Even if you don’t live close to Hays, it's worth the drive to check out the cuisine and culture at Las Hefas restaurant. It was one of our destination stops for my latest article in KANSAS! (2026 / vol.82 / issue 5 / kansasmag.com, pp. 35-43). It's titled, "The Foods That Settled Kansas” and was co-written with Beccy Tanner—she wrote the history of the featured food cultures, I covered the restaurants . . . and we had lots of fun in the process.
This is a food-driven issue, so it is jam-packed with places to go and things to see. And since space was at a premium, the editor selected portions of my original write up. Below, following the recipe is the unedited segment.
The food was great (see ever-changing photos on their Facebook page—Las Hefas Latin Cuisine) but so were the drinks. I tried the Fig Margarita, and they shared this recipe that is also included in the article.
Las Hefas, 224 W 11 St, Hays,KS, (785) 261-0643 / CLICK HERE FOR WEBSITE
RECIPE FROM LAS HEFAS LATIN CUISINE, HAYS
Mexico is home to numerous native fig species, and Israel Luna fondly remembers climbing the massive fig tree that stood in his grandparents’ backyard. Drawing inspiration from those memories, Luna captures the rich, earthy sweetness of figs in a creative and unexpected twist on the classic margarita.
Las Hefas’ FIG MARGARITA Yield: One cocktail
Ingredients
1.75 oz additive-free blanco tequila
1 oz Fruitful Mission Fig Liqueur (or another natural fig liqueur)
1 oz fresh lime juice (about 1 lime)
0.5 oz agave nectar
1. Combine all ingredients in a cocktail shaker filled with ice.
2. Shake vigorously until well chilled.
3. Strain into a sugar-rimmed glass and serve.
A CULINARY JOURNEY ACROSS LATIN AMERICA at Las Hefas
Imagine a culinary journey across Latin America where each stop offers its own diverse dishes, each a masterpiece of freshness and flavor. Then, just head to Las Hefas Latin Cuisine in Hays where you can sample the heart and soul of their culturally accurate dishes without leaving the state. Masterminded by Israel Luna, Las Hefas’ menu reflects his hometown of Durango, Mexico, and his travels throughout Latin America. When he immigrated to Hays at 13, he invited friends over to sample his mom’s food, and now she’s in the restaurant kitchen helping him craft authentic cuisine. “Everything is fresh and we make tortillas and chips every morning,” he proudly proclaims.
Beyond Mexican dishes such as their Chile Colorado (beef or pork slow cooked in red dried chili sauce), there are Arepas from Colombia and Venezuela — stuffed cornmeal griddlecakes served with a side of plantains that are fried just long enough to create the caramelization needed to elevate the natural sweetness of the ripe fruit. There are thick, handmade flatbreads called Pupusas from Salvador. and Ropa Vieja, a slow-cooked beef classic from Cuba. Gallo Pinto, a traditional breakfast dish found in Costa Rica and Nicaragua, with a base of black beans topped with pico de gallo, avocado, and eggs, is a favorite choice of vegetarians and is always on the menu. Off-menu items are featured periodically allowing diners a chance to sample additional Latin flavors, dishes such as Loma Saltado, a stir-fry from Peru.
Las Hefas complements its Latin American menu with an inventive cocktail selection built around fresh ingredients, premium tequilas, and tropical flavors. From traditional margaritas and palomas to creative offerings, the bar drinks reflect the same blend of authenticity and innovation found throughout their menu.
Luna invites diners to try familiar and unfamiliar dishes, educating them along the way. It’s a philosophy, along with top quality food, service and hospitality, that has earned him the title of Entrepreneur of the Year for 2025, awarded by the Hays Chamber of Commerce.
