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Since Lake Taco first opened in 2014, they have been known as one of the most authentic Mexican restaurants in Hood River. One example is written on a chalk board sign in the restaurant entrance. The sign and the message has followed them from their previous location on the Heights to their new home in downtown. The message reads, “We do not mass produce for speed or compromise our quality for volume.”The family-owned business is a favorite of every visitor who walks through the front door from high school students to former NBA superstars like Scottie Pippen. Maria Rivas-Ortega and Enrique Ortega started their restaurant after getting pressure from their children Luis, 26; Pablo, 20; and Itcel, 16. “My middle son used to tell me all the time, ‘Mom, you need to make a restaurant’,” said Maria. At first, she was hesitant to open her own, working and seeing other restaurants struggle. As the owner the Gorge Taxi Service, Enrique was working nearly 24-hours a day. Opening their own establishment had always been a dream, but it was just that until one day Maria was driving home and spotted a “For Rent” sign out front of 1213 June St. Maria said she knew the previous owners sold hamburgers, so there would be existing infrastructure to accommodate their dreams of opening their own restaurant. She floated the idea to Enrique, and the discussion was brief. They approached the owner to rent out the building and just like that, Lake Taco opened their doors to the community.  “At first, we opened the restaurant and we wanted to do something completely different from all the Mexican restaurants that were here. And for me, as a Mexican, the Mexican food with which I grew up was fresh food without a lot of fats,” said Maria. “I wanted to preserve traditions, in other words, serve fresher and more authentic food. And some of our clients’ favorite things are the tacos, fish tacos, shrimp tacos, the Garnachas, the Huaraches, the burritos, because we use tortillas without preservatives.” The family operated the restaurant for almost nine years before they started to outgrow the location. As their kids grew up helping around the place, so did their business. They expanded to include an outdoor seating area, they began catering for parties and but felt they were still being missed by potential customers. Even with bright pink and purple exterior paint, the restaurant was just far enough off the beaten path that visitors would often miss the building completely. Sandwiched between 12th and 13th streets, their previous location was far enough off the roads that made it difficult to see while driving. Then an opportunity arose. The building at 606 Oak St. in downtown Hood River became available when Evoke Winery opted for a move up the street. The location also housed Brian’s Pourhouse for a decade and again had the necessary equipment to house what they wanted to do. Prior to their move, someone suggested starting a GoFundMe, but Maria said they felt bad asking for money. So she reached out to Gabriel Muro at The Next Door, who directed them to Kickstarter. “I didn’t know about Kickstart beforehand. Then [Gabriel] said, ‘Look, this is an option where people give to you, but you give something in return.’ And I really liked the idea because I have always believed that if someone gives you something, you give something in return and be grateful,” said Maria.  In conjunction with The Next Door and Kickstarter, they created a support system, where, depending on the amount, donors would receive a token of gratitude from the business. Maria made sure to also thank Becky Brun and Janet Hamada for their help organizing the fundraiser. Donors could chose from different amounts that would give them gifts, recognition or exclusive access to free meals. Donations ranged from $15, where donors would be given two free meals with a drink, and went up to $2,500 — in exchange for a meal and a drink every week for a year, a sneak peek at special dishes, and their name at the top of the wall of recognition. The Kickstarter exploded, and Lake Taco met their fundraising goal in one month. More than 400 people donated a total of $48,562 — more than $8,000 more than their original goal. Enrique says with the extra donations he can now open his tortiallia. He will be able to make the same homemade tortillas with a machine, rather doing each one by hand. Enrique was taught by his mother how to make the tortillas.  In January, they finally opened their new location and hosted a Kickstarter party inviting those who donated to attend and show their gratitude.
“I am still very grateful because they made our dream a reality. Because if we had not been able to meet our goal, we would have had to close the old location permanently,” said Maria. As the family reflects on their past, they are beginning to think bigger. Maria said that when the tortilla machine arrives they have their sights set on expanding their traditions beyond the Columbia River Gorge. “Once the tortilla machine arrives, we want to make a brand of organic flour tortillas and sell them throughout the Northwest,” said Maria. “And why not, maybe we will try a location in Portland.” Enrique chimed in and said that won’t be anytime soon, but he is anticipating the tortilla machine arriving this summer. In the meantime, Lake Taco is open Tuesday through Sunday from 11 a.m. to 8 p.m. The family also offers catering services for private parties. ••• Story and photos by Noah Noteboom. Video by Kevin Tokstad This story was made possible with the assistance of Radio Tierra, Lake Taco and Maria Rivas-Ortega and Enrique Rivas. This story and interview will be read in Spanish. Tune in to 95.1 FM (Hood River), 95.9 FM (Stevenson), 96.7 FM (Carson), 107.1 FM (Parkdale) or 107.7 FM (The Dalles) on Friday, May 26 at 9 a.m. to hear the interview and story live on-air.  Happy Thursday! We have a few bits of local food news and info heading into this holiday weekend.
