Are there any other things that surprise your diners?
The food reflects the different regions of Mexico . We do Seviche (shrimp marinated in lime) and tuna like you find down in the Baja peninsula. A lot of people don't ever think of seafood when they think of Mexican food and yet Mexico is surrounded by three different oceans. You've got the Pacific, the Gulf of Mexico and the Caribbean and then you've got the dessert, so we have cactus salad. There are so many different types of diverse food in Mexico and we try to bring it here.
Are tourists or locals your biggest customers?
We have a lot of locals that keep us going year round and I know they sned a lot of the tourists this way.
What is your favorite food or ingredient to work with?
The chili pepper. We cook with large varieties of chili peppers and there are so many different things you can do with it, from desserts like Chocolate Torte cake to so many different sauces.
Do you have a specialty?
The Carnitas, which is a roasted pork. People just love it and we go through a ton of it.
What is your favorite thing to eat?
My favorite is probably the Chicken Mole or the pork tacos. The Chicken Mole is pulled chicken in a peanut chili chocolate sauce and it's really flavorful. It has some spice and it has some sweetness to it. I just had this woman here a couple days ago from Mexico City and she came down with her friend and she said the mole was just excellent and it reminded her of Mexico City so that was definitely a good compliment. And that's what really matters to me, when I can please somebody from Mexico and the love the food. Then I know I'm doing it right.
Do you miss California ?
I miss the cuisine sometimes because it's so different. You have great burger joints out there and out here you don't really have it. Here on the Cape the food is so limited. So many of the restaurants do the same thing. I understand that a lot of tourists come down here for it and I love the lobsters. I go to Kadee's clam bar for their lobsters but that's what I miss the diversity of the food. And I think that's why we're so popular too because we offer a diversity and a change of pace.