Cocina DeLeonMiles to Market - 14 Located 18900 W Blue Mound Rd Suite 103
Necessity got Linda Mulholland into the food business. She was a freelance writer. While her husband was looking for a new job, she knew she needed to do something to help bring in some money for her family. She also needed the flexibility of self-employment, in order to help care for her son who has cerebral palsy. As Linda lay in bed thinking about things she was good at and enjoyed doing, one thing kept popping into her head: enchiladas. The enchiladas Linda makes are based on the recipe handed down from her mother, who is from Monterrey, Mexico. “The enchiladas were her dinner party staple and I grew up making them alongside her. I have been making my mom’s enchiladas for family and friends since I was in college,” Linda said. “I had made pans of enchiladas for several different friends who had loved ones in the hospital and they all told me that the enchiladas were the best they ever had and that I should sell them. So, I did.” Linda started Cocina DeLeon in the kitchen of her Brookfield home. She has since opened a store in Brookfield. Linda runs the business with her husband, Jan. At Outpost, you’ll find four varieties of Cocina DeLeon entrée-sized enchiladas: local grass-fed beef, local cage-free, hormone-free chicken, vegetarian spinach and black bean and vegetarian cheese.