We were in Macon, MO, not long ago as we played tourist for a couple of days. We viewed the northern part of Missouri by crossing the state on US 36, which runs from Hannibal to St. Joseph. The highway intersects with US 63, which heads north to Iowa, south to Columbia, and there seemed to be enough places to eat and sleep nearby.
Still, on a Sunday night, we saw almost no restaurants open except drive-throughs or chains. A friendly motel clerk suggested Los Jimadores, a locally-owned, family-owned Mexican restaurant nearby. The parking lot was busy, the restaurant more than half full, the staff offering a nice welcome. But we weren't really expecting much, and we were hungry, so we didn't remember the camera until dessert was served
Chips were warm and fresh, the house salsa not very spicy but surprisingly complex, and the guacamole chunky, with a good zip that made us both smile happily. Margaritas began with a 16-ounce serving, and ordering premium tequila ran the cost up to $5. The bar didn't stint on the alcohol, and while we suspect it was probably a mix, it was a good one.
Camarones Chipotle showed juicy grilled shrimp in a smoky chile sauce. The menu described it as having a “medium spicy salsa” and we asked if the kitchen could crank up the heat a little. The young server's eyes lit up. “Are you sure? Hotter?” Yes, we assured him, we could take it. When he served the dish, he reported happily that he had discussed it with the chef, who added a little extra habanero. The heat was just right, a little above what we consider medium and what maybe Macon locals consider hot. It was an excellent dish, freshly cooked and properly spiced, with the shrimp standing up to the sauce quite handsomely.
And then there was the burrito Jalisco. Pork, along with quickly fried onions and peppers, all in a flour tortilla, topped off with a little cheese sauce, chopped lettuce and tomatoes, and more guacamole. It was a good dish lifted to remarkable by the pork, chunks that had been seasoned with cumin and just the faintest hint of cinnamon, and cooked until crispy. Absolutely mouth-watering. When we finally lifted our face out of the plate, we asked the server, “Carnitas?” as we pointed at the pork. “Yes,” he beamed. “It's my favorite.” Refried beans were tasty, rice was just okay, but we loved the rest of the plates' contents.
We had a sopapilla for dessert, and finally remembered the camera. The sopapilla was topped with lots of ice cream, whipped cream, chocolate syrup and cherries, such a jubilant, over-the-top dessert it reminded us of the British ice cream dessert called knickerbocker glory, which is ice cream with all kinds of other things piled on. Fun, indulgent, a nice contrast of cool and smooth with crispy-crunchy underneath.
Macon isn't too far from Marceline, MO, Walt Disney's home town, and it's worth a visit for itself, especially on a cool, overcast autumn morning when one can sometimes glimpse the faint gleam of fairy dust.
Los Jimadores
521 E. Briggs, Macon, MO
660-385-3339
Lunch & Dinner daily
Credit cards: Yes
Wheelchair access: Fair
Smoking: Yes
Entrees: $9-$15
Comments
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I wish you had gone deeper into the carnitas… I recently discovered that there are two distinct styles, the oldest and most iconic is ‘michoacan’ style where the chunks are deep fried in lard with seasoning. the newer way involves a combination of braising / frying, as water is used to cover and let boil away, until the pork is cooking in its own fat. This yields a different texture and shape of the final product. Jalisco is know for its tacos. -jean