Most people remember
Cheers
, a popular sitcom from the 1980s about a small Boston pub “where everybody knows your name and they’re always glad you came.”EWhile I don’t know of a bar on Maui that gets me skipping and humming these lyrics, Pinata’s Mexican Restaurant in Kahului certainly does.
Pinata’s owners Steve and Lesley Hargrove are always glad you came. So are their son and daughter-in-law, John and Michelle. Pinata’s exudes a warmth that is tell-tale of a family run restaurant. And a family affair it is, from top to bottom.
“We have a lot of families within the group,” said John. “Our head chef’s wife and her mother both work for us. We’ve had sister teams, mother-son teams and, of course, Michelle and I.”
For Michelle, getting to know her patrons‚ families is a special part of her job. “I love seeing all the women who come in pregnant, craving Mexican food,” she said. “Then they bring in their new babies. I get to watch as they grow into young kids. Born and raised on Pinata’s!”
John and Michelle came to Maui to help manage Pinata’s in August 2003 and January 2004, respectively. “My parents had it in place for eight years and had been working on me for that long to move here,” said John. “What finally convinced me to move? A combination of Maui being Maui and the mainland being the mainland.”
The Hargroves will soon be celebrating Pinata’s 10th anniversary. Their actual anniversary date couldn’t be more appropriate: Cinco de Mayo.
I frequently call in to Pinata’s for take-out. It’s always a bright spot in my day. Not only do Michelle and John know my name, they always recognize my voice and remember my order.
“The interchange with the customers is something I look forward to every day,” said John. And then, of course, there’s the food. “I have to have the enchilada sauce every day!” he told me.
I keep hoping that one day someone will fess up about the super-secret ingredients in this unique sauce, but no.
Pinata’s beans and rice are no secret among vegans on the island. There is no lard in the beans and no chicken broth in the rice. And they still taste great. “Both have a unique flavor that a lot of people embrace as their own, whether they are from southern California, Arizona or Texas,” said John.
Last week I met my friend Dr. Aaron Altura at Pinata’s to celebrate his birthday. Usually on the run delivering babies, I thought Pinata’s quick service might be just his style. I was right.
“The quantity is just right, the quality is there and it’s a no-frills atmosphere,” Aaron said. “Perfect for sitting down for a quick lunch.”
While standing in the 12:30 p.m. lunch line, I watched Aaron review the menu. He settled on the special of the day, which was a chicken tamale ($3.65 for one, $8.99 for the plate). I followed suit.
I had been in a Pinata’s rut, always alternating between my two favorites—the fish taco ($3.50 for one, $8.75 for the plate) and the chicken enchilada ($3.39 for one, $8.50 for the plate). The first step was admitting that I had a problem. It was time for me to try something new and extraordinary.
And extraordinary it was. Pinata’s serves a traditional tamale, meat that is seasoned and wrapped in masa (cornmeal) and steamed in a corn husk. What makes Pinata’s tamales unique is that they come smothered in Pinata’s delicious enchilada sauce.
Other items my friends swear by are the chicken tostado ($4.85), Mexican Chicken Salad ($6.75) and the Kitchen Sink Burrito (ranging from $6.15 for the vegan to $8.55 for fish). The last is, by far, the restaurant’s most popular item.
There is nothing on the menu over $9. In addition to dine-in or take-out, Pinata’s offers catering service—take and make or ready to eat, with delivery available for your next family affair.
MTW
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