Fiesta Jalisco to open 10th restaurant | SummitDaily.com
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Fiesta Jalisco to open 10th restaurant

Connie Steierteagle county correspondent
Vail Daily/Bret Hartman Fiesta Jalisco patrons enjoy their meal Monday in Eagle.
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EAGLE – There’s a reason you’ll find Fiesta Jalisco restaurants from Avon to Summit County to the mountains beyond to the Front Range.

People like it – and the idea is spreading. In just four-and-a-half years, Carlos Diaz and the Diaz and Rodriquez families have opened nine Fiesta Jalisco restaurants and, in six months, their 10th Fiesta Jalisco will open in Colorado Springs. The first Fiesta Jalisco opened in Silverthorne four-and-a-half years ago, followed by one in Breckenridge, then opening in Avon, Frisco, Evergreen, Steamboat Springs, Winter Park, Eagle and, lastly, Golden.

Although the Fiesta Jalisco restaurants have been open less than five years, they come with generations of expertise behind them.”Jalisco” is the name of the Mexican State where Guadalajara resides, and where Diaz’s father started one of the family’s first restaurants many years ago.

“Guadalajara is where we come from,” Diaz notes. Diaz says his family more recently moved from Washington State, where Jose Rodriquez, the main partner in Fiesta Jalisco still owns and operates a popular restaurant named Rancho Viejo in Spokane, while overseeing the Colorado chain as well. Much of Diaz’s family also resides in California, where many of Fiesta Jalisco’s California-style recipes come from.

Fiesta Jalisco meals are billed as “real Mexican” cuisine, with family recipes that date back many decades. Diaz explains that Fiesta Jalisco’s cuisine is real Mexican, but California-style, with every item on the menu made daily from scratch. Two entrees have proven perennially popular wherever a Fiesta Jalisco exists. Carné Asada, flame-broiled skirt steak, served with salsa and guacamole on a warmed tortilla, is always a favorite. And, the Arroz con Pollo, the restaurant’s signature item, with sliced chicken breast, mushrooms, onions and green peppers, served on a bed of rice, with jack and cheddar cheeses, and warm tortillas – is a house pleaser.


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