"As featured in Scene Magazine on May 8, 2013, La Fiesta remains a staple in Ohio City, serving chiles rellenos that look just as they did when the restaurant first opened its doors in 1952. Back then, patrons could order nearly everything on the menu—enchiladas, tostadas, tamales—at the very first Mexican restaurant in the city by a significant margin. In 1976, the owners moved to the east side, where they have remained to this day, although a fire in the early 1990s required them to relocate across the street.
Despite these changes, the essence of La Fiesta has endured. According to fourth-generation owner Brian Adkins, who takes great pride in the restaurant's history, "I have a clip from an old newspaper article, and the food looks identical today." It was his great-grandmother Antonia, hailing from Michoacán, who first introduced authentic Mexican cuisine to American diners.
However, Adkins, with a modern outlook, recognized the need for evolution within the family business. He aimed to convince his grandmother, matriarch Toni Valle, to establish a taqueria next to the 60-year-old restaurant to attract a younger audience. Adkins understood that today’s fast-casual dining trends were drawing customers away from traditional establishments, and he noted a concerning trend: "Our customer base is getting older; we don't get many kids unless they're with parents or grandparents. We need to capture a younger crowd."
When a space opened next to La Fiesta, Adkins seized the opportunity to create a vibrant atmosphere catering to a younger demographic. He saw it as a low-risk endeavor that would require no new kitchen construction, as he had access to his existing team.
To win over his grandmother, Adkins took her to visit a nearby Chipotle to showcase the long lines of eager customers, demonstrating the market potential for a fast-casual dining spot. "I wasn't familiar with the concept; I’d never been to Chipotle," admitted Valle, a spirited woman. While she expressed her disdain for oversized portions, she acknowledged the need to adapt to customer preferences. "The important thing is to sell what the customers want."
Thus, Adkins launched La Taqueria, a cozy 30-seat fast-casual spot focusing on authentic tacos, trendy burritos, and inventive Mexican-themed salads. Unlike larger chains, everything at La Taqueria is made from scratch, right down to the tortillas, which come hard as stone in 50-pound bags. The mole sauce itself takes two days to prepare, consisting of a rich mix of Mexican chocolate, spices, nuts, and seeds.
Offering an array of proteins like chorizo, pulled pork, grilled steak, and more, La Taqueria serves everything in warm corn tortillas, flour tortillas, or salad leaves. Each dish is accompanied by generous portions of rice, beans, vegetables, cheese, and a variety of sauces. La Fiesta’s tangy salsa verde, perfectly textured house salsa, and zesty pico de gallo are just a few examples of the rich flavors available.
I indulged in three soft tacos—chorizo, chicken mole, and grilled pork—served on freshly warmed corn tortillas, and my bill totaled a mere $7. Adding chips and salsa ($3.50), a cold Mexican beer ($3.50), or a refreshing margarita ($6) makes for a genuine fiesta experience!
Adkins views La Taqueria’s trendy offerings as a gateway for new diners. "Maybe someone starts with a burrito and then tries a burrito bowl, and eventually opts for an authentic taco," he explained. "If there’s one lesson from my grandmother, it’s that you have to give the people what they want.""
