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What Had Happened Was: Bill Castro on squid, horses and how his family has served Dayton the world on a plate for 40 years
You can lead a horse to water, but can you convince it to eat squid.
Amelia Robinson talked to Bill Castro for the latest episode of the What Had Happened Was podcast.
Bill and his family have been serving the world up to Dayton for more than 40 years at their restaurant, El Meson at 903 E. Dixie Dr., West Carrollton.
Bill talks about being raised in West Carrollton by the Hispanic Ward and June Cleaver and how his family’s business grew from a pizza joint to one that serves the tastes of Central America, South America and the Caribbean. (Yep, some dishes include squid.)
The accomplished horse rider tells Amelia how legendary Dayton Daily News food critic Ann Heller changed the game for the restaurant now located partly in the former site of a barbershop and a famed dark and dingy biker bar.
Do you remember the pork tenderloin at Pett’s?
El Meson got its start in 1978, under the leadership of Bill’s parents, Herman and Gloria Castro.
Now the third generation of the family is learning the ropes and the paella from Bill’s husband, chef Mark Abbott.
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By Dayton.com
4.3
4949 ratings
You can lead a horse to water, but can you convince it to eat squid.
Amelia Robinson talked to Bill Castro for the latest episode of the What Had Happened Was podcast.
Bill and his family have been serving the world up to Dayton for more than 40 years at their restaurant, El Meson at 903 E. Dixie Dr., West Carrollton.
Bill talks about being raised in West Carrollton by the Hispanic Ward and June Cleaver and how his family’s business grew from a pizza joint to one that serves the tastes of Central America, South America and the Caribbean. (Yep, some dishes include squid.)
The accomplished horse rider tells Amelia how legendary Dayton Daily News food critic Ann Heller changed the game for the restaurant now located partly in the former site of a barbershop and a famed dark and dingy biker bar.
Do you remember the pork tenderloin at Pett’s?
El Meson got its start in 1978, under the leadership of Bill’s parents, Herman and Gloria Castro.
Now the third generation of the family is learning the ropes and the paella from Bill’s husband, chef Mark Abbott.