Blog


Artist 2hermano

Written for Señor Ernesto Delgado

 

The sweeping, larger-than-life murals in Mayahuel are a soul connection between the present and our ancient ancestors. The moment you walk in, you feel a visceral and primitive part of your being rise to the surface; reminding you of ancient life, ritual and passions.

It’s an art that defies logic. It breaks the barrier of ego. It transcends time and space and creates a window to a time when we were ruled by the seasons and feared the Gods...

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A Sacramento Restaurateur with Passion, Creativity and Determination

Written for Señor Ernesto Delgado

Early Memories

Ernesto Delgado’s lifelong love of the flavors of México and the magic that occurs when food and fire are combined began as a small boy living in Atacheo, located in the state of Michoacán.

The afternoon sun is golden, and dust glitters in the light as it floats up behind the footsteps of the man working to harvest the corn. The man’s son is only four years old. He has observed his father working hard every day on the Milpa..

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Mayahuel’s Manager, Francisco Medina

Written for Señor Ernesto Delgado

 

The moment you meet Francisco Medina, you feel as if you’ve been warmed by the Sun.

If we are very fortunate, on a few occasions in our lives we’ll get to meet individuals who exude warmth, sincerity and good will to the extent it feels like they are surrounded by light. Francisco Medina is one of these rare people.

Growing Up

He grew up in Tecuala, a town in the State of Nayarit, Mexico. The youngest of seven children, he felt treasured by..

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Pairing Premium Mezcales and True Mexican Food with Señor Ernesto Delgado

Written for Señor Ernesto Delgado

Fine Mezcales (and fine Tequilas) have much in common with fine wines.

The quality of the Agave, the soil, microclimate, harvesting, processing and aging all play an essential role in the finished product. When tasting an artisanal Mezcal, it’s important to understand that the tasting process is also similar. With the first sip, you should simply be introducing the Mezcal to your lips and tongue – with Mezcals higher alcohol content, taking a..

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Mayahuel’s Tequila and Mezcal Club

Written for Señor Ernesto Delgado

 

Are you a Tequila or Mezcal Aficionado?

If so, it’s likely you are always yearning to try a new Tequila or Mezcal, and learn more about the Agave grower, the Master Distiller and the process of each unique brand. Maybe you have heard about the wonders of Tequila and the mysteries of Mezcal – but you don’t know where to begin.

Tequila and Mezcal are unlike any other spirit. Fine Tequila can be more closely compared to fine wine – the terroir..

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The Connection Between the Sacramento Valley and Jalisco, Mexico

~ Written for Sen. Ernesto Delgado, Mayahuel Tequila Museo

One thousand nine hundred eighty miles.

That’s the distance between Sacramento and Jalisco. Everything about Jalisco is different from Sacramento – the beautiful rolling red-dirt hills dotted with blue-green Agave plants that seem to almost glow from within, sparkling in the heat of the day. Driving along Highway 15 from Guadalajara to Tequila offers you an amazing contrast of red-earth clay in the highlands and loamy..

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Mayahuel – Art, Architecture and Inspiration

Written for Señor Ernesto Delgado

 

As soon as you enter Mayahuel, you realize the architecture isn’t what we’ve all come to expect from Mexican restaurants. The colors are rich and yet evoke serenity. There are no arches or curves – in fact, the lines are level – balanced, proportional, continuous horizontal and vertical planes. Large areas of windows blur the lines between the interior and the world outside – the rooms are open and inviting. Patterns of light are..

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The Life and Passion of a Restaurateur

Written for Señor Ernesto Delgado

 

Ernesto Delgado’s lifelong love of fine cuisine began on a hot, dry summer day in Atacheo, México….

The afternoon sun is golden, and dust glitters in the light as it floats up behind the footsteps of the man working to harvest the corn. The man’s son is only four years old. He has observed his father working hard every day on the Milpa (small agricultural farm), growing tomatoes, strawberries and corn to sell to eager buyers. As part of the..

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Foods of the Aztec

Written for Señor Ernesto Delgado

What did the Aztecs eat?

We’d all like to think our 21st century diet is superior to anything ancient cultures may have consumed, but, at least in the case of the Aztecs this is likely not true.

According to historians, migrating tribes began to settle in Mexico prior to 1100 CE. Small, ‘city-states’ were formed, each a separate entity ruled by a Tlatoani, who led a council of nobles. As these city-states grew and prospered, those with more..

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The Beautiful Poblano

Written for Señor Ernesto Delgado

 

The Rich History of the Versatile Poblano

The Poblano Chile originated in Puebla, Mexico, a region in the heart of the country. It is said to have grown wild in the mountainous areas near Puebla – quite possibly in Cholula, which is thought to be the oldest continuously inhabited city in Mexico.

Cholula was first settled by indigenous people between 800 and 200 BC.  By 100 BC, the Olmecs had made Cholula one of Mexico’s most active cities...

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