Chef Beto Reyes carved out a name for himself in Colorado Springs as the executive chef at Milagro’s Cocina Mexicana, but his introduction to the culinary world goes back much farther into his childhood. Today, by integrating years of experience in the Chicago restaurant scene with family recipes passed down by an impressive lineage of cooks and an affinity for multicultural influences, Chef Beto distinguishes his own creative and flavorful brand of Mexican food at downtown taqueria Eleven18.
“I wanted to create a unique menu that no one else was doing,” Reyes says. “It was an easy decision to move to Colorado, and I was very excited to bring that concept to life.”
Click here to read the full article at Springs Magazine.
Header image courtesy of Bordon Inc. Photography
