Cholo Farm o Finca de Cholo’s

The idea of the Cholo's farm began years ago when Nancy and Steve (owners of Cholo’s Homestyle Mexican) acquired agricultural land. While growing spices for home use they toyed with the idea of growing some of the produce, spices and fruit as an experiment to supplement all the fresh ingredients they use in their recipes at the restaurant, and a plan was born. After careful consideration of what products were used the most in the dishes they set about researching how the items would grow in Hawaii, with help from a few good friends they gathered information about irrigation and soil, spices and produce that would benefit the restaurant the most, economically and volume wise. The project began on a small scale, experiment phases began simply with small pots of seeds such as cilantro and chilies and became readily successful. What was once a garden in pots on their lanai is now a thriving farm growing in leaps and bounds with no pesticides or chemicals and the local taste is amazing. The recycling of rainwater with the help of catchments and future plans they are developing with students from the University Of Hawaii will make Cholo's Farm more sustainable and more productive than high-tech agriculture. In a short time the farm has become quite successful and hopefully we will see more and more of Cholo’s Homestyle become Cholo’s Homegrown.