Teresa Miranda has had a goal of opening a restaurant since adolescence. In her hometown in Mexico, Miranda started a business selling candy when she was only 7 years old. Years later, when her two brothers suggested opening a business with her, she said the idea excited her. “I was in my 20s and had no idea how much work it would be,” Miranda said. “And it’s hard work, but I said, ‘Let’s go try it.’” In an Humble retail space where an Asian doughnut shop and numerous other small businesses had floundered, the family opened Dos Gallos in 2000. Today, Dos Gallos is a bustling diner for customers who drive as far as Splendora to satisfy their cravings for homemade Mexican food—enchiladas in particular, Miranda said. The dishes are recipes from her mother and brothers, she said. “Almost everything we serve is made from scratch,” Miranda said. Among the most ordered dishes are the carne guisada, a type of beef stew; the caldo de pollo, a chicken soup that is served with rice, cheese and tortillas; and a sweet dessert pastry called the sopapilla that is served with syrup, cinnamon and whipped cream, she said. “My customers wouldn’t be happy if I changed my daily specials,” Miranda said. However, the owner said she wants to add a new dish to the menu in March—carnitas tacos with shredded beef instead of pork. At Dos Gallos, the day starts at 6 a.m., when Miranda’s chef, Salvador, opens the kitchen. Salvador has been cooking at Dos Gallos for 17 years. Miranda said she is almost always on hand to prepare food, wash dishes or serve customers, her favorite task. “I love people,” Miranda said. “I think the restaurant has been successful because I let customers feel at home, and we pray that all of them will be as blessed as we are.” She also credited her success to the restaurant’s location. “I love Humble and the Lake Houston area. The people are so nice,” Miranda said. “The mayor has done so much to improve this town.”