Category Archives: Travel

Felipe’s Mexican Restaurant–It’s In The Blood

2014-08-22 19.57.43Felipe’s Mexican Restaurant’s humble beginning exemplifies the meaning of the Latino American Dream. 

Voted a Reader’s Choice award for Best Mexican Restaurant in 2014 by the Wichita Eagle, the family owned chain has been in business for nearly 50 years pioneering its style of Mexican cuisine and feeding generations of families in Wichita, Kansas. 

On a bustling and muggy Friday night in late August 2014, Tequila Aficionado Media was invited to meet with the proprietors of Felipe’s, the Lujano family, at the northeast Wichita location of their four venues.  

Family Is Everything

Felipe's logo.

 2014-08-22 20.59.43It is the family patriarch, Don Roberto Lujano, who captures all the attention.

Strolling through the clean and brightly decorated restaurant, Don Roberto, brother of the deceased Felipe for whom the restaurants are named, visits every table to shake hands with his regulars.  He responds with a wide grin and a kind word as people of every race, creed and color call him Papa.2014-08-22 20.58.13

In the next two clips, Don Roberto’s son, Miguel Lujano, manager of the northeast restaurant on Woodlawn Blvd., recounts Felipe’s vast history as the first establishment to introduce Mexican cuisine to Wichita in 1967.

Think You’ve Tasted It All?

I’ve ingested just about every single style of Mexican food.  From glitzy chain restaurants with signature tropical fruit-based tequila drinks, to hole-in-the-wall mom-and-pop diners that serve handmade tortillas and guacamole, I truthfully thought I had tasted it all.

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Not the usual “gringofied” spicy Mexican food that is served in the corporate-owned eateries, Felipe’s relies heavily on a medley of traditional herbs, spices, and heirloom family recipes.  Still, they are not without its own unique cuisine challenges as Miguel Lujano explains…

Mild vs. Hot 

2014-08-22 21.12.04With the influx of more Mexican and Mexican Americans into Wichita establishing diners of their own, Felipe’s continues to find ways to distinguish itself from the rest of the pack.

Noting that their customer base is trending toward more spicy hot ingredients, the Lujano family has taken advantage of this turnabout by adding some picante to their signature dishes.  Don Roberto Lujano and his wife, Maria Teresa, still cook in the kitchen with most dishes made from scratch.

And in a state whose liquor is controlled (state run), the task of obtaining more authentic tequilas for Felipe’s emblematic cocktails can be even more challenging, especially when competing restaurants plagiarize them for their own menus.  The secret, Miguel Lujano insists, is educating their customers.

Maestro Dobel Special Edition

Maestro Dobel Special Edition

Felipe's Special Edition selection.

Felipe’s Special Edition selection.

Miguel admitted that it also helps to be friendly with representatives from Glazer’s and Standard Beverage Corporation, liquor distributors who share his passion for tequila.  Through his relationships, Felipe’s has been able to acquire such sought after tequilas as Suerte, Siete Leguas, Demetrio, George Clooney’s Casamigos, and participate in Maestro Dobel’s Special Edition program.

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Craving Felipe’s

Here, Miguel Lujano explains how Felipe’s is so artful at getting their customers to crave their cooking and cocktails.

Three Keys To Success

Miguel Lujano shares his father’s three keys to a successful Mexican restaurant.

In The Blood

In a city that has seen its Hispanic population boom from a scattering few in 1967 to close to 60,000 strong in 2014, Felipe’s has actively enticed the unpredictable tastes of its community over the decades.  But, what keeps the Lujano family passionately pushing the limits of their traditional fare?

Simply put–

It’s in their blood.

***

Enjoy this Felipe’s signature recipe for homemade sangrita…

Felipe's signature recipe for homemade sangrita.

Felipe’s signature recipe for homemade sangrita.

 

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and Miguel’s signature Margarita.

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Jessica’s Journey Begins

Jessica’s Journey Begins

By Jessica Arent

Bienvenidos A Guadalajara!

With my itinerary (AKA Dress Code) in hand, and my presentations reviewed for the hundredth time, I arrived in Guadalajara on a very wet and rainy afternoon. Cloud cover obstructed my view on the landing pattern into the airport. Fluent in Spanish, I breezed through customs & immigration, baggage pick up, and found my way out to “Arrivals”.

