Photos by Jamie Plain
Tucked just inside the doors of a motel off New Hartford Road, El Camino Real Mexican Restaurant may not look like a traditional neighborhood dining spot at first glance. But step inside, and it quickly becomes clear why the restaurant has earned a devoted following — and why, less than two years after opening, it’s already preparing to expand to a second location.
A FAMILY-OWNED VISION
El Camino Real is owned by José and Jamie Lozano, whose roots in the restaurant industry run deep. The restaurant officially opened its doors in January 2024 inside what is now called the Rodeway Inn at 3720 New Hartford Road, a move that sparked curiosity almost immediately.
From the outside, diners wondered: A Mexican restaurant inside a motel? That curiosity quickly turned into foot traffic, with customers moving from surprised to feeling welcomed.
“People want to experience what it’s like to be at a Mexican restaurant inside a hotel,” said restaurant manager Wilber Menjivar. “And so far, we’ve gotten really good feedback. A lot of people ask questions: ‘Is it clean? Is it welcoming? What does it look like?’”
Rather than shy away from those questions, El Camino Real leaned into creating a space that felt warm, polished, and approachable. The restaurant now serves a mix of hotel guests and local residents, particularly during the summer months when travelers staying at the hotel often head straight downstairs for dinner.
That balance played a role in the decision to keep the New Hartford Road location open even as the restaurant prepares to expand.
A MANAGER WITH DEEP ROOTS IN HOSPITALITY
Menjivar’s journey to managing El Camino Real wasn’t a straight path, but it was always rooted in service.
“I actually do have a restaurant background,” he said. “My family has been in the restaurant business for a while, so I’ve been exposed to it.”
He spent several years working in family-owned restaurants in Madisonville and Beaver Dam, gaining experience across every part of the operation. Later, he stepped away from the restaurant industry entirely, spending six years as a human resources coordinator for a Japanese company.
When the opportunity at El Camino Real came along, Menjivar returned to the industry with a people-first mindset shaped by both experiences.
“I try to have good communication with my employees,” he said. “If there’s anything they don’t understand, anything they need — that’s why I’m here.”
That same approach carries over to his interactions with guests, many of whom he now greets by name.
FAMILIAR FAVORITES WITH A TWIST
Ask Menjivar what sets El Camino Real apart, and his answer is immediate.
“Our flavors,” he said. “We have our own personal, unique flavor in all of our dishes.”
Before officially stepping into his role as manager, Menjivar made it a point to sample everything on the menu.
“I’m very critical when it comes to food,” he said. “I tried the salsa, the chips, every dish. I wanted to know what I could improve.”
What he found instead was confidence in the menu as a whole. The result is a broad lineup that offers something for everyone without feeling overwhelming — dishes that feel familiar, but with combinations that catch people’s attention.
“Honestly, after trying everything, I didn’t think there was anything that needed to be changed,” he said. “There are a lot of dishes that are similar to other restaurants. But I think what you name your dish and how you present it catches people’s attention.”
DISHES THAT STAND OUT
One of those attention-grabbing items is the Kentucky Chicken, which features a grilled chicken breast topped with spinach dip, served with vegetables such as zucchini and a side salad.
“I’ve had spinach dip before, but never on top of chicken,” Menjivar said. “The combination just works. It’s very flavorful, and it’s kind of on the healthier side.”
Another dish that frequently surprises first-time diners is the Cheese Molcajete, served sizzling in a hot stone bowl with chicken, steak, shrimp, peppers, onions, Mexican sausage, rice, beans, salad, and cheese sauce poured on top.
“It’s one of those dishes that surprises people,” Menjivar said. “When it comes to the table, it’s very hot.”
For first-time visitors, Menjivar often recommends the Amber Special: a generous combination of chicken, steak, shrimp, vegetables, rice, and cheese sauce.
“It gives you a little bit of everything,” he said. “And a lot of people really like that.”
BUILDING REAL RELATIONSHIPS
Spend time inside El Camino Real, and one thing becomes clear: this is a place built on relationships. Regulars greet Menjivar as they walk in. Some even ask which days he’ll be working so they can plan their visit accordingly.
“It feels really good when someone walks in and says, ‘Hey, Wilber,’” he said with a smile. “If they remember you, it means you did something right.”
That personal connection is something Menjivar values deeply, and something he believes keeps people coming back.
“When people come to a new restaurant, they have a lot of questions,” he said. “Especially with a big menu and food terms they might not understand. We want to be available for them.”
Feedback, both positive and critical, is something Menjivar actively pays attention to.
“I like to see the good comments, because it makes me happy,” he said. “But I also like to see the bad comments, because it shows we’re not perfect.”
That mindset — always improving, always listening — has helped the restaurant grow stronger with time.
“The support we’re getting motivates us to do better,” Menjivar said. “For everyone.”
EXPANDING THE VISION
Nearly two years after opening, El Camino Real is preparing to open a second location inside the former Amvets 119 building at 1400A Triplett Street, which was formerly home to a pool hall. The search for a second location wasn’t quick or easy.
“We were looking around the Owensboro area, but we couldn’t find anything that felt right,” Menjivar said. “Then this place came up, and it was exactly what we were looking for.”
The new location will be larger, allowing for expanded seating and ideas that simply weren’t possible in the original space. While no exact opening date is set, the goal is to open around Cinco de Mayo.
The original New Hartford Road location will remain open, continuing to serve hotel guests and locals, while the Triplett Street restaurant will become El Camino Real Mexican Restaurant #2.
Menjivar will manage the new location, aiming to bring the same consistency and culture to a second space.
WHAT’S NEXT
For Menjivar, the new location represents more than just extra seating. It’s a chance to bring his own passions into the restaurant experience. He hopes to host karaoke nights and open mic events every Thursday, creating a space that blends food, music, and community.
“I’m big into music,” he said. “Owensboro has such a strong music scene.”
Looking ahead, Menjivar sees potential for continued growth beyond Owensboro.
“I’d like to see El Camino Real in other places,” he said. “Maybe not in Owensboro, because we already have a lot of Mexican restaurants, but I want to grow.”
He believes that growth starts with how people are treated today.
“If you treat people right and make sure their food is good all the time,” he said, “they’ll follow you wherever you go.” OL
