Having wrapped up renovations that began in November, La Adelita Restaurant assistant manager Oscar Torres, co-owner Miguel Casillas and bar manager Jose Perez, from left, are ready to welcome patrons to the new restaurant in Ringgold.More Info
The name La Adelita comes a woman named Adelita who took part in the Mexican Revolution. Because of her impact, other women fighting in the revolution were dubbed “Adelitas.” In Mexican culture “La Adelita” now denotes women who exhibit courage and strength in the face of struggle.Source: la-adelita.com
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La Adelita is at 110 Kristin Drive in Ringgold and can be reached at 706-937-3707 or laadelitaga@gmail.com. To learn more, visit la-adelita.com.
The 10,000-square-foot La Adelita restaurant in Ringgold is now open. Renovations had been underway since the fall.
"It's named after a female war hero in Mexico," said co-owner Miguel Casillas. "We want something authentic and unique. We will serve entrees like tequila flamed shrimp."
Bar manager Jose Perez said what sets La Adelita apart from traditional Texas-style Mexican restaurants is the care staff puts into preparing the food, likening it to a handcrafted cocktail, which the restaurant also serves. Handcrafted margaritas include tamarindo, strawberry, mango and lime flavors.
"Georgia is trying to do what Tennessee does to make sure the servers go through training," Perez said, referencing the training required to serve alcohol. "Georgia now wants servers to go through a background check. It's something new to the legal side. It delayed our restaurant opening."
The food is also fresher than most restaurants', he said - which extends to the approach.
"We will have jalapeno tilapia on top of angel hair pasta," said Casillas. "We will have a big selection of burritos. In Mexico there are no wet burritos. It's all inside the burrito. It will be like a chicken wrap. Our tamales slow cooked, wrapped in banana leaves [and] steamed will be good too.
"The food is our passion and the service is our obsession."
One entree he thinks will be especially popular is the Barbacoa, slow-cooked lamb that is steamed and smoked, resulting in more flavor.
"In Mexico they dig a three-foot-deep pit with hot coals to make Barbacoa, but here we will make it in the kitchen," said assistant manager Oscar Torres.
Torres said the menu is three pages long so as to not overwhelm customers.
"All of us have fifteen-plus years of restaurant experience," said Perez. "We've simplified the menu with presentation and authentic Mexican food not served in other restaurants. We will have authentic soft shell tacos."
The authenticity is evident from the decor; the burnt-orange adobe style building with its terra cotta roof looks charmingly out of place just behind a strip of fast food joints.
"We did a makeover," Perez said. "The building is beautiful. Table settings will be a lot more hands-on."
The restaurant can seat about 187 patrons.
"By 2017, we will have an open patio with TVs outside," said Perez.
He said the restaurant also strives to create a family experience.
"All of us are raising families in the community and we want to cater to the community," he said. "We want a dining experience."
"We decided not to allow smoking in the bar area," said Torres. "We want to emphasize the family atmosphere."