Food and Drink
Mexican Fiesta
Every day is Cinco de Mayo at Selenita
WRITTEN BY AMELIA DUGGAN PHOTOGRAPHY BY ANNE-MARIE CARUSO
W
ith a
seemingly
endless
menu of
appetizers,
entrees and
desserts, this multi-generational
family business has captured a
loyal following at its downtown
restaurant.
Iris and Vincent Abrajan,
owners of Selenita for the past
seven years, put love and tradition
into every dish they create at their
Pompton Lakes restaurant. Once
owned by Iris’s mother, Teresa
Martinez, the Abrajans took over
the restaurant in 2010.
“I had never worked in a
restaurant, but decided to give it a
try,” Vincent says. “We got excited
when the business started to grow
and customers were lining up
outside the door.”
Both Iris and Vincent were
born in Mexico but raised in the
United States. Vincent serves as
chef and Iris manages the front of
the house, with daughters Saidy,
19, Karina, 14, and Jailyn, 8, all
chipping in when they have time.
The recipes are authentic
Mexican dishes made with fresh
ingredients that give each entrée
its special flavor. A specialty of
the house is Pollo en Mole
Poblano, chicken served with a
chocolate-based sauce infused
with spices.
“Customers often think the
dish is made with poblano
peppers, but it is rather a dish
with many spices,” Iris says. “This
is a traditional dish that is served
at birthdays, quinceaneras and
other special events.” ■
SELENITA
RESTAURANT
118 WANAQUE AVE., POMPTON LAKES
(973) 839-1559
CLOCKWISE FROM TOP LEFT: Owners
VINCENT and IRIS ABRAJAN with daughter,
JAILYN; GUACAMOLE Avacodos with onion, salt,
cilantro and lime; TAMPIQUENA A LA SELENA
Specialty of the House, made with skirt steak;
HELADO FRITO Fried ice cream with whipped
cream; FLAUTAS QUESO Flautas stuffed and
covered with cheese.
WAYNE MAGAZINE MAY 2017
55