Salsa Española Ingredients

2 green bell peppers
1 red bell pepper
1 large ripe tomato
1 yellow onion
1 jalapeño (optional)
1 tbs. Salt
1 tsp. granulated garlic
1 tsp. ground black pepper
½ tsp. ground cumin
1 8oz. can of tomato sauce
5 cups of water
1 tbs. oil
5 quart sauce pan

  • Chop all vegetables to desired size.
  • Heat oil in saucepan over medium heat.
  • Add peppers, onions and spice to pan until veggies are translucent.
  • Add tomatoes and stir until soft.
  • Add tomato sauce and water and stir.
  • Bring to a boil and adjust seasoning to taste.
  • Enjoy!

Carnitas Ingredients

Country style pork rib (6-8lbs.)
64 oz. lard
1 ½ tsp. salt
¼ cup room-temperature water
Candy thermometer
Spoon with long handle
Colander and bowl

  • Put lard in pot, and heat on high to 300 degrees.
  • Place pork in hot lard. Meat must be completely covered by lard.
  • Temperature will drop when pork is cooking. Check on temperature often. Make sure the meat cooks at 200 degrees.
  • Stir occasionally after one hour.
  • In a separate pot, add salt and water.
  • Turn up heat on carnitas, add salt water and stir.
  • Lower heat to a simmer for half hour.
  • Spoon out carnitas into colander.
  • Enjoy!

FOR MORE INFORMATION PLEASE CONTACT ALBERT OR BOB


 

 

   
 

 

 
 

 

El Novillero will be closed for the following Holiday Observances

  • CLOSED - NEW YEARS DAY
  • CLOSED - SUPER BOWL SUNDAY
  • CLOSED - EASTER SUNDAY
  • CLOSED - MEMORIAL DAY
  • CLOSED - 4TH OF JULY
  • CLOSED - LABOR DAY
  • CLOSED - HALLOWEEN
  • CLOSED - THANKSGIVING DAY
  • CLOSED - CHRISTMAS DAY

 

 

2007 Best Mexican Restaurant

2008 Best Mexican Restaurant

2009 Best Mexican Restaurant

2010 Best Mexican Restaurant 2nd Place

2011 Best Mexican Restaurant

2012 Best Mexican Restaurant

 
 

The Davalos Family and Staff would like to thank all of our loyal customers for 44 years of patronage!

  • Monday - CLOSED
  • Tues - Th: 11:00am - 2:30pm - Lunch
  • Tues- Th: 4:30pm - 9:00pm - Dinner
  • Friday: 11:00am - 2:30pm - Lunch
  • Friday: 4:30pm - 9:30pm - Dinner
  • Saturday: 11:00am - 9:30pm
  • Sunday: 11:00am - 7:00pm
 

 

 

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