Poncho's & Someburros Owners Opening Mexican Restaurant in Gilbert with Cocktails from Travis Nass
Isabel, or Nana Isabel, is the matriarch of the Vasquez family, and her recipes not only fed three generations, but they inspired the opening of the Vasquez's first restaurant, South Phoenix's Poncho's in 1972, and Someburros, the fast-casual, six-restaurant chain which opened its first store in Tempe in 1982.
Now, after 40 years, Nana Isabel is poised to become the Vasquezes' newest restaurant namesake with Isabel's Amor, the new Mexican eatery set to open in October at 1490 East Williams Field Road (Williams Field and Val Vista Drive).
Isabel's Amor will serve up made-from-scratch Mexican dishes alongside a craft cocktail list created by noted mixologist Travis Nass, currently the "Spirit Guide" at Last Drop Bar at Lon's at the Hermosa in Paradise Valley.
Here's what guests can expect.
From a menu of Mexican comfort food, expect homestyle dishes like slow-cooked chilis, flavorful carnitas, homemade tamales and tortas, and flour tortillas made in-house daily.
Look to pair the food with cocktails created by Nass that include a revamped margarita called the Lychee Rose, a tequila-based Anejo Sazerac, and a rotating selection of aqua frescas that can be boozed up as you please.
Open for lunch and dinner seven days a week, Isabel's Amor will feature a patio, a bar area, and a warm-wood finished interior.
"Growing up, Nana Isabel's recipes were the centerpoint of every celebration and happy occasion," says Tim Vasquez, co-owner of Isabel's Amor. "We have wanted to serve Isabel's beloved dishes in a comfortable, homey setting for years and my family and I are excited to see it come to fruition. We hope that Isabel's Amor will create loving experiences and memories for all patrons, just like Nana Isabel's cooking always did for us."
Isabel's Amor 1490 East Williams Field Road, Gilbert 480-290-7060 www.IsabelsAmor.com
Get the Food & Drink Newsletter
Our weekly guide to Phoenix dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.