Grandma’s Molé:

The Secret To Arturo’s Success

Natural light streaming through large picture windows accents the pale yellow walls and highlights the bright, multicolored tablecloths and napkins in the cheerful interior of Arturo’s Restaurant at 68 Stony Hill Road in Bethel. Opened in November 2008 by Peter Massi and Arturo Ortega, the authentic Mexican restaurant is Mr Ortega’s second restaurant in Connecticut, having owned one previously in New Milford. A 25-year veteran of the restaurant business with broad experience in all aspects of the food industry, Mr Ortega is delighted with the space, and with the reception the business has received, especially from families who select the restaurant for special occasions.

“This is a good location,” he said. “Right near the four corners and just a few minutes away from Newtown, Brookfield, and Danbury.”

Three dining areas stretch from the front to the back of the restaurant, seating a total of nearly 90 diners. Scenes of Mexico and the coast, and Mexican artwork decorate the walls, which are accented in shades of brick red and lavender. Just off of the main dining room, a spacious bar provides a pleasant spot to wait for a table or to enjoy the company of friends.

It is the subtlety of seasoning that differentiates Arturo’s from other Mexican restaurants in the area, said Mr Ortega. Many of his dishes are best served on the razor’s edge of hot, he said, but with more of a spicy hot than a burn, to bring out all the flavors of the meats and other dishes on his diverse menu. He is especially proud of the restaurant’s molé sauce, based on a family recipe. Twenty-one different spices and 14 chiles, plantains, almonds, and chocolate are blended together according to his grandmother’s directions, and simmered for two-and-a-half hours, to create a smooth and flavorful sauce a step above other molé sauces, he said.

Arturo’s highlights the cuisine of central Mexico and the West Coast, said Mr Ortega, which is a little more spicy and infused with flavor. That includes dishes cooked up by chef Manuel Aguilar like the three-sauce enchilada featuring cheese with Arturo’s red sauce, chicken with verde (green) sauce, and beef with molé.

Popular with diners is the Shrimp Acapulco, sautéed jumbo shrimp served on a mixed vegetable medley, and the ultratender, humongous barbecue short ribs with a sauce of garlic, chili, tomato, and avocado.

Other menu items include sizzling fajitas of grilled meat on flour or corn tortillas; chicken, beef, or shrimp flautas with a cilantro enhanced cheese sauce; and the “Tootsie Roll,” a 12-inch spinach tortilla stuffed with sliced steak, romaine lettuce, peppers, tomatoes, avocados, and melted cheese. Chicken breast and shrimp simmered in wine and butter and topped with a rich garlic and tomato sauce makes up Camaron Con Pollo al Ajillo.

Vegetarian fare includes a stuffed Portobello quesadilla, a vegetable and bean stuffed burrito, or the spinach and mushroom chimichanga, all under $10 on the lunch menu.

Start the meal with a bowl of the slow-cooked black bean soup, or spice it up with the zesty tortilla soup or Mexican-style chicken soup. Three different salads offer lighter fare for the light eater. Bring an extra appetite for the big taco salad, or munch on appetizers like the babychangas, finger-sized chicken or beef chimichangas served with a red sauce for dipping; the Aguacate relleno, a half avocado filled with a shrimp or vegetable medley; or the guacamole made to order at the tableside.

Among the favorite eat in or take out items are the flaky salmon burrito, and the owner’s favorite, chipotle pork.

For dessert, try the Ollita Dulce, a crispy fried tortilla filled with fresh, sweet peaches or mango, and topped with ice cream; traditional flan al caramelo; or the flaming Helado Frito, fried vanilla ice cream served “al flambé.”

Visitors to the bar can enjoy any of 15 margarita specials made with natural fruit flavors, or draft specials, accompanied by ten-cent wings. “If you think all margaritas are the same, you have to try them here,” said Mr Ortega. “Let me tell you, we get no complaints.” Sol, Pacifica, Tecate, and Negra Modele are among the Mexican bottle beers served at Arturo’s, with plenty of domestic styles available, as well. Red and white wines designed to complement the fare make up the wine list.

A three-piece Mariachi band comprising Mr Ortega’s father, uncle, and cousin, strolls the dining rooms and bar area on Tuesday, Wednesday, Friday, and Saturday evenings from 6 to 9 pm, adding yet another layer of authenticity to the dining experience.

Arturo’s Restaurant is at 68 Stony Hill Road in Bethel, and is open Monday to Friday, 11:30 am to 10 pm, and on Saturday and Sunday from 11:30 am to 11 pm. Call 203-744-7700 for reservations, take out, or for information on private events. Plenty of free parking is available adjacent to the restaurant. For the complete menu, visit arturosmexicanrestaurantct.com.