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..
For the love of the Tomatillo:
If you’re like most people, you love the taste of Tomatillos. Whether you enjoy them in salsa, or in a sauce over traditional dishes such as enchiladas, these small green fruits have amazing flavor.
The earliest Tomatillos grew wild in México as early as 800 B.C. The Aztecs later grew them, from all accounts choosing the most robust wild varieties as crops. The Aztecs clearly liked to eat, and eat well. Their sophistication with food (and many..
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..
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..
“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,..
~ Sr. Ernesto Delgado
Mexican food has such a rich history – many of the dishes we serve have been a part of our culture for centuries. The food differs widely from region to region, and in some cases even village to village. At local celebrations, proud villagers each bring their version of a dish to share with others.
This month, we’re going to explore Carnitas. This dish originates from the State of Michoacán, México. Some of the..
We’re going to México in a Bottle SF! On Sunday, November 11, Mezcalistas founders Susan Coss and Max Garrone will celebrate their fifth annual celebration of Mezcal.
This year’s event features over 100 artisan Mezcales to experience, educational events about the production and distillation of small batch Agave spirits (including one covering some of the finest Charanda Rums), art by Jhovany Rodriguez, and a tiendita with beautiful craft products.
Restaurants such as..
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..
Last month, I shared some of my thoughts on the Small Business Administration’s ‘Emerging Leaders Program’ I’m participating in.
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..
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..