IT’S ALL ABOUT THE FAJITA FLAVORS
“I SAW A GAP IN THE MARKET. WHY BE ANOTHER MOM AND POP MEXICAN RESTAURANT WHEN I CAN GO AND CREATE A NEW MARKET?” PEDRO "PETE" MORA, OWNER
Fajitas come with guacamole, tortillas, lettuce, cheese, pico de gallo, rice and beans.
MELISSA ENAJE COMMUNITY IMPACT
PEOPLE
Fajita Pete’s owner Pedro “Pete” Mora stands in the West University Place location of his business and headquarters.
MELISSA ENAJE COMMUNITY IMPACT
Pedro ‘Pete’ Mora Fajita Pete’s founder O n any given day, one might BY MELISSA ENAJE
his catering business in 2008. Mora described the early years as a “typical immigrant story.” His family immi- grated to Houston from Colombia when he was young. “We made all the tables in our garage, painted the whole place and lived in it basically for the rst three years. We worked before sun up and well after sun down,” Mora said. Wherever they open a location, Mora said they choose to support the local community. When they opened in West U in 2008, Mora said they helped serve food in the area during Hurricane Ike that year. Fajita Pete’s locations have also been involved with the Little League teams in West- bury and Bellaire for years, he said. Fast forward 15 years, and Fajita Pete’s is still known for its fajitas. “It’s the marinade. It’s the lime and pineapple that we marinate the meat in,” Mora said. “It’s keeping the menu simple enough so that you can produce a quality product every time.”
The restaurant makes fresh tortillas for customers.
Fajita Pete’s also o ers its customers margaritas to-go.
nd Pedro “Pete” Mora sit- ting at one of the few tables at the original Fajita Pete’s location in West University Place. Mora is the owner behind the Tex- Mex chain that has expanded to more than 25 locations throughout the U.S. with 100 franchise developments in the works. By 9 a.m., most catering orders are prepared and getting ready to be delivered. That’s because Mora’s business operates under what he calls a “closed kitchen” concept, which he said is like a takeout-only model. “I speak on panels, and they say, ‘How did you come up with the rst closed kitchen?’” Mora said. “Why be another mom-and-pop Mexican restaurant when I can go and create a new market?” Growing up, Mora’s family ran Poblano’s Mexican Grill in the Meyerland area from September 2002 until Mora developed the idea to start
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COURTESY FAJITA PETE’S
TOP 5 BUSINESS TIPS FROM FAJITA PETE'S OWNER
1 “De ne success and what it means to you. Remember, this can change along the way as you expand your goals and improve your trajectory.” 2 “Make sure your de nition of success is something you can live with. Be proud of achieving your goal but be proud of how you got there as well.” 3 “Everything you needed to learn about business you already learned in the rst grade: Don’t lie; don’t cheat; don’t steal; be nice to people; treat
Fajita Pete’s 6719 Weslayan St., West University Place 713-723-8100 www.fajitapetes.com Hours: Mon.-Fri. 11 a.m.-8:30 p.m., Sat. noon-8:30 p.m., Sun. noon-8 p.m. them like you like to be treated.” 4 “If people aren’t there when you need them, then maybe you don’t need them. We all have limitations and need to be surrounded by people that share our vision and values.” 5 “Have mentors and role models but don’t compare their Chapter 25 to your Chapter 1. Starting looks di erent for everyone, and that’s OK.”
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