How on earth do you keep a restaurant open for a half century?
Georgia: Hard work and perseverance. You’ve got to be around all the time and make sure everything is satisfactory. Pay your taxes on time.
George: The hardest thing is just keeping your eyes on all the details. It’s like, oh, it’s an enchilada, how complicated could that be? There’s a thousand ways to screw up an enchilada, and we’ve done it all.
Georgia: All kinds of details, one after another. Trash on the floor, clean bathrooms, everyone’s dressed properly. Everyone’s treating each other with respect, treating the customers with respect.
I grew up in the Atrisco Barrio. We made the food the way we’re making at Tomasita’s. Our red chile is made with red chile pods, not powder. That’s a traditional way. Green chile is not doctored up with tomatoes and onions and this and that. It’s pure green chile. You get the full flavor and taste of the chile. That’s what we’re about, red and green. I never wanted to quit.
George: I want to quit every day! We’re different.
Georgia: 25, 30 years ago, I was in the kitchen, the rush was over, I came out and sat on the bench. This young man wearing a nice sports jacket, he had a briefcase, comes walking in. I’m sitting there with the apron on. He comes to me and says, Is the boss in?
Yeah, the boss is in.
What’s his name?
Well, he is a she.
Really?
Yep, believe it or not.
What’s her name?
Georgia.
Do you think I could talk to her?”
Well, you are talking to her. You know what, you just screwed up. But sit down, I’ll talk to you.
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