Few of the local bars are known for their food as much as they’re known for other aspects of their establishment. I am literally sitting here writing this review thinking about the tacos I had last night. It isn’t often that you find a bar that can stand their ground amongst the best taco places. Mainly, bars are known for the crowds they attract, the music they play or their service, but the tacos at BarMen have to be some of the best in town.

BarMen Kitchen and Patio Bar, located at 4130 N. Mesa St., has now been open for about three weeks, and they dish out signature Mexican dishes with actual Mexican flavors. The tacos, milanesa and tortas at BarMen are legitimately some of the most delectable and authentic around. It is definitely at the core of their success.

I tried their tripitas (intestines) and buche (pork stomach) tacos. The meat was both flavorful and tender, two qualities that are hard to find when it comes to taco meat. BarMen’s tortillas are made fresh daily as well, which only adds on to the top-notch quality of their tacos. Well put together, it makes for a delectable taco.

BarMen started off as a food truck, serving their tasty offerings through a window on their van. Now, the newly opened location offers the same food while you enjoy their beers on tap and their newly designed location.

Javier Ramos, owner of BarMen Kitchen and Patio Bar, said the business is “re-introducing Mexican cooking to a modern world with a classic flavor.”

“When I develop the recipes, I want to have something simple and basic,” Ramos said. “We go for a classic Mexican taste and not a watered-down version we commonly experience on the border.  I wanted to bring southern Mexican flavor to El Paso and nailed it.  Our steak had to be perfect enough for a 5 year old to chew and not need a knife and an elderly (person) with dentures would have no problem chewing and yet each slice of steak would be able to pack the flavor of a full 1-inch thick steak into a thin slice.”

Ramos added that their tripitas are the cleanest and offer the actual flavor of the meat and no added flavors.

“Our barbacoa has to have almost no added fat to find the true flavor,” Ramos said. “Every recipe goes back to wanting to find the purest taste of the meat or veggie without having to marinate it.  All of our food is focused on the natural taste of the food.  No Mexican restaurant ever wants to give you top-shelf ingredients. We strive to only use top shelf.”

Ramos said his passion for good food is part of his familial upbringing, which has now helped him perfect the food offerings that are available at BarMen.

“My family has always been cooking since before I was born,” Ramos said.  “My grandfather drove a truck with potatoes and baked them to perfection. My parents started the El Paso Meat Company from scratch, but before all of that, we had one of El Paso’s first food truck before they were trendy.  Back in 1993, my father began to make tacos and I tagged along working the cash register. My mother cleaned and restocked the food truck daily.”

Ramos said he credits his father for his success because he was the one who taught him how to cook, especially how to get the right temperature when cooking meat.

“We are having some fun along the way,” Ramos said. “We have been a successful restaurant for the last three weeks because people have constantly repeated their visit to our place at all hours of the day. People come from all ages–from kids to older adults–they have tried our food and can taste the freshness of the ingredients.”

BarMen has a welcoming ambiance. The patio is softly lit and convivial. Vintage airplane chairs on the patio give customers a unique way of sitting down and enjoying their adult beverage while socializing. Ramos said he decorated the place himself. It’s safe to say he did well. The sliding main doors are the bar’s best assets.

If the food isn’t reason enough to visit BarMen, the ambiance will definitely not disappoint. If you’re looking for a chill, fun time with some good food, this is the place to go.

Jose Soto may be reached at [email protected]