by Deysi Cuevas
De Colores restaurant opened in October of 2009 and its owners Sergio and Priscilla Reyes have a recipe book that spans generations. Sergio describes the menu as “different because we have a lot of traditional and a lot of dishes that we kind of invented [that were] inspired by Mexican dishes but there’s always a kick to it. We try to make it as Mexican as possible.”
The restaurant’s interior provides a warm, inviting atmosphere and since the grand opening landed on Dia de los Muertos, they decided to maintain that vibe with a beautifully detailed skull on one wall and decorations which complement their colorful dishes.
Sergio has a Bachelor’s degree in Fine Arts and decided to make the restaurant an art gallery as well, with artwork changing on a monthly basis. De Colores won the award for People’s Choice the first year they entered the Mole de Mayo competition.
“We were completely shocked and unaware. I was extremely excited,” said Sergio who explained that their mole is so special because it “goes back about five generations, untouched so the same ingredients that we used back then is what we’re using now.”
“I don’t want to mess with the recipe. I guess my ancestors knew what they were doing. This is one of the most traditional plates that we have,” he added. “It consists of at least 22 ingredients and it is labor intensive; it takes three to four hours just to get everything where it’s supposed to be.”
Agustin Bahena’s career as a chef and restaurant owner began when he was in Mexico working as a dishwasher for several restaurants. When he moved to the United States, he began as a dishwasher and was eventually a cook and was responsible ...
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