Vida Mia

We provided an afternoon and restricted schedule because we were still in college at the time, so we kept a very simple menu, at least initially, which consisted of burgers, soups and tacos. Complimenting the house recipes and great flavors we also offered pie, corn, chips, popsicles and ice cream. The opening coincided with Mothers Day: on May 10, 1972 and within weeks we had become a very popular eating establishment at the Cuauhtémoc neighborhood, in the metropolitan area of Monterrey. We never imagined how much work it was going to be in the restaurant business and, therefore, the level of responsibility to maintain a pleasant, clean and original flavor of which we had created from the first minute of opening the restaurant was that much more difficult but also that much well worth it. Over time, our clients suggested expanding customer service hours and there was also the need to complement those early customers with some more substantial dishes such as the dishes that consisted of: soup, rice or pasta, along with potato salad, beans, tortillas, soft drink and dessert. Stuffed peppers, roast pork, lump roast, mole chicken, entomatadas and other dishes, gave a wide range of options to vary the menu. Soon, the few feet that served as kitchen and dining area multiplied by ten and we were able to serve a larger number of clients and friends. For nearly forty years now, we have cooked tons of beans; have made millions of flour tortillas, soups, tacos, hamburgers, and many liters of main secret to all our meals: our special red chile sauce, etc. We have employed dozens of workers at Cuauhcalli, which was the original restaurant name since 1972, a word that means the house of eagles in the Nahuatl native language. Life leads us in unexpected ways sometimes, and even with that, we remain free and masters of our fate. We can always just close down the curtains and hide those flavors that we have shared with thousands of people. Or we can take and rewrite history by exp