The food, the service and ambiance all made a favorable impression at Mexico Real Family Restaurant, but it was meeting the owner as we left that enhanced the dining experience we had just enjoyed.

The owner introduced himself after thanking us for dining at this restaurant and ensuring that all was well with our meal. Then he told us a little about himself and the restaurant.

He and his family now own three restaurants under the same name; the newest, on Sinton Road near Garden of the Gods Road, opened in July. “We’re a family restaurant,” he said. This applies to his family, including their long-standing recipes, and families looking for quality Mexican cuisine.

House-made chorizo jumped out as a main ingredient in the queso fundido ($12.95). While the house chips and salsa were good, the cheesy dip served in a cast iron dish on a wooden dish made a great visual first impression. Flavorwise, it didn’t disappoint. Gooey, creamy white cheese and a generous amount of the slightly piquant sausage were topped with diced tomatoes and green onions. It was messy to eat, thanks to the unwieldy stringy queso, but hit all the right notes on the taste buds.

Combination plates are a great way to test a kitchen’s ability to satisfactorily deliver on several entrees. For our trio ($16.95), from a choice of seven items, we selected a crispy chile relleno, pork tamal and cheese enchilada. These were served with a generous amount of refried beans and Spanish rice. Yes, the beans were a side dish, but they warrant mention for their silky earthiness.

Besides the frijoles, the relleno stood out. It was crispy, despite being smothered in a hearty, slightly spicy red sauce. The poblano chile hidden beneath the fried egg batter and sauce was filled with Jack cheese. The result was a combination of textures that enhanced the various spices and seasonings.

The enchilada was standard topped and filled with cheese. The tamal was least successful. The zesty pork was overpowered by an abundance of masa, the cornmeal coating. We left most of the latter on the plate, but the meat was good.

Every region of Mexico has its own version (often more than one) of mole. Recipes here are from the Guadalajara and Sonora states. This was the first time I’d had it made with apples. Bite-size pieces of chicken in a rich, dark, red mole sauce ($20.95) was unsurprisingly tart with a hint of heat. I used the flour tortillas to sop up as much of that atypical sauce as possible because I didn’t want to leave any.

It’s worth noting that servings are generous! A lot of diners exited with leftovers.

These are stone mortar and pestle kitchen tools used for preparing and serving dishes like guacamole, but also more complex ones. At Mexico Real, there’s a seafood medley and the house version with steak, pork, chicken, shrimp and cheese. These are best shared, according to our server.

I plan to return to Mexico Real Family Restaurant with my family soon.

Mexico Real Family Restaurant

Mexican cuisine

Location: 4375 Sinton Road

Contact: 719-231-9648; mexicanrealfam.com 

Prices: $12.95 to $37.95

Hours: 11 a.m.-9 p.m. Monday through Thursday; 11 a.m.–10 p.m. Friday; 10 a.m.-10 p.m. Saturday; 10 a.m.-9 p.m. Sunday.

Details: Credit cards accepted. Alcohol. Patio.

Favorite dishes: Chile relleno and chicken mole.

Other: Gluten-free and limited vegan options available.