Sister’s Cantina in Tamaqua is celebrating its 30th year in business - a milestone its owner credits to the restaurant’s dedicated staff and customers.

“When you think about a small town restaurant, that’s what we are,” Cary Bates said.

The 1315 E. Broad St. restaurant boasts a colorful décor that is heavily hinted with Mexican Southwest accents.

Open the menu, and you’ll see quesadillas, burritos, tacos, enchiladas, chimichangas - and even Mexican pizza.

But Bates said Sister’s isn’t just South of the Border cuisine.

“We always had wings and American food. We always try to realize that not everyone likes Mexican food, so Mexican food isn’t going to carry a place,” he explained.

The menu constantly evolves to fit customers’ tastes, and even includes some vegan and vegetarian offerings.

Folks have their favorites, Bates said, and wings have always been a hit. They’re served in one of several sauces created at the restaurant.

Soon after the restaurant opened in 1992, it introduced a “Wing Night Wednesday.” Diners would pack the restaurant to chow down on tasty wings.

It was a staple for years, and responsible for some of the eatery’s biggest crowds - until the COVID-19 pandemic put an end to it.

Bates brought one wing night back just before Thanksgiving.

“It was nuts,” Bates said. “It felt like a reunion tour because there were so many people that you used to see in high school.”

He hopes to eventually offer wing nights on a regular basis.

“I’d like to do things that people remember about our place,” Bates explained.

Salads have also been a restaurant staple, and are served in tortillas “bowls” made by staff.

“The thing people have to realize here is we make everything from scratch - all the sauces and the salad bowls,” he said.

Many also enjoy the cheesesteak chimi, which features all the fixings for a cheesesteak wrapped in a flour tortilla before being deep-fried.

Sister’s has sandwiches and wraps, appetizers, desserts, dinners and kids’ meals, too.

Most recently, Sister’s added barbecues to its offerings. Bates smokes a variety of meats on-site.

“We do a lot of different things here,” he said.

The restaurant always offered takeouts, and has seen a bigger demand for to-go food following the COVID-19 pandemic.

“Business is still growing. I still get a lot of new customers,” Bates said.

He also sees a lot of familiar faces.

“It is nice to have people stay and stick with you. You try to create a nice environment for people to work in and to eat in,” he said. “The relationship you have with your customers and the relationship you have with your employees - they are the only reason you’re still here.”