Dining
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San Pedro Limon owners continue family legacy with new to-go location When Yuri Paz and her husband, Victor Benitez, immigrated from San Pedro Limon, Mexico, to Georgetown over 20 years ago, the couple and their three young children sold homemade tortillas door to door. Today, the family owns and operates a restaurant named after their parents’ hometown, expanding their business operations to accommodate a grow- ing number of regular customers, they said. What’s new The original San Pedro Limon opened in 2012 at 905 N. Austin Ave., Georgetown, serving authentic Mexican dishes, such as chilaquiles and el pastor tacos inspired by the family’s heritage. After more than a decade, the family decided to expand by opening a second location at
NING
San Pedro Limon Tortilleria y Taqueria estaurant offers an alternative to Tex-Mex S an Pedro Limon Tortilleria y Taqueria has an unassuming exte- rior, but owner Yuri Paz said the Georgetown] that wasn’t Tex-Mex,” said Irma Melwani, a regular at San Pedro Limon and a native of Mexico. “From the tacos to the menudo to the breakfast, it’s very authentic here.” Audrey Spencer
2014
lls and tables inside the restaurant are orated in the bright colors of many of houses in her hometown in Mexico. Paz moved to Texas in 2000 and has n San Pedro Limon with her husband two years. English is not Paz’s ive language, but ough her son’s nslation she said is proud to offer hentic Mexican d and share the vors of her home- wn, San Pedro Limon, Mexico, with people of Georgetown. It’s not Tex-Mex,” she said. “What rve here is prepared like it is in xico.” From the homemade corn tortillas de on-site at the restaurant to the pular Beef Fajita Ranchera dish, Paz d the ingredients she uses in her food true to those used in Mexico. Her enchiladas, for example, feature le or tomatillo sauces prepared in- use and no liquid cheese sauces used many Tex-Mex restaurants. Paz said only uses real cheese on her dishes. I couldn’t find anything here [in
Melwani said the restaurant is popular with the staff at the Williamson County Jail, where she is a correctional officer. “This is where we come,” she said. “The tortillas are to die for.” Stacks of fresh- at San Pedro Limon, as are Mexican queso fresco and sour cream. An assortment of Mexican candies and ice cream is also available. Paz said she likes to hear when cus- tomers like her food, but she also likes to hear when they do not. “It helps me make sure I serve the best food I can,” she said. made corn tortillas are available for purchase The restaurant closes by 6 p.m. Mon- day through Saturday because Paz is the only employee there from open to close. Four other employees, including a cook and waitstaff, help her keep serving cus- tomers throughout the day. “My goal is to have a big restaurant,” Paz said. “I want to be recognized [apart] from the other restaurants here.”
Owner Yuri Paz, with her children (from left) Victor, Jessie and Leslie, said the restaurant offers dishes from her hometown in Mexico.
“It’s not Tex-Mex. What I serve here is prepared like it is in Mexico.”
—Yuri Paz, San Pedro Limon Tortilleria y Taqueria owner
Victor, Jessie and Leslie Benitez have grown up alongside the family's restaurant, which rst opened in 2012.
Chicken enchiladas ($7.50) are served with rice and beans. Paz said she prepares each dish like it is prepared in her hometown in Mexico.
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A selection of Mexican ice creams is available for customers to purchase at San Pedro Limon Tortilleria y Taqueria.
San Pedro Limon Tortilleria y Taqueria
35 905 N. Austin Ave. 512-948-7537 Hours: Mon.–Sat. 7 a.m.–6 p.m., Sun. 7:30 a.m.–4 p.m. *HRUJHWRZQ:LQHU\
San Pedro Limon Tortilleria y Taqueria’s Beef Fajita Ranchera ($7.50) comes with rice and beans.
Along with dinner, San Pedro Limon offers diners the opportunity to purchase Mexican cheeses.
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