Might be the best traditional Mexican food in the valley. Food service and atmosphere are all excellent. Highly recommend.

Bob G.

Preface: We had an earlier planned dinner planned here on a recent Saturday while visitng the Christmas lights at Indian Creek Plaza. Imagine our surprise when we got to Janitzio's entry door only to see that they are not open on Saturdays. Whaaat? A restaurant closed on what one might consider a prime family dinner out day? In any case the sliver lining here was that we walked one block and had a great first-time meal at Grit 2 C (see my earlier review for them). Regardless, had another weekeday in the area so we popped in for a late lunch. Atmosphere: Janitzio's is your typical, traditional family-run Mexican eatery. The requisite decor, dining furniture, and music you'd expect and welcome. Obviously it is not a new facility, but one that was very clean and comfortable. We (3 of us) were seated immediately (middle of the day, no surprise there) and greeted by a daughter of the owners. Actually she is the daughter of the woman who owns Janitzio's along with her current husband - either way, they are all family. There was a gentleman finishing up his lunch at the table next to us - he had an apron on so I assumed he worked here and was enjoying his post-lunch break. He engaged us in discussion and we discovered that this was in fact the husband/owner. Truly an all-family operated establishment. Out of curiousity I mentioned about our detoured attempt to eat here on a recent Saturday. His response, once understood, then made sense. He said that they work very hard together all week and decided that the weekends were meant for them to be family days. Totally respect that perspective. Food: One bellweather I rely on when we visit Mexican restaurants for the first time are pork carnitas. When I say that, I refer to a simple plate of carnitas, accompanied with beans (whether refried, ranchera or other whole bean treatment) and rice. I want to be able to sample the carnitas in a "non-muddled" form - not inside a burrito, not in an enchilada, not in a taco. Don't get me wrong, I really enjoy carnitas in all the forms just listed, but for this initial sampling I prefer to taste things at their basic existence. I really did enjoy the carnitas - appropriately seasoned and a good mix of slightly crispy ends with moist tenderness. One other plus here is that the carnitas were not shredded into oblivion. Nice bite-sized chunks that made scooping a few into portions of flour tortilla quite nice. I tasted everything sans guacamole nor pico de gallo first by the way. Subsequent bites with the guac and pico were very good. The rice was nice and fluffy. The refried beans were also welcomed on the side. Overall I would gladly order the same plate again or venture to try the carnitas in another manner (taco, enchi, burro). My two fellow diners went on different paths: one went with a cheese enchilada & chicken taco combo, the other with the chimichanga. Both plates were served in the same manner as mine, that is with refried beans and rice on the side. The presentation for all plates was simple but tastefully done. I tasted the sauce on the enchilada, I would say it leaned a little towards a mild mole in flavor - which I quite enjoyed. Happy to see that Janitzio's does not rely on those pre-fabricated hard taco shells (drives us crazy). Our other diner was very happy with the chimi. It was certainly a large serving and necessitated a take home box. In our everlasting search to find the Mexican food we grew up enjoying, Janitzio's is worthy of another visit! Great family serving really good food!

Monica L.

The reviews are not wrong! The food here is delicious. My husband prefers "hole in the wall" Mexican joints, and this one delivered. Janitzio appears to be family-run with a lot of food made on premises. The guacamole is spicy and chunky, for example, and the salsa is smooth and made with top quality tomatoes--lots of flavor. And don't think "hole in the wall" means dirty. This place is neat and clean if a little kitschy. I enjoyed the steak and shrimp rancheros. That rancheros sauce tasted fresh and distinctive (and I don't normally like red sauce!). The steak was nothing special but tasty. Those shrimp? Perfectly prepared and as large as the menu promised. The hubs liked his combo plate: rellenos, chicken enchilada and shredded beef taco. Even the rice and beans had good flavor! The margaritas were one line in the menu but so good, I ordered two (this is not usual for me--I hope I don't regret it in the morning). So good! Not too sweet, not watery, tart and tasty. Everything was served super hot and fast. Be aware: most prices are 2 bucks more than the menu lists. This is clearly stated on signage so don't be surprised. Also, you need to request chips (served warm) and salsa, and they cost 4 bucks. Overall though, everything is a good value. We thought we were compromising on this place because a lot of other restaurants are closed on Mondays, but I'd go back here on any day of the week.

