Foodie for Thought
By Eric Ebeling
Once upon a time in Central Pennsylvania, anyone craving authentic Mexican cuisine had to travel to Baltimore, Philadelphia or beyond. The area was a virtual enchilada desert.
It wasn’t until the early 1980s – 1982 to be exact – that a real taste of south of border arrived here courtesy of El Rodeo and the Arellano family, who opened their landmark restaurant at 4659 Jonestown Road where it operates today.
What started as a humble family-owned eatery has blossomed over the years into a beloved institution under the guidance of Vidal Bravo, nephew of founder Jesus Arellano, and daughter Evelyn Bravo. El Rodeo now serves up the same hearty, vibrant and flavorful dishes that have kept generations of patrons coming back for more at nine locations throughout the midstate: Harrisburg, Lemoyne, Mechanicsburg (Hampden Township), Mechanicsburg (Silver Spring), Carlisle, Hanover, York, Lancaster and their newest location in Hershey.
Despite its growth, El Rodeo has never lost sight of its roots, according to Vidal. The food and atmosphere remain as authentic today as they were when the doors first opened. The menu is a tour through Mexico’s culinary landscape, where bold, fresh ingredients meet time-honored recipes passed down through generations.
Vidal Bravo emigrated to the United States from the state of Jalisco in Mexico, arriving in California and then making his way to Atlanta, where he helped to operate a Mexican restaurant there. Eventually, he and other family members moved to Harrisburg – and the rest is history.
“Real, authentic Mexican food is about quality ingredients and the proper spices,” he said, sitting in the dining room of his Hershey location, which is managed by daughter Evelyn. Vidal said most of El Rodeo’s recipes have remained unchanged and are time-tested for their popularity and flavor. That’s not to say a fresh addition to the menu won’t appear when warranted, according to Evelyn. She stressed that customers’ special requests for food preparation are always welcome.
The interior design of each restaurant location is a celebration of Mexican culture, with vibrant pops of color and rustic charm. Lots of wood gives warmth to the interiors, while terracotta accents evoke the feel of a cozy hacienda. Large murals and photos of galloping horses and caballeros flank the walls. Cactus plants in hand-painted ceramic pots dot the corners, casting long shadows as the low light flickers from wrought-iron lighting. It’s a place where you’re instantly transported to a sun-soaked corner of Mexico.
But the real magic of the restaurant lies in its food. Every dish is prepared with the same love and care the founder poured into his first kitchen all those years ago.
Among the most popular items are the enchiladas and the fajitas. For example, the mole enchiladas, drizzled with a rich, dark mole sauce that’s a blend of chilies, chocolate and spices, are a testament to the deep, complex flavors of Mexican cooking. Then there are the fajitas – served on a sizzling cast-iron skillet loaded with everything from strips of marinated chicken to perfectly grilled shrimp, served with sautéed bell peppers and onions.
The menu bursts with many other options, including burritos, tostados, chimichangas, chiles rellenos, tamales, chalupas, chilaquiles, quesadillas, tapatios, carne asada, combination favorites, flautas, handmade guacamole, a variety of salads, lunch specials, a children’s menu and desserts, such as Mexican fried ice cream, churros, sopapilla with ice cream, flan and more. Beverages include soft drinks, teas and other non-alcoholic choices, as well as a wide selection of margaritas and a complete list of beers and cocktails.
The Bravo’s vision of sharing authentic Mexican flavors with the community has never wavered. The food, the atmosphere and the experience are all a reflection of their commitment to quality, tradition and hospitality.