For 30 to 40 years, working in corporate American food service paid the bills for Ben De Los Santos. It wasn’t a bad place to be. One day, he and his wife watched the movie “Chef,” which tells the story of a chef who rediscovers his love for cooking after leaving a high-end restaurant to start a food truck. Inspired by the film, De Los Santos’s wife encouraged him to follow his passion and start his own food truck.
Motivated by this idea, De Los Santos decided to cash in his 401K and invest in his dream. He always wanted something he could call his own and do things differently. He chose to focus on scratch-made comfort food with a global twist, which he calls “World food craft.”
Two and a half years ago, at the age of 57, De Los Santos opened Benjie’s Munch at 1218 W Bitters Rd. The name “Benjie” comes from his childhood nickname, and “munch” represents the food he serves. He affectionately refers to his customers as “Munchers” and encourages them to try new things every day. For example, his enchiladas are stacked, and his crispy Brussels Caesar Salad is a favorite, featuring Brussels sprout leaves, romaine lettuce, and candied pecans.
While not every menu item has been a hit, De Los Santos is committed to ensuring every meal is memorable. He believes that if someone is going to make something, it should be great. Neighborhood Eats sampled some of Benjie’s Munch offerings, starting with the flash-fried crispy Brussels Sprouts, which are made from handpicked leaves and smoked salt.
The menu also includes a cheesy hamburger with double Angus chuck, cheddar, and jack cheese, served on a bun with bacon. Another popular item is the “Sammies,” which are grilled cheese sandwiches with onions and cilantro. The sweet potato and russet potato chips are perfect for snacking or dipping in ranch dressing.
The Keto Quesadilla is another standout, featuring a shell made of melted cheese filled with blackened chicken, tomatoes, jalapenos, avocados, and sour cream. The taste test concluded with Banana Nut Bread French Toast, served with buttermilk syrup and sautéed bananas.
De Los Santos is passionate about food and ensures his menu is affordable, with no item costing more than $13. While the menu is globally inspired, it remains relatable. The restaurant serves dinner on Thursday and Friday nights and offers breakfast on weekends, challenging traditional comfort food with creative flair.
