Prepared quickly, from scratch with passion. Lito’s Kitchen isn’t your average sandwich joint. Located in Garland, Texas, this New American eatery puts their own unique spin on known favorites like the Cuban, patty melt, and a Reuben that can rival with the best of them.
For owner Angel Villatoro and his wife Flor, the biggest push in starting Lito’s was time and family. After working as a chef in the corporate world for many years, Villatoro wanted to be able to do what he loved and still have the ability to spend time with their daughter, Alexandra. “I wasn’t able to do that before, there were no flexible weekends,” he explains.
It’s cozy here. Almost like being at your mother’s table. The open kitchen lends itself to a quaint familiarity and comfort. It’s the kind of place where regulars are remembered and everyone is appreciated.
Here, it’s about the personal touches, something that Angel strives for and achieves particularly in the sauces and marinades used in his food. Like the portabella mushroom sandwich made with suzhinni, provolone cheese and romesco spread all placed on thin pita bread. Or the taste bud tempting Mediterranean chicken which is marinated in a unique sauce, topped with hummus, cucumber, jalapeño and fresh greens inside extra soft naan bread. Daily specials and customized orders are options too. “If I have it, I can make it,” Angel says.
The eatery also maintains a focus on keeping things healthy with items like their delicious pineapple-kale smoothie, quinoa and cauliflower, breakfast parfait, and the kale-romaine Caesar salad, served with their house made Caesar dressing.
Ultimately, the goal for Lito’s is producing it better. “My wife and I often sit down, and eat one of our menu items, asking ourselves how can we change it or improve it, that’s something I really focus on.”
For owner Angel Villatoro and his wife Flor, the biggest push in starting Lito’s was time and family. After working as a chef in the corporate world for many years, Villatoro wanted to be able to do what he loved and still have the ability to spend time with their daughter, Alexandra. “I wasn’t able to do that before, there were no flexible weekends,” he explains.
It’s cozy here. Almost like being at your mother’s table. The open kitchen lends itself to a quaint familiarity and comfort. It’s the kind of place where regulars are remembered and everyone is appreciated.
Here, it’s about the personal touches, something that Angel strives for and achieves particularly in the sauces and marinades used in his food. Like the portabella mushroom sandwich made with suzhinni, provolone cheese and romesco spread all placed on thin pita bread. Or the taste bud tempting Mediterranean chicken which is marinated in a unique sauce, topped with hummus, cucumber, jalapeño and fresh greens inside extra soft naan bread. Daily specials and customized orders are options too. “If I have it, I can make it,” Angel says.
The eatery also maintains a focus on keeping things healthy with items like their delicious pineapple-kale smoothie, quinoa and cauliflower, breakfast parfait, and the kale-romaine Caesar salad, served with their house made Caesar dressing.
Ultimately, the goal for Lito’s is producing it better. “My wife and I often sit down, and eat one of our menu items, asking ourselves how can we change it or improve it, that’s something I really focus on.”
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