Bank Of Mexico Food

New owners, Craig and Christy Puma on opening day. February 23rd, 2007. After closing for 3 days and completing a full remodel, The bank is open for business. We offer a clean fresh dining room and quaint patio for outdoor dining. Come see the New Bank of Mexican food.Construction of "The Bank" building began June 27, 1913 and took about one year to complete. The thick cement walls were poured by laborers pushing wheelbarrows up ramps and along scaffolding under the direction of the Remington Co. of Los Angeles. On March 27, 1914, the project was completed. Long tie rods, threaded on each end with washer steel plates, were run through the building between the two stories and the nuts tightened for safety on the second story. The walls of the building and the vault measure 18 inches thick.During its thirty year tenure, the Bank was managed by Shumate, Ed Greenfield, Jack Chisolm, John Booge, and Bob Sartin. Maahlon Vail, who controlled the majority of stock, referred to the bank as the "hock shop". Loans were limited to $2500.00 regardless of the applicant and/or his collateral.On August 13, 1930, while Chisolm was manager, the bank was held-up by Miguel Diaz. Since the very shrewd manager anticipated a robbery attempt at sometime, he had handy a .38 automatic pistol and screwdriver in his desk. So when Diaz took the money ($4800.00), he ordered Chisolm and Miss Agnus Freeman, a teller, into the vault. Chisolm succeeded in jamming the door sufficiently to keep it from locking. Diaz took off in a Model A FORD Coupe with a canvas top, and headed North. Manager Chisolm, with the help of a local rancher named McSweeney, captured Diaz and he was sent to prison. It is believed, before the capture, a gun fight broke out in the middle of the bank. Shots were fired and the results of those shots can still be seen on the front window today.