I, Rodrigo Lopez, emigrated to the United Stated from Mexico in 1962 and made my way into the restaurant business as a dishwasher with hopes to improve my family's way of life. Throughout the years, I held several positions as a cook, a busboy,and a waiter.

In 1978 after 16 years of working in various Mexican restaurants, I went into business with the help of my wife, Bertha Lopez. With no experience in opening a business, we opened Lopez Mexican Restauran believing that a lot of faith and determination could make our dream a success.

Not knowing much English, we gave out smiles instead. We'd try to limit conversations to "Yes Sir" and "No Sir". Each customer was treated like a king or as though they were the only person there, which was obviously true because there was not much traffic coming through the door. A customer wasn't able to finish half a basket of chips before my wife or I came rushing through the kitchen with a plate of piping hot enchiladas.

We also believed that it was dishonest to charge a customer an outrageous price for something that cost pennies to make. We priced the menu fairly so that any family could return week after week.

My Wife took it upon herself to decorate the dining room and clean the kitchen, dining room, and restroom as though it was our home. She took great care in ensuring that the every customer always felt comfortable and at home when they visited the restaurant.

Little by little as business improved, we realized that it was essential to exceed our customers' expectations in the areas of service, value, and cleanliness.

To this very day and for many generations to come, We promise to keep working towards these principles of service, value, and cleanliness to ensure our customers always leave from their dining experience satisfied.