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Esparza's
Esparza's Tex Mex Cafe, often called simply Esparza's, was a Tex-Mex restaurant in Portland, Oregon, in the United States. Opened by Martha and Joe Esparza in 1990, the restaurant operated for more than 24 years before closing in January 2014. Its unusual menu included buffalo tostadas, ground ostrich and nopalitos, several varieties of tongue, beef brisket, and more traditional options such as enchiladas, quesadillas, tacos and tamales. Esparza's was one of Portland's most popular restaurants during the 1990s and was named "Restaurant of the Year" by ''The Oregonian'' in 1992.
==Description and history==
Esparza's, located at the intersection of SE 28th Avenue and SE Ankeny Street in Portland's Buckman neighborhood, served Tex-Mex cuisine. Opening in 1990, it became one of Portland's most popular restaurants. ''The Portland Mercury'' described Esparza's as a "quaint little cafe" with "interesting" menu options, including buffalo tostadas, ground ostrich and nopalitos (cactus deep-fried in cornmeal batter). It served several varieties of tongue, including beef, buffalo, calf, lamb, pork and venison. The menu also included beef brisket ("Smiley Burnette") and more traditional options such as enchiladas, quesadillas, tacos and tamales, with most entrees ranging from $9–11. The most expensive entree on the menu cost $12.95, making Esparza's known for its reasonable pricing.〔
The restaurant's owners, Martha and Joe Esparza, shared four of their recipes with ''The Oregonian'' between 1990 and 2002. Joe's recipe for "Texas-Style Chili Colorado" was based on one his mother made during his childhood in Uvalde, Texas. His mother disliked short-cut cooking and instead used ground chilies and other seasonings. Joe used a similar method, and his recipe was considered one of Esparza's signature dishes.〔 In 1994, Martha shared her recipe for "Sudie Mae's Sweet Potato Pecan Pie", which came from her mother, who would make it on Sundays while growing up in Mineola, Texas.〔 Joe's "Nopalito Ranchero" recipe, which he shared with ''The Oregonian'' in 1996, became popular after guests "got over their squeamishness over eating cactus leaves".〔 The recipe for "Turkey Guiso a la Tex-Mex" (guiso is a type of stew), was shared in 2002 and has been recommended for utilizing leftover Thanksgiving turkey.〔 Esparza's "Dirty Bird" recipe was shared on the Food Network's ''The Best Of: Spicy Foods''.〔(【引用サイトリンク】url=http://www.foodnetwork.com/shows/the-best-of/3-series/spicy-foods.html )〕〔(【引用サイトリンク】url=http://www.foodnetwork.com/recipes/dirty-bird-recipe.html )〕
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