Greeters en masse. There stood what seemed to be a sea of faces with anticipation, joy, and relief, painted across them as they awaited their parties to emerge from the Baggage Claim.

Men stood there, with every imaginable flower, from Calla Lily’s to Long Stemmed Ecuadoran roses, some single, some in ornate bouquets and arrangements. Women stood with freshly made up faces, and tresses of carefully coiffed hair, and their Sunday best…smiles abundant.

jessica 1Greeting me was Gabriella, the company’s Marketing Director. A long, tall, elegant drink of water, with flowing dark hair to her waist and a lithe frame, I immediately felt “well-travelled-if-not-overdone” and though usually consider myself a stylish woman, I felt frumpy and wilted next to her. Dressed impeccably, she stood there with a sign “Jessica Arent” and a smile to greet me and welcome me to Guadalajara.

The ride to the office seemed to take no time at all, as we hit it off immediately. Telling me a bit about herself, Gabriella, shared with me her family background in the Fashion Industry, her rise in the company under the guidance of her father, her breakout into the Chinese Market, and Introduction into legendary product market launches in both Mexico and China through the family business.  She shared that she was the oldest of ten, and the one upon whom the responsibility was laid when it came to family. She also shared with me how she came to be involved in the team developing this new tequila brand and product we were to spend the next week collaborating on.

As she chattered on, Guadalajara rose up around me, with beautiful architecture, and smart cars everywhere! Guadalajara is the capital and largest city of the Mexican state of Jalisco, one of only a handful of states from which Tequila can be made and called “tequila” (but you knew that, right?), and the seat of the municipality of Guadalajara. The city is located in the central region of Jalisco in the western-pacific area of Mexico. Guadalajara is the cultural center of Mexico, known for culture, and arts, Fashion and trends, it is often called “the Paris of Mexico” and is considered the home of mariachi music, of which there are reminders throughout the city.

file5971303346549Lush and green, I noticed lawn and foliage everywhere. Bougainvillea adorned doorway arches and balconies and palm trees lined the streets. Color and vibrancy was abundant, like an energy the city seemed to possess. We passed aromatic taco stands, with patrons lined up on makeshift counter stools pulled up to food carts. As we traveled through the city, the sky clouded and the heavens opened and the smell of the plants opening to take in the fresh rain permeated the air.

Unlike Mexico City, Guadalajara is on an eco-friendly green movement. Instead of gas guzzling trucks and SUV’s like so many other Mexican destinations, I saw bicycles, Vespa’s, smart cars, people walking, skateboards and rollerblades, and everywhere signs to adopt parcels of parks and land to keep them green.

Not knowing much about Guadalajara, beyond the reputation for rich soils and minerals for agriculture, I learned that Guadalajara has a humid subtropical climate that is quite close to a rainforest climate, featuring dry, warm winters and hot, wet summers. Guadalajara’s climate is influenced by its high altitude and the general seasonality of precipitation patterns in western North America. Although the temperature is warm year-round, and known for the “eternal spring”, Guadalajara has very strong seasonal variation in precipitation. The northward movement of the Inter-Tropical Convergence Zone brings a great deal of rain in the summer months, whereas for the rest of the year, the climate is rather arid. The extra moisture in the wet months moderates the temperatures, resulting in cooler days and nights during this period. My timing? Wet season. It was perfect. With my hair already responding to the 98 degree heat and the rich humidity and taking on a life and mind of its own, kinking madly, I was grateful for the rain cascading down around us.

Driving through this huge city, I came to understand that Guadalajara is built around 5 primary fountains. Had you ever wondered about the traditional Mexican Villages, towns and Pueblo’s that seem to be built around a central plaza and a fountain?  Those fountains were not for architecture, but had a purpose; just as these 5 fountains of Guadalajara.  Fountains were once wells. It was here you came to fill buckets for home water, baths, and cooking.  Accordingly, the five central fountains served each community’s water needs.  Today the Fountains rise up from beautifully landscaped medians that showcase majestic bronze sculptures telling compelling stories of the city’s rich history.

Unlike many colonial cities that maintain their original town plan, in the 1950s Guadalajara underwent a major project that changed the face of the city. Older buildings were razed to allow for wide avenues with new constructions, underground parking lots, and shopping centers. Fortunately, the most beautiful older buildings were left intact.

