Francisco Briceño had no previous experience as a restaurateur when he moved to Louisville in 1999. But he had strong instincts. He quickly made the family business, Santa Fe Grill, successful by changing the menu to fit customer requests. He introduced dishes like beef tongue (lengua) and fish (pescado) and shrimp (camarón) tacos.
Me encanta el trabajo. Es algo sagrado.” ~Francisco Briceño
Santa Fe Grill is a neighborhood restaurant, with little in the way of a social media presence or online buzz. And that suits Briceño just fine. “I love the work. It’s something sacred.”
Find Francisco’s story in our Bluegrass & Birria project.