Page 26 - Indulge December 2017

dining out in the valley
FiestaOléinEmmaus
serves up Mexican with
an authentic flair
By Shannon Sigafoos
Do you love authentic Mexican food? Does the thought
of seasoned meat wrapped up in warm tortillas and
smothered in creamy melted cheese, pico de gallo and mole
sauce make your mouth water? What about a Ribeye steak
served with grilled bell pepper, onions and tomatoes, poblano
rice and ranchero beans? You can find these and other
from-scratch recipes served up in a welcoming and festive
atmosphere at Fiesta Olé Mexican Restaurant in Emmaus.
Owned and operated by restaurant veteran Humberto
Chavolla and his family, Fiesta Olé aims to make every
customer feel like they’re part of an experience — not just
enjoying a meal. Chavolla schedules regular events, such as
mariachi performances or taco and margarita festivals, to give
patrons a true feel for Mexican culture. The main idea behind
everything, from the menu to the ambiance, is authenticity.
“Food is very important to Mexican families. It’s in the
middle of family events. We always make a lot of food
and are seated around a big table. It’s the center of a
celebration,” explains Chavolla. “We want this restaurant
to be like a party experience, and to show that you are
welcome here. It’s something that we like to show to the
community and to our customers.”
26 | indulge LV • December 2017
Although it’s an easy mistake to make, don’t confuse
Fiesta Olé in Emmaus with the chain of restaurants by the
same name. The Chavolla family has taken great care to
offer an extensive menu of appetizers, salads, soups, fajitas,
quesadillas, burritos, enchiladas, tacos and vegetarian options
at their Fiesta Olé location, and periodically changes the menu
to reflect seasonal specials. Their most popular entrée is the
fajitas, which are offered with charbroiled assortments of steak,
chicken or shrimp, as well as vegetarian style. Chavolla says
that the chicken taco with avocado sauce and the burritos
(prepared five different ways) are also popular. A chicken taco
with mole sauce will be among new items on a seasonal menu
that is just being introduced this winter.
“One very unique item we have is what we call ‘Steak
on the Stone’ and we bring the meat to your table on a
500-degree stone and cook it right there at the table,”
says Chavolla. “It is a very popular dish not only because
customers like to be able to see the steak being cooked
right there, but you can smell it while it is cooking. We have
options for people who may come here and say that they