Authentic Mexican cuisine in Manassas

A twist of fate helped Jorge and Mildred Bolanos find the right location for their La Capilla Restaurant, formerly La Chapelle, at the corner of Main and Church streets in Old Town Manassas.

Previously, owners and operators of an exclusive catering business to embassies in Washington, the Bolanos tired of the commute from their new home in Gainesville, and began searching for a
commercial kitchen in the Manassas area.

Forced to take a detour one day from Interstate-66 to Va. 28, the Bolanos came upon the old Manassas Presbyterian Church property just as the “For Lease” sign was being displayed. The building had
stood empty for over five years, so the Bolanos checked it out and found it to be the perfect setting for their new venue. It took five years to locate, but La Capilla, meaning “the chapel,” with its prominent
location in historic Manassas and continuing support of locals, will be a destination restaurant for years to come.

It took two shifts, working 20-hour days, to renovate the building for its grand opening on Jan. 2008 and it shows. Dark, rich, mahogany pillars and an expansive mahogany bar accent the downstairs tapas
area. Overstuffed couches and linen covered tables adorned with fresh flowers, offer lots of ambiance. Subdued Spanish music playing in the background provides the perfect level of intimacy. The Bolanos
have put much effort in setting the tone for this venue, and patrons only have to sit back and reap the rewards.

“We wanted to bring a European-type environment to our restaurant, that’s why we added tapas (small plates),” Mildred Bolanos adds. “It’s a place where families come together…there is no T.V.”

Tapas is the name of a wide variety of appetizers in Spanish cuisine. They may be dainty cold plates of mixed olives, cured deli meats and cheese, or warm mini-casseroles of seafood or vegetables
sautéed in garlic and olive oil. Small plates of deep fried baby squid, potatoes or peppers, and assorted grilled meats are other options.

Jorge Bolanos declares “my wife is the kitchen!” Wearing both hats, head chef and pastry chef, Mildred Bolanos, born in Veracruz, Mexico, calmly speaks of the influence her grandmother had on her
early years in the kitchen. Both grandmother and granddaughter are graduates of the Culinary Arts School in Mexico.

“This is authentic Mexican cuisine that we serve here,” Mildred Bolanos proclaims. “You would find exactly the same [food] with the same flavors and same sauces in Mexico if you have the opportunity to
go there.”

Chef Bolanos’s sauces are her forte. Substantial but not overpowering, the tasty sauces blanket specific entrees with flavors of old Mexico. Bolanos has mastered the consistency and texture of each
variation.

“Our kitchen is not hot or heavy in spices because we are not just jalapenos,” she adds.

“It’s healthy, it’s fresh made and it may take a little longer because we make it from scratch. We are capable of [preparing] any type of food ... pasta, rice, seafood, beef, pork with our authentic flavors
and sauces.”

“We have a healthy environment for kids as well.” She continues, “There is no kids menu because we would like them to try the same menu as the adults and they save 50 percent off the menu (prices).”

Mildred Bolanos arrives at the restaurant around five in the morning to start preparing sauces for that day. One of her favorite things to cook is mole poblano. This thick, rich, chocolate-tinged sauce made
with dried chili peppers and a variety of spices was made famous in Pueblo, Mexico. Pollo En Mole Poblano, marinated chicken breast served with this traditional sauce and red Mexican rice, is offered
as a main course on La Capilla’s lunch menu and is easy on the pocketbook at $11.95 (dinner $19.95). Other specialty sauces include Pipian (green tomatillos, pumpkin seeds and jalapenos) and popular Adobo sauce made with chile ancho and guajillo peppers. Tinga Poblana, a shredded pork stew made with Spanish sausage and diced potatoes in a chipotle and tomato base sauce is another
favorite of Chef Bolanos.

Traditional paella from Valencia made with chicken and chorizo, seafood paella and vegetarian paella grace the menu priced around $20 each.

Manassas business owner Holly Sallade has dined at La Capilla over eight times since it opened. “It is so nice to go out for lunch or dinner and have the presentation so beautiful sitting in front of you ... it
makes you feel so very special and the service always in the background but intuitive to every need,” she responds.

Dining with Sallade was friend Joan Orsino. “I will definitely be coming back!” said Orsino a first time guest.

For an authentic taste of old Mexico, visit La Capilla Restaurant in Old Town Manassas. Along with a warm and casual atmosphere and a nice balance of personal attention, Jorge and Mildred Bolanos
guarantee you an exceptional dining experience.

Want to have that experience? Here is the information you will need:

La Capilla Restaurant (formerly La Chapelle)

571-379-8185; LaCapillaRestaurant.com.

Mary Ann Kauchak lives in Lake Ridge. Her third cookbook, “SHORTCUTS, TOO,” is now available at Salt & Pepper Books in Occoquan. She can be reached at makauchak@comcast.net