Tina's Mexican Restaurant
In order to get people to try their food, Jose and Berenice Vazquez know they need to get them through the door.
Having worked in restaurants for 13 years, including six as managers, the Vazquezes know a thing or two about marketing.
Such as how to make a restaurant visible.
The Vazquezes opened Tina’s Mexican Restaurant three weeks ago at 10th and High streets, where King Taco used to be and Taco Inn before that.
You can’t miss it. It’s the building with new paint and a 100-square-foot sign visible from a block away.
Tina’s — not to be confused with the diner at Sixth and South streets — specializes in traditional Mexican food such as burritos, enchiladas, tostadas, tacos, quesadillas and tortas (sandwiches) made with a variety of meats, including beef (shredded or ground), pork, chicken and fish.
The drive-through is open 24 hours daily and breakfast is available all day.
The big sellers are Tina’s combination plates. The menu has 24 of them, each served with rice and beans. The most popular among them are the burrito and enchilada ($5.89) and burrito and taco ($5.89). Combos range from $5.89 to $8.19.
The Vazquezes came to Lincoln with their 11-month-old daughter, Ernestina, from Phoenix about six weeks ago. The restaurant is named for their baby girl.
In Phoenix, they were part of a 13-store Mexican chain and were partners in two of the restaurants. They left Arizona because they wanted to live in a smaller city. They settled on Lincoln because they had friends here.
The Vazquezes didn’t waste any time in prepping the location once they settled on it. In addition to the exterior work, they remodeled the interior.
Tables are covered in plastic checkered tablecloths, and bright, multi-colored valances serve as window treatments. Hispanic music is piped through the speakers.
With its drive-through, the restaurant is geared toward fast food, but Tina’s is enticing enough for those who want to stay and eat. There’s even a small recreational area for children.
As for the food, it’s made to order and is on par with D’Leon’s or the new Mr. Leno. Because the food is made to order, it doesn’t come out of the kitchen as fast as it would at assembly-line Mexican chains.
The Vazquezes pride themselves on their enchilada sauce — Jose says it comes from California — and their salads. The menu features chicken ($5.19) and shrimp salads ($6.09).
Indeed, their semi-spicy enchilada sauce is worthy of bragging. I had a chicken enchilada with it, along with a shredded beef burrito on my combo plate.
My burrito was stuffed with beef, onions and green peppers — an overwhelming amount of peppers. I will ask them not to be so generous with them next time.
I’m impressed with how fast and how well the Vazquezes have gotten Tina’s off the ground. They even have slick, multi-color to-go menus. It bodes well for the restaurant. If they maintain their food quality, they will have repeat customers.
Reach Jeff Korbelik at 473-7213 or jkorbelik@journalstar.com
Having worked in restaurants for 13 years, including six as managers, the Vazquezes know a thing or two about marketing.
Such as how to make a restaurant visible.
The Vazquezes opened Tina’s Mexican Restaurant three weeks ago at 10th and High streets, where King Taco used to be and Taco Inn before that.
You can’t miss it. It’s the building with new paint and a 100-square-foot sign visible from a block away.
Tina’s — not to be confused with the diner at Sixth and South streets — specializes in traditional Mexican food such as burritos, enchiladas, tostadas, tacos, quesadillas and tortas (sandwiches) made with a variety of meats, including beef (shredded or ground), pork, chicken and fish.
The drive-through is open 24 hours daily and breakfast is available all day.
The big sellers are Tina’s combination plates. The menu has 24 of them, each served with rice and beans. The most popular among them are the burrito and enchilada ($5.89) and burrito and taco ($5.89). Combos range from $5.89 to $8.19.
The Vazquezes came to Lincoln with their 11-month-old daughter, Ernestina, from Phoenix about six weeks ago. The restaurant is named for their baby girl.
In Phoenix, they were part of a 13-store Mexican chain and were partners in two of the restaurants. They left Arizona because they wanted to live in a smaller city. They settled on Lincoln because they had friends here.
The Vazquezes didn’t waste any time in prepping the location once they settled on it. In addition to the exterior work, they remodeled the interior.
Tables are covered in plastic checkered tablecloths, and bright, multi-colored valances serve as window treatments. Hispanic music is piped through the speakers.
With its drive-through, the restaurant is geared toward fast food, but Tina’s is enticing enough for those who want to stay and eat. There’s even a small recreational area for children.
As for the food, it’s made to order and is on par with D’Leon’s or the new Mr. Leno. Because the food is made to order, it doesn’t come out of the kitchen as fast as it would at assembly-line Mexican chains.
The Vazquezes pride themselves on their enchilada sauce — Jose says it comes from California — and their salads. The menu features chicken ($5.19) and shrimp salads ($6.09).
Indeed, their semi-spicy enchilada sauce is worthy of bragging. I had a chicken enchilada with it, along with a shredded beef burrito on my combo plate.
My burrito was stuffed with beef, onions and green peppers — an overwhelming amount of peppers. I will ask them not to be so generous with them next time.
I’m impressed with how fast and how well the Vazquezes have gotten Tina’s off the ground. They even have slick, multi-color to-go menus. It bodes well for the restaurant. If they maintain their food quality, they will have repeat customers.
Reach Jeff Korbelik at 473-7213 or jkorbelik@journalstar.com
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