By Marc Larocque
She had just finished a long day working at a non-profit in Roxbury and decided it was the right time to order the same meal, that zesty no-hassle dinner that has become a staple in the diet she shares with her husband, Scott.
“A veggie burrito, because I’m a vegetarian; the El Guapo, because it has steak for my husband; and chips, salsa and guacamole,” Driscoll said.
In 2003, the then-single Northeastern student Kristin Moul lived on Queensbury Street, and she frequented the Mexican eatery. The first time she went was with a visiting friend, a fellow AmeriCorp worker from South Africa, whom Kristin would not see for some time.
Then she later met Scott, who she invited to El Pelon, which served as a catalyst for romance.
“We went out there once. We ate outside,” Driscoll said. “Once I started dating my now-husband, it became a ritual for us. We get take out from there at least every week. It’s awesome.”
But when Driscoll recently called for take-out from El Pelon, the result was not so awesome – it was awful, she said.
“Hi, thanks for calling El Pelon Taqueria,” a recorded voice said. “Today is Thursday, December 6. Please note that during the middle of the night we did experience a fire in the restaurant and we will be closed indefinitely. Uh, we will be rebuilding and opening up to deliver you great Mexican food as soon as possible. Uh, have a good day.”
Firefighters concluded that an electrical fire started the morning of Dec. 6.
“Some of the damage stemmed from the fire fighting, the water damage,” said Nate Walker, El Pelon co-owner.
Walker said El Pelon plans to re-open in mid-January.
Driscoll said she wonders about the photographs on the walls of the restaurant, the ones that featured fans of El Pelon in locations all around the world, wearing smiles and T-shirts with the restaurant’s logo.
“This is very disappointing,” Driscoll said when she heard the recorded message.
She said she did not know what to do for her Mexican fix. She hopes for a speedy re-opening.
Recently, after eating Mexican food for the first time since her last El Pelon meal, at a restaurant in New Mexico no less, Driscoll said, “it’s just not the same.”
