Dining
BY JOVANNA AGUILAR
Francisco Rios opened the business in January 2024.
Luchador Micheladas y Botanas is known for its chilaquiles ($14.98) .
PHOTOS BY JOVANNA AGUILARCOMMUNITY IMPACT
Luchador Micheladas y Botanas embraces roots Birthed from his Sonora, Mexico, roots and his passion for lucha libre, Francisco Rios opened Luchador Micheladas y Botanas in January 2024. “I love Mexican food. I’m from Sonora, and you don’t nd a lot of Mexican food from Sonora here at all,” Rios said. What’s on the menu
At Luchador Micheladas y Botanas, customers can enjoy street tacos with tortillas made in-house.
and its mixed alambre platter—a dish made with marinated chicken breast, garlic shrimp and Angus beef, mixed with poblano peppers, onions, bell peppers, bacon and cheese. The restaurant also o ers handmade tortilla chips, handmade tortillas and homemade salsas. The backstory Growing up, Rios said he spent several years working in the restaurant service industry, however, his path led him into the automobile industry where he wore several hats for 30 years. With Luchador Micheladas y Botanas, Rios had the opportunity to fulll his longtime dream of becoming a restaurant owner.
The restaurant menu, made up of recipes from Rios and chef Marcos Torres, focuses on replicat- ing what Rios knows Sonora cuisine to be with dishes such as pork with chile verde, a seared and slowly stewed pork made with tomato and a spicy tomatillo sauce. Since its opening, the menu has expanded to o er dishes including chilaquiles, street tacos
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7751 Barker Cypress Road, Ste. 600, Cypress www.luchadormicheladas.com
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