by Terry Rogers
Carlos Estrada, owner of La Hacienda, which is currently located in the Milford Village Shopping Center by Tractor Supply, recently confirmed that the popular restaurant will move downtown to the building that used to house Georgia House. Although Estrada is not ready to release complete details about the move, he says he is excited for the new location.
“We are finalizing all the details now,” Estrada said. “At this time, I am not sure when the official move will be and am not ready to discuss any renovations that will be necessary.”
La Hacienda is family-owned and began as the dream of Mr. Estrada’s father. A location in Dover opened in 2015 and gained a strong following quickly. The food served in the restaurant are from recipes adapted from Estrada’s mother’s kitchen, something he calls comfort food. After graduating from high school, Estrada attended the University of Delaware, studying Hotel, Restaurant and Institutional Management. He continued his education with training at Marriott International.
“I learned a lot about the industry working for that company,” Estrada said. “I also gained restaurant experience while working for ruby Tuesday and Don Pablo.”
La Hacienda is known for its fresh, made-from-scratch Mexican dishes and their very popular margaritas. Carlos expects to continue this same practice at the downtown location.
Georgia House, which had been in business for more than 20 years with locations in Millsboro, Selbyville and Milford, closed suddenly in June 2019. The restaurant had been known for its homestyle cooking for many years. Georgia House did not release any information regarding why they closed.
When he opened the first restaurant in Milford, Estrada said that he believed the town needed a gathering place with a flair. He felt that Milford was a vibrant town with a growing economic base.
“We feel that satisfied customers are the biggest compliment that can be given in the restaurant business,” Estrada said when he opened the Milford location in 2017. “Freshness, consistency and cleanliness have been and remain the major components of our success.”
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