Since Los Amigos, West Berlin first opened its doors in 1976, owners Curt Taylor, Mimi Taylor and Patricia Shemeley have been offering the area’s best Mexican and Southwestern style cuisine.
Forty (40) years ago a niche of opportunity was moved upon by the present owners of Los Amigos West Berlin and Atlantic City, NJ, which produced the first Mexican restaurants in the Delaware Valley during the mid-1970’s. They were also the first to introduce the popular cocktail, the Margarita, to the Greater Philadelphia Metropolitan Area.
In 1977, Los Amigos opened its doors in “Olde City” Philadelphia, and in 1978 with the demand for good Mexican food increasing, the Los Amigos gringos headed for Atlantic City and opened “Los Amigos, AC.” In May of 1998, the “Old City” restaurant was sold to enable them to focus on the extensive renovation of the 100-year-old restaurant in Atlantic City, which reopened in April, 1999.
As times change, so do tastes and today, “Mexican Food” has become very fragmented: Classical Mexican, Regional Mexican, Contemporary Mexican, New Mexican, Tex-Mex, Southwestern, Contemporary Southwestern, and Cowboy Cuisine. Consequently the term “Mexican
Food” means different things to different people.
Over the years, Los Amigos has dramatically grown from offering nachos, tacos and enchiladas (although they are still a very important part of the menu) to creative and complex fare as well as Southwestern Inspired items such as Chile Bronzed Salmon, Serrano Filet with many vegetarian dishes. These dishes are in part the result of research and development through consulting with Mexican chefs and authors, Diane Kennedy and Jane Butel as well as the superb culinary education that our chefs have received via the Academy of Culinary Arts and the Culinary Institute of America, Hyde Park, NY.
The Chef/Owner Curtis M. Taylor is a graduate of the Academy of Culinary Arts and has studied under Diane Kennedy at her home in Zitcacuero, Mexico and in New York City. He has also studied under Jane Butel, America’s initiator and expert on Tex-Mex Cuisine.