Located along Tillotson Avenue, Puerto Vallarta is serving residents of Muncie authentic food and quality service.
The restaurant originally started as an idea, and that idea began blooming in Bowling Green, Kentucky. Eventually the goal was to start branching out, and the business began to grow and finally reached Muncie.
“One day my brothers took I-69 and said ‘OK, this is Muncie,’” says Lupita Murrillo, general manager of Puerto Vallarta Muncie. “They saw just one restaurant, La Hacienda, and they said, ‘Well, it’s where the university is, the hospital, and there are a lot of general jobs for young people.’”
Murrillo has been working with the restaurant since 2005. Her brothers came up with the idea to start their own restaurant after working as dishwashers when first coming to the U.S. Since working with Puerto Vallarta, she has been able to connect with the community.
“I like to communicate with people, be friendly and things like that,” she says.
The staff members work hard to ensure that those who visit leave having had quality food and service.
“We are always making sure they cook exactly what people want,” Murrillo says. “I know that sometimes things happen, but we try our best to make sure the customer is always happy and enjoys their time here.”
Another aspect that makes Puerto Vallarta a great addition to Muncie is the people who work for the restaurant. Their enjoyment on the job helps to give customers a good experience, which Murrillo believes plays a big role in how successful the place has been so far.
“A lot of times, in my opinion, I see people sometimes that just come to us for a job, but they don’t care,” she says. “They go just for the money. I’ll tell people, ‘If you really don’t enjoy your job, that’s not for you.’ The job is supposed to be something that you enjoy at the same time, because we do something different than what others are doing.”
You can visit Puerto Vallarta at 508 South Tillotson Avenue in Muncie, and visit their website at puertomuncie.com. Call 765-288-5825 for more info.
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