Chef Gilbert Sabedra often creates sensational entrees and appetizers that are not on the menu, so make sure to ask the waiter about the specials before ordering. On this day there was an...

Chef Gilbert Sabedra often creates sensational entrees and appetizers that are not on the menu, so make sure to ask the waiter about the specials before ordering. On this day there was an appetizer that caught my attention: Camerones con Queso. The camerones, or shrimp, were sautéed whole in a light and spicy salsa that had a little sweetness to it. They were then topped with goat cheese and served with garlic toast. We devoured everything on the plate. It was seriously delicious and became my new favorite.

I was in the mood for shrimp tacos, and as it turns out so was Tracy. She not-so-subtly reminded me that in a month I will no longer be able to play the pregnancy card, so my getting to pick first off the menu will soon be a thing of the past. But today I got my way with good reason; Red Pepper’s Shrimp Tacos are truly special. The shrimp is sensationally marinated, cooked to perfection and sliced into bite-size pieces. The shrimp are dressed in a creamy, spicy sauce that is bright with lemon and topped with guacamole, lettuce and tomato, then served inside soft flour tortillas. In the past I have been so bold as to ask for the recipe, but each time I was denied.

Red Pepper is a special place that is unique to Bakersfield and should be celebrated. Living in a town with so many fabulous and irreplaceable locally owned restaurants is incredibly fortunate. When choosing to dine in such places, the authenticity of the restaurant is celebrated while also supporting the authenticity of our colorful community.

 

I ordered the grilled shrimp with chile verde sauce over cheese ravioli. I know it sounds odd to take shrimp and chile verde and put it over ravioli, but I trusted Gilbert, the owner and chef....

I ordered the grilled shrimp with chile verde sauce over cheese ravioli. I know it sounds odd to take shrimp and chile verde and put it over ravioli, but I trusted Gilbert, the owner and chef. The combination, while certainly unexpected, worked flawlessly. The six grilled shrimp were humongous and sat atop mild cheese-filled pasta covered in a tangy verde sauce. The grilled taste of the shrimp was perfectly complimented by the verde sauce and the otherwise sharp flavors taken down a notch by the mellow creaminess of the ravioli. Slices of garlic cheese bread – handy vehicles for delivery of extra sauce – were served on the side.

Despite previously declaring we would be skipping dessert, our server insisted we try a few and we promptly caved. Before we knew it appeared Flan, a Bunuelo (vanilla ice cream with honey, cinnamon and chocolate on a fried four tortilla), and a warm chocolately caramelly walnutty brownie concoction.

I do have to make special mention of the flan. I have been a fan of Red Pepper’s flan for years. On this visit I learned that it’s actually Gilbert’s father Fabian’s recipe. Served in a square and topped with whipped cream, it has more of an extra-creamy richness than most flans.

One of the best parts of this lunch – in addition to the stunning company – was having a chance to try the appetizers and the desserts. Margaritas are my usual appetizer (and dessert). It was fun to try a section of the menu I had yet to explore.

 

Red Pepper has been in existence since 1979 starting on Sumner Street and relocating to its current home on Oswell in 1989. Locally owned and operated by Chef Gilbert Sabedra, Red Pepper was one...

Red Pepper has been in existence since 1979 starting on Sumner Street and relocating to its current home on Oswell in 1989. Locally owned and operated by Chef Gilbert Sabedra, Red Pepper was one of only six Mexican restaurants in Bakersfield in the 70s. Today, Red Pepper stands out because it’s not a typical Mexican restaurant. The first clue is immediate when viewing the menu. There is no numbering system and the menu specializes in mouthwatering seafood dishes.

Lydia and I went with specials that our server Becky suggested. For me it was Grilled Halibut Tacos with large hunks of white halibut, cabbage and a pico sauce. The tacos were unbelievably fresh and had wonderful flavors with the sauces Gilbert uses to accompany the seafood.

Those who patronize Red Pepper know how unique and special this restaurant truly is to Bakersfield. It is noted for their vast selection of margaritas and wide variety of seafood dishes. It is fun and full of life.

 

We started our meal with the salsa cruda and fresh tortilla chips. The salsa has chunks of tomatoes and onions and slivers of cilantro. Because I wanted something hotter than the house salsa, I...

We started our meal with the salsa cruda and fresh tortilla chips. The salsa has chunks of tomatoes and onions and slivers of cilantro. Because I wanted something hotter than the house salsa, I ordered the salsa rojo, salsa verde and pico de gallo. The variety of available salsa is what I love about this restaurant.



When our server asked us if we wanted regular guacamole or guacamole rico, we were curious what was different about the guacamole rico. She explained that it was fresh guacamole with diced cream cheese, pico de gallo and lime. We decided on the guacamole rico in unison. It was prepared in the kitchen, not tableside. The presentation was well worth the wait. Tortilla chips decorated the green concoction. There was hushed silence at the table as we dug into this wonder. The only thing that could be heard was “mmmmmmm.” Now I know the secret to silencing a group of women.



I chose a Rellenos Rancheros con Queso for my entrée. The pasilla chili is deep fried in egg batter and served with Mexican rice and refried beans. I was not disappointed. The pepper was tender and moist and not over-battered. The cheese was melted and gooey, sure to delight any relleno connoisseur. A variety of rellenos are available: beef or chicken, crab, lobster and shrimp, relleno poblano (a blend of beef and pork) or shrimp chili verde relleno.

My favorite dessert was the Brownie – a chocolate lover’s dream. The Red Pepper Brownie is served warm with a Mexican chocolate sauce and caramel-glazed walnuts. It was an indulgent end to an indulgent meal.