SIMPLY BUCKHEAD: PUTTING THE “MMMM” IN MEXICAN FOOD
Willy Bitter worked on a tugboat in Alaska, built a school in Kenya and studied marine biology in North Carolina. But it wasn’t until the founder of Willy’s Mexicana Grill moved to Aspen, Colorado, and worked at a Mexican restaurant that he found his passion. “So many things we take for granted now, I had […]
READ MOREWilly Bitter worked on a tugboat in Alaska, built a school in Kenya and studied marine biology in North Carolina. But it wasn’t until the founder of Willy’s Mexicana Grill moved to Aspen, Colorado, and worked at a Mexican restaurant that he found his passion. “So many things we take for granted now, I had never seen until then,” he recalls. “It was the first time I tried cilantro, chipotles, tomatillos, carnitas, mole sauce and on and on. I was a waiter, but I spent a lot of time in the kitchen.”