Finishing touches underway for La Hacienda San Angel in Mexico at Epcot Thu, 09 Sep 2010 Executive chef Ernesto Zendejas shows off featured dishes at La Hacienda de San Angel The construction wall is down at Epcot’s Mexico pavilion’s La Hacienda de San Angeland Disney Imagineers are putting the finishing touches on the newly expanded restaurant  that will include quick- and tableside service with total seating for 400. This restaurant will be the new prime dining spot for viewing  “IllumiNations: Reflections of Earth,” the nightly Epcot fireworks spectacular.   I talked with Richard Debler of San Angel Inn LLC, which owns the new eatery as well as San Angel Inn, La Cava del Tequila and Rix Lounge at Disney’s Coronado Springs Resort.  Q:  What will guests find different here? RD: The menu is completely new with more authentic foods. The tortillas are being made on site and the flavors and  preparations will reflect how real Mexican food is so much more mainstream. Ten years ago, chipotle and poblano peppers and cactus leaves weren’t found in most American supermarkets. Now they are everywhere. And it’s easier for us to get fresh products to create the menus. Also, our mixologist has created six new margaritas for the bar menu. Q: Tell me about the design and decor: RD: Everything here at Disney has a story line, for us it is the transformation of this hacienda into a restaurant. As guests enter they may notice that the small room to the right is the former pantry and the first room the former dining room of the home. Next they enter the grand salon. And it soon it becomes clear that the woman of the house was an artist.  A kiln is obvious to one side and the handcrafted decor showcases the “owners” personal tastes and talent. Q: What is it like just before you open a new restaurant? RD: It’s like welcoming a new baby. You discover it has its own personality with nuances here and there not found on the drawing board. For the staff, it’s a fun and exciting time to welcome guests to a new experience. I knew we were ready when it felt like mi casa, I could move right in. The hacienda satisfies my senses for the right ambiance we were trying to achieve. Shrimp tacos First bite Although I  previewed the restaurant before it was open, the chef had made a few menu items for cast members.  I sampled the shrimp tacos with battered and fried shellfish dressed with a chipotle-lime aioli, shredded red cabbage and lime and salsa verde. The battered was nice crisp, thin coat that didn’t dominate, letting the toppings heat and tang work their magic. Disney Hopper Passes - Learn how to save on Disney Hopper Passes and Disney World Tickets. View other stories on the Disney News Archive