When the pandemic brought the restaurant industry to a screeching halt, owners were left with kitchens full of food, employees needing support, vendors to pay, leases to fulfill, and investors to account to.
The name, Los Parceros, means “good friend,” which Chaparro says is fitting. “We’ve seen an increase in new customers and those returning, who say, ‘Finally, Parceros is back to the roots of Colombian food.’”
“I haven’t taken a week off since I came to this country,” says José Santos. Santos moved to the US from San Andrés, a small town in the state of Jalisco, Mexico in 1998.
The restaurant’s name, pronounced “chi lin,” refers to a mythical creature with a horselike body and dragon head that represents business prosperity.
Green Roots delivers frozen carnitas, barbacoa, chicken tinga, black beans and other authentic Mexican flavors to homes around the metro area.
Rather than operate during the height of the stay-at-home orders, Symensma closed shop and spent hours in his own kitchen, really savoring his creations and the downtime. By May 14, however, Symensma and his team were more than ready to reopen the Eastbridge ChoLon for curbside service.
“When the lovely people at the administrative offices in the City of Aurora caught wind of our project, they became keenly interested in what we were doing,” says Cortés-Maceda.
At first glance, Intersections, Northfield’s cozy breakfast spot, and Cattivella, Eastbridge’s sophisticated Italian dinner locale, seem to have little in common.
“We make every single one of our pierogis by hand and from scratch; it’s very labor-intensive and then we boil them and then we package them.”
“No antibiotics. No feed lots. Locally sourced.” Justin Herd, owner of Local Butcher at the Oneida Shops in Park Hill easily sums up his shop’s values and unique market niche.