Our first restaurant started in 1959 in Pueblo, Colorado on Lake Avenue. Cooking in our family comes from city and villages from Mexico. Our parents were born in the states of Guanajuato, Chihuahua and Jalisco. They migrated to the United States during the Mexican Revolution of 1911, homesteading in Colorado as migrant farm workers. At family gatherings of festivals, weddings, births, funerals, batismos and special calendar holidays meals were prepared and celebrated.
Back in the day, farm workers would gather together on weekends and have horse racing, mariachi music, dancing and a little Tequila. We would cook over 200 lbs. of Carnitas and Chicharrones at one time in a large black kettle. We still have that kettle...
Our grandmother and mother are artisans of the Highest Mexican Cuisine. This is a photo of Walter's Mother and Tony's Grandmother using one of the black kettles. Walter, who is the head of the family, is now 74 years young and was taught the traditions of this family style cooking by his mother when he was 12 years old. Walter still comes in 6 days a week and supervises as well as creates in Diegos' kitchen.
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