Our Story… So Far!
For more than 60 years, Mexican Village has been a cherished part of the Greater Grand Forks dining scene — a place where good food, friendly faces, and community have always come together.
It all began in the early 1960s in downtown Grand Forks, inside a modest two-story wooden building — the restaurant on the main floor and an apartment above. Back then, it was known as Casa Mora, named after its original owners, Bob and Monica Mora.
Bob, a retired Air Force veteran, was ready for a new adventure. He dreamed of blending the bold flavors of Mexican cuisine with a touch of Northern comfort — a nod to the strong Scandinavian roots of the area. What started as a simple idea quickly became a local favorite, winning hearts with every plate served.
As Casa Mora’s popularity grew, the Moras decided it was time to expand. They moved “uptown” to a newly built strip mall on South Washington — which, at the time, sat at the very edge of the city. Casa Mora was reborn there, becoming one of the mall’s very first tenants and a Grand Forks staple.
In the early 1980s, Ray and Mae Gordon purchased the restaurant and gave it a new name: Ole and Paco’s Mexican Village. With new ownership came a fresh remodel — private booths, a welcoming waiting area, and a cashier stand that became a familiar sight to generations of guests.
The Gordons didn’t stop there. They expanded beyond the restaurant by launching a commercial kitchen and private label business, producing Mexican Village Hot Sauce, Bean Dip, Queso, and a variety of signature spices. Their products soon appeared on local grocery store shelves, spreading the flavor of Mexican Village far beyond the dining room. Over the years, our spices have traveled across the globe — shipped to fans as far away as Egypt, England, and Germany.
Then, in 2001, a new chapter began. Angie Green (Heit) — who had worked as a server for nearly a decade while earning her teaching degree — was offered the opportunity to buy the restaurant. One late night after closing, the Gordons asked her to stay a little longer, and that conversation changed everything. Angie traded in her textbooks and lesson plans for taco holders, ledgers, and ovens — and never looked back.
Ben Heit joined the team shortly after Angie, starting in part-time management just one day a week. Over time, his role grew to include weekends, and by 2010, he became the full-time Manager.
Kristyn Farmer first joined the restaurant family back in 2004, working in the kitchen. Over the years, she’s done it all — from dishwashing and cooking to serving and managing. She knows the whole operation inside and out and brings heart, humor, and dedication to everything she does.
In 2017, Ben and Kristyn bought into the restaurant, becoming co-owners alongside Angie. Then, in 2021, Angie passed the torch, selling her share to Ben and Kristyn — who proudly continue the Mexican Village legacy together today.
Today, the Mexican Village family continues to honor its roots while embracing the future — serving up the same warmth, flavor, and community spirit that started it all over six decades ago.
For more than 60 years, Mexican Village has been a cherished part of the Greater Grand Forks dining scene — a place where good food, friendly faces, and community have always come together.
It all began in the early 1960s in downtown Grand Forks, inside a modest two-story wooden building — the restaurant on the main floor and an apartment above. Back then, it was known as Casa Mora, named after its original owners, Bob and Monica Mora.
Bob, a retired Air Force veteran, was ready for a new adventure. He dreamed of blending the bold flavors of Mexican cuisine with a touch of Northern comfort — a nod to the strong Scandinavian roots of the area. What started as a simple idea quickly became a local favorite, winning hearts with every plate served.
As Casa Mora’s popularity grew, the Moras decided it was time to expand. They moved “uptown” to a newly built strip mall on South Washington — which, at the time, sat at the very edge of the city. Casa Mora was reborn there, becoming one of the mall’s very first tenants and a Grand Forks staple.
In the early 1980s, Ray and Mae Gordon purchased the restaurant and gave it a new name: Ole and Paco’s Mexican Village. With new ownership came a fresh remodel — private booths, a welcoming waiting area, and a cashier stand that became a familiar sight to generations of guests.
The Gordons didn’t stop there. They expanded beyond the restaurant by launching a commercial kitchen and private label business, producing Mexican Village Hot Sauce, Bean Dip, Queso, and a variety of signature spices. Their products soon appeared on local grocery store shelves, spreading the flavor of Mexican Village far beyond the dining room. Over the years, our spices have traveled across the globe — shipped to fans as far away as Egypt, England, and Germany.
Then, in 2001, a new chapter began. Angie Green (Heit) — who had worked as a server for nearly a decade while earning her teaching degree — was offered the opportunity to buy the restaurant. One late night after closing, the Gordons asked her to stay a little longer, and that conversation changed everything. Angie traded in her textbooks and lesson plans for taco holders, ledgers, and ovens — and never looked back.
Ben Heit joined the team shortly after Angie, starting in part-time management just one day a week. Over time, his role grew to include weekends, and by 2010, he became the full-time Manager.
Kristyn Farmer first joined the restaurant family back in 2004, working in the kitchen. Over the years, she’s done it all — from dishwashing and cooking to serving and managing. She knows the whole operation inside and out and brings heart, humor, and dedication to everything she does.
In 2017, Ben and Kristyn bought into the restaurant, becoming co-owners alongside Angie. Then, in 2021, Angie passed the torch, selling her share to Ben and Kristyn — who proudly continue the Mexican Village legacy together today.
Today, the Mexican Village family continues to honor its roots while embracing the future — serving up the same warmth, flavor, and community spirit that started it all over six decades ago.