When we first sit down at the bar, Baltazar Chavez says to his bartender, Two margaritas, please.

This is on a Friday, but it is 10 a.m. on a Friday.

Bartender Sam Aiello replies, OK.

No, Im just joking, Chavez says.

Too early? asks Aiello.

Ya sure?

Seven minutes deep into the interview, Chavez asks himself, What else can I tell you?

Like an angel or devil perched on Chavezs shoulder, Aiello leans over the bar and whispers in his ear: Margaritas.

Oh, says Chavez, the house margaritas are made with Patron, a pricey brand of tequila.

Have you ever worked at a restaurant that makes it with Patron? Chavez asks Aiello.

No, he replies, though he does now.

Its the best margarita in town, says Aiello. Im not trying to sell anything, Im just telling you honestly. Ive been around, and Ive seen em all over town.

If Chavez forgot for a moment to boast of his margaritas, chalk it up to the fact that hes a busy man. Besides opening his new, self-titled restaurant at the corner of Knoll Avenue and 14th Street in Bend just two weeks ago, hes owned, for seven years, El Pescador down in Sunriver.

The Bend resident heads there first thing in the morning, then makes the drive back to Bend prior to lunch, which begins at 11. Fortunately, his brother is handling much of the day-to-day business in Sunriver.

It has long been a goal to open a place in Bend, he says, but Chavez is into slow growth, which means he wont be opening a third restaurant anytime soon. It took seven years to open this, he says, and the work shows. The restaurant has an urban feel in that it doesnt have a log exterior or a boat hanging from the ceiling (not that theres anything wrong with that). On the walls hang beautiful sculptures of turtles and other sea fauna by an artist Chavez knows back in Mazatlan, Mexico, where he, too, is from.

Chavez has been in the U.S. 21 years and in Central Oregon about 10. Besides running around between establishments, he also does a lot of the cooking, having learned by working, starting in Seattle restaurants when he was 19.

Chavez estimates that about 90 percent of menu items at his restaurant are seafood-based.

We only have two chicken dishes, three steak dishes and one pork, he boasts, adding that he serves all-natural beef, free-range chicken and pork. About 60 to 70 percent is all organic vegetables.

Its not easy getting those supplies, but its very important to him to serve high-end food. The seafood comes from Pacific Seafood Group and Ocean Beauty Inc.

Our food is like (food) from the coast of Mexico, Chavez says. The reason we do more seafood is because I want people to know that Mexican food is not just tacos, burritos or enchiladas; theres a variety.

There is definitely that. Among other dishes, patrons can opt for Camarones El Pescador, prawns are wrapped with bacon and served with green peppers, onions and mushrooms, then topped with Monterey Jack cheese ($17).

Other options include the Plato Cancun, with halibut, scallops and prawns sauteed with mushroom, carrots, celery and a chipotle sauce ($18).

Camarones Empanizados comes with breaded and lightly fried prawns garnished with salsa and avocado slices ($16).

You see the big prawns that we used? he asks. Those are 15 bucks a pound. I tell you, even the companies I order from, they say, Wow, when I order, boasts Chavez. I use good stuff in Sunriver, but here I went over the line.

I want to offer the clientele very good stuff for what they pay. For a Mexican restaurant, were not cheap. Were a little more expensive, but you also get very good stuff.