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 , offering 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 , Poblano 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 local ground beef and chorizo Mexican sausage burger ( Jefe Burger ) and the Black Bean Burger 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 .
Q A 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
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 .
Chorizo Stuffed Portobello
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
— Reese Randall
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