Tres Hermanos Nuñez (Three Brothers Nuñez), Lorenzo (chef), Josue, and Misael (owner), hail from a small town in Oaxaca state, Mexico. They worked at various restaurants and eventually ended up in Grayson in northeastern Kentucky. They say that the friendliness and family orientation of Kentucky remind them of their home in southern Mexico.
They decided to open their own restaurants and now have three locations of Tres Hermanos Nuñez Mexican Restaurants. The main restaurant is at 502 E. Main Street in Grayson, (606) 474-6631. Their other restaurants are at J&J Village Plaza on US 23 in Greenup, and the newest, which opened in May, at 10951A US 60 in Ashland. They are open seven days a week, 11 a.m.-9:30 p.m. Sunday through Thursday and until 10:30 p.m. Friday and Saturday.
Some of the most popular dishes are Pollo (Chicken) Deluxe, fajitas, steak, and seafood, especially Arroz con Seafood (Rice and Seafood). They also offer egg and chorizo (Mexican sausage) dishes for those who like breakfast at any time.
20 oz chicken breast, uncooked
Cilantro to garnish
Cut chicken into bite-sized pieces or strips. Sprinkle and rub chicken with fajita seasoning and cook on a hot grill in a little butter for several minutes on each side until done. Sprinkle with seasoning again and serve with warm queso sauce on top and Mexican rice and refried beans on the side. Garnish with cilantro and jalapeno slices as desired.
2 C milk
1 lb Mexican queso blanco or white American cheese, finely grated
2 oz. jalapeno peppers, chopped
Bring milk to a boil in a saucepan on medium heat, then add cheese and peppers and stir until sauce is smooth. Reduce heat to low to prevent sticking and serve warm on the chicken or use as dip for tortilla chips.
2 C long-grain white rice
1 Tbsp canola oil
2 medium tomatoes, finely chopped
1 small onion, finely chopped
1 small garlic clove, finely chopped
1 small can tomato purée
1⁄2 C chicken broth
1⁄2 C water
Combine rice and oil in large, deep skillet or pan. Combine the tomatoes, onion, and garlic together and sauté for 3-4 minutes on medium heat; then add to rice, along with tomato purée, chicken broth, and water. Heat on high for 5 minutes, stirring, then simmer, covered, for 15 minutes. Rice can be served dry as a side to the chicken, or you can cook it with more liquid and add ingredients such as chicken or shrimp to make a thick soup-type dish. Serves 4.
FARMER’S MARKET POTATO SALAD
12 new red potatoes, scrubbed well
1 lb slender green beans, trimmed
1 medium tomato, cut in wedges
1⁄4 red onion, thinly sliced
3 Tbsps red wine vinegar
1 garlic clove, minced
1⁄2 tsp dried oregano
1 tsp fresh rosemary, minced
1⁄4 C fresh parsley, minced
1 tsp kosher salt
Freshly ground black pepper to taste
1⁄4 C olive oil
Cut potatoes in quarters, place in large saucepan, and cover with heavily salted water. Bring to a boil, reduce to a simmer, and cook about 15 minutes or just until tender. Drain well and set aside to cool to room temperature. Boil green beans, covered, in salted water for 6 minutes or until crisp-tender. Drain well and shock with cold water. Drain again. Add to potatoes along with tomatoes and red onions. Mix well and set aside. Whisk vinegar, garlic, oregano, rosemary, parsley, salt, and pepper in small bowl. Slowly drizzle in olive oil, whisking until well-blended. Pour over potato mixture and toss well. Refrigerate for 30 minutes to let flavors blend. Serves 8.
Submitted by Sara Gibbs, Taylorsville, Salt River Electric Cooperative. Gibbs is the manager of the Picnic on the Porch program at Woodford Reserve. She also volunteers at farmers’ markets, teaching people how to use what they find there.