INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
John and Wendy Cibula, Owners,
Franklin Inn Mexican Restaurant
Franklin Inn Mexican Restaurant
2313 Rochester Road, Franklin Park;
412.366.4140, franklininn.net.
On the Menu:
Authentic, scratch-made Mexican fare, offer-
ing specialty plates from char-grilled chorizo
to a tamale and empanada of the day, plus
homemade soups and salsa with chips. Main
entrees offer enchiladas (Lobster, Seafood, Po-
blano Mole, Frisco, Colorado Green Chile and
House), burritos (Chorizo, Pineapple Poblano
Pork and House) and tacos (Jalisco, Grilled
Fish, Tacos Americanos and Street). There’s
also Chimichangas, build-your-own fajitas,
chorizo-stuffed Portobello and quesadilla. For
burger lovers, the menu offers a fresh and lo-
cal ground beef and chorizo Mexican sausage
burger (Jefe Burger) and the Black Bean Burg-
er topped with feta cheese, pico de gallo and
chile mayonesa. Homemade desserts include
a Peanut Butter Ice Cream Pie, Caramel Flan,
Fried Ice Cream (with house-made crust),
Sopaipillas and Mexican Hot Fudge Sundae.
There’s a variety of drink selections to choose
from, too—from Tequila, margaritas, wine and
beer to Mexican soda.
What led you and John to own
Franklin Inn Mexican
Restaurant?
W.C.: It was first owned by John’s
parents [Hank and Sue Cibula]
and I married the restaurant when I married John!
Later John and I bought it from his parents when
they retired. In 1978, when John was 14, his dad
bought the Franklin Inn. It didn’t start out as
Q A
Mexican; they had various themes before it became
successful with Mexican food. The Mexican theme
started as just a Mexican night at the restaurant,
and from that night it took off. We had managers
who knew Mexican cuisine, and John’s parents
decided we should go Mexican because there was
nowhere else in the area that served it.
J.C.: My parents traveled to Mexico to learn the
recipes.
W.C.: I got to go a few times, too—that was fun,
and a good experience.
J.C.: And we’ve had different chefs who have
provided their expertise to the Mexican dishes as
well.
W.C.: John’s dad was a financial planner and a
foodie. He liked to experiment with recipes. He
was creative, but owned another business. It was
John’s mom who rolled up her sleeves and turned
it into a success. John worked at the restaurant
as a teen before he went to college. He initially
went to work elsewhere. She asked him to return
and help run the business. It made sense, since he
was already managing the Inn, that we bought the
restaurant from his parents in 2000. A few of the
recipes on the menu today were actually created
by his mom, such as the Colorado Green Chile
and Seafood Enchiladas. Today, John and I manage
the menu with a kitchen “dream team” led by
Chef Nemorio Ramirez, General Manager Chris
Ribarchak, and Karen Matulvic, who was trained
by Sue and has been with the restaurant for 30
years. She’s our day prep cook.
J.C.: Between the three of them we have a great
kitchen staff.
How do you decide on the menu?
W.C.: As a team, John and I direct the menu.
The staff at Franklin Inn Mexican Restaurant (l-r): Chris
Ribarchak, GM; Chef Nemorio Ramirez; and owners Wendy
and John Cibula.
Then we have tastings where the chef will prepare
something for us. We call it “Tasting Tuesdays”
where we gather together for tasting and feedback.
Special features that are popular with our
customers make it to the menu.
What kitchen tool can’t you live without?
J.C.: Our large Cuisinart—and the blender for all of
our handcrafted dishes and drinks.
W.C.: Especially the blender. For our margaritas,
we put a mason jar on top of the blade. My favorite
is our Fresh Squeeze Margarita.
What is your favorite go-to ingredient?
W.C.: Fresh garlic. It goes in with my beans and
greens. I also love basil—it’s growing on top of my
aquaponic fish tank.
J.C.: Cilantro. I love it in everything, even salad.
Other than your restaurant, where’s your
favorite place to eat?
W.C.: We go Totin’s Diner in Wexford or First
Watch for breakfast.
J.C.: That’s our date night—or date morning.
Dinners out are usually ruled by our kids (ages 17,
15 and 11).
What’s the next big food or dining trend?
W.C.: I laugh about this, but today’s trend to eat
local and to use local ingredients is nothing new to
our family. John’s parents were doing this 30 years
ago and we haven’t stopped.
J.C.: People want to eat local. It’s our source of
pride. n
Chorizo Stuffed Portobello
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—Reese Randall