Chef de Tucson: Reina Wer, Shish Kabob House

In 1991, the owner and chef of Tucson’s Shish Kabob House fled the civil war in El Salvador with her parents and 11 siblings. They settled in Los Angeles, where Wer fell in love, married, and in ‘93 moved to Tucson with her husband.

The two opened a sandwich shop, which eventually became the Shish Kabob House, reflecting her husband’s Jordanian roots.

Two children followed. And so did a separation from her husband. While he returned to California, Wer has kept the Shish Kabob House humming with the help of her son, Oday, and daughter, Nadia.

What was your culinary experience before opening the restaurant?

“I loved cooking. I grew up in a small village on a farm. Everything was fresh, homemade. When we came to Tucson, a Realtor showed us this property and we decided it was perfect for us.”

What were some of the challenges and opportunities you discovered in opening your own restaurant?

“We learned everything about owning a business along the way; we didn’t have anyone to help us or teach us about it. One thing I have learned is that you have to be pleasant to everybody, even if they are not pleasant to you.

But I enjoy that aspect, especially when someone is not pleasant, but I turn their attitude around with my food and they are thanking me for a great meal. That is the real reward.”

If you had it to do all over again, would you choose to open a restaurant?

“Oh yes. I really discovered I have a passion for food. Even when I’m not at the restaurant, I’m home, making new dishes and soups, exploring.”

Why the change to a Mediterranean menu?

I know how to cook this style of food, and for six years my mother-in-law, Sahlah, lived with us and she helped me to refine my skills. Jordanian cooking relies a lot on Arabic spices — very fragrant and flavorful. The food just feels good in your stomach.”

What are some of the other fundamentals of Mediterranean food?

“I have to have a lot of olive oil, garlic, mint and rice. If you don’t have rice, you don’t have food.”