La Bodega: Cool Comfort and Fine Cuisine

The cool and shady patio of La Bodega restaurant, located at 16 de Septiembre 124 in Ajijic, has been offering fine cuisine and a soothing oasis to satisfied customers for more than 13 years. Owner Javier Gonzalez, a public accountant and construction company executive for many years, first opened what had been the family vacation home to the public as a showroom for his artesania export business. His wife, Marta, suggested that they put in a few tables to accommodate those customers who might enjoy a coffee break. We began adding things to our menu, one thing led to another, we became a restaurant and the artesania business is gone," laughs Gonzalez.

Gonzalez, who sometimes shares the cooking duties with his employees, is clear about what his clientele prefers.
What is the most popular dish at La Bodega?
Gonzalez: Well, for pasta it's definitely fettuchini Alfredo. For fish it's the one steamed with shrimp, broccoli, tomatoes, mushrooms, green peppers and onion, all wrapped in foil. The favorite meat dish is Doc's Filet, served with both mushroom and pepper gravy.
La Bodega's official cooks are Carmen Banda and Maria Padilla. Banda has been cooking in local restaurants, including La Nueva Posada, Club Nautica, La Real de Chapala and Telares, for 15 years. Padilla began her career at La Bodega.
What's your favorite dish on the menu?
Carmen: The fettucini Alfredo.
Maria: Garlic shrimp.
What's the most important ingredient you use in your cooking?
Carmen: Garlic.
Maria: Pepper and salt.
What's the best thing about cooking for a living?
Carmen and Maria: Seeing the plates come back empty and knowing the clients enjoyed the meal.
Don't your feet get tired?
Maria: No.
Carmen: I get more tired when business is slow. When it's busy, the shift flies by.
What items are you always careful to have in your home?
Carmen: Beef, vegetables and fruit.
Maria: Beans, vegetables and fruit.
What do you do when someone sends food back, saying he or she doesn't like it?
Gonzalez: It doesn't happen very often, but when it does, we all taste it to see what went wrong. Sometimes it used to happen out of confusion because the English on the menu wasn't so good.
How are Mexican and foreign customers different about their food?
Gonzalez: Mexicans like their food heavier, more pork, more fat. Foreigners are more conscious about cutting back on fat. I have to be able to think both ways.
La Bodega's menu is composed of suggestions from the staff and customers. It's ever-changing and runs the length and breadth of flavors and textures. Gonzalez is busy putting together a special lunch menu served from Noon to 4 p.m., specializing in traditional Mexican food. He promises that it will be tasty and economical.
Comfy and refreshing on a hot afternoon, romantic with live music and twinkle lights at night, La Bodega is open every day from Noon to 10 p.m. Visa credit cards are accepted. The phone number is 766-1002.