Dining
BY DACIA GARCIA
Owner Jaime Fernandez opened Mariachis de Jalisco in 2004 and has opened three additional locations since.
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2803 Williams Drive, Ste. 110, Georgetown www.mariachidejaliscotx.com
The Quesa Birria Plate ($17) includes birria tacos with rice, beans, onions and cilantro.
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Mariachis de Jalisco plants generational roots Growing up in Jalisco, Mexico, Jaime Fernandez worked as an accountant before following in his family’s footsteps and moving to Texas to open a restaurant. In August 2004, Mariachis de Jalisco opened in Georgetown. The backstory Fernandez opened the restaurant shortly after he moved to Georgetown. He said he scouted
various locations to nd the perfect t for the new business as well as a community where his children could grow up. “There’s a lot of restaurants in the family,” Fernandez said. “They have di erent names but we all do Jalisco style.” On the menu Fernandez said Jalisco cuisine is typically spicier and focuses on tacos, fajitas and enchiladas. “Because we’re from there we try to bring our culture and our food to the United States,” Fernandez said. The menu o ers authentic dishes, including carne asada, fajitas, parrilladas and molcajete.
What else? The business has longtime ties with regular customers and employees who have been part of the team since the restaurant’s rst day. “Weddings, quinceñeras, funerals ... people are thinking of us on all occasions so we feel part of the community with that,” Fernandez said. The Georgetown restaurant is the founding location followed by three additional restaurants in Taylor, Round Rock and Hutto. Fernandez said the restaurant is looking to add a larger, upscale location on Williams Drive in the next few years. He hopes his ve children will carry on the family business.
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