He may be a little biased, but Oscar Munoz Jr. thinks his mother’s cooking is the best around. That’s why he said he wanted to make sure as many of her recipes ended up on the menu at La Casa del Taco, the restaurant his family opened a few weeks ago.
So far, putting her recipes alongside all the others at the restaurant has served them — and the many customers that have walked through the new restaurant’s doors — well.
La Casa del Taco
Where: 5533 Atlanta Highway, Flowery Branch
When: 11 a.m. to 10 p.m., Monday-Saturday; 11 a.m. to 9 p.m., Sunday
More info: Facebook
“It’s been really busy,” Munoz Jr. said. “From what feedback people have been giving us is we have high-quality food and the atmosphere, they say, is very relaxing. They say it’s very nice.”
Most of the items on the La Casa Specialties section of the menu are his mother’s recipes. That includes the Alambre De La Casa and the Molcajetes De La Casa.
The Alambre De La Casa is one of the most popular dishes served at the restaurant, and it’s Munoz Jr.’s favorite.
“Right now, pretty much what I eat every day is the Alambre,” Munoz Jr. said.
He’s been eating it for almost two weeks straight and isn’t tired of it yet.
It’s a plate of steak, chicken, shrimp, bell peppers, onions, tomatoes and cilantro covered with melted cheese.
“It’s like fajitas, but my dad puts some other spices on it,” Munoz Jr. said. “Then he puts some cheese on top and puts them all together, so all the juices combine and it tastes really good.”
It’s a traditional dish you would find in Mexico, which was one of the goals of the restaurant in the first place. Munoz Jr. said they wanted to keep things as authentic as possible, another reason his mother Maria’s recipes are on the menu.
“She’s perfected her craft,” Munoz Jr. said.
And one recipe is so perfect, the family believes, that they haven’t even been able to serve it yet: Molcajetes De La Casa.
Munoz Jr. wants to be able to serve it as soon as possible. It’s on the menu, but so far they haven’t had the needed staff or time to do the recipe justice.
“I think what most people want to try is the Molcajete,” Munoz Jr. said. “We’re still working on making that just because we don't have enough cooks.”
It’s another traditional dish, served “like a little volcano sort of plate.” It comes with steak, chicken, shrimp, chorizo, cactus, onions and avocados. Quesadillas and green salsa come with it.
“We’re still waiting to hire someone that can make it,” Munoz Jr. said. “We just don't have enough people. When (the restaurant) is full, it takes a little bit to make it, so we just don’t have enough manpower to do it all at once.”
They’re hoping to find that manpower soon so they can offer the dish to customers who are eager to try it. Until then, they’ll keep leaning on the rest of their matriarch’s classic cooking.
“Everything my mom makes is authentic,” Munoz Jr. said. “So as long as we don’t stray away from that, it’s all good.”