Janet Wight
La Morelense, a locally owned restaurant showcasing the robust cuisine of Morelos, Mexico, opened in April at 1552 Como Ave.
Owner Maria Rios and her close friend and business partner Cristian Ayala grew up in the same neighborhood in Morelos. They have both been living in Minnesota for over twenty years.
Rios had been discussing the possibility of opening a restaurant but she did not have any firm plans. Ayala happened to notice a Spanish advertisement on Facebook that said the restaurant called El Aguila was for sale in the Como Park neighborhood.
Once Rios and Ayala toured the El Aguila space, they immediately fell in love with it, Ayala said. Within six weeks, they had LaMorelense up and running.
Rios owned and operated a food truck, Tacos La Morelense, in Lake Elmo for two years prior to opening the restaurant. She also owned a commercial cleaning company.
The recipes used at La Morelense are from Rios’ mother, who was well regarded for her cooking expertise, Rios said proudly. Authentic seasonings and freshly prepared food are the hallmarks of the restaurant.
Popular menu choices include quesabirria, which is beef marinated in a variety of seasonings served with mozzarella cheese, onions and cilantro on a crispy tortilla. It is accompanied by a side of beef juice for dipping. The asada taco combination plate, consisting of three tacos, rice, beans and two salsas, is another popular entrée. Gluten-free and vegetarian options are available.
A selection of appealing desserts is also offered.
All appetizers — including chips con guacamole, elote (grilled street corn) and dori esquires (rolled chips topped with cheese, corn and chili powder) — are under $10. Entree prices range from $14.99 for a torta (sandwich), a quesadilla or tamales, to $26.65 for camarones a la diabla (spicy grilled shrimp). Many dishes are priced between $17.50 and $20. Desserts range from $3.75 for chicharrones en bolsa (pork skins) to $9.75 for chocoflan. A variety of à la carte items is also available.
As the weather turns colder the restaurant will be introducing more hearty dishes including pozole, a traditional Morelos savory meat stew. Champurrado, a type of thick hot chocolate made with cinnamon and a bit of flour, will also be featured, Rios said.
Consistently maintaining high quality food offerings is a key ingredient in running a successful restaurant, Rios said. When she worked in the food truck she handled all of the cooking, but now that she has three cooks working in the kitchen she needs to ensure that all of the dishes served are authentically prepared and seasoned.
Another challenge of business ownership has been balancing the needs of the restaurant with responsibilities at home. When she is not busy at La Morelense, Rios relishes spending time with her family including her husband and three daughters.
So far, owning a restaurant has been a heartwarming experience for Rios. The greatest reward is hearing compliments from customers about how much they have enjoyed the food.
Everyone is invited to come into the restaurant to visit with Rios and taste the unique flavors of Morelos and follow along on Instagram at instagram.com/la.morelenses. 
Janet Wight is a regular freelance writer for the Bugle.
