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PUEBLO, COLO. -- Some one of a kind restaurants are fan favorites, however they remain hidden gems to some.

Our first stop is on 320 South Union Avenue is home to Papa Jose's.

"You know people go by on the streets so fast., they don't see us," said Papa Jose Owner Michael Pacheo.

Since 1998, Papa Jose's serving up mouth watering food with a flavor south of the border.

This idea became a reality when Michael and his mother Elly decided to leave their day jobs behind when the space became available.

Michael had to do a little convincing, at first, to get mom on board.

"He said mom, Colonel Sanders opened his first restaurant after he got his first social security check." Elly Pennington said.

Ever since opening the doors Elly has spent almost every day in the kitchen developing new recipes as well as serving up her most popular plates.

"We have a regular red chilly for vegetarians," Pennington said. "We also have the mom's shred which has the meat in it and it's pretty well seasoned."

This business name was coined as a tribute to Michael's father, since he couldn't be there to share in the experience.

"My dad had passed away shortly before we opened the restaurant," Pacheco said. "We just wanted to keep alive so we named it Papa Jose's."Pacheco said.

Papa Jose's credits its success to good food at reasonable prices and being able to turn tables fast.

Another family establishment getting ready to celebrate its 40th anniversary, The Pantry on East Abriendo Avenue.

The restaurant has been a fixture since the Valdez kids started working there with their father.

"Worked here every Saturday all summer long," Owner Kenny Valdez said. "Every day wecame to work with my dad."

"He is instilled in us our work ethics and everything we know about the business," Shawna Valdez said.

The Pantry is a one-of-a kind dinner which carries a family feel. One main ingredient you will find in almost every entree is green chilie.

"He threw  together a recipe and it has become our specialty and we use it in everything," she said.

One mouth watering meal that is sure to satisfy your hankering for green chilie along with a hometown five ounce burger is 'the Slopper.'

"To throw it together we put the bun, chilie, hamburger patty, cheese, more cheese, repeat the cycle," Kenny said. "Then a big plate of fries with that."

Ninety percent of the items on the menu are the same as when the doors opened.

Every now and then, a few new specials make it into the lineup, the newest being the 'Hang Over.'

"Home fried potatoes then you put a hamburger patty on it," He said. "Then put green chilie and cheese over it and put two eggs on top of it."

Each week the pantry goes through 20 cases of jumbo eggs, which adds up to as many as 3,600 eggs, plus an average of 300 pounds of bacon.

The biggest accomplishment for the Valdez family is their loyal following.

"You do everything you can but without pleasing your customers, you're no where."

"So that's what we pride ourselves on, making them happy." Shawna added.