Photos By Phil Cowan
By Phillip & Elizabeth Cowan
Tucked
away in the Cal City Business Park on Main Street in California City is a
five-star platinum restaurant, Leo's
Mexican Seafood and Mariscos, owned and operated by the Leo Ramirez Family.
Called by his peers El Jefe de Todos
Cocineros, The Chief of all Chefs, Leo
Ramirez has earned that esteemed title and much more. This is an astounding
success story of a man who began as a dishwasher in his home state, Ixtapa Zihuatanejo, Old Mexico. Through
diligence and talent, Leo climbed up the ladder of success eventually cooking
for crowds of 3,000 and winning many awards for excellence in culinary arts
contests.
Immigrating
to California four year ago, El Jefe managed Rocomar Seafood Restaurant in the San Fernando Valley. Arriving for our
interview, I met Leo hosing down the comfortable portico beside his restaurant
where he intends to place tables for outside dining. Because Leo still struggles with English, we spoke through an
interpreter, Soledad Banuelos, one of his waitresses. Investing in property in California City, Leo assessed the city
for a need to fill. Asked why he opened
his restaurant, Leo replied, “I wanted to give something to California City
that it didn’t already have.” Given his
culinary talent, a Mexican Restaurant seemed to be the obvious choice.
El Jefe prepared the restaurant's most popular dish for us, Molcajete Marisco, a combination of beef,
shrimp, and chicken, garnished with grilled cactus, shallots, avocado and goat
cheese, all served in a large earthen pot. A side dish of rice, refried beans,
and tortillas completed the meal. Mucho
gusto! Very delicious!
I
was privileged to watch El Jefe in
action, preparing sautéed camarones, shrimp, which
he served to us as an appetizer before our meal. Tossing a handful of jumbo
shrimp into hot olive oil, Leo stepped back as a huge flame erupted into the
stainless steel fire hood above his stove.
Leo's
array of culinary creations includes seventy-five salsas, and 30-40
creams. His favorite dish to prepare is Paella Valenciana, a combination of
seafood, beef, and pork served over a bed of rice.
The
immaculate restaurant includes a full bar, featuring specialty Margaritas at
reduced prices and free canapés served during "Happy Hour" between three and
seven pm each day. The full color menu features dozens of entrees and combinaciones, combination dishes
including, of course, the piece d' resistance, Molcajete Mariscos.
Leo
plans to begin a catering service soon and offer special request meals for
large parties. Surrounded by his La
Familia, El Jefe has reached the pinnacle of success as restaurateur, preparing and serving delectable Mexican cuisine in California City.
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Photos By Phil Cowan |