Food From Home / Que Pasa Rapid City

Jaime Hernandez shares the flavors of Mexico with Que Pasa guests

As a young child growing up in Michoácan, Mexico, Jamie Hernandez closely watched his mother mix ingredients to create flavorful, colorful and delicious dishes.

From tasty soups to every egg recipe imaginable, Jaime etched into memory the exact steps his mother took to make each dish.

“I was really nosy. Whenever my mother was cooking, I really paid attention and asked questions.”

Being a keen observer paid off.

Jamie carried those childhood memories and flavors with him as he moved from Mexico to the United States at the age of 18. Looking for new experiences and better opportunities, Jaime first settled in Atlanta, Georgia, where he met a cook, also from Mexico, that mentored him for the next several years. The two worked together at a local Mexican restaurant where Jaime started off as a dishwasher moving his way up and learning every aspect of the kitchen.

When his friend decided to move to South Dakota, Jaime followed.

He has been in Rapid for more than a decade now working most of those years at Que Pasa, a downtown Mexican restaurant. He has honed his skills in the kitchen and now creates his own flavorful dishes using what he learned from watching his mother for so many years.

“You can really use the flavors of the food to bring you good memories,” he said.

Que Pasa Manager Jade Johnson said Jaime has been an invaluable part of the team helping to mentor other kitchen staff and maintaining calmness in the fast-paced environment.

“I like the pressure in the kitchen,” Jaime said. “The more pressure the better I get.”

Both Jade and Jaime said there will be new and exciting additions coming in 2023 including fun Restaurant Week offerings. Jaime worked closely with Jade in creating the menu that combines modern Mexican cuisine with the authentic flavors of Jaime’s home country. He is excited to share the meals with everyone.

Jaime is a firm believer in a work/life balance. When cooking at Que Pasa, he is focused on creating the best dishes possible, but when not working he is spending quality time creating memories with his wife Shanell, whom he married at Que Pasa, and his two children Xaui Liam, 2, and Melai Portillo, 11.

HOLE MOLE $72

Two drinks, choice of any specialty margarita or draft beer.

Choice of one appetizer

Two entrees, tender chicken breast or our house blend of vegetables smothered in a rich mole poblano sauce served with white rice and a side of elote, grilled corn drizzled in a creamy chili garlic sauce, sprinkled with chili salt and queso fresco cheese.

Choice of one dessert

TAMALES FOR TWO $43

Two drinks, choice of any specialty margarita or draft beer.

Two tamale plates. Choice of chicken, pork or a chili and cheese tamale served with Mexican rice, refried beans, and sweet corn cake. Served with choice of red enchilada, verde tomatillo or white queso sauce on the side.

Choice of one dessert

CANTINA COMBO $20.10

Choice of a house margarita or draft beer.

One pork tamale and one shredded chicken enchilada served with Mexican rice and refried beans smothers in choice of red enchilada, verde tomatillo, or white queso sauces and topped with lime crema sauce and cheese.

APERITIVOS $6.05

1. Queso Fundido – Bubbling cheese dip with tomatoes, onions, cilantro, and seasonings served with house-made tortilla chips.

2. Elote – Three Mexican-style grilled street corn drizzled in a creamy chili garlic sauce, sprinkled with chili salt and queso fresco cheese.