Taken from: http://www.redding.com/news/2009/may/07/dining-out-fiesta-azteca-boasts-extensive-menu/
Marc Beauchamp, contributing writer
Posted May 7, 2009 at 9:07 a.m.
REDDING.- Opening a restaurant is nothing less than a leap of faith. But opening a restaurant in Redding in the worst recession in more than a generation? “People called me crazy,” said Fiesta Azteca co-owner Daniel Gonzalez, who left behind a good-paying position at Red Robin. “It’s all about determination,” said partner Carlos Borges of the four-month-old “Mexican-American grill” on Park Marina Drive. “No matter what, we’re going to make it possible,” declared Borges, a 28-year-old native of Caracas, Venezuela, who had dreamed of opening his own restaurant since coming to the United States a decade ago.
Fiesta Azteca’s early word of mouth is certainly encouraging. “We’ll definitely b
e back,” said Tammy Krumvieda of Redding, dining recently with husband Jeff, daughter Kitera and French foreign exchange student Delphine Delcros. “We eat at all the Mexican restaurants,” said Krumvieda, working on a chimichanga ($9.99) that she pronounced “very good.” The deep-fried ice cream dessert (with strawberries and chocolate) “was awesome,” said her daughter, a junior at University Preparatory School.
Borges and business partner Gonzalez, 35, completely remodeled the restaurant, formerly the Sundial Grill and Sue’s Country Kitchen. Stucco partitions and arches painted yellow-orange, white and cobalt blue give the comfortable booths a feeling of privacy.
The
partners know the restaurant business, having met while working at Red Robin in 2006. Gonzales, a Los Angeles native, was with Red Robin for 16 years, most recently as assistant general manager/service manager. Borges has worked at Olive Garden and Casa Ramos (where he met his wife, Tanya Yvette Borges).
The Plato Azteca ($15.49) offers a good sampling of the extensive menu. It includes two tacos (beef and chicken), carne asada, sautéed shrimp, rice and beans and a chile relleno prepared the traditional way, stuffed with potatoes and white Mexican cheese. It’s enough food for two. Also popular are the chile verde ($10.99) and the fish and shrimp tacos ($2.50 apiece).
Got a big appetite? Come for breakfast and try the $8.99 Azteca Slam (sausage, bacon and ham, eggs, pancakes and hash browns).
Fiesta Azteca boasts a full bar, and Borges is particularly proud of his $3.99 margaritas. If asked, he’ll serve up a cantarito ($4.99), a traditional Mexican concoction of tequila, Squirt, and lime, orange and grapefruit juices. Don’t want alcohol? Try a Jarritos, a natural Mexican soda that comes in tamarind, mandarin or lime flavors, or a Mexican Coca-Cola, made with sugar, not high-fructose corn syrup.
Borges may ask to take your picture for the restaurant’s Facebook page — “a good way to connect with customers” and create a family atmosphere, he believes.
Como va? “Things are going excellent and will get better,” Borges said. The up side of opening a restaurant in a down economy, he said, is that costs — for equipment, rent and so forth — can be less than during good times. “It’s even better to invest right now…that’s how personally I saw it.”
