National Trust for Historic Preservation
Griffin Sproul
La Paloma: Exterior Wide Angle (2024) by Griffin SproulNational Trust for Historic Preservation
60 years running
La Paloma has been a home away from home for Route 66 travelers and La Verne, California locals since its founding in 1966. In October 2024, mother and son team Cindy and Brian Zajicek shared the story of their family-run Mexican restaurant and property.
La Paloma: Family Collage (2024) by Courtesy of the Zajicek familyNational Trust for Historic Preservation
Introduction: Cindy and Brian Zajicek
Brian Zajicek: "I'm Brian Zajicek. I am the manager and the grandson of the founders of La Paloma."
Cindy Zajicek: "And I am Cindy Zajicek, I am the daughter of the founders of La Paloma, and a current owner."
Tap to explore
History of La Paloma
Cindy: "My parents opened up La Paloma La Verne in July of 1966. It was a vacant building for many years, and my dad refurbished everything, borrowed money from whoever he could to get the business started, and just used family recipes."
Cindy: "He was in the restaurant business starting in San Bernardino in the fifties, I believe, and then he sold all his restaurants in San Bernardino to come to La Verne. He just made a success out of this small business, and it's been going since then."
Brian: "You were one of the first Mexican restaurants?"
Cindy: "Well, there was probably about, I'd say three Mexican restaurants in the area, and we were one of the first to serve alcohol in La Verne."
A mecca of citrus
La Verne's mediterranean climate and proximity to a new Sante Fe Railroad line created a booming local agricultural economy in the 1880s. Long summers and infrequent cold bursts made the region suited to growing citrus. It even adopted the motto the "Heart of the Orange Empire."
La Paloma: Citrus Packing House (1905) by University of Southern California and California Historical SocietyNational Trust for Historic Preservation
The community's growth and rural development were driven by the cultivation, harvesting, packing, and shipping of citrus. Homes, packing houses, and fruit stands dotted a landscape dominated by orchards. In the early 1900s, the site that is now La Paloma was an orange grove with a fruit stand.
La Paloma: La Verne Beauties Citrus Label (1899/1906) by Citrus Label Collection/The Huntington LibraryNational Trust for Historic Preservation
The sweet smell of oranges
Cindy: "I remember orange groves right behind me, that are now senior living apartments. There was orange groves and at night you could just smell the orange blossoms and it was just beautiful fragrance and just all around the areas, orange groves. I certainly remember that."
Brian: "Yeah, it definitely seems to be a cherished local memory. Many people will come in and tell me, oh, I used to come to La Paloma back when it was just orange groves around the restaurant."
Cindy: "La Paloma, it used to be called Wilson Steakhouse, and they would sell oranges and fruits at their restaurant."
La Paloma: LaVerne Citrus Association Packing House (1920) by University of Southern California and California Historical SocityNational Trust for Historic Preservation
Early history of the building
Cindy: "The building was a restaurant called Wilson's Sandwich Shop, and from there, I think they added onto their business and it became a Wilson Steak House, but they also sold fruits along Route 66 back in the day."
Note: Pictured building is of a citrus packing house, not Wilson's.
Brian: "Yeah. So the building's over a hundred years old."
Cindy: "A hundred years old."
From the Wilsons to La Paloma
When the property changed hands in the mid-1920s the site changed again. While new owners Harry and Cora Wilson continued to sell fruit to route 66 travelers, they expanded their business to include a sandwich shop to provide breakfast to farm workers and dinners to Route 66 travelers. The restaurant was a local destination until its closure in 1959.
The Parkers arrive
The citrus groves that once surrounded the site are now a cherished local memory, but the original building, while modified, remains. A new chapter began in 1966 when Cindy's parents, Joe and Hortensia Parker, opened La Paloma.
La Paloma: Menus through the years (2024) by La PalomaNational Trust for Historic Preservation
An authentic menu
Brian: "We do have a more authentic Sonoran Mexican menu that we try to adhere to with that style and taste."
Cindy: "That so many people really be out of our restaurant. They don't want the Southwest Tex-Mex. They want the traditional Mexican restaurants that have always been featured at La Paloma. Home cooked meals, [and] family originated recipes."
La Paloma: East Dining Room (2018) by Taylor Griffith/La Verne MagazineNational Trust for Historic Preservation
A generational space
Cindy: "Our restaurant is known for being generational. We've had people who've started coming here and they're proud of it. They'll come and just say 'You know, we've been coming here for 30 years, Our parents brought us here..."
Brian: "Almost everybody."
Cindy: "'...when we were kids, and now we're bringing our children here, and we're just so glad that you're still here and we love La Paloma, and thank you for all that you do.' Yeah, so we're just really proud of that."
La Paloma: Cindy Zajicek (2018) by Taylor Griffith/La Verne MagazineNational Trust for Historic Preservation
Food and family
Cindy: "All of my aunts and uncles, including my parents were involved in the restaurant business. And it was all started from my grandmother. So I think she just kind of showed everybody how to do things."
Brian: "Kind of an oral history. Yeah."
La Paloma: Bar Area (2018) by Taylor Griffith/La Verne MagazineNational Trust for Historic Preservation
The challenges of the COVID-19 pandemic
Brian: "I've heard in the past that the decrease in traffic to Route 66 has decreased business. I know that there was the other freeway, but at least for as long as I've been here, nothing has quite been as catastrophic as the pandemic."
Brian: "And I think it really made us kind of buckle down and put our nose to the grindstone and figure things out a lot more thoroughly in terms of how we run the business. and what our priorities are."
Brian: "I think before it was just so easy, and so I think there was a good and a bad aspect to it. So I think we, we've had to definitely grow because of it, keep current. I think we never had that pressure before and now definitely need to keep up with the times."
Keeping up with the times
For La Paloma, keeping up with the times means that marketing and social media are starting to mean more. They've had to start to learn Instagram and Tiktok. They've tried to stay authentic while maintaining traditional values and flavors of their restaurant.
Supporting legacy businesses
In 2024 La Paloma recieved a grant from the Route 66 Legacy Business Grant Fund. The money went toward repairing damage to the roof caused by extremely heavy rains and adding a coating to both seal the roof and reflect the sun’s rays to lower cooling costs and utilities.
Now the family is looking forward the anniversary of Route 66.
La Paloma: Exterior (2024) by Griffin SproulNational Trust for Historic Preservation
2026 Route 66 centennial celebrations
Brian: I think just the attention of the centennial is pretty exciting. I think being part of the history of the street that runs all the way across the nation from..."
Cindy: "California to Chicago, it's just the Mother Road."
Brian: "It's exciting to be a part of it really."
Learn more about the National Trust for Historic Preservation's campaign to preserve Route 66, sign our petition to advocate for the Mother Road, and then share your Route 66 story with us.
Explore other stories on the Mother Road
Preserving Spencer Station on Route 66
Motoring Ahead at the Western Motel
Griffin Sproul was a Route 66 Legacy Businesses research associate for the National Trust for Historic Preservation.
Learn more about the Route 66 Legacy Business Program.
This story is made possible by the generosity of David and Julia Uihlein.
You are all set!
Your first Culture Weekly will arrive this week.