Las Palmas Mexican Restaurant & Bar offers diners warm hospitality and mouth-watering cuisine that will not easily be forgotten. The story of Las Palmas is intertwined with the life of its founder, Jose Luis Ayala, a tale of perseverance, ambition, and the American dream. From a small farming village in Mexico to owning a thriving restaurant chain in the United States, Ayala's journey is an inspiring narrative of hard work and dedication.
Early Life and Challenges in Mexico
Jose Luis Ayala's early life was marked by hardship and loss. He was born in a tiny Mexican farming village, San Jose de la Paz. When he was five years old, his mother died giving birth, leaving his father to raise ten children alone. The family lived a simple life, growing beans and corn to survive. They faced many challenges, including a lack of electricity, telephone service, and plumbing. For Ayala, learning was an escape. He loved school and was fascinated by descriptions of cities around the world. This sparked a sense of wanderlust in him.
Despite the difficulties, Ayala cherished his childhood memories of playing soccer with his best friend, Ray, and attending the small brick school in his village. However, his desire for education led him to seek opportunities beyond his small village.
Right before graduating from elementary school, Ayala told his remarried father he wanted to keep going to school - in Guadalajara, a city of 1.5 million. Two hours away. The land of tequila and mariachi. The place where one of his older brothers, Ramon, had settled. Tears sprung to his hardworking father’s eyes. “Well, you’ve got my permission,” he said, “but I don’t have the money to help you go to school there.” Ayala went anyway, with dreams of becoming an agricultural engineer so he could design better crops for his neighbors “to help people not be so poor,” he said in his quiet, accented voice. Once there, the 12-year-old boy hustled, helping shoppers unload groceries for tips, getting a box and supplies to be a shoeshine boy, scraping together money for books. Often, he didn’t have enough cash for the bus, so Ayala would walk two hours to and from school.
The Allure of America and New Opportunities
Ayala's best friend, Ray, moved to Atlanta with his family and wrote letters about the opportunities and lifestyle in the United States. Inspired by Ray's descriptions of Atlanta, Ayala decided to pursue a new life in America. In his six years in Guadalajara, the boy sometimes clashed with his brother and sister-in-law, and classes were much tougher than back home. “My dreams vanished at that time,” he said, head shaking slowly. Ayala dropped out and moved back in with his father, who by then had had seven more children with his second wife. “It was very emotional.” His first job at the tortilla packing factory paid $2.25 an hour, his next job at the construction company paid $6.25 an hour, a fortune by San Jose de la Paz standards. He started sending letters and money orders to his father each month.
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He started by watched sitcoms, “Sanford and Son” and “Happy Days” and “The Andy Griffith Show.” Ayala went to the same Mexican restaurant in Atlanta, El Toro, for years, having steak and stew and a margarita or two. Ayala and the owner became friends, and the owner - when he found out Ayala spoke English - eventually persuaded him to work in the restaurant.
Building a Restaurant Empire in Nashville
In 10 years, Ayala saved a few thousand dollars, got a green card and launched his career as a restaurateur. He started looking for Southern cities with few Mexican restaurants, and the first Las Palmas opened in 1990 in Nashville. “People didn’t know much about Mexican food,” Ayala said. and married a year later. They have a son and three grandchildren in Nashville.
Today, Ayala operates the largest Mexican food chain in Nashville and one of the largest in the South.
Las Palmas: A Taste of Mexico
Las Palmas Mexican Restaurant & Bar is a vibrant cantina that captures the essence of Mexican cuisine in a lively and colorful atmosphere. Located conveniently, this establishment focuses on using only the freshest ingredients to create mouthwatering dishes. Guests rave about the warm and attentive service, making every visit feel special. The menu features delightful options like chile Colorado, bursting with flavor, and queso with hatch green chiles that offers just the right amount of spice.
The menu at Las Palmas features a variety of authentic Mexican dishes, prepared with fresh ingredients and traditional recipes. While specific menu items may vary by location, popular choices often include:
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- Chile Colorado: Tender meat in a flavorful red chile sauce. The chile colorado was great! The meat was super tendered and had a delicious flavor.
- Cheese Enchiladas: A classic Mexican dish, often highlighted as a daily special.
- Fajitas: Sizzling strips of marinated meat or vegetables, served with tortillas and toppings.
- Chicken Tortilla Soup: A hearty and flavorful soup, perfect for a comforting meal.
- Milanesa Torta: A Mexican sandwich with breaded steak, offering a satisfying and flavorful option.
- Pico de Gallo: A fresh and flavorful salsa, often praised for its quality.
- Homestyle Horchata: A traditional Mexican rice milk drink, known for its refreshing taste.
A Family Affair
The success of Las Palmas is not only due to Ayala's vision but also to the dedication and hard work of his family. In some locations, like the Las Palmas in North Little Rock, the restaurant is a family affair. Jaime Atilano, the owner, learned the ropes from his cousin before opening his own Las Palmas in 1997. His son, Edgar Atilano, grew up in the restaurant and contributes to the family business. Jaime Atilano said besides having so much family around, the thing he likes most these days is experimenting in the kitchen. “The food I love, because I like to play with the food,” he said.
Commitment to the Community
Ayala has also remained committed to helping other Mexican immigrants, offering them opportunities and support, just as he received when he first arrived in the United States. A majority of his workforce is made up of Spanish-speaking immigrants.
Palmas Restaurant Group: Expanding the Culinary Horizon
Beyond the Las Palmas brand, the Palmas Restaurant Group has expanded its reach, bringing Mexican history and culture to life through exceptional dining experiences. The group operates 13 locations on Disney property, including six at Epcot's Mexico Pavilion, six at Coronado Springs, and Frontera Cocina at Disney Springs.
The Palmas Restaurant Group team is led by experienced and passionate executives: Richard Debler Sr (CEO and President), Scott Wallace (Chief Operating Officer), Bryan Harrold (Chief Financial Officer), Claudia De Garay (Chief of Staff), Richard Debler Jr (Vice President of Business Development).
Customer Experience and Reviews
Las Palmas Mexican Restaurant & Bar has garnered a mix of reviews, with many customers praising the food, service, and atmosphere. Some reviewers highlight the delicious dishes, attentive staff, and family-oriented environment. Others mention occasional inconsistencies in service or food quality.
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