IT ALL STARTED HERE…
As a young man, Enrique picked apples, cherries, and onions in the Pacific Northwest. His father cooked in a Mexican restaurant in California, which gave Enrique his first view of restaurant life. At 19, he traded the fields for the kitchen. When his family moved to Texas, Enrique cooked at his father’s side, first at his uncle’s restaurant and then at various popular restaurant chains. Being a restaurateur must have run in Enrique’s family, as his uncle owned two Mexican food restaurants in Plano, Texas.
Lorena started making tortillas when she was just eight and living in Colima, Mexico. She learned the skill from her mother, using only her hands to mix the dough of maize flour and water. She would pat little round cakes and press them flat using a wooden tortilla maker. Lorena and Enrique moved to New Hampshire shortly after getting married.
FRESH FROM OUR RESTAURANT
PLATE OF THE WEEK
Succulent Mexican short ribs. Served with charro beans and accompanied with your choice of tortillas: corn or flour.