Sections

Weather Forecast

Close
Advertisement
Nick Terzio cooks at his Italian restaurant, Napoli's, in Mitchell. (Chris Huber/Republic)

In meat-and-potatoes country, ethnic eateries thrive

Email News Alerts

Israel Espinosa can remember watching his mother swiftly and effortlessly pile meat, cheese and other traditional ingredients on top of one another, crafting the perfect taco at their home in Mexico. She'd then sell the food from their home at night.

Advertisement

"Every night she'd do that. I remember everybody coming. Everything was homemade," he said.

Get the full story
Subscribe or Log In 

Are you a newspaper subscriber but you don't have a Digital Access account yet? Activate your account.

You will need your subscription account number and phone number. Not sure if you have an account? Email us or call (605) 996-5514 and we can help you.

Advertisement
Advertisement
randomness