BY GRACIE WARHURST
1004 S. Austin Ave., Georgetown, dedicated to to-go orders, catering preparation and housing the tortilla machine. This expansion will help ensure the rst location remains a sit-down restaurant where loyal patrons can receive high-quality service, the family said. “We want to make sure that we’re always able to have a seat for you when you come in,” eldest son Victor Benitez said. The history The inspiration behind San Pedro Limon traces back to Paz’ parents, who sold food in Mexico. When Paz immigrated, owning a restaurant was a dream she held to support her family and continue a culinary tradition, her children said. Now, her three children—born and raised in Georgetown—help with the business. Victor, Jessie and Leslie Benitez manage, run and market the restaurant alongside their parents. For the Benitez children, being involved in their parents’ business from a young age allowed them to become intimately familiar with the local commu- nity, they said.
The restaurant serves authentic Mexican cuisine, such as the mixed fajita platter ($14.99).
“A lot of people have seen us grow up, and we’ve seen their kids grow up, too,” Leslie Benitez said. What’s next By the end of March, the family plans to introduce extended hours to o er dinner service instead of just breakfast and lunch. San Pedro Limon will soon be open from 7 a.m.-10 p.m., and be equipped with TVs to show live sports broadcasts. The restaurant is also preparing to partner with DoorDash for delivery and launch its own online store for easier ordering.
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1 905 N. Austin Ave., Georgetown 2 1004 S. Austin Ave., Georgetown www.san-pedro-limon.com
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