Chelo at heart is a "cenaduria". A casual upscale restaurant offering "comida corrida" highlighting street style and seasonal Mexican cuisine. Inspiration comes from the foundation established by Luis' grandmother's restaurant in a small "colonia" in Guadalajara, Jalisco.
We take great pride in our cuisine and work closely with local
purveyors here in the Pacific Northwest. Utilizing the bounty of Oregon and Southwest Washington farms we only use the best ingredients to carefully prepare our dishes.
Favoring scratch methods Chelo only uses Organic GMO free corn for our masa, source dried chiles and Mexican cheeses made here in Oregon. The dishes that are built stay true to but always evolve on tradition.
Luis humbly shares Chelo and himself with you!