The young Garcia family, circa the
mid-60's, shortly before opening
their Durango restaurant

Circa 1974

As many locals will recall, the original decor was authentic western with a flare unique to Durango. The tables were decorated with bright red cloths trimmed with pom-pom edging and the illumination came from wagon wheel chandeliers hanging overhead. Patrons could sit at one of the naugahyde stools at the bar and sip Coors draft beer from frosty glasses bearing the same logo while they enjoyed the eclectic collection of artifacts that ranged from mounted Texas longhorns, to regional taxidermy, to rare paintings. It was a collection that had been acquired during an era when bartering to pay the tab was perfectly acceptable and lead to the accumulation of some fascinating conversation pieces that were displayed throughout Joe’s Place.

Joe's Place

Under new ownership, things began to change, starting with the name. The old Joe’s Place sign came down and was replaced with hand-carved letters bearing the name “Francisco’s”. But it was another change taking place in the back of the bar that would have the biggest and most long-reaching impact. While Francis was tending to the front of the house, Claudine set to work in the tiny kitchen making steaming pots of red and green chili which were served with her homemade tortillas. Using her mother’s recipes and only the freshest ingredients, many of which were purchased from regional family farms, it wasn’t long before locals had to wait in line to get a taste of Claudine’s creations. Before long, other old friends and family members came to work at Francisco’s, pitching in alongside Francis and Claudine to meet the growing demand.

Sensing another opportunity, Francis decided to bring live music to the restaurant in the evening. The tables were cleared away and Durangoans could dance the night away to live country music on the wooden dance floor. While several well-known bands and traditional flamenco guitarists played at the restaurant, it was the house band, Roy New and the Country Squires, that were the hometown favorites. On any given night, Francisco’s was packed with locals wagering on a friendly game of pool or chatting with the pretty waitresses in their elaborate, traditional ruffled dresses. One thing was for sure, Francisco’s was here to stay.

The Garcia family, circa 1996, from left, Ted, Claudine, Francis and Skip.
The popular Mexican fare served in the restaurant is still made fresh daily
following Claudine's original recipes.

Francis and Claudine weren’t the only Garcias at Francisco’s. The couple’s two young sons, Skip and Ted, could often be found at the restaurant with their sleeves rolled up, pitching in to help. After the day of school at Park Elementary, the boys would ride their bikes down to the restaurant where they would make extra money by bussing tables, washing dishes and helping keep the restaurant clean. Summers were also spent working at the restaurant so that by the time the boys graduated from Durango High School, the restaurant business was in their blood.

After serving time in the United States Navy, the boys returned to Durango where Skip found a niche working with his father in the front of the house. His knack for networking and business-sense made him a natural for the fast-paced position working with the public. Ted, on the other hand, decided to pursue a formal culinary education and enrolled at the New England Culinary Institute in Vermont. Upon his completion, he returned to Durango where he assumed responsibilities as the Executive Chef. Under his mother’s watchful eye, Ted transformed the menu to include continental offerings ranging from fresh seafood, to aged Angus steaks, to tantalizing pasta dishes, while continuing to use the family recipes for traditional dishes that were the foundation of the original menu. Even with the diverse menu selections, the family continued to hold true to the principles upon which the business was founded: Use only the freshest ingredients, make everything from scratch and offer exceptional service to each and every guest. These principles are our foundation and are what folks have come to expect from Francisco’s Restaurant over the years.

Decades have gone by and Francisco’s has undergone many transformations, but locals and visitors alike will tell you that much has remained the same. When you visit our restaurant, you are welcomed by our family and a staff committed to making your visit exceptional and creating a dining experience that is unique to anything else you might experience in Durango. Just as you might stay at the Strater Hotel, or take a ride on the Durango Silverton Narrow Gauge Train, you must make it a point to visit us at Francisco’s; Durango’s Most Historic Restaurant and a Colorado Landmark since 1968.

Executive Chef - Ted Garcia

Our employees are considered family. We're proud to have them working for us and for some, many years. Each of our employees contribute to our success and make our dining guests feel well taken care of which allows for them to enjoy our delicious food.