A Houston native is bringing a Mexican-American breakfast fusion to Henry County.

“It’s becoming the Mexican IHOP,” admits Locust Grove resident Marina del Cielo Fisher, owner of Cafe del Cielo. “We don’t really have in this area a breakfast spot that serves that.”

The cafe opened in October 2025 on Racetrack Road, serving breakfast all day, along with brunch and lunch favorites. On the menu, customers can find favorite dishes like Migas, Huevos Racheros, Menudo, and street tacos with authentic tortillas handmade each week by Fisher’s mom, Carolyn Ortiz.

“My love for food and the industry comes from my mom — a lot of plates my mom and I made growing up,” shares Fisher, whose first job as a teenager was at a Mexican restaurant, followed by several years at IHOP. “A lot of my influence very young was Mexican-American fusion, so it gave me that idea to have it.”

She boasts a diverse menu of items like breakfast tacos and burritos, skillets, French toast, and crepes.

“It’s kind of our thing to go every weekend,” admits McDonough resident Madeline Kroner, who enjoys dishes like huevos Mexicana and taco plates. “I saw her on social media, and we went the first time — it was so good that we went back the next weekend. There’s never been any Mexican or Tex-Mex style breakfast place — we’ve waited forever for this.”

Customers admit the vibe is like family.

“The staff is so friendly and has great customer service,” says Crystal Cates, a Henry County government employee who works nearby. “I go every day for lunch. I haven’t found anything that I don’t like.”

In the future, Fisher hopes the restaurant will be a drop-off location for donations to domestic violence shelters and to be more community service-oriented.

“I have the love of hospitality and customer service that I want to have in my own business — I wanted to bring those two worlds together,” says Fisher, who has volunteered at a shelter in the past, giving makeovers. “I want my restaurant to be a community where it’s family-oriented. I like to sit down with my customers, hearing their stories and getting their ideas, making them feel like they’re part of the restaurant.”

By Michelle Floyd