Photo by Backwoods Brewing  So much for spring, it was a nice two days we had there! We have apparently jumped straight into summer and skipped the wet/hot/cool/repeat season. Here’s our weekly list of tidbits to keep you well-cooled, well-fed, and well-hydrated. Events
 Other Tidbits
Photos by Grasslands Barbecue and Kickstand Coffee & Kitchen  With a spring in our step and love in our hearts, it’s going to be a fantastic weekend to celebrate Mother’s Day. Mother’s Day Happenings
 Other Tidbits
Tulip photo by Grateful Vineyard  Rhubarb: an underappreciated culinary wonderStory and photos by Sarah Harper Rhubarb is an underappreciated culinary wonder that emerges as the coziness of winter melts away. While the Gorge wildflowers begin to bloom, the local markets are graced with rhubarb, showcasing its red, pink, and pale green stalks. But you might be thinking, “What the heck do I do with rhubarb?” So let's dive into the basics of this prolific springtime crop.  What is Rhubarb? While rhubarb is technically a vegetable, most people use it like fruit. Rhubarb season is from April to June, and the Pacific Northwest is gifted a second season in July. We eat its perennial pinkish-red stalks, unlike its leaves - which we avoid due to high concentrations of oxalic acid. How Does Rhubarb Taste? Raw rhubarb is stringy and crunchy, similar to celery, but with a harsh, lip-puckering flavor. Yet, when cooked, the rhubarb becomes more palatable. Its texture softens, and the flavors mellow. Moreover, this lovely tart flavor is extra tasty when paired with something sweet. How to Use Rhubarb Pairing rhubarb and strawberries in sweet desserts is familiar to many. Not only do strawberries and rhubarb peak around the same time, but the sweetness of the strawberries balances the sourness of the rhubarb. Now you might ask, “What can I do with rhubarb that isn't pie?” Rhubarb is a versatile ingredient that can enhance the flavors of many savory dishes like pork chops and roast chicken. You can even get creative with a lemony rhubarb salsa spooned over your fish tacos.  How to Store Rhubarb Store unwashed rhubarb in the refrigerator. You can wrap it loosely in aluminum foil or use a produce bag. Properly stored, rhubarb can last 2 to 3 weeks. Want to use your rhubarb year-round? Just slice and freeze the stalks or make a delicious rhubarb compote. Honey Rhubarb Compote One of my favorite ways to enjoy rhubarb is in a Honey Rhubarb Compote.  Notably, my Honey Rhubarb Compote is superb when blended into smoothies, incorporated into yogurt parfaits, or whisked into a Lemony Vinaigrette. Rhubarb Recipes to Try This Spring Here is a link to my Honey Rhubarb Compote recipe and other easy (non-dessert) recipes. These will keep you enjoying rhubarb all season long. Now that you know the ins and outs of rhubarb, the next time you see it at the market, grab a few stalks and get cooking! Sarah Harper is a Registered Dietitian, creator, and one of many eaters behind The Addy Bean. She is also an avid hiker, a registered yoga instructor, and a former nursing home dietitian.
Based in Hood River, Oregon, Sarah lives with her husband Jacob, her dog Huey and her blog’s namesake – her cat Adeline.  I don’t know that I’ve ever been so happy to see the end of a month – goodbye April and hello May! Here’s a quick roundup of bits to start the month, including Cinco de Mayo events around the Gorge. Drop a note in the comments if we’ve missed something that you’d like to share.
Votum Restaurant is hosting a special dinner with Dwinell Country Ales. Make your reservations on TOCK or call Votum at 541-645-3465 Bette’s is now open on Mondays, 5:30am-2pm! Mt Hood BBQ and Columbia Gorge Crepes will be providing food at The Ruins May 9 5:30-9:30pm, where The Colin Trio and Megan Alder & The Woods will be playing. Jacob Williams Winery is hosting Mother’s Day Bubbles & Brunch Sunday, May 14 from 11am-1pm. Three courses of delicious “High Tea” inspired dishes. Come dressed to impress. Crush Cider is celebrating Cinco de Mayo with a tap takeover by Finnriver Cider. Friday, May 5 4:40-8:30pm. DJ Tony will be at Ixtapa Friday night. Backwoods Brewing is introducing Cerveza del Rio, a Mexican lager, on Cinco de Mayo. Grateful Vineyard will have live music with Joel Valle on Friday from 4pm to close. Cinco de Mayo party at Kickstand Friday from 5pm to close. Live mariachi with Nortenos de La Sierra. Hood River Common House is throwing a Cinco de Mayo party from 6pm to close Friday night. Photo by Love & Hominy Tacos |
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