Although Pasqual’s may go unnoticed and unappreciated by members of the campus community due to its out-of-the-way location, this Madison institution truly stands out when it comes to quality Southwestern food. Restaurants that offer Mexican or Tex-Mex specialties are all over town, but Pasqual’s finds a way to carve its own niche among the countless burrito and taco joints.

Pasqual’s has been a constant at 2534 Monroe St., just southwest of Edgewood, since it was founded in 1985 by a Madison family. Original Pasqual’s employee Ben Roberts has since taken over ownership of that location while also starting up a location in the Hilldale Mall and in Verona.

While the original Pasqual’s has maintained the same exterior over the years, the inside of the restaurant has been updated and improved. Soon-to-be diners entering the restaurant are welcomed by the menu, written out in bright colors on chalkboards. Every single wall is a different color, and the decor is simple but enjoyable; peppers, cacti, coyotes and other classic symbols of lands south of the border fill the dining area. The service is limited but friendly. Customers order at the counter and are then given a big plastic flower to mark their tables — much more eclectic than just a number on a piece of paper. Pasqual’s is anything but pretentious. It feels like a great place to go to study, to bring the family or even to take a date, and with very reasonable prices, it won’t put much of a dent in the wallet — most entrees fall into the $6 to $8 range.

There should be a rule at Pasqual’s that everyone must order the chips and salsa to begin the meal. The chips are homemade and sprinkled with spices that give them a unique flavor which sets them apart from run-of-the-mill tortilla chips. In addition, Pasqual’s makes a handful of dips to accompany the chips. The salsa is especially excellent, finding just the right balance between chunky and smooth. Thankfully, the chips and all the dips and salsas are available for carryout.

Of course, no self-respecting Southwestern restaurant would miss the classics: burritos, tacos, quesadillas and enchiladas. All of these selections can be filled with meats including shredded beef, shredded chicken, chorizo or red chili pork, in addition to plenty of veggies, beans and sauces. Each meal comes with a choice of beans and a spicy style of rice. With all the variety, there are more than enough choices to go around, and every meal offers more than enough to fill up even the hungriest customers. On the other hand, while certainly hearty enough, these meals are fresh and healthy enough that dieters need not fear.

Dessert at a Mexican restaurant can often be disappointing, but Pasqual’s offers some yummy classics anyone would love. Giant brownies, cookies, Rice Krispie treats and uncommonly delicious scotcheroos (with the chocolate in the middle instead of on top) are all wrapped and ready to go at the front counter. If something a little less sweet would hit the spot, Pasqual’s also has its signature blue corn bread. Normally blue bread means moldy bread, but not at Pasqual’s. This particular corn bread still has some of the common flavors of its more traditional yellow brother, but it has a unique taste of its own that hits the spot.

Pasqual’s keeps up the blue food trend with the brunch menu offered on Saturday and Sundays from 8 a.m. until 2 p.m. Blue corn cakes, pancakes made with blue corn and pine nuts, are one of the specialties. In addition, brunch aficionados can enjoy breakfast huevos rancheros, breakfast burritos, chorizo and eggs and much more.

Clearly, Pasqual’s has a lot more to offer than the typical taco stand. Fresh and delicious food, unmatched variety and an array fun alternatives make Pasqual’s a must-stop for anyone craving Southwestern food. It may be a bit out of the way, but it’ll always be worth the trip.

4 stars out of 5