A traditional flavour
that stays with you.

The kitchen

Chihuahua, and El Salvador too.

Most of what we cook comes from northern Mexico — beef grilled over the coals, bisteces a la mexicana with tomato, onion and jalapeño, beef birria braised until it falls apart. It is ranch food: plain, generous, unfussy.

And alongside it, the Salvadoran side, because part of this kitchen is Salvadoran too. Corn pupusas stuffed with cheese, pork cracklings or beans, served with curtido and salsa. Sopa marinera. Four dollars a pupusa, and there is nothing else like it in Leamington.

Breakfast is served with beans, fried plantains and tortillas — every plate, every day. Tacos come with onion and cilantro. Where we come from, that is just how it is done.

A family restaurant

The legal name is La Hacienda Family Restaurant, and the family part is meant. Bring the kids on a Sunday, come alone for breakfast midweek, or sit a table of ten around a whole tilapia. The bar has margaritas and micheladas for the ones who arrive later.

Everything is cooked to order, so it sometimes takes a little longer than you expect. It is worth the wait.