By Ben Horney

Squeezed in between Ricci’s Barber Shop and Manny’s Art Supply, just across the way from Starbucks Cof-

fee on Main Street in the town of New Paltz sits Mexicali Blue, a tiny burrito joint. The building is painted a sharp, piercing sky blue; on a sign protrud-ing from the door hangs a picture of the mascot, a smiling skeleton don-ning a sombrero, holding out a fish taco. Today, just days after a bit-ter blizzard struck this college town, Mexicali Blue should seem out of place. Cars are entrenched into their parking spots, crunched in by almost a foot of snow, and passersby are clad in large winter coats, gloves and hats in an attempt to escape the harsh winter air; and yet, 12 hungry students are crammed into the ridiculously small Mexicali Blue.

“Mexicali is one of the first places I ate at freshman year,” says Junior Michael Ouimet, who waits at one of the stools that line the two counters. “It’s literally the thing that stood out to me about New Pal-tz.” Mexicali has expanded its menu since its grand opening, in December 2003. What

started out as a simple steak, chicken and fish burrito and taco haven now offers pork, chili and shrimp, as well as various quesadillas, and plenty of sides, ranging from salads to salsa and chips. “This is where I come when I need a pick-me-up,” laughs ju-

nior John Mingione, as he hungrily awaits a chicken burrito. It’s half the size of Ricci’s Barber Shop, which is one fourth the size of Man-ny’s Art Supply, but Mexicali still manages to do business, and prosper. “We offer well

Students Flock to MexicaliRain, Snow or Shine, College Town Burrito Joint Thrives

“It’s literally the thing that stood out to me about New Paltz.”

—Michael Ouimet

Mexicali Blue Storefront. The unique name is inspired by a Grateful Dead song.

All P

hoto

s by

Ben

Hor

ney

Top Left to Bottom Right Two customers sit in the window seats, awaiting burritos, the de-crotive menu counter and bottles of hot sauce, a worker chopping up beef, homemade hot sauces on the counter, a student waits for his meal, workers palling around in the kitchen.

priced, healthy and natural food,” says owner Sal Nicolosi. “It’s all based on the Californian mindset. We prepare fresh, healthy and delicious food quickly.” It’s one of two Mexican style burrito places on Main Street; the other is Taco Shack, which sits up the hill, next to K&E Beverage Center. “Even though we are two similar places, our styles differ greatly. We have tried to make Mexicali a Southern Californian restaurant 3,000 miles away in upstate New York,” he says. The name Mexicali Blue is taken from a Grateful Dead song of the same title. The skele-ton logo plays off that same theme. New Paltz, of course, is a small town with a rich history of loving jam bands. In fact a new store up Main Street has the Grateful Dead bear as its logo. “We want-ed to play off the nature of the town,” Nicolosi says. It seems to work. Sophomore Eli Herb-st, who has just finished chowing down on a catfish burrito, explains how his parents suggested Mexicali Blue based off the name and logo, having never eat-en there themselves. “At freshman orientation they were so excited just looking

at the place. We were so busy and didn’t get to go, but one of the last things they said to me was that I had to go there,” he says. “I pointed out that they had no idea

whether it was good but they stood their ground, and I’m glad they did,” he contin-ues. Another staple of the shop is the variety of hot sauces

offered. They have Frank’s Hot Sauce in packets, or you can choose from a number of different flavored, homemade sauces, such as blueberry, lime or garlic. “I tried the lime sauce before I tried a burrito,”

says John Miller, a senior at Stony Brook. “My friend had a little of it leftover at his apartment and I used it on tacos we made ourselves for dinner. I fell in love.” There are tiny tins that you can fill up with whatever sauce you desire and bring home.The little shop’s brush with fame came recently, when Anthony

Bourdain, acclaimed chef and host of the Travel Chan-nel’s Anthony Bourdain: No Reservations, stopped by Mexicali Blue while filming a segment for his show in the Hudson Valley. “That was great,” says Nicolosi

“He came by, we chatted, he had a catfish burrito. I certainly think he enjoyed

“I Fell in Love.” —John Miller, on his first taste of Mexicali Blue

A student orders a burrito at the counter of Mexicali.

Chicken Burrito, a few bites in.

Mexicali Appetizers, Veggie, Burrito and Taco Selections

Guacamole & Chips ~

Fresh Salsa & Chips ~

Black Bean Soup ~

Guiness & Steak Chili ~

Southwestern Potato ~Salad

Fresh Cole Slaw ~

Vegetable Rice ~

Cheese ~

Grilled Chicken ~

Grilled Steak ~

Grilled Shrimp ~

Cumin Delight ~

Tuna ~

Catfish ~

Salmon ~

Pork ~

Steak & Shrimp ~

Grilled Pork & Pineapple ~

it.” The whole encounter was filmed, but Mexicali was ultimately not featured. It may be on the next Hudson Valley epi-sode of the show. The food is cooked to order right in front of you, on two grills that sit just behind the counter. Mexicali Blue does not accept credit cards, they accept cash and Hawk Dollars. “We don’t have

the machine,” Nicolosi says. “It’s that simple. We’re a small business there’s no need to go buy a credit card machine.” Burritos are around $10.00, while tacos fall to $5.00.