Grab homemade Mexican eats at La Lupita

By Josie GulliksenThere are no wide hats, terracotta colors or any other brightly colored décor that we’ve come to expect when entering a Mexican restaurant at La Lupita. If anything the interior of this spot is the antithesis of that with simple white décor and only paper placemats on tables and walls covered with large scale color photographs of scenes from the country to remind diners what the cuisine is that will hit their table.But when that order arrives, it’s evident owner Humberto Jimenez and his chef take the cuisine of their homeland seriously. There’s not cheddar cheese or sour cream, those Americanized accompaniments people have become accustomed to. Here they use a shredded white authentic Mexican cheese, and sparingly at that, and their specialty cream too. Red and green (salsa verde) sauces are the norm on most dishes as well.Everything is made fresh on premises, their quesadillas are cooked to order, never pre-made, the tortillas are prepared by hand daily and the red beans, made either refried or as a soup, are made from scratch and as authentic as they come. Jimenez, his chef and cook and staff wouldn’t have it any other way. After all, almost all the folks who help run this place are Mexican.