Delafield’s Hispania: Not your typical Mexican restaurant

By Kirsten Klahn - Special to The Freeman

April 9, 2014

Folk art decorates Hispania and is for sale to help benefit the indigenous communities
in Chiapas and Oaxaca.
 
Charles Auer/Freeman Staff

DELAFIELD - Natalia Aramoni and Juan Gutierrez’s dream to open a restaurant began about 14 years ago, when they moved from Mexico to the United States.

Aramoni and Gutierrez, who are husband and wife, wanted to break the stereotypes that are often associated with Mexican food. So, they took their passion for Mexican culinary traditions and opened Hispania at 601 Genesee St., Delafield, this past June.

“The concept is upscale Latin fusion cuisine,” said Gutierrez. “This isn’t your typical Mexican setup. We’re differentiating ourselves here from the Mexican food stereotype - that it’s just cheap, greasy food.”

The food Hispania serves is actually the complete opposite of that, Gutierrez said. Rather than chimichangas and nachos, Hispania offers items such as sea bass, guacamole that’s made tableside, and crab cakes with a mango and tamarind sauce.

A table setting at Hispania,601 Genesee Street in Delafield.  
Charles Auer/Freeman Staff

Gutierrez said 90 percent of the menu is gluten-free and the products are fresh, with much of the food purchased locally.

Healthy doesn’t have to mean expensive, he said. The priciest item on the menu is $30. And diners are served proper portions, Gutierrez said.

“Here, you can get a 6-ounce filet or 6 ounces of fish with vegetables, and you’re served a well-balanced meal,” Gutierrez said. “You’ll be served a satisfying meal, and be pleasantly surprised with the amount of food you’re eating.”

The Mexican authenticity traverses into Hispania’s signature margaritas, which consist of lime juice, tequila, and a touch of agave nectar.

Crab cakes from Hispania. 
Submitted photo

It’s the details that make Hispania a great restaurant, Gutierrez said. Customers can expect white table cloths, live music on the weekends, an attentive staff and an upscale atmosphere.

The restaurant is open from 11:30 a.m. to 2 p.m. and 4:30 to 10 p.m. Monday through Thursday; 11:30 a.m. to 2 p.m. and 4:30 to 10:30 p.m. on Friday and Saturday; and 9 a.m. to 2 p.m. and 4 to 8 p.m. on Sunday.

One meal at Hispania is usually all it takes to get someone hooked, Gutierrez said.

“Come and give it a try,” Gutierrez said. “When you try the food, you’ll be really surprised. People that come and try our food - I get the sense that they’re pleased with it.”

www.lahispania.com