Our story
From a mining town to Mill Avenue.
Four generations, one recipe book, and a piece of advice from a grandmother that moved the whole family to the Valley.
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1938
Miami, Arizona. The family starts cooking for the copper towns of Gila County. The style that comes out of Globe and Miami — heavy on green and red chile, whole beans, hand-pressed flour tortillas — becomes the recipe book we still cook from.
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1984
Tempe. Antonio and Roberta Reynoso take the advice of Antonio's mother, Salustia, and move down to the Valley so more people can eat the old-style cooking. Casa Reynoso opens at Mill and Southern.
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Since
The Gollo Burro arrives and becomes the thing regulars order without looking at the menu. Sun Devils, families, and copper-town transplants have been coming back for it ever since.
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Today
Still family owned and operated. Everything is prepared fresh daily. The standards haven't moved, and neither have we.