Los Potrillos on Rosemary Street offers a variety of dishes In an attempt to satisfy diners, whether they are seeking American-style Mexican food or authentic latino cuisine.
like that now."
Likewise, when he and his wife, Maria
Elena, first visited Chapel Hill more than 10
years ago, they couldn't find the home-style
fare to which they were accustomed. Sus-
taita, a Mexican-American whose mother
ran a Mexican restaurant in Atlanta, and his
wife, a native of Mexico, tried the few
Mexican restaurants in the area - and saw
room for one more.
"Every restaurant at that time was
unique," he said. "EI Rodeo was different
from Margaret's Cantina, which was differ-
ent from Armadillo Grill. Ours was differ-
ent from those. It was a good market to
come in on and offer an alternative."
After opening in Chapel Hill, they found
other markets with room to spare and
opened outlets in Durham, Hillsborough,
Siler City and, in August 2003, Carrboro.
Most of Bandido's cooks come from
Celaya, smack in the center of Mexico.
They make traditional tacos, burritos and
enchiladas but also get creative with dishes
such as shrimp and crawfish enchiladas
with chipotle cream sauce and garlic-herb
or honey-wheat tortillas. Salsa bars at the
Carrboro and Chapel Hill stores have fresh
offerings ranging from mild to "Madre!"
Bandido's restaurants serve lunch and
dinner Monday through Saturday; the Carr-
boro location also serves dinner Sunday.
302-B East Main St.} Carrboro; (919)
The wide, beige farmhouse at West Rose-
mary and Church streets has been home to
restaurants of various nationalities over the
years. Since January 2003, Los Potrillos has
been filling the warren ofsunny dining
rooms with students, Latino residents and
native Southerners, says Freud Herrera-
Amador, who has managed the restaurant
since it opened. The restaurant is owned by
his father, Froylan Herrera, a Raleigh
lawyer whose children run the restaurant as
a family business.
Rather than select dishes from one
region of Mexico, the Herrera-Amador sib-
lings have relied on their collective knowl-
edge gleaned from working in Mexican
restaurants in the Triangle over the years.
"Our recipes come from our experi-
ences of what satisfies customers," Herrera-
The varied menu offers fajitas, seafood
entrees and soups, as well as combination
platters of enchiladas, burritos and tacos.
Among the house specialties are Mexican
stew, barbecue and eggs.
"For American people, the most popular
dishes are the combos, the enchiladas, bur-
ritos and that kind of stuff,"Amador said.
"For Latino people, it is the seafood and
In warm weather, the spacious side
porch draws diners outside. Once in a
while, Amador said, the restaurant hosts a
band. Margaritas are popular with the
young-adult crowd, and a kids-eat-free
policy in effect Mondays and Tuesdays
brings in fanillies.
Los Potrillos is open for lunch and din-
ner Monday through Saturday.
220 W Rosemary St.} Chapel Hill; (919)
- Nancy Oates
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