When Ana and Guillermo Reyes noticed a guest quietly crying in the dining room, they approached with concern. The explanation stopped them in their tracks.

“He said the beans tasted like his mother’s,” Ana recalled.

This moment captures the soul of Hacienda San Raphael – food that doesn’t just satisfy hunger, it stirs memories.

After spending a long afternoon with the Reyeses at their Longmont restaurant, I found myself flooded with similar emotion. Impeccably fresh Latin dishes are only part of the experience. What lingers long after the meal is an unmistakable warmth and a sense of family woven into every corner of the space.

Ana and Guillermo treat every guest like kin. The passionate husband-and-wife team poured their hearts into creating a homey, colorful sanctuary inspired by their Mexican heritage and travels across Central and South America.

“The menu is ‘Cocina Latina,’ not just Mexican,” Ana explained. “There are dishes from Argentina, Cuba, Colombia, and Venezuela. We tried homemade mom and grandma recipes in a lot of hard-to-reach places.”

Hacienda San Raphael quietly opened in an unassuming stretch of Longmont’s Main Street in June. The interior is whimsical, bright, and lovingly handmade. Ana and Guillermo personally curated every piece of furniture and oversaw every detail – with a little help from their young children.

“Our kids said, ‘Mommy, this is the worst summer ever,’” Ana laughed. “They were helping us paint the tables and chairs.”

Both Ana and Guillermo grew up in Monterrey, Mexico. Ana is a schoolteacher, and Guillermo comes from a strong background in hospitality. The couple met in Miami before relocating to Colorado’s Front Range. Guillermo, a University of Colorado graduate, felt a natural pull to the area.

After watching her husband tirelessly manage every aspect of multiple restaurants, Ana encouraged Guillermo to channel his skillset into opening something of their own.

“If I could describe this restaurant in one word, it would be ‘unique,’” Guillermo said.

He and Ana were introduced to Chef Victor Colunga through family ties. Colunga previously worked in two Michelin-starred restaurants in Mexico before relocating to the United States. Despite his impressive pedigree, he avoids comparisons to past accolades. When Guillermo approached him about the project, Colunga immediately embraced the vision: high-quality, soulful cooking that reflects the depth and diversity of Latin American cuisine.

Chef Victor Colunga

Drawing inspiration from his own travels and multicultural culinary experience, Colunga incorporates a fusion element into the menu, yielding mouthwatering results. One of the chef’s personal favorites, Ají de Camarones, is a Latin and Italian-influenced dish featuring spaghetti tossed in a tangy, creamy ají amarillo sauce topped with perfectly grilled shrimp, peppers, onions, and parmesan.

Deep respect and thoughtful collaboration between Colugna and the Reyeses is apparent. During my time at Hacienda San Raphael, I was truly blown away by every plate.

The Cachapa Venezolana de Queso y Ribeye showcases a corn pancake layered with mozzarella and tender ribeye, served with crisp fried yucca – an homage to travels in Venezuela.

The Tostones Rellenos, inspired by Colombia, present golden plantain cups filled with juicy shredded beef.

Familiar Mexican favorites such as tacos, enchiladas, and chile rellenos are all made from scratch – never frozen. “People love our Mexican food because all 

of our salsas are freshly made. Even our margaritas do not have sweet-and-sour mix. We try to do everything fresh and in the moment,” said Guillermo.

Not to mention, Colugna’s “postres” deserve special recognition. The seasonal flan and arroz con leche are fine-dining-caliber desserts.

The drink menu includes margaritas, mojitos, micheladas, martinis, a variety of original cocktails, beer, wine, and spirits. Ana generously prepared me a selection of well-balanced beverages behind the bar she built with her husband.

When scouting a location for the restaurant, ample parking was non-negotiable. The Reyeses immediately fell in love with 1935 Main Street. In addition to being a centrally located spot that offers ease and accessibility, the space itself sparked Ana’s imagination. “I saw the large windows and imagined guests coming in for a homemade meal while watching the snow fall outside,” she said.

Ana and Guillermo Reyes are deeply grateful for the community’s support. “Our customers have been so patient and kind from the beginning. We built this restaurant to offer high-quality food. As parents, we know how hard it can be to cook at home or find healthy, homemade meals out,” said Ana.

At its core, Hacienda San Raphael is rooted in community, quality, and genuine hospitality.

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The post Off Menu: Hacienda San Raphael appeared first on Yellow Scene Magazine.