Our roots go back to a humble cantina first opened in the Lake Milton area by a Hispanic named "Pancho". While his parents were from Mexico, Pancho was born and raised in Texas border towns. It's easy to understand how Pancho's earliest recipes and menus were derived entirely from Tex-Mex influences. Wildly successful in the early years, the little cantina frequently had long lines waiting even in the winter's cold for a great, inexpensive meal and a yarn from the philosophical Pancho. Credit for the introduction of "Mexican" cuisine to Stark County clearly goes to the man who was selling enchiladas, tacos and burritos long before Taco Bell was a glimmer in Pepsi Cola's eye.

The history of this evolution from a humble cantina to today's restaurant owned by an Irishman is interesting and sometimes humorous, but too long for this space. The evolution has included concepts, recipes, menus and ownership. Today's menu and recipes represent a focus on the styles and raw ingredients indigenous to Texas, New Mexico, Arizona, California, and Mexico. There are definite regional diversities in these cuisines, but they all represent what is commonly referred to as "Southwestern Cuisine." Simply defined, Southwestern represents the marriage of the Spanish, French, and American Indian food cultures and relies principally on corn, chiles, herbs, and spices to create full-bodied, flavorful fun-to-eat foods.