FRESNO, Calif. (KFSN) — When Sam Toledo opened his first Toledo’s restaurant in 1991, he had no idea he would need more locations so people could enjoy his heavenly creations.<\/p>\n
“I used to pray to God, just at least give me 10 years with this restaurant and I’ll be happy,” he said.<\/p>\n
“Now we’re at 35 and still going,” says Senior Vice President Jesse Toledo. “My sister and I and my brother, we’ve been blessed.”<\/p>\n
We visited Toledo’s newest location at Cedar and Nees in northeast Fresno, where they prepare enough food for an army.<\/p>\n
“The process of albondigas is about two hours,” Sam said. “After that, you put the meatballs, then you add the cabbage, potatoes, tomatoes and cilantro.”<\/p>\n
“When it’s raining outside, we post ‘cloudy with a chance of albondigas.” Jesse said. “We sell thousands and thousands of gallons. It’s so hearty. It feels like home.”<\/p>\n
Sam has a special connection to many dishes.<\/p>\n
He showed us the “Martha’s Special,” which is a breakfast enchilada with chorizo and egg.<\/p>\n
Pork carnitas are also cooked for the masses.<\/p>\n
“His carnitas are his uncle’s recipe from his carniceria in Mexico that taught him,” Jesse said.<\/p>\n
“We put oranges,” Sam said. “We squeeze oranges with the salt. They have a lot of flavor. We make them really tasty.”<\/p>\n
Sam also showed us Toledo’s burrito, which he says is one of his signatures.<\/p>\n
It’s covered with a healthy helping of Sam’s onions and the bell pepper.<\/p>\n
“We’re famous for our Toledo’s margaritas,” Jesse said.<\/p>\n
There are more than 30 flavors offered.<\/p>\n
Sam says he cooks his rice and beans very slowly.<\/p>\n
Sam visits all three locations to make sure the dishes are consistent.<\/p>\n
“It’s such a blessing to have such a great community that appreciates our food and our hospitality,” Jesse said.<\/p>\n
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