INGOOD TASTE
Jose Lemus , Owner and Chef , Los Chiludos Mexican Restaurant
Los Chiludos Mexican Restaurant 325 Southpointe Boulevard , Canonsburg ; loschiludos . com , 724.745.6791
On the Menu : Fresh Mexican and California-style cuisine offering made-to-order full lunch and dinner menus to go , including chips and salsa , chile con queso , tortilla soup , quesadillas , burritos , enchiladas , fajitas , tacos and combo platters served with rice and beans , plus specials from Huevos Rancheros with beans , chorizo and cheese served on a crispy corn tortilla topped with sunny-side-up eggs , avocados and salsa to a Carnitas Platter with a plate of pork carnitas topped with fresh onions , cilantro , pico de gallo , guacamole , and salsa , served with corn tortillas and a side of rice and beans . Margaritas abound in flavors such as Wild Berry , Mango and Raspberry , just to name a few , plus cervezas and domestic selections .
Why did you become a chef ? My dad , Narcizo , was a chef , and it was always a passion in me that I loved to do . It was a great feeling when I began to cook , and family or friends talked about my cooking . I loved
The Surf ‘ n Turf Burrito at Los Chiludos Mexican Restaurant .
Candid conversations with the dining scene ’ s most engaging chefs
the compliments , so that was a big plus and an incentive to keep cooking . I use my parents ’ recipes and apply my own style — so a mix of traditional ingredients with my own take on it .
What led you to open Los Chiludos Mexican Restaurant ? I was in love with food and every time I would cook for people , they would love it , so I decided to open a Mexican restaurant . It was a decision I made based on my passion for cooking and for love of my family — I wanted to provide a better life for us . I had opened a few restaurants before and I was a kitchen manager , too . From the initial idea , raising the money and planning the menu , it took 10 years for me to open Los Chiludos . When we came here 21 years ago , there were just a few Mexican restaurants and we wanted to bring something different . We ’ re doing good business and we ’ re really busy .
Who has influenced your cooking the most ? In addition to my beautiful wife and partner , Tera Lemus — who has been an inspiration to me — there is a famous chef named Rick Bayless . He ’ s the owner of Frontera Restaurants and chips . He went to Mexico to learn Spanish and he came back to the United States after 10 years . He learned the culture and fell in love with the food and opened Frontera . I want
Jose Lemus , Executive Chef , Los Chiludos Mexican Restaurant with his wife and partner , Tera , and their sons Anthony and Alonzo .
to be like him . He ’ s my inspiration . I met him once here in Pittsburgh when he came to do a cooking show at Giant Eagle about eight years ago . I want to meet him again and share what it is I am doing now .
What kitchen tool can ’ t you live without ? A tool we actually do without in the kitchen is a microwave . Everything is fresh and made-toorder . But , I couldn ’ t do what I do without my rice pot . Tera says there ’ s some magic in the pot , because everyone loves my rice .
What ’ s your best cooking advice for a novice ? Be focused on your consistency . Consistency is the number-one rule . How something tastes today must taste the same way tomorrow .
Describe your catering menu . We offer a variety of options including Salsa , Salad or Taco Bars , Mexican Egg Rolls , a Mini Quesadilla Platter , Chicken Taquitos , MYO Chicken Tostadas and a Chiludo Burrito . Everything is made fresh daily , and we request 24-hour advance notice for catering orders with a guest minimum of 10 people .
How has the pandemic impacted your restaurant ? One of the more challenging aspects has been staffing , so we hope to see a change in that soon . However , we have been excited to see our customers coming back again and again . We have customers who would only come once a week now come twice a week . We thank them and all of our customers for their support — it has been truly amazing . They helped us to stay open during the pandemic , and without their loyalty there would be no Los Chiludos . n
— Reese Randall
PHOTOS COURTESY OF LOS CHILUDOS MEXICAN RESTAURANT .
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