Lenora’s Cafe Provides a Cozy Atmosphere
Lenora Cortes immigrated from a small coastal town near Mexico City and then realized what she wanted out of life.
“When I came here, I discovered a love of cooking,” says Lenora, a soft-spoken entrepreneur who took time from her Thanksgiving preparations to tell me the café’s story.
After a decade of waitressing and toiling in restaurant kitchens, she and her husband Francisco, who had a son by then, came to a conclusion:
“We should put our ideas on the table,” she said.
The aspiring restaurateurs joined forces with her brother José Jimenez and a neighbor and trusted friend, Lisa Leon, the café’s business manager. They found a location they liked.
Fast forward five years, and you can order “Tinga,” shredded chicken with olives and onions simmered thick and Chipotle sauce, grilled “Steak Veracruz,” or “Pork Pernil Asado,” slow roasted pork with avocado salsa, at Lenora’s Café, a local favorite on Keyport’s lively Front Street.
The eatery is in many ways a community affair, where customers are treated as family and given input into new dishes before they’re added to the menu.
Lenora’s passion for cooking, experience in food service and appreciation for fresh ingredients make it special. She prides herself on offering “little American twists” to Mexican classics such as ranchero eggs, for which “people go crazy,” she says as well as dishes that are more unusual here, such as Tinga.
French Toast – a Lenora’s Breakfast Specialty!
Unless requested, she offers a “less picante” version of classic dishes—not all of Mexican origin–to her diverse clientele. People come for the all-day breakfast that includes specialties like “Crunchy French Toast,” and eggs and chilaquiles– fried corn tortilla strips, tomatoes, onions and cheese. In the kitchen, I watched Francisco expertly flip French toast and sprinkle fresh bananas and toppings over the steaming bread for the final presentation.
Lenora’s Seasonal Desserts Provide a Nice Finish to a Good Meal
A local group of seniors have made a large table near the window a part of their weekday routine and Lenora loves sitting with them when she can take a few minutes from her nonstop day. Other times she can be seen amiably chatting, coffeepot in hand, with the regulars who gather at the counter to trade local news; making apple pies in the kitchen; or meeting with Lisa to discuss new ideas over breakfast.
“My imagination is always working,” she says about her menu, which takes its cues from the seasons. “I like to change spices with the time of year. Summer is for more fresh and crispy foods, winter is good for warm and soft foods that stick to your bones. Comfort foods.”
Keyport has “very friendly people” and has always made them feel at home, she says, gesturing to a wall where the owners hosted a recent exhibit of local paintings.
“I like to learn customers’ names,” Lenora says, “They’re my family.”
She, Francisco and José support town events and local schools and frequently donate gift certificates. Lenora’s is open seven days a week, with dinner Wednesdays through Saturdays, and Lenora rarely takes a full day off, Lisa says, shaking her head fondly.
The owners make sure their well-trained servers try all the dishes too, so they can answer culinary questions. Every spring, Lenora and Lisa adjust the menu, adding and dropping offerings, after hosting a popular “Sampling Night” during which customers get tastes of new dishes, buffet style.
If you want to see what will be served in the next year at Lenora’s Café, come to Sampling Night in May and pay attention to the dishes that go quickly.
Say hi to Lenora while you’re there.
