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Hats off to the past, coats off to the future!

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Three and one half months ago we launched La Mision. We had a mission and have never lost sight of it. Like a child you have to crawl before you walk, and walk before you run, and along the way you receive support, help and guidance from family and friends of the family.

We now feel that La Mision has become a restaurant we can all be proud of. This would not have been possible without the help of many in the community and we would like to give a big THANK YOU to all.

A special thank you to our family of clients who were there to critique us, offer suggestions and daily comment both positively and negatively when deserved on how to help us grow.

We listened and have implemented your suggestions, for example no more paper napkins, cloth tablecloths, candles on every table to name a few, and we promise to always listen to you and do our best to become even better.

What we have accomplished in the time before we opened and to date is the complete restoration of the facility itself. This has given us daily very positive comments on the restaurant.

We have worked with and trained a loyal and quality staff from the kitchen to the wait staff and the bar.

One key ingredient to any successful restaurant is the Chef and we are most happy and excited with the addition of Chef Diego Rios Torre. From his training at the London Culinary Institute to working for 2 years with Chef Jamie Oliver at his London restaurant and then being recruited and working for the next 2 years with Gordon Ramsey at his London restaurant (this was before Ramsey went to the USA and became a TV chef.) This provided Diego the opportunity to gain the skills and experience few chefs can only dream of.

Diego is a full partner and owner in La Mision and also of interest is that he and Chef Augustine of Viva Mexico in San Juan Cosala are first cousins. They both share the same strong desire to help the less fortunate and on more then one occasion Diego has helped Augustine in eventos.

Diego has put together a first class kitchen and we have purchased all the equipment necessary to make both the kitchen and the entire restaurant everything he wanted. Right now we are waiting on additional new tables and chairs which should be here this weekend or early next week. This has put a big smile on the faces of the staff and increased their confidence in our ability to deliver to you what you deserve.

A new menu is now available and Diego has added some new dishes and eliminated a few from the old menu. Daily he will be offering specials from soup to entrees and one new desert.

Starting Saturday January 17th. we will be offering brunch both Saturday and Sunday from 11:00 AM.

Finally we have purposely designed the restaurant to be able to give you a venue where you can just come for Brunch, Lunch or Dinner or when that time comes where a special occasion needs a special place we believe we can provide the environment be it at The Chef Table, The VIP area, the patio, or one of the different levels in the main dining area. Our goal is to make every occasion a wonderful memory.

Once again thank you to all who have helped us and dined with us. We look forward to the return of old friends and making new ones.

Buen Provecho!

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