Taste recipes from Puebla, Mexico, at Hacienda Volcan in Scranton.
The authentic Mexican restaurant at 1330 Pittston Ave. serves daily specials ranging from Wet Burrito Wednesday to Fajita Friday that give patrons a taste of some of the eatery’s most popular dishes. Customers also can turn to Hacienda Volcan for catering and party trays.
Chef’s Table spoke with owner Jonny Dominguez, who opened the restaurant in 2015 with his parents, Jonny Sr. and Irma.
Q: What is the history of the restaurant?
A: Coming from a small village in Puebla, Mexico, with recipes that we inherited from generations prior, and seeking a great opportunity to live the American Dream, we were able to establish a small restaurant where we are able to express our traditions, food and culture that has been accepted in this so-welcoming community.
Q: What’s your specialty?
A: We have many specialties that range from our appetizers to our traditional tacos in addition to our savory, traditional dishes and soups.
Q: How did your menu come to be?
A: We wanted to provide the community with our version of authentic, traditional Mexican food and dishes.
Q: What are your most popular dishes and drinks?
A: Some of our popular dishes are Mole Poblano, Chiles Rellenos, Costillas en Salsa Verde, Molcajete, tacos, burritos, enchiladas, quesadillas and nachos, just to name a few. And we cannot forget to mention Barbacoa, which is one of our very popular dishes that we only offer once a month. Our popular homemade drinks includes Horchata (sweet white rice), Jamaica (sweet hibiscus tea) and Tamarindo (tamarind). And during the colder season, we offer Champurrado and Chocolate con Leche.
Q: What type of seating do you have?
A: We have tables and booths for small and larger groups. We have a capacity of around 50 to 60 guests for a quick bite to eat, a date with your special someone or with the family.
Q: What kinds of entertainment and specials do you offer?
A: We offer a variety of specials that include Taquiza Tuesdays, an assortment of 10 tacos (with) different meats, such as chicken, steak, pork, spicy chicken, salted steak, spicy pork, beef tongue, al pastor and shrimp; Wet Burrito Wednesday/Wet Burrito Challenge, two monstrous wet burritos bathed in red, green and mole poblano sauce; Traditional Thursday, (with) various traditional dishes that change every week; Fajitas Fridays, a mix of strips of steak, chicken and shrimp sautéed with onions and bell peppers served with rice and beans. On Cinco de Mayo, Mother’s Day and Father’s Day, we have traditional live musical entertainment including Mariachi Banda de Viento (small brass band) and Norteños/Sierreños (trio of musicians typically singing songs of life in Mexico in smaller villages and the hardship of being a legal and illegal immigrant living in the United States).
Q: Do you offer catering, event space, etc.?
A: We do offer catering for your events. We also offer a space for your event for up to a party of 20 or more or party trays for off-site events.
Q: Where do you see the restaurant headed in the future?
A: We hope to one day expand our menu and seating space and continue growing in this wonderful community.
Q: Are you currently offering takeout, curbside pickup or delivery?
A: For the safety and well-being of everyone, we only offer curbside pickup.
Address: 1330 Pittston Ave., Scranton
Established: October 2015
Owner: Jonny Dominguez
Cuisine: Authentic Mexican
Current hours: Offering curbside pickup Tuesdays through Sundays, 11 a.m. to 8 p.m.
Normal hours: Tuesdays through Sundays, 11 a.m. to 9 p.m.; Fridays and Saturdays, 11 a.m. to 10 p.m.
Online: Visit hacienda-volcan.business.site
Laura Rysz is the features copy editor and calendar editor at The Times-Tribune and runs the Talk of the Times column, which focuses on local fundraisers and other events. She also writes Chef’s Table that profiles restaurants around the region. Additionally, Laura curates events online on AccessNEPA.com. Laura is involved in the special Mother’s Day edition and curates occasional features Marry Memories and Times Travelers. She is a graduate of Haddonfield Memorial High School, New Jersey, and earned an English professional writing degree with a minor in mass communications from King’s College, Wilkes-Barre. She also earned a certificate in Social Media Marketing from Rutgers Business School. Contact: firstname.lastname@example.org; 570-348-9100 x5228.