Jessica 3I was astounded by this incredible city. At the heart of Guadalajara is the cathedral. With its twin pointed towers and central dome, Gabriella shared that it is the most recognizable landmark on the Guadalajara skyline. The Cathedral is surrounded on all four sides by “plazas, an integral part of all community planning in Mexico, as culturally these are the central meeting places for all socializing in Mexican communities.  “Plaza Guadalajara” faces the cathedral. Its central fountain depicts two lions with their paws resting on the trunk of a tree, the city’s coat of arms. To the south is the “Plaza de Armas” with its art nouveau bandstand and matching lampposts. The adjacent “Government Palace” has a lovely baroque facade and a spectacular mural painted by Jose Clemente Orozco in the interior main staircase. To the north of the Cathedral is the “Rotondo de los Jaliscienses Ilustres”. This green space has a central circular monument with seventeen ribbed columns; the statues surrounding it represent Jalisco’s illustrious sons (and one daughter), people from Jalisco who have made notable contributions in arts, science and politics.

Behind the Cathedral is the large “Plaza de la Liberacion”, deriving the name to commemorate Miguel Hidalgo’s abolishment of slavery. A statue of Miguel Hidalgo holding a broken chain commemorates this historical event. The “Teatro Degollado” is at the far east end of the plaza. Guadalajara’s Ballet Folclorico performs here in this beautiful neoclassical building dating to 1856, and Gabriella told me to prepare myself, as this was Sunday’s activity and I was in for the cultural spectacle of a lifetime.

Coming around the back of the theater, I saw a fountain depicting the Guadalajara city founders. The “Plaza Tapatio” begins here and stretches over half a mile to the “Hospicio Cabanas”, a UNESCO World Heritage Site. Everywhere I looked were picturesque arcades and promenades, bubbling fountains, charming restored colonial buildings, modern sculptures, and happy people greeting one another with hugs, kisses, or great big smiles. Baby’s clung to mothers, and children ran around in circles chasing one another.

I tilted my head back against the headrest and breathed deeply, while I listened to Gabriella continue on the points of interest as we wound our way to the offices and the rain began to subside.

All too soon we came upon a tall modern office building, and pulled in to park the car and head on upstairs.

We paused at the door for a moment, as the sounds of gregarious conversation floated out to us. She turned to me and asked “Are you ready to meet everyone?” as an endearing smile spread across her face.  Opening the door the room came to a dead halt in all conversation as we walked in, and a roomful of momentary strangers all turned toward me to welcome me. I say “momentary” because Mexican culture speaks to empathy, and engagement and the art of drawing you in, no matter how shy you thought you might be.

One by one, these gentlemen stepped up to me with an outstretched hand, a smile and a kiss on the cheek in greeting. The impressive 27 year old CEO, the distinguished gentleman who clearly had a fascinating story that spread across his face and came through his smile, that was the COO, and the enigmatic and enthusiastic Tequila Maestro. I realized in short order I was among the elite of the Tequila world in Guadalajara. More distinguished and certainly refined than anyone I had met to date in the industry, the first impression of this team of “Tequileros” was nothing short of impressive. Graciousness and Gentility is what came through from this cast of characters in my Epic Tequila Adventure.

Not long after arriving, I was introduced to the “juice”.  There are no words to adequately describe this product line, other than “Epic”.  Introduced by Jaime Villalobos Sauza, of the famed SAUZA TEQUILA FAMILY and proud 5th generation tequila aficionado, the nondescript “milk bottles” were opened one at a time and poured into tasting flutes. We collectively put our glasses to our noses with each sample, rolled our glasses to inspect “legs” and “crowns” and the Brilliance of the liquid in the glass, and one by one we tilted the glasses to our lips and drew in the liquid. Swilling for five seconds, inhaling deeply and swallowing, with a deep exhale, the notes and complexities of the distillations rose up, one after the other, promising a smooth, soft sipping experience and delivering a luxurious libation experience.

