This calls for a fiesta: Molino’s has its liquor license

Molinos owners Mario Quiroz and wife Mara Garza are educating their customers about pairing wine with Mexican food.

Molinos owners Mario Quiroz and wife Mara Garza are educating their customers about pairing wine with Mexican food.

What’s better than eating a pirata or a plate of street tacos at Molino’s Mexican Cusine?

I can think of only one thing: Eating a pirata or plate of street tacos at Molino’s Mexican Cuisine with a margarita in your hand.

Now you can because after a long wait, Mario Quiroz, who along with wife Mara Garza owns the restaurant at 1064 N. Waco, has his liquor license. The restaurant now is serving a large selection of beer, wine, margaritas and mixed drinks.

Molino’s gets a strong lunch crowd, Quiroz said, but he’s hoping that the addition of adult beverages will help bolster the dinner crowd. Molino’s is open from 11 a.m. to 9 p.m. Mondays through Saturdays and from 11 a.m. to 8 p.m. Sundays.

The restaurant mixes up strawberry, peach and lime margaritas, and they’re educating customers about pairing wine with Mexican food — and such pairings work quite well, Quiroz said.

For more information, call Molino’s  at 316-977-9336.

Molino’s owner celebrating birthday with pozole

Happy pozole birthday to Mario Quiroz.

Happy pozole birthday to Mario Quiroz.

Molino’s Mexican Cuisine owner Mario Quiroz has a birthday on Friday, and his wife is cooking him his favorite meal — pozole.

He’s decided to share. Customers who dine at the excellent Mexican restaurant at 1064 N. Waco on Friday can order pozole, too.

Pozole is a Mexican stew made with pork and lots of peppers, herbs and spices. Mario’s wife, Mara Garza, is said to make a killer pozole.

If it’s anywhere near as good as the rest of the food on Molino’s menu, it will be a very happy birthday for Mario.

BY THE WAY, I discovered today while dining on a Molino’s pirata — one of my favorite foods in Wichita — that Quiroz and I were born exactly two days apart. He looks much younger.

Molino’s will be open from 11 a.m. to 9 p.m. on Friday.

Molino’s Mexican Cuisine opens today

Today is the day fans of the former Frida’s have been waiting for.

Mario Quiroz, who closed his Mexican restaurant Frida’s at 1580 W 21st St. in 2010, today is opening his new restaurant, called Molino’s Mexican Cuisine.

The restaurant is in the former Las Tias de Beto spot at 1064 N. Waco, right next to Juarez Bakery and has everything Frida’s used to have and then some. Included on that list are piratas, giant taco-thingies that you must try to believe.

The menu also features several new dishes, including a whole lot of enchiladas, tacos, authentic Mexican dishes and even cauliflower ceviche (you read that right), which I sampled on Thursday. It was awesome.

Hours are 11 a.m. to 9 p.m. daily. Stay out of my way on Monday, when I plan to be first in line for piratas at lunchtime.

Frida’s is back — but with a new name

Oh, piratas. How I’ve missed you.

I needed some good news today.

And I got it, from Mario Quiroz, former owner of only my favorite Wichita Mexican restaurant ever — Frida’s at 1580 W 21st St. The restaurant, known for its amazing piratas and cursed traffic situation, closed in 2010.

Quiroz has dreamed of reopening it ever since but couldn’t find the right spot — until now. He’s taking over the former Las Tias de Beto spot at 1064 N. Waco, right next to Juarez Bakery.

The restaurant will be called Molino’s Mexican Cuisine, and Quiroz will serve everything he used to serve at Frida’s and then some. He’ll have the piratas, the tacos, the salsa bar and will add other dishes. He’s also making the restaurant full-service rather than order-at-the-counter.

Quiroz has been working for the past several years as a sales rep for US Foods, and Manuel Fernandez, owner of Juarez Bakery and Las Tias de Beto, was one of his clients. Quiroz says he’ll keep that job, and his wife will run the new restaurant. They decided not to call it Frida’s because they wanted a fresh start.

The restaurant will be open for lunch and dinner seven days a week. Quiroz hopes to have it ready to go by the end of April. I’ll keep you posted.