Tony's Please — Restaurant in Jalisco

Update! February, 2024 We stopped here, on a whim, again, a couple years later and Tony's delivered once more! I had the chicken livers. I know they are not for everyone, but they were superb, swimming in gravy.

Dont hesitate to wait in the line, or better still, call ahead and make a reservation.

First off, there was a line in frot of Tony's Please, the measure of a good restaurant. A family place, it was established in 1978. According to regulars we spoke with in line, the second generation was now in charge.

I'm an American visiting Mexico. I don't know why I would think that just because a dish had an American name that it would taste anything like what I was used to.

My date ordered the Chicken Parmesan. It arrived looking like flat pieces of chicken with something wrapped around it. No pasta, no smothering red sauce.

I ordered chicken livers, thinking I'd get a big old mess of greasy fried livers. What I got was little chunks of liver smothered in a brown gravy.

I took a picture of both dishes to prove to friends back home just how bizarre people here mistakenly cooked these dishes.

Contempt prior to investigation came to mind as we began to taste....

Wowsers!! The chicken parmesan was actually encrusted with melted cheese. It was probably one of the most interesting recipes I've ever tasted. Nothing like the chicken parmesan I'm used to, but far, far better. There was just a little drizzle of a sauce on the side of the plate that tasted like a very light red sauce, maybe like a vodka sauce. It was simply used for dipping. It wasn't smothered like we're used to in the states. ¡delicioso!

Now, the livers. I don't eat them often, but every now and then I get a craving. Our neighbor had them the night before and said they were really good. When I saw them I was very disappointed. One of the reasons I like them back home is because I can cover them with ketchup. I know it's weird, but that's just the way I eat them. And really by themselves, they don't taste so good, that's why I use ketchup. I hesitated, took a bite. SURPRISE!! I didn't need ketchup! They were cooked just right without breading and the brown gravy was light in taste, adding just a bit of cover-up for the livers. Cleaned my plate and felt bad that I'd felt betrayed in the beginning.

Bottom line: if you think you are going into Tony's Please to get an American dish, I'm telling you now that you'd be wrong!

They do take reservations, but no credit cards. With tip, we paid $530 pesos. Very reasonable for the...

Had an amazing dinner! The atmosphere was warm and friendly, small yet not not too crowded. The only thing I would critique is that The lighting was very dim.. As a visually impaired person I found it very difficult to see and appreciate my meal. Please note that it will not prevent me from returning for another great meal! Waiters were very attentive and prompt. We ordered a sangria and it was delicious. I had two! My mother ordered the shrimp crêpe, superb. Crêpe was delicate; bechamel sauce was delicious; and the shrimp were plentiful. I ordered the chicken parmesiano. Totally totally amazing! Lightly breaded and and full of parmesan cheese! Incredibly light and fantastic tasting. The accompanying pasta was fresh Perfectly cooked in a garlic and Olive oil. There was no overpowering tomato sauce loose off. I devoured it! One final bit of information. The tablecloths were actuall cloth as were the napkins, folded like a fan. Been a while since ce I've had t h T type of tables setting . Bravo! Came back to where we were staying and raved about our meal! Will definitely...

I have walked by this place several times and decided to pop in for dinner tonight. My waiter, Oscar, was very friendly and attentive. The owner, Tony, came by my table to see how I was enjoying my meal. It started off with chips and fresh salsa which I declined as I wanted to save room for my meal. Next came a small salad. It was fine but the dressing seemed a tad salty for my taste. Next was a basket of bread. Again, I declined. I ordered the steak, medium rare, with the blue cheese and balsamic reduction sauces. It was done perfectly. Tender, juicy, and the two sauces really made it something special. There was a side of mashed potatoes and steamed veggies—carrots, cauliflower, and broccoli. The decor was pretty and the atmosphere was very relaxed. I am definitely returning to try another dish, although that may be tough as this one was so good. And at 395...