jessica 4

Jessica 5Dinner was soon offered by our personal chef, Josue Bañuelos (Now rated “THE WORLDS GREATEST CHEF” by this writer-I ate really well all week and lost weight!).  As we sat down at the table, I took it all in. High above the cobblestone streets of Guadalajara, the pocket doors pulled all the way back so the soft breeze added to the “Al Fresco” mood. The delicately seared Sea Bass with a caper minieure sauce, fresh grilled asparagus with agave honey, and cilantro carrots plated on immaculate Villeroy and Boch White Bone China, the beautiful, carefully selected Reidel glasses, for the Chillean Chardennau chilled to perfection, all finished with a refreshing homemade Fresh Lemon Ice with red and black raspberries and mint; I began to understand the methodology behind the image of the brand. The first impression spoke volumes and the ideas began to formulate in my mind, like the flavors exploding in my mouth, so too were my pistons exploding with ideas!

 

jessica 2Before I knew it, the evening had passed and I found myself on my way to my hotel to check in and settle in the for the night. I regretted emerging from the car, not yet done with the day, eager to see and learn and taste so much more, and dragged myself up to my room.

Unpacked and comfortably settled in to my room, I took a deep contented breath. I called the front desk and in Spanish asked for the wake-up call. I pulled the drapes on the traffic of Guadalajara, and submerged into the dark folds of the room, the breeze blowing the curtains in the window and sleep coming over me. I closed my eyes, eager for the next day to begin.

Read the continuation of Jessica’s Journey coming soon!

 

jessica ArentJessica Arent has spent her career steeped in the Hispanic culture. Passionate about the Latin culture and experiencing roles that have taken her from television to digital marketing throughout the United States and Mexico, Jessica’s passion for Mexico runs in her blood. An accomplished writer, Mexico is where her heart lives and is the focus of her work and writing.  Specializing in marketing Hispanic based products and services, Jessica will tell you there are few people in the world or places she has traveled, from Asia to Europe and in between, who compare to the Mexican culture.  Building websites such as ALL ABOUT MEXICO and fostering the marketing endeavors of a number of tequila products, to name a few, Jessica sets out to inspire the world around her, one person, one relationship at a time, to know and understand the culture she calls home.  Jessica is a partner at Intermountain Media, LLC, the Communications and Media Director of Terra Energy Resources Corp, and shares other travel and tequila adventures on her blog, Jessica’s Mexico.

 


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Jessica’s Journey: The Epic Tequila Tour

Jessica’s Epic Tequila Tour: When you love what you do, you immerse yourself in the experience By Jessica Arent

BIENVENIDOS A GUADALAJARA, JALISCO, MEXICO!

GuadalajaraI am not going to lie, when your living is derived from that which you are passionate about in a culture you call home, it ceases to be a J.O.B and becomes altogether a joy and the adventure of a lifetime. Enter me, and my profession. As much as this writer would like to derive her income from exclusively writing, (isn’t that what all authors aspire to?), I am not on the Top Seller list, so I use my creativity and love of Tequila in other ways. I specialize in Marketing and Branding of Hispanic Products in the United States with an emphasis on Tequila. Of course, living and working in this world presents one with some unique and extraordinary life experiences.

Joining Tequila Aficionado

6_ta_logo_pinasA few months ago, M.A. “Mike” Morales and Lisa Pietsch invited me to join the team at Tequila Aficionado and write a travel based column for their exceptional publication. Initially, I was flattered. Then I was overwrought with anxiety, not knowing what to write about. Didn’t it have to relate to tequila? Shouldn’t it reflect Mexico? Does it have to be a lot of Tequila Talk? Oy Vey!!! What to write? The anxiety was killing me.  This went on for a few weeks, honestly. I had writer’s block.

Opportunity Knocked Rang

Then the phone rang. No, it wasn’t Lisa looking for a submission. No, it wasn’t Mike, prompting my creative ideas. It was a distributor friend and colleague out of Central Valley, California, asking if I would be interested in a new project and product emerging into the market in the near future. univisionWell of course I was! A girl has to eat, right? The long and the short, found me on a plane, headed to Guadalajara, Mexico, for my first time. Okay, I know what you are thinking. “How can you possibly market Hispanic Products and especially Tequila, without having been to Guadalajara, Mexico?!” My answer to this? I was paid in Tequila with my first position in Advertising at Univision Television in that same Central Valley Market my distributor friend called from. That IS little Guadalajara. I have been in and out of innumerable destinations in Mexico for business, and (don’t hate) I know what I am doing.  It isn’t my first “Charreada”!

