Things look a lot brighter at the Franklin Inn Mexican Restaurant. "We just remodeled and added windows," owner John Cibula says. "It used to have that 'dark' feeling." And a new 55-inch television allows people at the bar to watch sports up close and personal. Up close and personal is a theme of the Franklin Inn, Cibula says. It was founded in 1933. Cibula's parents, Sue and Hank, bought the restaurant along Rochester Road in Franklin Park in 1978. At that time, it featured Colonial American cuisine to fit the neighborhood. "You know, Ben Franklin, Colonial, prime rib," says Cibula, who worked there through high school. Unfortunately, the Franklin Inn was in the "middle of nowhere" back then. Interstate 279 had yet to be built. The restaurant wasn't drawing a profitable crowd. His parents acted as absentee owners. A few years into the business, a couple from California suggested that the Cibulas start offering Mexican food to add variety. Sue Cibula became directly involved, gathering recipes and serving Mexican, Southwestern American and Tex-Mex dishes two nights a week. She and her husband -- a financial planner -- visited Mexico in search of new dishes and to purchase decorations Those two nights became the restaurant's busiest, and the decision to switch to all Mexican was made. South-of-the-border cooking turned out to be Franklin Inn's saving grace. This was long before Chi-Chi's and Don Pablo's came into the area," Cibula says. "My mother jumped right in. She was here most every day, until dad had a stroke in 2000. Then she turned it over to me." These days, John Cibula is up to his neck in tortilla chips fried in peanut oil, three kinds of salsa and margaritas served in Mason jars. "Our patrons judge us by the quality of those -- and they let me know if something isn't right," Cibula says. He appreciates the feedback, and it works. It's not uncommon for visitors to stand outside as they wait for a table. Only 54 diners can be accommodated in the dining room, another 20 at the bar. On weekends, the place is packed. Lunch business, he says, is "slowly building." Franklin Inn prepares typical Mexican fare -- quesadillas, nachos, chiles rellenos, enchiladas, tostadas, tacos, burritos and chimichangas. However, there are twists: Appetizers include the recently introduced Mexican Fries, french fries covered with salsa and melted cheese. The restaurant also is known for its Black Bean Appetizer, black beans with hot chipotle pepper sauce and feta cheese, topped with a lemon sour cream sauce; and Char-Grilled Chorizo. Chicken wings deep-fried, then grilled with a zesty sauce are hot, too. Popular soups include potato pepper, and just added to the list of house specialties are a Chorizo Burrito, and Grilled Chicken & Green Chile Quesadilla. Seafood lovers have their choice of dinners featuring seafood enchiladas or chimichangas, and Cibula is proud of his San Carlos Fisherman's Dinner, with spicy hand-breaded cornflake-crusted cod served with salsa fresca, lime and flour tortilla. It's his version of the fish taco, popular along the West Coast. Dessert choices include a caramel flan, sopaipillas and peanut butter pie. But if he had to make a suggestion, Cibula would likely suggest ice cream -- served as a Mexican-style hot fudge sundae or fried with caramel or chocolate sauce. "That's the only part of 'cheffing' that I do here," he says, adding that most of the time he's washing windows, changing lightbulbs or waiting tables. He uses a household-size ice cream maker to turn out flavors such as Mexican chocolate (with cinnamon and toasted almonds), chocolate gelato, butter pecan, peanut butter chocolate chip, or a blend of candy bars. "We've got a lot of chocolate fans," he says. "They want me to make it all the time." Franklin Inn Cilantro Vinaigrette John Cibula, owner of Franklin Inn Mexican Restaurant in Franklin Park, says he receives requests often for the recipe for its house salad dressing, developed by his father, Hank. It gives zing to Franklin Inn's Southwest Salad, featuring a bed of romaine and iceberg lettuce, tomatoes and onions and sprinkled with two kinds of cheese. Patrons also can order it with char-grilled chicken or steak on top. For extra heat, toss in a habanero pepper. 1 cup red wine vinegar 3 medium-size jalapeno peppers, stemmed and cut up (seeds included) 1 large bunch fresh cilantro with stems, ends trimmed 1 tablespoon granulated sugar 1 1/4 teaspoons salt 2 1/2 cups extra-virgin olive oil In a blender or food processor fitted with the metal blade, place the red wine vinegar, jalapenos and cilantro ( See Photo A ). Blend until pureed. Add the sugar, salt and olive oil ( Photo B ). Blend until emulsified ( Photo C ). Makes 4 cups.

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