Our customers would travel from different cities to Brighton to eat our food. They would insist on us opening others in their area. They would buy chile by the gallons to take to Alaska, California, and out East. They would entertain in their homes and serve our food. When purchased we would seperate all the food, chile, cheese, lettuce, and tomatoes so that they could serve it fresh at home. All orders are smothered with our green chile upon arrival, so you when you arrive at home, you won't have "SOGGY FOOD". Our Chile was made by Rachel Morales, my mother, she would roast Jalepenos on the grill, we would peel them (Our hands would burn like hell), then she would portion it out into small quantities and freeze it, so my father, Micel Morales, would be able to eat chile all year round. If it was not spicy, he would say it was not any good.