After 15 years spent honing his restaurateur skills across Mexico, San Francisco, and San Jose, Julian Rios was ready to open the doors to his own eatery in 1992. According to the Sunnyvale Sun, there was just one problem: he didn't know how to cook. That's when his sister stepped in, crafting a menu of Mexican favorites that flourished in the hands of Julian's experienced chef, who is well versed in the secrets of Mexican cooking. Julian eventually learned his way around the kitchen thanks to this chef, adding cookery to a litany of skills that already included bussing tables, manning the register, and dicing sombreros. "If you don't do these things, you could lose your business," Rios told the Sunnyvale Sun, "I have worked too hard to let my business go down."
Low-cholesterol vegetable oil anchors every dish on the approximately 50-item menu, which incorporates loads of veggies and lean meats into traditional Mexican and seafood dishes served à la carte or on the buffet line. Vibrant margaritas and creative desserts scrawl an appetizing epilogue across the evening's menu, where cheesecake chimichangas drown in strawberry sauce, sugar, and whipped cream.