"Sinaloan-born Doña Esthela set a picnic bench inside her kitchen years ago to cook breakfast and lunch for locals, offering sweet empanadas and locally sourced lamb roasted in a clay oven. As soon as word got around, the restaurant went from a single bench to seating for 150, the wait times stretched as long as two hours, and the kitchen expanded into a professional operation big enough to serve a banquet hall. No one minds the wait for corn flour pancakes, chilaquiles, huevos rancheros, fresh corn and flour tortillas, and Esthela’s oven-roasted lamb, which has become an iconic dish in Valle de Guadalupe." - Bill Esparza
Bill Esparza