Comments on Portland by Mouth: B-side reprise. A trip to Los Baez.

What started out as a proud family business by the...

2009-04-13T09:25:00.000-07:00

What started out as a proud family business by the first generation has turned into a piggy bank for the spoiled rotten second generation of the Baez family. The "kids" who run the one on East Burnside are druggies, womanizers, and yes, there is even a serial rapist who was arrested in the kitchen after 9 years on the lam thanks to Los Baez Restaurant money. Maybe that's why they can't afford to pay back the $400,000 loan they took out from an in-law. They need the money to pay attorney fees and private investigators and to intimidate witnesses and victims alike. Alberto Zendejas Baez Jr. is a 5 time convicted(well, he plead guilty)rapist and pedophile. He is serving another light sentence, only 3 years, for carving up a little 14 yr. old girl after keeping her hostage for 3 days in a Baez family house. Do you think they don't know about their sons "problems"? Oh yes, and when released from prison in a year he will be back to work in the Los Baez kitchen, and of course back to raping teenage girls after getting them drunk in the bar at his family's restaurant.

I hope you did go back, and if you haven't yet, I ...

2008-12-15T07:10:00.000-08:00

I hope you did go back, and if you haven't yet, I recommend the chili rellanos. I've been all up and down the Pacific coast of North America, and these are still my favorites.

My husband and I are in Amsterdam for the winter, but I'm flying to Portland for the holidays, and a trip to Los Baez is one of the things I'm most looking forward to. My in-laws live near Salem, so if I'm lucky, I'll get to go to both the one in Portland and the one (original) in Salem.

Che f-Thank you for your comment. It's clear you h...

2006-11-10T09:58:00.000-08:00

Che f-

Thank you for your comment. It's clear you have a lot of love and passion for your venture, and to be honest, it flatters our humble blog that you'd think our review might sway anyone one way or another. We really didn't think anyone was reading!

Here's how we work- we're not like real food reviewers. We go to a place once, and then write up our opinions. Most real food reviewers hit a place a number of times over a period of a few months. Fair, yes, but not how most people eat. We go, we eat, we write. But, like anyone who writes about food, we're not about to reveal ourselves when we walk in the door!

And to be fair, we absolutly noted that it was the first night, but there were things there that didn't appeal to us, that we couldn't imagine would change (the crowd you're courting, the "angloed-down" menu, etc.).

But fine, to be even fairer, we'll be back soon. And we'll let you know, probably from the comfort of our own blog, how it went.

I am lead evening cook and kitchen manager at Los ...

2006-11-10T03:31:00.000-08:00

I am lead evening cook and kitchen manager at Los Baez, I am very aware of some of our early shortcomings, I just want to clear some things up for folks that may read this review and have second thoughts, I probably would.

I would also before I continue, like to inform that yes this is a chain of restaurants, but it is not by any means a franchise or large corporate chain. We are rooted in Salem Or. And still after thirty three years, family owned and operated. I am the son-in-law of Chef Alberto Baez who is an owner and the director of operations here in Portland. Me my wife, Faviola and cousin-in-laws make up most of the staff, we try to be cordial and friendly that is no mistake.

Yes we do serve fresh squeezed fruit drinks in a full bar that I built and finished with my own hands. I make tortillas everyday fresh, so I know they are fresh, and when our tortilla machine in the front dining area is in service; usually on the weekends, I dare to find a better flavor than hot off the comal. Our salsa is fresh as well, it does not come from a can, it is simple tomato, and jalepeno salsa it is usually mild but sometimes you'll hit a hot streak. If you like Pico De Gallo (con onion y cilantro) we have that, if you want it hotter we can do that milder you got it, there are a lot of things that we do for customers, as well as full customized plates and combonations, a request is usually all it takes.

If there is something you like that is not on the menu we can make changes and accomidations. If there is a particular request you have or a comment or question you have about our food, I personally invite you to come over to the kitchen and let me know.

We offer low carb options, and vegetarian options for those who don't eat meat, We're currently developing vegetarian versions of our meat based gravy's and sauces to better accomodate our vegetarian customers.

Yes, there is a festive vibe when you arrive, but by no means are children not welcome. We are historically a family restaurant. We are putting together accomodations for the youngsters, possibly a play area, of course crayons, placemats, and kiddy menues.

When we got to Portland we had an understanding that our audience would be of a more distinguished taste, but over thirty some years, we have had to adjust our homestyle flavors to an angloed down version for a typically meatloaf and potatoes venue this is Oregon, or at least last time I checked, loggerville USA.

We recognize that more people today have traveled and are more receptive to hotter and spicier foods and have a better appreciation for what is authentic, we are adjusting, and doing alot of things to bring those authentic flavors back to light, we are on the march to improve and it's a daily challenge, but I personally know what goes into everything we do, and I know we'll do just fine.

When Mouth and None If By Sea came to visit they slipped in anonymously, on a day we were still training our cooks, for a grand opening that we only advertised for friends and family. The next three weeks we were open on a soft run basis for training purposes. Our signs were'nt even up yet. I feel this review was a bit premature.

We had an alternate opening for our friends at El Latino newspaper, and Don Pancho. Since, we have had mostly positive feedback and little in the way of dissatisfaction.

We are still planning for a full blown celebration of our arrival in Portland, but clearly we as a business know we need to be 100% to shine for the people and honestly some fairer weather would be a nice touch.

As we always have we welcome, and are quite happy to give our friendly service to all who come in from our neighborhood and beyond, our home is yours.

The most important thing to us in these early stages is feedback, this blog was very important to us. And I would continue to invite these folks back to try us out again and again, I feel they would find that we have improved even since this was posted.

I try to remember a quote from my business classes, "All the market research available, cannot prepare you for the real world" true.

But a quote from my father-in-law rings truest, "four years of school can't hold a match to thirty years of experience".

Trust that we have an understanding of what we are up against in a new market, and we came prepared to adapt and adjust.

Though there are, and have been other restaurants with the Los Baez name, please keep in mind this is still a new venture for Los Baez Inc. and everyday we learn from our customers what they want, and what we can do to make what we do better.

By no means am I attempting to defend our name, or make apologies, I just want to set a few things straight and extend my gratitude for the ones who are actually paying attention.

Thanks for the feedback positive or negative it only can raise the bar for improvement. I am very aware you cannot satisfy every person that comes through the door, it might be we were'nt what they had in mind in the first place.

Thanks for visiting us, and please come again. My name is Che' I'm the tall guy in the kitchen with a braid, anonimity is not our style. I appreciate your stopping in.

Great review!

2006-10-19T18:37:00.000-07:00

Great review!

LS- You forgot to mention the thirst induicing ove...

2006-10-16T18:24:00.000-07:00

LS- You forgot to mention the thirst induicing over-salted tortilla chips. These puppies sprkled as the light hit the NaCl crystals. And the salsa... the menu claimed fresh (and if I recall, something like 'made with love') but tasted like wither underripe tomoatoes, or more likely, salsa from a can or jar. And, it was all heat, no flavor; in my mind one of the true culinary no-nos.