, closing a chapter for this intimate music venue and wine spot. 499 Wave St., Monterey. 372-8900, pierceranchvineyards.com. Big Cheese…The popular Californiacentric cheese and charcuterie shop from Santa Monica, Lady & Larder, is opening a location in Carmel Valley Village soon. Owners (and sisters) Sarah and Boo Simms work with craft producers and small farmers from around the state. More tasty details to come. Culinary Classique…The 27th Annual Culinary Classique d’Elegance benefiting Meals on Wheels of the Monterey Peninsula takes place Saturday, Nov. 18. Indulge in an evening of creative presentations, both culinary and visual. Esteemed local chefs will prepare innovative meals to be served at beautifully decorated tables. Individual tickets are $350, and sponsorships and table tickets are available as well. Ticket sales, sponsorships, and silent auction proceeds go toward helping provide access to meals for people in need. Purchase tickets at e.givesmart.com/ events/xyc. 2 Portola Plaza, Monterey. 375-4454, mowmp.org. By Jacqueline Weixel morsels Send a bite to eatanddrink@mcweekly.com “The majority of our sauces have secrets in them.” Eat + DrinK Daniel Dreifuss The Sauce For Carlos Murillo, the restaurateur behind Los Dos Potrillos, the secret to success is hard work. By Sara Rubin
RkJQdWJsaXNoZXIy MjAzNjQ1NQ==