By Anna Grace Moore
Photos by Untold Imagery
Authenticity has no rival at the Brock’s Gap-based restaurant, Phil Sandoval’s–one of Hoover’s newest “hot spots” for great service and even better Mexican food.
Hailing from Honduras, John Morice, who is the owner of the Hoover location, immigrated to the United States in 2014 and spent time living in Chicago before finding his “home” in the South. He ventured to the Yellowhammer State on a scholarship to study business at Jefferson State Community College.
After finishing his credit courses, John transferred to the University of Alabama at Birmingham, where he majored in economics and minored in finance. Having been in the hospitality industry almost all of his life, he grew up knowing the value of hard work and the benefits of working for oneself.
However, John jokes that “entrepreneurship” didn’t just happen overnight. In fact, his first job upon arriving in Alabama was washing cars at a car dealership.
It was not until John graduated and afterwards began working at a Mexican restaurant for nearly eight years that he got his big break. One of his customers–Phil Sandoval, who is one of the masterminds behind his namesake restaurant–frequented the restaurant John worked at and began requesting John’s service each time he came to dine.
“It is said that service is black and white,” John says. “You take the drink order, the food order and you deliver, but hospitality is about colors. Hospitality is how you go above and beyond to make your customers feel comfortable. That has always been my mantra.”
After more than 20 different meals, Phil and his business partner, Zeel Zaveri, approached John about opening a location of their restaurant–Phil Sandoval’s. This was a dream come true for John, who after six months of training at the Huntsville location and two years trying to find the right spot, opened the Hoover location of Phil Sandoval’s on Sunday, March 24.
“The welcoming that Hoover has given us has been amazing,” John says. “Hoover patrons are extremely nice people. I hope to deliver a good experience for them.”
Strolling through Phil Sandoval’s, one is first greeted with cheerful salutations by the hosts as he is kindly escorted to his seat. Glancing around, he’ll appreciate the bright, colorful scenery, including festive flags and lights dangling from the ceilings and even a sombrero wall of which has no decorative rival.
On the other side of the table, the employees, too, all enjoy the environment that John, Phil and Zeel have helped create at the Hoover location.
“Since the beginning, they have made me feel like family,” Angel Lopez, Phil Sandoval’s Hoover location’s general manager, says. “Here with them, there are chances to grow. I see myself in the future being an owner and operator.”
Between the friendly nature of the staff and beautiful decor, it’s no wonder how this niche restaurant has customers swooning. The real feat, though, are all the scratch-made meals, which are made fresh every day, in-house–yes, even the tortillas, too.
John’s favorite appetizer–the Acapulco chicken nachos–features grilled chicken and refried beans topped with raspberry chipotle sauce, Chihuahua cheese and even pineapple–which he says at first didn’t sound good but is actually delicious. These nachos are also served with pico de gallo, sour cream, shredded lettuce and jalapenos.
Meat lovers will also enjoy the triple tostada which comes with either spicy beef or chicken along with refried black beans and Chihuahua cheese wedged between corn tortillas and Mexican rice. They’re topped with shredded lettuce, diced tomatoes and queso blanco for a flavor-packed punch.
Those swinging by for a quick bite to eat on their lunch breaks should order the big fish taco, which is made up of fresh, lightly breaded tilapia filet that’s been fried golden brown and is served in a warm flour tortilla. This menu item is served alongside spicy coleslaw and marinated onions with green rice and refried black beans.
“The chicken fajitas, which come with the house-made tortillas, and the street tacos are great,” Angel says.
No matter one’s taste palate, he is sure to find something he loves on the menu. Vegetarians will appreciate an ethnic variety tailoring to their taste buds, including the vegetable quesadilla and enchiladas. The vegetable enchiladas are two enchiladas filled with sauteed broccoli, red potatoes, yellow squash, zucchini, mild peppers and onions all topped with creamy spinach sauce and melted Chihuahua cheese.
One aspect of Phil Sandoval’s is the menu’s eclectic authenticity. If there’s one thing the chefs do well, it’s making mouth-watering meals with all the colors of the rainbow.
One would be remiss not to try any of Phil Sandoval’s signature drinks, too. Known for their gold margaritas on the rocks, bartenders blend these liquid luxuries with Sauza Gold, fresh lime juice and Triple Sec in a delicious harmony. The Mambo Taxi, too, is another drink customers can’t go wrong ordering–it is Phil’s signature frozen margarita “swirled” with Yago Sangria wine.
The best-kept secret off the menu is actually John’s own specialty–the Mexican Mule, which is a tequila-based twist on the original Moscow Mule.
“[The Mexican Mule] has a kick to it, but it’s also refreshing,” John says. “It has ginger beer, fresh lime juice and tequila with a splash of pineapple juice. It’s extremely good.”
For a taste of authenticity from the friendliest servers, one need only to dine at Phil Sandoval’s–where harmony is both a shared experience between the staff and customers and a fusion of flavor in every bite.
Visit Phil Sandoval’s in Hoover at 1031 Brock’s Gap Parkway, Suite 165. It is open Monday-Thursday from 10:45 a.m.-9 p.m.; Friday-Saturday from 10:45 a.m.-10 p.m.; and Sunday from 10:45 a.m.-8 p.m. For more information, visit philsandovals.com/locations/hoover.
Chef’s Picks
Fajita Nachos
-The fajita nachos come with either beef or chicken and are served with refried beans, melted Chihuahua cheese, pico de gallo, sour cream, shredded lettuce and jalapenos.
Tamales
-The tamales are one of the most authentic dishes on the menu. They feature hand-shredded chicken and green chiles that are rolled in corn masa, topped with queso blanco and lightly covered in melted Chihuahua cheese.
Sopapillas
-The sopapillas are “light pastries” that are dusted with cinnamon and sugar and are served with honey.
Strawberry Margarita
-As one of Phil’s most popular margaritas, this drink is recommended “frozen” and features strawberries and is rimmed in sugar.
