Archives

The Best Way to Handle Restaurant Complaints

It starts with a complaint. No restaurant enjoys hearing they have failed their guests, and many choose to ignore the pain and move on. 

Why is this? It’s multi-faceted. There are so many moving parts to running a restaurant, it leaves owners with little time and energy to personally address a complaint – and avoiding them is impossible, no matter how much training you provide your staff and how well-managed your restaurant is. Your team is only human. Even the best make..

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Congratulations to Chef Maria ‘Coco’ Mondragon! Welcome, Chef Eduardo Garcia!

Congratulations to Chef Maria ‘Coco’ Mondragon!

A sincere THANK YOU to Chef Maria Coco Mondragon for her dedication and commitment to Mayahuel for almost 7 years as she leaves at the end of the year to further her career.

Coco is one of the hardest-working professionals I’ve ever met. She managed the Mayahuel kitchen with grace, making a demanding job look easy. Her willingness to embrace challenges and insist on excellence in all she did was truly inspiring.

Coco, it has been..

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Mayahuel’s own El Tesoro Barrel Selection is Here!

Several months ago, our own Sr. Ernesto Delgado was invited by Rob Odum of Beam Global to travel to Jalisco and visit El Tesoro’s amazing distillery.

We have a special relationship with El Tesoro. National Brand Ambassador Luis Navarro worked for Mayahuel as our Tequila Maestro back in 2011. Carlos Camarena, El Tesoro’s famous Master Distiller, has been to Mayahuel for tastings and educational events. We’ve enjoyed a long-standing friendship with these hard-working..

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Food for Thought – January 2019

“Come for a meal – experience a culture”

~ Sr. Ernesto Delgado

Mexico has brought so many foods to the world – Corn, chocolate, vanilla, a variety of beans, squash, peanuts, cashews, tomatoes and many types of chiles are just a few. Each region has creatively produced dishes from those foods that grew plentifully.  (See our article on ‘Foods of the Aztec’.)

This month, we are going to explore the exquisite, unexpected beauty of Huitlacoche. Originally used by the Aztecs,..

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Synopsis of Fire, Smoke & Legend

The first annual Fire, Smoke & Legend event is now history. It was successful beyond my imagination – with 50+ brands of the finest Tequilas, Mezcales, Bacanoras, Sotols, Oaxacan Rums and other Mexican Spirits, it became the iconic event of its kind for Sacramento.

I’ve always wanted to bring an event such as this to my community – after having many successful food and spirit events at each of my restaurants, I felt that Sacramento was ready to join me in celebration of the..

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Small Business Administration’s ‘Emerging Leaders Program

Last month, I shared some of my thoughts on the Small Business Administration’s ‘Emerging Leaders Program’ I’m participating in.

I’m a few months into this amazing program now and thought you might like to read about my progress, and our group’s studies.

Emerging Leaders is a ‘hands-on’ program. Our group is on a fast-track curriculum, with reading and writing assignments, discussions, and lectures. We’re covering an advanced course that’s been compared to an MBA in just seven..

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‘Streetwise MBA Program for Small Business Owners’

As many of you know, I’m passionate about my restaurants. It’s about the food and drinks, sure – but even more about the creation of something special, the challenges of running a business, the creativity and art I can showcase to share the love I have for my culture.

Because I am fueled by the excitement of running a business, I’m always seeking ways to learn more and improve upon my knowledge. Studying successful business owners has long been a necessary part of my daily..

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Time for a Plant-Based Menu!

I’ve often been asked lately why I thought it was time to create a plant-based menu. It’s a good question – and with Mexican food, one that comes with a lot of history.

Prior to the arrival of the Spaniards to México, a plant-based diet was typical. For centuries, Mexican families made use of seeds, dried herbs, and plants to create meals. Corn originated in México, as did chocolate and a variety of other foods we now enjoy worldwide. The Aztecs, known for their bravery and..

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My Agave pick March ~ Ernesto Delgado

Clande Sotol

Part of the fun in sharing my Agave picks with you each month is getting to try (or try again) some great spirits.

One of the lesser-known but still amazing spirits from México is Sotol. Sotol is not made with the Agave plant, but the process is similar to the production of Mezcal.

Sotol is made with the Dasylirion Wheeleri plant, commonly called the desert spoon, or spoonflower plant. This plant is in the Asparagaceae, or Asparagus family. It’s considered a..

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Ernesto Delgado Agave Pick for February

It’s been a pleasure sharing my Agave picks with you – those I love and think you’ll want to experience as well. Some I’m quite familiar with; others I have tasted but revisit for this article.

First Impressions:

Don Amado Espadin Rustico represents the culmination of eleven generations of Master Distillers making fine Mezcal. The label truly takes me back to the México of my childhood – the traditional artwork hints at the generations of meticulous care that goes into each..

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