Lansing’s appetite for Mexican food is muy grande, and El Azteco and Jalapeños are in the business of satisfying our cravings for spicy chile rellenos, fiery salsa, zesty huevo rancheros and other authentic favorites.

In fact, according to Arturo (Art) Santa Cruz, owner of El Azteco, his restaurant goes through hundreds of pounds of tortillas and half a ton of frijoles in a week; and Joe and Robin Mrozinski, owners of Jalapeños, serve 15 gallons of salsa every day!

El Azteco is a longtime East Lansing go-to eatery which has been delighting fans with its spicy specialties since 1976. Originally located in a downtown East Lansing basement, which had formerly housed a pizza place, it wasn’t uncommon to see lines snaking down the block as hungry customers waited for seating in the smallish establishment. Its success convinced Santa Cruz that a move in 1992 to its present site at 225 Ann Street, which seats about 225 diners, was warranted. The Ann Street location features an open-air rooftop deck for dining and people-watching. He opened his equally successful Lansing location in 1980. The restaurants together employ about 160.

Originally from Los Cruces, New Mexico, and of Mexican heritage, Santa Cruz was studying for a master’s degree in counseling at Central Michigan University when, he said, “I was inspired to start a Mexican restaurant. I had no experience cooking or managing a business, but I knew that the time was right and I knew that once people tasted authentic Mexican food, the kind I grew up eating, they would love it.

“Even though most people in this area weren’t used to hot, spicy foods, I didn’t tone it down at all. I recreated the dishes that came out of my mother’s own kitchen. I wanted the food I served to be authentic, and authentic means hot. These days, consciousness has changed and Mexican food is part of the American vocabulary.”

Lupe Holguin, general manager of the East Lansing El Azteco, has worked at the restaurant for over 30 years. Originally from Laredo, Texas, Holguin said, “I was hired to work part time making chile rellenos. I can remember going home with my hands just burning from having worked with all those chiles! Gradually, I worked my way up to become the general manager. Bobbi Jo London is the manager at the Lansing location.”

She added, “Everything here is made fresh every day. We don’t use any  pre-prepared products.”

Santa Cruz explained, “I set up a tortilla factory over by the Lansing airport and we make all our own tortillas there, so you know they’re not only authentic, but also just-made.”

Favorites at “El Az” have to include the topopo salad, a heaping plate with lettuce, tomatoes, chicken, cheese, jalapeños, scallions and peas served on tortilla chips spread with frijoles, melted cheese and guacamole; their “secret recipe” cheese dip; and enchiladas de jocoque, made with sour cream, cheese, green onions and spices.

Despite the restaurants’ success, Santa Cruz has no plans for expansion. “I’m happy with the way things are. We serve good food at reasonable prices and have many long-term employees who are like family. I believe it’s not the money you make that’s important, but the fullness of your heart.”

Jalapeños

Robin and Joseph Mrozinski own and operate Jalapeños in Downtown Lansing where, Joe said, “We have a great market downtown. Our customers are state and federal      government workers, downtown business owners and employees and students and staff from Cooley Law School and Lansing Community College.”

The Mrozinskis owned and operated The Daily Bagel from 1987 until it was sold in 2005. During those same years, they co-owned Jalapeños, which Robin managed. In 2005, they bought it outright and have both owned and operated it since then.

Other than tortillas, which are brought in from Detroit, everything the restaurant serves is made on-site. Nothing is prepared ahead of time but is served up fresh from the kitchen. They are constantly trying new recipes, and their extensive menu is sure to please anyone with a taste for fresh and authentic Venezuelan-inspired cuisine.

Jalapeños is a family enterprise. Eight full-time employees include five family members; even Alexis, the Mrozinskis’ teenaged daughter, often can be found running the cash register. Robin worked as a teenager at Alvarado’s, a Mexican grocery store, and credits Salvador, the owner, with “giving me a strong work ethic and a foundation in serving customers well.”

About half of their business is now delivery. For a small fee they will deliver throughout the Lansing area. According to Joe, “I put 2,000-3,000 miles on my delivery car every month. We deliver to a lot of state offices, clinical centers and other businesses.

“We don’t do any advertising and rely on word of mouth to keep our business successful,” he said. “That’s worked out for us, because most everyone who comes in likes what we offer and tells their friends and colleagues about us.”

Jalapeños is a casual, family-friendly environment which values good food, value and service. Customers deal directly with the owners/operators and know that the restaurant offers consistently delicious food at reasonable prices.

Their breakfast menu includes burritos: ham, bacon, sausage, chorizo (Mexican sausage) or vegetarian, all of which include eggs, hash browns and cheese.  For lunch, there are soups and salads, tacos and tostadas, burritos, quesadillas and combos along with their signature dish, jalapeño poppers.

If, as the proverb states, “You are what you eat,” the popularity of El Azteco and Jalapeños must mean that we here in Lansing are spicy, sizzling, fresh, zesty, fiery and just plain hot!