While the world economy is being dragged down, the Sopaipilla Factory in Pojoaque flourishes.

The history of the Sopaipilla Factory's location, at 7 W. Gutierrez Street in the Pueblo of Pojoaque Plaza, didn't seem to lend itself to success. Three restaurants — Posuwageh, Pizza Inn and Piccolino's — tried to make a go of it at the location. They all failed.

The newest eatery is owned by three men — Felipe Garcia, Jorge Antuna and Alfredo Najera.

When asked what made them take on the task of starting a business at a location that seemed to be hexed, Antuna said, "There's a Mexican saying, 'I was born naked, so what is there to lose by trying?' We've three have never been afraid to hope."

The three men opened the restaurant Nov. 14, 2007, and Garcia said he knew they were in for a challenge because of the location's history and the nation's failing economy.

"Actually, we wanted to open a restaurant in Santa Fe, but would couldn't find a location," Garcia said. "When we heard about the Pojoaque opportunity, we went for it, even though the economy was bad."

The three men have a wealth of restaurant experience. They met while working at Tomasita's restaurant in Santa Fe.

Antuna credits their close friendship as being just one of the reasons why the restaurant has prospered.

"We respect one another," Antuna said. "We listen to one another. We're flexible. And we're not greedy. It's hard to find friends like this who you can trust."

But don't let the restaurant's name mislead you. Although their signature dishes are stuffed sopaipillas, they offer an eclectic menu that includes 25 entrees, including tofu dishes, hamburgers, huevos rancheros, tamales, fajitas and margaritas.

The menu, Najera said, has doubled from the time the restaurant opened. Tofu was added because many of their customers are vegetarians.

Garcia said they are constantly tweaking the menu to meet the demands of their customers. He said their chile has a regional flavor because "our customers tell us what we need to do to make our chile taste like their mother's chile."

Najera, the chief chef, said he is continually changing the recipes to make the menu reflect the soul and tastes of the region.

And the casual, family atmosphere is reflected in the owners' philosophy.

"You have to care for you guests," Antuna said. "When we serve a dish, the first thing we ask ourselves is would we serve this to someone we love? If the answer is yes, it goes on the menu."

The trio said business has been better than expected, and they met their first sales goals with relative ease.

Their business also got an unexpected boost with the opening of the Buffalo Thunder Resort and Casino. Garcia said they weren't aware of plans to build the casino when they opened their restaurant.

With the success of their Pojoaque restaurant, Antuna said they are thinking about opening another restaurant on the East Coast.

"We want to invade the East Coast," Antuna said. "North Carolina is probably where we will go next. It's part of our dream. And having positive dreams is a major reason why we're successful."

Contact John Knoll at johnknoll77@hotmail.com.