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| Lori and Verde Galvan, owners of the new Depoe Bay Mazatlan Restaurant. |
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By Niki Price
Oregon Coast Today
For most customers at Mazatlan Mexican Restaurants, Campechana is a point-and-order delicacy. Unless they’re from Mexico, they’re usually not acquainted with the soup of octopus and shrimp, cooked in their own juices with tomatoes, avocado and cilantro, and served in a giant margarita glass.
Most people who sit down at the newest Mazatlan, in Depoe Bay, don’t even see it on the menu, said server and co-owner Lori Galvan. When they see (and smell) the Campechana glide by on a serving tray, however, they always inquire, “What’s that?”
“It’s fun and different, and everybody always loves it. When my mom came to visit, I didn’t even ask her what she wanted. I just brought it,” Lori said.
You don’t have to be related to the owner, however, to put your trust in the Galvan family. Between them, the 11 brothers and sisters (and a few of their cousins) own or operate all the Mazatlan restaurants in Oregon, including the original, in Tigard, Lincoln City, Newport, McMinnville, Rockaway and Seaside, just to name a few – and, now, Depoe Bay. They pride themselves on fresh food at reasonable prices, in a bright and cheerful atmosphere.
“I think the consistency is what makes a Mazatlan Restaurant stand out. You know what you’ll get, every time, and things are made fresh every day,” Lori said.
The Depoe Bay Mazatlan is owned by Everardo Galvan, Lori’s husband, and his brothers Wenceslao (in Lincoln City, he is also called Benson, or Bence) and Salvador Galvan. Lori and Everardo (who also has an Americanized nickname, Verde) operate the new outlet, which opened March 21.
Lori is originally from San Diego, and they met when both were working in Hawaii. They joined the family business in the 1980s, and moved to the coast four years ago with their teen-aged children, David, Heather and Cameron.
The large and hospitable Galvan family has created a legion of fans that see themselves as “regulars,” no matter which Mazatlan they’re sitting in.
“All I have to do is tell the (regulars) who I am, and there’s an automatic connection. They know someone in the family, and they feel like they know us, right away. We may not see them for six months, but when they come in, we know them, too.”
The new restaurant space, which formerly housed the Whale Watch Café, is next to the new Depoe Bay Chamber of Commerce office and the Channel House Bed and Breakfast. It’s been renovated in Mazatlan style, with blue-tiled arches and custom murals by Senen Angon. In the next few weeks, they’ll be installing booths on the east wall and carpet, which will help quiet the bustling dining room.
A new curved wall houses the server preparation area, but still they’ve found room for 45 seats with ocean views.
“I don’t think there’s any other Mexican restaurant on the coast that has an ocean view,” Lori said. “Where else can you get enchiladas, rice and beans, a big plateful, for $6.25, and get this view?”
From that simple dinner plate to the most expensive item on the menu, Cielo Mar Y Tierra (charbroiled chicken breast with prawns and a New York steak, $17.75) there are hundreds of choices on the Mazatlan menu. Burritos, fajitas, tostadas, quesadillas, chalupas, soups and salads fill several pages, in more than 100 combinations.
Among the house specialties are Pork Carnitas (tender pork simmered in special seasonings, topped with pico de gallo, $11), Pork Chile Verde (with green sauce) or Colorado (with red sauce, both $11), and Chicken En Mole (boneless chicken in a sweet, spicy sauce made with chocolate, $10.50).
The mariscos (seafood) menu includes Camarones Mojo de Ajo (prawns and vegetables sautéed in butter, garlic and spices, $12.75), Pescado Dorado (whole tilapia, fried and served with avocado, $13.75) and Tostadas de Ceviche (lime-marinated whitefish combined with onions, tomatoes, cucumber, cilantro and jalapeño, on tostada shells, $4 each).
“You name it, it’s there. If not, we’ll make it for you,” Lori said.
Vegetarians can order a spicy burrito, fresh vegetable fajitas, avocado tostadas and spinach tamales. Medium combinations and the “Seniors and Little Amigos” menu offer selections for those who aren’t ready for Mazatlan’s hearty portions. If you save room for dessert, the restaurant serves flan, sopapillas and fried ice cream.
For those who want to expand their horizons, Lori said she often recommends the Campechana soup, the Campechana cocktail or mojo de ajo. All, she said, are commonly ordered by customers who hail from Mexico.
She delivers them to their table, and waits for the pointing and questions from the rest of the dining room. “What’s that?’ customers ask. “Can I try that?”
The Mazatlan Depoe Bay can be found at 221 S. Hwy. 101, just south of the bridge on the ocean side. They’re open from 11 a.m. to 9 p.m. Sunday through Thursday, 11 a.m. to 10 p.m. Friday and Saturday. To place a takeout order, call 541-765-7661.
TideTables is an advertiser-sponsored feature of the Oregon Coast Today. To include your restaurant in an upcoming edition, call Charles Helbig, 503-842-0404 or Dave Price, 541-921-2306.
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