Javi P’s Fresh Mex

Chipotle-style action has hit the intersection of Oliver Road and Tower Drive in Monroe. Recently opened restaurant Javi P’s models the fast-casual restaurants that have been winning America over.

ARTICLE BY VANELIS RIVERA AND PHOTOGRAPHY BY STEVEN MYERS

Self proclaimed “novelty fresh Mex,” Javi P’s offers a varied menu, fresh ingredients, and overall flavorful cuisine. You may go inside thinking Chipotle, but this modern Tex-Mex, prepared in the traditional southwestern Mexican fashion, will have you walking out exclaiming “Javi P’s!”

When owners Francisco Javier Aviles and his “tio” (“uncle”) Pedro noticed the burgeoning construction and development on Tower Drive, they knew exactly what the space demanded. An idea had been treading Aviles’ mind for some time based on a prototype he executed in Ruston called El Jarrito: Fresh Mex. For Aviles, opening up another restaurant was not a new venture. The food service industry has been a family affair for a few years. Together they have managed to overcome many of the challenges common in the service industry, such as priming employees for optimal customer service, constructing a concise menu, and keeping food quality and preparation consistent “todos los dias” (“everyday”). Aviles and his tio opened El Jarrito in Ruston; the chain later expanded to Monroe and West Monroe. His brother and sister run the West Monroe branch, while his uncle, aunt, and cousins tend to the Ruston business. Aviles is “muy agradecido” (“very grateful”) to the Monroe and West Monroe community for their incredible support. It has prompted him to pursue a Javi P’s franchise, which soon may come to fruition.

The customized food experience at Javi P’s is stirred by Aviles’ motivation to share his own taste of Mexico. He gravitated toward the potential to vary the Tex-Mex food experience in the area with “algo rapido y diferente” (“something quick and different”). While the restaurant concept may seem passé and commercial because of long standing powerhouses like Chipotle and Qdoba, Javi P’s food preparation is inspired directly from Aviles’ family kitchen and homeland of Guadalajara, Mexico. “Me gusta mucho la cocina” (“I like to be in the kitchen”), he says. Since working at the original El Jarrito in Arcadia, Aviles has dabbled with recipes. His inventive food interpretations have rapidly become a staple of his menus, where he dares to “jugar mucho” (“play a lot with”) with simple ingredients, leading to bold flavors. The kitchen ambitiously prepares food daily, never keeping anything frozen.

It didn’t take long for a buzz to develop about Aviles’ authentically seasoned recipes since the restaurant opened its doors on January 8th of this year. Customers have raved about the affordable and fresh options, one satisfied customer indicating that they fed 7 people in under $80.00. The Javi P’s approach is simple: pick it, fill it, and top it. First, pick your canvas from the choices of burrito, bowl, nachos, salad, quesadilla, or tacos (3). Then fill it with your lead player, which can be either steak, chicken, carnitas, barbacoa, ground beef, chorizo, shrimp, or veggies. And finally—the most exciting and creative part—top it with your choice of spanish rice, cilantro rice, pinto beans, black beans, refried beans, lettuce, spring mix, sauteed onions and peppers, queso, white or cheddar cheese, pico de gallo, pico de mango, roasted corn, jalapeños, cilantro and/or onions.

Meats are marinated overnight in Aviles’ secret family “adobo” (“marinade”) recipe. “Receta de mi mamá. De la casa” (“My mom’s recipe. From home.”), he follows. For those unacquainted with Mexican food items, the barbacoa on the menu should not be confused with American barbeque. In Mexico, barbacoa is a traditional preparation of meat where it is buried in the ground. This makeshift underground oven is filled with “lumbre” (“fire”). When the ground gets hot, plantain leaves are placed and layered with meat, which gets covered, and then covered again with earth. Tender, slip-off-the-bone meat results after cooking for 24-36 hours. At Javi P’s their barbacoa meat is cooked in their pecan-wood grill, just as tender, and a must-try for meat lovers. Carnitas, a Mexican-Spanish word that literally translates to “little pieces of meat,” refers to shredded roasted pork. Aviles prepares his carnitas in a traditional southern Mexican fashion, using “manteca” (“lard”) in a copper cooking pot. Try the quesadilla carnitas for a varied experience.

Another felicitous item, recently introduced to the menu, are the catfish tacos, which quickly gained traction with customers. The signature steak and chicken burritos are best paired with any of the sauces in their enticing salsa bar, lined with 9 sauces quickly becoming staples of the restaurant. The spiciest is the “salsa verde” (“green salsa”), a fiery sauce of “puro jalapeño” (“pure jalapeño”), emphasizes Aviles. Another piquant option is the tomatillo salsa, made with husk tomatoes which are a staple of Mexican cuisine. Aviles adds jalapeños to the tomatillos, for the necessary kick. On the milder side is the roasted salsa, with grilled fresh tomatoes and jalapeños. The dressings at the bar are also housemade from Aviles’ personal recipes, such as the house dressing, a mix of tabasco sauce, catalina dressing, and spices. The Javi P’s dressing is a white sauce that closely resembles honey mustard with hints of oregano. Ranch pairings include the habanero ranch and cilantro ranch, which Aviles added to the sauce bar based on a customer’s request. Another surprise to your Javi P’s experience can be found in ‘Mexi-Cokes,’ classically bottled and a lighter alternative to the high fructose commonplace domestic selection, and their dessert options: flan, cheesecake, and/or cinnamon rice. Branch out and choose the flan, a creamy caramel delight, traditional to many Latin American countries. For kids, the menu offers smaller portions of the taco, bowl, and nacho “pick it” options, drink included.

Clearly, the dish possibilities afford themselves to mixing, matching, and sharing, so while it may be tempting to order for pick-up at Javi P’s, patrons would be remiss to not take advantage of the carefully cultivated mood designer Holly Boyd has tailored. Eye-catching components like the dazzling mural of an embellished eagle painted in tribal-inspired patterns preside over food and good conversation. Elements like the live-edged suspended wood bar, industrial style chandeliers, and fiesta striped wood banquette subtly contribute to the modern take on traditional Mexican motifs. It’s like walking through a Pinterest board. Chic black and white art deco tastefully offers fun uplifting messages in English and Spanish, like “El amor todo lo puede. Love will find a way.” and “Barriga llena, corazón contento. A full stomach makes a happy heart.” The space is festive, fun, and fanciful.

And there’s good news for those who want a beer or margarita with their meal. A full bar is available, just as tastefully designed as the dining area. With a backdrop of abstractly patterned, pre-Columbian style tiles, the space is decked with a generous row of beers on draft: Miller Lite, Bud Light, Budweiser, Red’s, Blue Moon, Corona Light, Modelo Especial, Dos Equis Amber, Dos Equis Lager, Andygator, Abita Amber, Michelob Ultra, Shiner Bock, and Shock Top. Orange, industrially-fashioned bar stools pop from the unpretentious space. The perfect place to sip on a house margarita (frozen or on the rocks) or any of the house flavor margaritas: strawberry, mango, peach, pomegranate, passion fruit, and watermelon.

Javi P’s is an appealing alternative to the average fast food go-to. This build-your-own Mexican fare offers options that can please the pickiest eater. Whether you need to satisfy a burrito or Tex-Mex craving, you’ll want to discover the place that has locals claiming, “Chipotle schmipotle!”

Javi P’s is open Monday through Sunday from 11 AM to 10 PM. Visit them on 5036, 2020 Tower Dr., Suite 104, Monroe, LA 71201. Follow them on Facebook or call them at (318) 998-5660.