Tucked away on Sagewood Drive in Kimball Junction, Leonardo’s Market and Taqueria has spent the past two and a half years enriching the Park City community with authentic Latin cuisine, fresh ingredients and a welcoming atmosphere.The Leonardo González family has called Park City home for over 25 years. Siblings Nery and Hugo have both worked in the city’s service industry in various roles — Nery in hospitality and management and Hugo in the food industry.Over the years, the Latino population in Park City has grown significantly, the siblings said. They recalled that when they first arrived, there was only one store offering Latin products, a store called La Michoacána.Later Anaya’s Market opened, but after they closed their store on Munchkin Road due to the Bonanza redevelopment project, the community was left with nothing of the sort. People had to drive down to Salt Lake or Provo, said Nery, which in part was what sprouted the idea of opening their own store, one that could provide the community with products to which they no longer had easy access. The siblings credit their work experience as a key factor in bringing them to where they are today, owners of their own business. In fact, the realization that they now knew enough to be capable business owners was part of what inspired them to start their entrepreneurial journey.Sibling duo Hugo and Nery Leonardo González combined their expertise to open Leonardo’s Market and Taquería. Credit: Jonathan Herrera/Park Record“We knew how to do it, and we knew how to do it well because we learned from the best in Park City,” said Hugo. “We learned from people who really knew what they were doing. Working with them, with different companies. … They taught us how to lead a team. They prepare you without knowing that one day you’ll be there.”By combining their talents, they realized they made the perfect team, said Nery.“I love to cook. I’m happy when I’m cooking. I dance with the food. I’m in my element,” said Hugo. For him, that’s where he shines, handling everything in the kitchen, restaurant and butcher shop. Nery handles store operations, front of house and customer service.Similarly, spouses and family members joined the team, each contributing where they excelled. Today, Leonardo’s employs individuals who, though not related by blood, are still considered family, they said.“There are 14 individuals, 14 families that depend on Leonardo’s and the effort that we make here every day,” said Nery. “ More than us providing an opportunity to other people, we know that they are also happy working with us, and they do a good job, and it is a very good team that we have, and we all support each other.”Getting to this point was no easy feat for the Leonardo family, as they faced many challenges along the way. Opening took nearly two years.“We even paid rent for about five months without being able to open,” Hugo said. “And yes, it scared us, but we were already there, we had to keep moving forward, and eventually, it worked out. And, well, we’re happy.”As a result of their efforts, Leonardo’s has garnered loyal customers, some of whom travel from Salt Lake City or farther to get their hands on the market’s unique items such as the Carnicería’s chorizo, which Hugo explained involves using a higher ratio of fresh meat in the recipe.He said it’s common to find high fat content in chorizo because much of it can be what was cleaned from other meats, but the difference is noticeable in taste and especially when 2 pounds becomes 1 or less after cooking.“Here, no. Here, we are going to put in that 30% or 40% of the fat that the chorizo needs, and the rest, that 60%, is fresh meat and, of course, the recipe that we have, right? But more than anything, it’s that we use fresh meat.”It’s all about providing our customers with the best quality, he said.Taking the same approach in their kitchen, Leonardo’s offers a variety of traditional Mexican foods, including tamales, tortas, sopes and, of course, tacos.One of the most popular dishes is the parrillada, Hugo said. The platter consists of carne asada, al pastor, ham and chorizo, mixed with onions, bell peppers and pineapple, then topped off with mozzarella cheese. The dish is served with a side of homemade corn tortillas, warm and ready for you to build your own adventure with the plate before you.The parrillada is a popular menu item at Leonardo’s. It includes a variety of meats, peppers, onions, pineapple and mozzarella cheese, served with a side of homemade corn tortillas. Credit: Jonathan Herrera/Park RecordThe Leonardos take pride in being a source of inspiration for other Latinos in the community who, because of their success and occasional guidance, have gone on their own entrepreneurial journeys.They hope to continue bringing fresh foods and new products to the Park City community while maintaining an environment where everyone feels welcome in their store, they said.Leonardo’s Market is open daily, Monday through Saturday, from 8 a.m.-10 p.m., and Sunday from 9 a.m.-10 p.m. The restaurant operates daily, Monday through Saturday from 11 a.m.-8 p.m., and Sunday from 9 a.m.-5 p.m., with birria offered exclusively Saturday and menudo on Sunday. For more, visit leonardosmarket.com.The post Leonardo’s Market builds community through flavor appeared first on Park Record. ...read more read less