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A place of History Los Pinos Mexican Food Restaurant located on


1245 White Spar Rd. In Prescott, AZ... Phone Number (928) 541-1245


by MARIA COLBY T


he Pine Cone Inn original- ly opened in 1931 as the The White Mink, Mr. White and Mr. Mink named it. Bob Dunbar bought the restaurant sev- en years later and gave it the


name of The Pine Cone Inn. The Pine Cone Inn was built on the bank of Granite Creek and surrounding by pines. At the time, it was far south of the famous Whiskey Row in Prescott, AZ. The Branch Family had been running the Pine Cone Inn since Jack and Laura Branch bought it in 1947. “Over the years, this place has seen many chang- es.” In its heyday, from the 1940’s through the 1970’s, the Pine Cone was a popular spot for high school prom dinners and lo- cal weddings. Laura Branch sold the place to Tony Ebarb who purchased in 2001. It is a restaurant with a full bar, Jane Mansfield dining room and wishing well room with a dance floor. Tony Ebarb sold it to Will Al- daco in 2017.Tony Ebarb former owner of the place says, “Most people went to the Pine Cone because it was the in place to go and the people could dance.” Dances were held every weekend evening and most at- tending would know everyone there.


The Pine Cone was sold to Will Aladco in 2017, where The Aldaco family puts much work into remodeling the place the floors and roof and all the inside and outside was painted and remodeled. The doors opened on Oct 23, 2017 to Los Pinos Mexican Food Restaurant. Will Aldaco Current Owner says, “This is a place where friends and family gather for great food and good times.”


The Aldaco family has passion


for cooking and the culinary skills passed on from generation to generation. The Restaurant


“Casa Grande “in Chino


Valley has been owned by the Aldaco fam- ily for fifteen years. Will’s Grandmother Engracia Nuno Herandez was born in April 16, 1922 in Tepantia, Jalisco, Mexico. She was passionate about the art of cooking from an early age, all of the family recipes were handed down to her from previous generations. Engracia not only inherited all the recipes but also the responsibilities to share it with the next generation. She carried on the traditions that were associ- ated with each recipe. And the meals were prepared with love “ Hecho con amor.” She would always use the finest of ingre- dients and maintained the quality that em-


10 FEBRUARY 2020 I HORSE & AG MAGAZINE


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