Family favorite Ole Frijole still the same after over 30 years in Fresno
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- Ole Frijole re-opened in 2021 after pandemic closures threatened shutdown.
- Owner Jaime Ramirez credits landlord support and loyal patrons for survival.
- Fresno families continue to frequent the 30-year-old buffet despite reduced hours.
Ole Frijole has been around in the Fresno-area for over 30 years, becoming one of the top popular hangouts for families.
The all-you-can-eat buffet opened at its location at Blackstone and Barstow avenues in 1979. But when the pandemic hit the world in 2020, there was uncertainty if the restaurant would survive.
Owner Jaime Ramirez said he prayed that the establishment would remain open after seeing other eateries fold.
“We thought it was the end of it,” he said. “The landlord did not charge me rent; couldn’t afford having this place closed.”
Ole Frijole re-opened in 2021 — and patrons did not forget Ole Frijole. Ramirez was relieved after six months to see the customers back again.
Ramirez, who arrived in Fresno in 1991, said other places in Fresno housed Ole Frijoles at times, such as downtown and at Manchester Mall. Ole Frijole was even in Visalia until it was bulldozed in 1999.
Ramirez became the owner after the previous owner sold the remaining five Ole Frijoles. He tried to sell them, too, but no one came forward. He became the part owner in 1998 and full owner in 2008.
Perhaps the most popular food the restaurant has served is the fried chicken.
Ole Frijole, which lists prices at $16.50, also has daily specials.
They include: Sunday, dinner (chile verde/corn tortillas; chicken enchiladas/rice pudding are served all day and menudo from 11 a.m.-2 p.m.); Monday, lunch (baked chicken/chicken mole), dinner (chicken enchiladas/chile Colorado); Tuesday, lunch (beef taquitos/beef soup), dinner (chicken enchiladas/chile Colorado); Wednesday, lunch (albondigas/stuffed peppers/flautas), dinner chile verde; Thursday, lunch (chile rellenos), dinner (chile rellenos/pork ribs); Friday, lunch (fried fish/baked chicken), dinner (fried fish/fried shrimp); Saturday, lunch (pozole/chile con carne), dinner (chile rellenos/chile verde).
The most important food besides the fried chicken are the various desserts, including self-served ice cream.
While Ramirez doesn’t do anymore cooking at Ole Frijole while managing a staff of 17, he feels confident in the workers to make the restaurant enjoyable for customers.
“We’re doing good,” Ramirez said. “We’re doing our job.”
This story was originally published August 18, 2025 at 2:18 PM.