Enter The Epic Tequila Tour

file0001348262335It’s an “Epic” (hold on to that adjective, you will want to remember it!) experience when your client invites you into their world to feel, touch and experience in every imaginable way, the product. Yes, you read that right. In the “Epic” (there is that word again!!) experience of the concept, development, relationships, price structure, placement, endorsements, and sponsorships, the entire image of a product right down to the ownership and infrastructure of the team, is the BRAND. And this project, was nothing short of “Epic”. The thing is, I am pretty discerning, very particular, and extremely picky about Tequila and branding, so it’s got to be extraordinary for this girl to really get in the game and take on the project. Turns out, this one is “Epic”.

Welcome to Jessica’s Journey

And so, instead of just telling you about it, I thought I would take you on my journey through this particular experience start to finish, through a series of articles, so that you too can feel, touch, smell, taste and experience what I did.  If you read this series and immerse yourselves as I did, I am confident by the time we get to the end of my decadent, inspiring, educational, enlightening Guadalajara experience you will have come to know everyone along the way as I did.  Those who made history in Tequila and created this amazingly beautiful Tequila world we live in. When we’re through, and it’s gotten Off the Cuff with Mike and Alex, and seen Lisa’s kitchen for a taste test or two, I might just tell you who and what to look for hitting the shelves and bars near you! Ready, Set……. BIENVENIDOS A UN “EPIC” TEQUILA EXPERIENCIA!

  Read the next installment of Jessica’s Journey next Monday!

jessica arent, jessica's journey, mexico, tequila, tequila aficionadoAbout Jessica Arent

Jessica Arent has spent her career steeped in the Hispanic culture. Passionate about the Latin culture and experiencing roles that have taken her from television to digital marketing throughout the United States and Mexico, Jessica’s passion for Mexico runs in her blood. An accomplished writer, Mexico is where her heart lives and is the focus of her work and writing.  Specializing in marketing Hispanic based products and services, Jessica will tell you there are few people in the world or places she has traveled, from Asia to Europe and in between, who compare to the Mexican culture.  Building websites such as ALL ABOUT MEXICO and fostering the marketing endeavors of a number of tequila products, to name a few, Jessica sets out to inspire the world around her, one person, one relationship at a time, to know and understand the culture she calls home.  Jessica is a partner at Intermountain Media, LLC, the Communications and Media Director of Terra Energy Resources Corp, and shares other travel and tequila adventures on her blog, Jessica’s Mexico.

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Tequila Pairing Challenge with Tequila Don Fulano

…At The Patio in San Diego

By Ryan Kelley

 patioTequila pairing dinners are always an adventure. Like fine wine, tequila has a way of inspiring and challenging chefs to marry just the right food to match the myriad and often complex flavors inherent in well-made, artisanal tequila. So when my friend Tequilier Mario Marquez invited me to join him and renowned chef Andrew Spurgin to judge a tequila pairing competition between both locations of The Patio in San Diego, I was all in.don_fulano_bottles2

Chefs at each of the restaurant’s two locations were given the challenge to prepare a five-course dinner with the five different expressions of Don Fulano tequila.

Day 1: The Patio on Lamont

Day1_Restaurant

 

In a large yet cozy room at The Patio’s Pacific Beach location on Lamont Street, General Manager Chris Simmons welcomed tasters and the judging panel and then introduced Chef de Cuisine Andre Fuentes.

As the first course was delivered, Don Fulano Brand Ambassador Sergio Mendoza told guests about Don Fulano—distilled at La Tequileña in the Tequila valley in small batches from 100% estate-grown agave from the highlands of Jalisco.

Day1_Course1Most notable about Chef Fuentes’ menu was that it strayed from the typical Mexican flavors normally paired with tequila.

The first course was a fried green tomato with herb-whipped goat cheese, watermelon and cucumber salad and watercress paired with Don Fulano Suave. The fried green tomato had a tendency to overwhelm the delicate and complex flavors of a blanco, but the watermelon and cucumber brought out the herbal and earthier flavors.

 

Day1_Course2It was a solid start, but then the evening took an unexpected twist.

