In 1962, Alberto Heredia and his wife, Carmen, flung open the doors of Carmelita's Restaurant, introducing a menu of tried and true family recipes from Puebla, Mexico. Now, a fourth generation of the Heredia family helps marinate carnitas and blend avocados into guacamole at two Carmelita's locations. The dining rooms, which are bedecked in vibrant knickknacks and paintings, let diners bask in bright colors without getting yelled at by a judge for bringing a kaleidoscope to court. Against the electrically hued backdrop, mariachi bands play on special occasions, their trumpets rising in warm spirals above fiddles and guitars.
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