Sergio A.

The Americanization of truly authentic Mexican cuisine is easily identified by gobs of YELLOW cheese swamping a meal. It is laughable to read the countless reviews that incorrectly, but matter-of-factly assert some chain restaurant is authentic and then post a pic of a gooey yellow object on a plate. The other faux pas of numerous Gringo reviews is that the reviewer places way too much focus of chips and salsa. Hey folks, get over it, chips and salsa are as common as forks and napkins, don't swoon when you see them. Sometimes departing from my cynicism I enjoy trying a family-run Mexican establishment just to sample their personal recipes. Such was the case with my recent visit to Janitzio Mexican Restaurant. Real family pride is in each serving. I use the same order to "test" a family-run restaurant - Pork with green chili, rice and beans (Chili verde con arroz y frijoles refritos). Yep. That separates the good from bad really fast. People within driving distance of Caldwell are fortunate to have Janitzio Mexican Restaurant. The rice is fluffy and very tasty. The refritos are that great consistency that suggests the use of lard. As companion to the main dish they should not be in such quantity to overshadow the main item. See the photo to view a properly balanced presentation. Pay close attention to the moderate size of the pork chunks. That can lead to really unpleasant chewiness in the pork, but because this family recipe calls for a long cooking cycle, these beautiful chunks of porkiness were very tender and full of flavor. The green sauce had a great texture, flavor, spiciness and thick enough to impress anyone who likes chili verde. The pork had a hint of cumin too much for my taste buds, but that is really a personal preference issue. The photo shows that the family wants to please all clientele and there a few strands of yellow cheese mixed with the white cheese that lightly decorate the beans. Overall, this was a grand meal and I strongly urge others to sample their "go to" meal as I did at Janitzio Mexican Restaurant.

Juli S.

Janitzio is one of my favorite Mexican restaurants because the owners and their daughter do all of the cooking themselves and their menu has so many unique and/or exceptionally well executed items. For example, this is the only local Mexican restaurant where I have found Chilaquiles on the menu. Although they are only on the lunch menu, they have been gracious and allowed me to order them as an appetizer for dinner. The last time I visited with a friend, we ordered: Pork Tamale and Chile Rellano, Enfrijolades, Pollo a La Crema and Steak & Shrimp Especial The pork tamale was OK, but not great. I would not order it again. I did appreciate that these were freshly made and had just finished being steam-cooked right before we ordered them, but my favorite tamales are located at a little business nearby and they have sat the bar high for what I have come to expect from a tamale. I do think the average person would probably enjoy these though. The Chile Rellano was outstanding! It isn't until you have one this good that you realize many restaurants are using canned chilies. You can tell the difference by the size and texture. The first Chile Rellano I ever ate was back in the 60's. It was prepared by and served by my maternal grandmother Josephine, who was a gourmet cook. Ever since, it has been an item I often search out on menus, but it's the one that most often disappoints. I can't imagine ever visiting this restaurant and not ordering their Chile Rellano, even if just as a side. Pollo à la Crema is my go to dish here. It consists of chicken sautéed with onions, bell peppers and mushrooms in a creamy chipotle sauce. It is served with tortillas, rice and beans. This is an a dish that I don't normally order elsewhere but I love it at Janitzio because adding chipotle to the cream sauce makes all the difference. My friend recommended the Enfrijoladas, which are four tortillas filled with Mexican chorizo, topped with a thin layer of beans, finished with cheese, lettuce, tomatoes, onion, cilantro, and sour cream sauce. It wasn't my favorite dish but I think most would enjoy it. Steak & Shrimp Ranchero Especial is a house specialty. It consist of strips of beef and four large shrimp sautéed with onions, tomatoes, jalapeños, and mushrooms, in a white wine and Ranchero sauce, topped with melted cheese. Is served with tortillas, rice and beans. I enjoyed it. The Horchata, Hibiscus and Tamarind drinks are made from scratch, all of which are delicious. Fruit tamales are available for dessert. I tried one of each flavor when I first visited this restaurant. They weren't for me but I appreciate that they are on the menu. It is an item that others may enjoy. The salsa is not my personal favorite. Nor do I recommend the shrimp or fish tacos.