At most tequila pairing dinners, courses will be paired with a vertical flight of tequila. That is, the first course is paired with blanco, the second with reposado, third with añejo, etc. Instead, Chef Fuentes served his second course, a chilled honeydew soup with pistachio gremolata, snow crab and lemon vinaigrette with Don Fulano añejo, which is a floral yet sweet and intense tequila aged for three years in French oak.

Pairing the sweet soup brought out the sweetness of the añejo—fine for a dessert course but a little odd this early in the evening. Interestingly, when I went back to sipping the blanco with this course, I found it to be a much better marriage.

Day1_Course3The highlight of the evening was the third course: fried soft shell crab cooked to perfection with a grilled corn puree, smoked pork belly and cantaloupe relish paired with Don Fulano resposado.

The hearty dish stood up to the well-balanced reposado, which offers a fruity, delicately herbal flavor up front and ends with richer flavors of caramel and maple. The freshness and fruitiness of the relish and corn puree brought out the sweet agave and herbal flavors, while the heartier fried crab opened the palate to the richness from the barrel.

Day1_Course4This was a true winner, and was the highest-scored plate by all three judges.

The fourth course, agave-glazed smoked duck breast paired with Don Fulano 5-year Imperial was unfortunately overpowered by the complex flavors of the extra añejo, but the evening ended on a high note with a watermelon-basil sorbet that brought out the fresh flavor of the sweet, intense Don Fulano Fuerte, a 100-proof blanco.

 

Day 2: The Patio on Goldfinch

Day2_Course1The second evening featured Executive Chef John Medall’s five course menu at The Patio on Goldfinch in the Mission Hills area of San Diego. Medall’s menu offered more traditional Mexican flavors, but was still creative and full of unexpected accents.

The first surprise came with the first course, a simple yet elegant watermelon and jicama salad dressed with agave honey, cilantro, cotija and pine nuts. Fellow judge, Chef Andrew Spurgin, hit it right on the mark when he described the dish as “honest.”

The fresh, flavorful salad complimented notes of grapefruit in the blanco and opened up the herbal aspect of the tequila without an overpowering sweetness.

Day2_Course2This was the first highlight of the evening. It even gave me chills!

The second course, a cantaloupe and mango gazpacho, was tasty but its richness and sweetness overpowered Don Fulano reposado.

The second highlight of the evening, and my favorite dish and pairing across both nights was tequila-braised pork carnitas wrapped in a house made tortilla and topped with salsa verde, served with Mexican rice and spicy pinto beans and paired with Don Fulano añejo.

Day2_Course3It was a robust dish worthy of the bold flavors in the añejo. The flavors of the dish heightened the agave-heavy entry of the añejo and accentuated the wonderful wood notes in the tequila’s finish.

Also notable was that the dish showcased Medall’s philosophy of using even “unusable portions” of his ingredients: watermelon rind leftover from the first course was smashed into the tortilla dough to give it a beautiful color and a mild, sweet flavor that added to the complexity of the dish and tequila pairing.

Day2_Course4The third course proved hard to follow, and the fourth course, a Puerto Nuevo-style lobster, came out a bit overcooked—likely due to difficulty choreographing and timing such an ambitious plate for so many guests. It’s pairing with Don Fulano Imperial was rather “ho-hum,” but I found that pairing the Imperial with the course’s side of roasted corn was a surprisingly good marriage of food and tequila, and this helped salvage the course and bump up the score a bit.

The pairing challenge came to a close with a tasty melon granita made from watermelon, cantaloupe and casaba complemented by the 100-proof aromatic and intense Don Fulano Fuerte. It was a solid way to end the night and the 2-day challenge.

And The Winner Is…

When the scores were tallied, the judging panel selected Chef Medall’s menu from The Patio on Goldfinch as the winner.

***

montalvo

 

The Patio on Goldfinch plans to hold another five-course tequila pairing dinner on Tuesday, August 26, 2014 at 5:30p.m. with Tequila Montalvo. For reservations and details, click here or contact the restaurant, located on 4020 Goldfinch St, San Diego, CA 92103, at (619) 501-5090.

 

Day1_GroupShot

Writer Ryan Kelley and friends enjoying all five of Don Fulano Tequila’s offerings.


 

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