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Where Real Mexican Food
Is More Than Just Words

DANNY RASKIN

Local Columnist

W

ON YOUR NEXT TRAY

8 Person Minimum On Trays
VALID ON MEAT OR FISH TRAYS

1 COUPON PER CUSTOMER Expires 8-26-89

DELIVERY AVAILABLE

FRANKLIN SHOPPING PLAZA

29145 NORTHWESTERN AT 12 MILE

TRAY
CATERING
FOR ALL
OCCASIONS

356-2310

NEW!
SUMMER HOURS!

MON.-SAT. 7 a.m.-9 p.m.
SUN. 8 a.m.-8 p.m.

Taim, —14 01146

-

1128 E. 9 MILE RD., 1/2 Mile East of 1-75 • 541-2132

Invites You To

Enjoy Dinner
In A Warm, Friendly Atmosphere
Choice Meats and
Fresh Fish Daily

EARLY EVENING SPECIALS

MON.-FRI. 4 TO 6 PM

$7.2549.50

I

ALL FRESH FRUIT PIES,
APPLE STREUDEL,
COGNAC TORTES

I

ALMA SMITH
Songstress & Pianist

Downstairs SAT. 6:30 to 10:30 p.m.

JEWISH NEWS

Call the Jewish News Advertising Department

354-6060

hen people think
about Mexican din-
ing with authentici-
ty, their thoughts naturally
go toward the Bagley Mex-
icotown area . . . and normal-
ly so . . . This is presumed to
be where the genuine thing is
supposedly more than just
words.
However, in some regions of
the city or suburbs, a smatter-
ing of authentic ethnic eating
spots abound which alleviates
. trekking to downtown Detroit
. . . Insofar as bona fide Greek
dining is concerned, for exam-
ple, Dimitri's of Southfield on
Southfield and 'Ibn Mile, has
replaced the Greektown
necessity where food is
concerned.
Don Pedro's on Grand River
between Telegraph and Seven
Mile, is another which main-
tains ethnic food authentici-
ty without the need to drive
elsewhere.
This very clean and colorful
Mexican restaurant is owned
by Bob Salvati, who became
a Mexican fan before its food
reached popularity .. . Back
in 1950, while in the Air
Force, Bob was stationed in
San Antonio, Texas, and took
- a big liking to Mexican food
. . . His ambition was to one
day own his own Mexican
restaurant . . . with the kind
of authentic food he would
want served to him.
The only non-Mexican cook-
ing in Don Pedro's kitchen is
Bob's son, 'Ibm Salvati, a
culinary arts graduate from
Schoolcraft College.
It has been a Mexican
restaurant for three years .. .
previously McGinnis' Sing-
Along 'and Mr. McGinny's.
Many will remember Don
Pedro's manager, Mario
Morales, who owned Puerto
Vallarta on Vernor and 24th
from 1979 to 1984 . . . bring-
ing a highly knowledgeable
character to go with his plea-
sant personality . . . Before
coming to open Don Pedro's
for Bob, Mario had spent two
years in Mexico.
Bob's enthusiasm exudes
with every inch of his place
. . . He and Mario are proud of
the reputation being
garnered . . . and will do
nothing to impair it . . . a
reason why freshness and
quality are supreme at Don
Pedro's.
There is seating for 175 in
the dining room with mirrors,
about nine Diego Riviera

.

66

FRIDAY, AUGUST 11, 1989

(noted for his colors) framed
prints on its walls and some
Mexican artifacts . A bar
area has, four booths and 18
stools . . . and its private ban-
quet room accommodates 100.
Bob's wife, Marjory, is a
registered nurse at Oakwood
Hospital and also works three
or four days a week at Don
Pedro's . . . daytime hostess,
bookwork, training, etc. .. .
Bob has been in the restau-
rant business 23 years . . . His
first place was the Painted
Pony Saloon downriver, then
partner with Leo McGinnis at
McGinnis' Sing-Along and
shortly after buying Leo out
on his retirement, changed
the name to McGinny's.
Mexican food is so popular
because of its healthful ways
in preparation, goodness and
inexpensiveness • . A good
Mexican restaurant is worth
its weight in gold because of
this . . . Some places that call
themselves Mexican restau-
rants because they serve
items that sound Mexican
and try to give a Mexican at-
mosphere are only worth a
peso or two.

As a Mexican hat and
serape hung to our right, we
joined the many Mexicans
who live in the Bagley-
Mexicotown area and still
come to Don - Pedro's, where
the tortillas are heated on a
grill, not in a microwave oven.
Don Pedro's is one of the
places that only use fresh
chickens in its cooking . . . a
reason why a bone may some-
times be found . . .
Everything is fresh . . . and
the taco chips are made with
100 percent vegetable oil.
Sitting on the upper of two
levels at Don Pedro's, efficient
and cordial waiter Chuck
Leach brought us separate
dishes of sauces . . . one mild
and the other hot . . . A good
Mexican restaurant will
prepare its food to your taste
buds . . . mild, medium or hot
. . . It is a fallacy about
authentic Mexican food being
too spicy.
Then Chuck brought us an
absolutely wonderful soup,
Consomme de Polio, with
cilantro (Mexican parsley),
fresh avocado, fresh tomato,
rice and fresh chicken . . . The
thick and hearty soup is
much like a meal in itself .. .
and so very tasty.
Then a delicious Fajita
Supreme . . . 1/2 chicken and 1/2
steak fajita . . . and lamb bur-
rito . . . with sour cream,
Muenster cheese and three
chilis . . . Mexican cooking

has seven different types of
chili . . . and a burrito is like
an omelette to Mexican
people.
On the table for all to taste
were a chicken enchilada
chicken taco, chicken tostada,
chicken chimichanga and the
lamb burrito . . . Then straw-
berry chimichanga dessert
. . . a flour tortilla filled with
strawberries and accom-
panied by French vanilla ice
cream.
Don Pedro's is big on
seafood . . . Its many ways of
preparing fresh fish is a
highly popular feature.
Kitchen hours are 11 a.m.
to 11 p.m. Monday through
Thursday, Friday 11 a.m.
to midnight, Saturday 2 p.m.
to midnight and Sunday
4 p.m. to 11 p.m.
A fan slowly whirled in the
center at Don Pedro's . . . Bob
Salvati recalled his Air Force

411

His ambition was
to one day own his
own Mexican
restaurant . . . with
the kind of
authentic food he
would want served.

days in San Antonio, Texas,
and the Mexican food he
learned to love . . . His ambi-
tion of owning an authentic
Mexican restaurant had final-
ly become a reality . . . but he
and Mario still have one more
. . . to educate many people
about the difference between
authentic Mexican dining
and Mexican-style . Don
Pedro's is doing it for them.

ANOTHER "CONFIRM-
ED" bachelor bites the dust
. . . as Al Balooly, bossman at
Jacques, Jovans, Tollgate, the
'Ibpinka's he has closed, etc.
and Jamee Henson are
engaged for an "I Do" session.
HERC'S BEEF BUFFET,
a big favorite since 1946, is
reopened again after exten-
sive remodeling to the tune of
more than $300,000 . . . New
lighting fixtures, new awn-
ings on windows and a large
one over front door, repaved
parking lot, etc. . . . No more
walking up a hill-like ramp to
the door . . . Now all one level
grade.
It was first opened by
Walter Herc on Fenkell and
Livernois . . . and in 1957
moved to Eight Mile and
Evergreen . . . Herc's has been
at its present location on
Grand River since 1972 .. .
operated by Walter and
Amilia Herc's four sons, Bob,

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