It was back in 1941 that Raul Molina Sr. and his wife Mary opened their first restaurant on West Gray Street. Now, his three grandsons run the business.
ABC 13 & You caught up with the Molina family to find out their secrets to staying successful for so long.
Molina's Cantina also shared a couple of their own recipe staples:
*Molina's Famous Margaritas (+ Jalapeno Variation)
- 1.25 ounces Tequila
- 1.25 ounces fresh lime juice
- 0.75 ounces agave nectar
- 3 thin slices of fresh jalapeno (variation)
Add all ingredients to a shaker and shake vigorously for at least 5-6 seconds. Pour into glass with ice and salted rim. Garnish with lime. If adding jalapenos, put jalapenos and lime juice in mixing glass first, muddle with a muddler 5-6 times. Remember, the more you muddle, the hotter it will be. If you just add the pepper to the shaker without muddling, it will be only slightly spicy.
*Molina's Secret Green Sauce for Enchiladas or Grilled Chicken
Yields 10-12 servings (big batch recipe)
- 2 large or 3 small avocados
- 1.25 ounces cilantro
- 1.75 lbs tomatillo
- 0.15 ounces garlic
- 0.5 ounces salt
- 1.5 ounces jalapeno pepper
- 0.25 gallon water
Peel shucks from tomatillos and rinse well. Remove stems from jalapenos and cook with tomatillos in water. Bring to a rapid boil and cook until soft. Using a blender, blend tomatillos, jalapenos and remaining ingredients using the remaining water to mix. Pour in a shallow container to cool. If using as a dipping sauce, serve chilled. Otherwise, spoon warm over chicken enchiladas (or simply shredded chicken wrapped in warm tortillas) or grilled chicken.