José, Su and Joe Cisneros: Complementary Strengths
By Natalia Otero
When the COVID-19 pandemic forced thousands of restaurants to close their doors, José Cisneros saw an opportunity where others saw uncertainty. His brother Joe was about to lose his job, José was working as a software programmer but wanted a more flexible schedule, and his wife, Su—who is originally from Thailand—had recently become a mother. They found a path forward by purchasing a café that has evolved into a restaurant where the flavors of Mexico, Thailand, Italy, and Korea could coexist on the same menu.
Today, Su Plus Two Fusion Cuisine, located in the Milwaukee suburb of West Allis, Wisconsin, is much more than a fusion restaurant. It is the result of three complementary strengths: a finance professional, a chef passionate about international cuisine, and an entrepreneur who, as he puts it, always finds solutions where others only see problems.
A Friendship That Became a Family
The story began long before the restaurant.
"Su is my wife. She's Thai. My brother and I are from Mexico City. I met Su before she started college. Her mother contacted me about buying a car, and we became friends. One thing led to another, and by August 2005, I was already living with her," José recalls.
Years later, life would bring all the pieces together.
The Pandemic Changed Everything
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Before opening the restaurant, José worked as a software programmer. Joe had spent years managing the kitchen at a local café, while Su was building a successful career in finance.
Then COVID-19 arrived.
"My brother was about to lose his job, and I was working as a programmer. I had this crazy idea of offering to buy the business so all of us could have our own business and a more flexible schedule. So we bought it."
What started as a café quickly evolved.
"We were [at that location] for about two and a half years. We went from being a café to becoming a restaurant. We tried to buy the building, but that didn't work out, so we found another location on the same block, on Fifth Avenue. We remodeled it and made a very fast transition—just three months to renovate and reopen."
When the Kitchen Was Too Small
Their original kitchen barely had enough room to cook.
"At the café we served sandwiches, wraps, salads, tacos, and burrito bowls. It wasn't really designed for Mexican food; we only did Taco Tuesdays. In Mexico City, tacos can be made with anything, as long as there's a tortilla. That's the only rule: tortilla, then whatever filling you want."
Working with a small electric oven, they prepared barbacoa, campechano, cochinita pibil, and chicken mole.
"We had to get creative. The kitchen was smaller than my daughter's playroom."
Those dishes became so popular that expanding was no longer optional.
Fusion with a Mexican Soul
Although the menu draws inspiration from several countries, José says everything begins with Mexican cuisine.
"Mexican food is always the foundation because my brother is the chef. He can learn to cook anything, but he always gives it his own touch—you just can't take that away from him."
That philosophy has led to creative combinations that define Su Plus Two today.
"Now we're making Korean tteokbokki with Mexican rice. We do the same with Thai cuisine. It's a fusion people really enjoy."
One of the restaurant's signature dishes perfectly captures that concept.
"We make birria egg rolls. They're one of our most popular items. They're served with a little birria consommé, and they're among our best sellers, along with the Thai dishes and our other fusion creations."
Less Can Be More
Growth also taught them the importance of simplifying.
"At first, customers could build their own sandwich, burrito bowl, or whatever they wanted. Then I started helping in the kitchen and thought, 'We're crazy—we can't keep doing this.'"
The solution was to analyze sales and redesign the menu.
"About a month and a half ago we streamlined the menu. We focused on what sells and what doesn't. With everything that's happening in the economy, we also needed to become more efficient."
Reducing inventory, making better use of ingredients, and focusing on their most successful dishes improved operations without sacrificing creativity.
Cooking Without Borders
José credits much of that creativity to his brother's culinary journey.
"My brother has been cooking for 25 years. He tastes something and starts combining ingredients from one country with another. That's what fusion is—playing with ingredients to create something people enjoy while keeping authentic flavors."
He also points to his mother's influence.
"My mom was an incredible cook. She was making international cuisine without even realizing it. She worked cooking for wealthy families in Mexico City and made French onion soup, squash cream soup, zucchini soup... I used to complain because she made so many cream soups, but when I came to the United States I found those same dishes in elegant restaurants. We didn't realize that in Mexico people cook food from all over the world."
Building Community
After five years of constant change, Su Plus Two has found stability.
"It took time, but we're proud of what we've built, especially the community where we live. It's growing tremendously."
The restaurant recently won a local culinary competition, a recognition that confirms its unique concept has found an audience.
Meanwhile, Taco Tuesdays remain a customer favorite, alongside rotating weekly specials.
Three People, Three Strengths
José believes the restaurant's success comes from balancing the talents of its three partners.
"We have all three pieces: someone who understands finance, someone who knows the culinary arts, and someone like me who's a little crazy but knows how to manage. Where everyone else sees a problem, I see thousands of solutions. I can do anything!"
The Courage to Take the Risk
When José speaks to aspiring entrepreneurs, he doesn't offer shortcuts. Instead, he talks about recognizing opportunities when they appear.
"I believe there are opportunities you simply can't let pass. If I don't take them during one of those crazy moments, I'll regret it later."
They started their business with loans and determination.
"We started this business with debt. We didn't have capital—just an idea and the desire to make it happen. We kept telling ourselves, 'Let's do it. We can.' If I was willing to work this hard for someone else, why wouldn't I do it for ourselves? It's difficult, but in the end the reward is yours."
José also understands that fusion cuisine isn't meant to please everyone.
"We serve fusion food. If people come expecting traditional Mexican cuisine, this isn't it. You can't please everyone, but we have many customers who truly enjoy what we do because, ultimately, we work for the people."
He closes with a saying that perfectly reflects the philosophy behind Su Plus Two.
"There's a saying: 'If you don't risk an egg, you'll never have a chicken.'"
The fusion cuisine at Su Plus Two mixes Mexican with Thai, Korean and other influences