Pedro’s Restaurant & Cantina is now Pedro’s Cocina & Cocktails.
It’s a small name change that reflects a big reimagining of Los Gatos’ most popular Mexican restaurant for the past half-century.
A North Santa Cruz Avenue stalwart since 1972, Pedro’s has drawn generations for family get-togethers, business deal celebrations, 21st birthday margaritas — or maybe just because TGIF.
The Pedro’s transformation includes the exterior along North Santa Cruz Avenue in Los Gatos. A fresh white look has replaced the former terracotta color, and there’s a new awning and new landscaping. (Photo by Bex Wyant for Pedro’s)
According to the company history, founder Peter Ramirez opened the small operation — 12 tables, four employees — with a $5,000 loan from his parents, and the place become so popular that he was able to expand into a larger space, then open in Santa Clara and elsewhere.
Starting in 1990, entrepreneur Jag Kapoor acquired the restaurants, and later partnered with co-owner Gary Gauba. It remains a family operation, with the next generation of Kapoors — Jessica and Jason — in executive roles.
They embarked on a renovation project earlier this year, with plans to overhaul the menu and the look of the place. They brought in Julio Aguilera, previously of the two-Michelin-starred Saison in San Francisco, as executive chef. and Los Angeles designer John Sofio, founder of the acclaimed Built Inc., for a new look and feel.
It’s a major reinvention that should please both those new to Pedro’s as well as the Pedro’s OG fans.
Here’s our First Look:
THE VIBE: Warm, inviting and buzzy, particularly with locals catching up at the bar, which is now located in the center of the space, like a town square. Dining rooms radiate out from that point.
THE LOOK: The creative eye, Sofio, is known for his “vibrant, vivacious and varied work” at L.A. restaurants including The Nice Guy, Poppy and Delilah, according to Kismet magazine. For the Pedro’s project, he took his inspiration from coastal Mexico, designing an airy, refreshing space where a palette of light shades and earth tones predominates, and greenery abounds.
At the newly reopened Pedro’s, chef Julio Aguilera pairs the grilled octopus with an unusual mole and a fruit-forward salad. (Photo by Bex Wyant for Pedro’s)
THE FOOD: A blend of contemporary and classic. Chef Aguilera has put his creative flair from Saison (and Copas) to work on the platos and appetizers.
The inaugural Pescado del Dia ($36) is black cod, marinated in ancho chile and served with broccolini, avocado puree and pico de gallo. The Pulpo platter ($32) brings grilled Spanish octopus atop a fruity mole manchamanteles and a salad of radicchio, pineapple, raisins and red onion.
The lettuce disappears completely from his clever spin on salad, the Zucchini “Caesar” ($16), a sizeable bowl the table can share. Julienned zucchini and green papaya, subbing for the romaine, are tossed with a Thai basil Caesar dressing and topped with parmesan.
Among the dessert options (all $14) are the Churros de la Casa, freshly made, light (really) and served with a Mexican chocolate dipping sauce and house-whipped cream; a Tres Leches Cake adorned with winter citrus; and a whimsical caramelized Popcorn Flan.
The Pedro’s team wisely offers several “Generational Favorites,” the beloved classic platters that come with rice and beans (your choice of pinto, black or refried). That means you can still order a traditional Combination Plate (one item for $20, two for $24) or sizzling Fajitas ($26 to $35) or that longtime favorite, Enchiladas del Mar ($30), filled with chile-spiced Dungeness crab and shrimp.
The new menu at the remodeled Pedro’s Los Gatos features a mix of traditional favorites like fajitas, at left, and new dishes from executive chef Julio Aguilera such as the creative mushroom-filled chile relleno, in the back. (Photo by Bex Wyant for Pedro’s)
THE DRINKS: Pedro’s Signature Margarita ($14) has company. There’s a Spicy Margarita with jalapeno ($15), the Fresa with strawberry puree ($15) and the Aguacate with avocado and cilantro ($16).
Other newcomers include the Maria Sabina ($16), with vodka, butterfly tea, lavender, basil and citrus; and a dessert cocktail, the Tascalate ($16), with tequila, Frangelico, masa, cacao, corn and cinnamon milk
Happy hours aren’t limited to weekdays. Deals are offered daily from 2:30 to 5 p.m.
DON’T MISS: Chef Aguilera has created a Chile Relleno entree ($28) like no other. A large poblano pepper is stuffed with mushroom “chorizo,” then tempura-fried and set in a lake of creamy arborio rice studded with diced chunks of winter squash. The dish is earthy, smoky and irresistible.
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GOOD TO KNOW: If you’re missing the cantina look and classic menu, head to the Santa Clara location.
DETAILS: Open daily for lunch from 11:30 a.m. to 2:30 p.m., followed by bar menu only from 2:30 to 5 p.m. Dinner is served from 5 to 9 p.m. Sunday-Thursday, 5 to 9:30 p.m. Friday-Saturday. 316 N. Santa Cruz Ave., Los Gatos; https://pedrosrestaurants.com/losgatos/
