Eating Nachos? Good idea.
Hanging out in a barn? Good idea.
Eating Nachos and hanging out in a barn? GREAT IDEA
At least that’s Pete Flores’ philosophy! At Pete’s Nacho Barn, the genius is in the simplicity. You won’t have to worry about making a time consuming and sometimes emotionally complicated choice of nacho toppings in a traditional mexican food restaurant. Pete’s serves them up one way, and one way only: a synthetic blend of cheese substitutes that look like melted plastic poured over a grocery-grade bag of tortilla chips. In a barn.
SOME HISTORY: In 1937, the Flores family began farming in rural Minnesota. By 1949, they had erected a spacious 7-stalled barn for their livestock and crop storage. With the agri-boom of the early 70s, the Flores family was riding high. In 1977, they welcomed Peter Frampton Flores to the fold, and he’s been working hard as a farmhand ever since. Ever since UNTIL NOW that is.
Pete’s Nacho Barn opens nightly at 5:00 p.m., and has a capacity of 80 guests. Taking advantage of the rustic “farm feel,” guests are treated to hay bale seats, horse cart tables, Mrs. Flores’ incessant yelling, and Papa Flores’ disappointed facial expression.
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