Blog
Mexican Cookery is Truly World Cuisine
When people migrate (whether voluntarily or not) they bring their traditions and foods with them. After all, when you’re in a new land familiar foods can make you feel more at home.
For centuries, people have come to México – through a sense of adventure, desire to conquer, during wars, and as slaves brought to do the work no one else wanted to.
I’ve always thought the influences of other cultures have elevated our food, making it even more layered and flavorful. Creative..
A Thank You Letter to Sacramento
Dear Sacramento:
You are my City
Holder of my heart
A City that represents the best of humanity. Friendly and kind, our City is an amalgamation of all cultures who support each other in friendship while respecting those things that make each of us unique.
We have stood together during challenges and celebrations
Cheered for each other when one is reaching for the stars beyond all odds
Shared in the happiness of new life
Mourned the loss of those we love and those we only know..
Chiles en Nogada – the Pride of México
This is an article I wrote as part of an assignment from one of my professors at the Culinary Institute of America at Greystone. Culinary School is much more than cooking techniques or recipes – it delves deeply into the cultural significance and origins of ingredients and dishes as well. ~ Sr. Ernesto Delgado
Chiles en Nogada – the Pride of México
One of my favorite assignments at the CIA thus far has been learning of the ’99 Platillos de Mexico’, a gathering..
A Letter to Sacramento
Dear Sacramento:
You are my City
Holder of my heart
A City that represents the best of humanity. Friendly and kind, our City is an amalgamation of all cultures who support each other in friendship while respecting those things that make each of us unique.
We have stood together during challenges and celebrations. Cheered for each other when one is reaching for the stars beyond all odds. Shared in the happiness of new life.
Mourned the loss of those we love and those we only..
Ernesto’s Update on Culinary Institute of America
“If your actions inspire others to dream more, learn more, do more and become more, you are a leader.” ~ John Quincy Adams
February, 2020
I thought it was a good time to update you on my goals to make Mayahuel a leading Sacramento restaurant with the ultimate goal of earning a Michelin rating. This is not ‘all about me’ – it’s only together that my team and I can rise to the challenges that bring excellence in all we do. Mayahuel represents what I feel is the best in..
Acceptance to Culinary Institute of America
I would like to share some exciting news! I’ve been accepted to study at the Culinary Institute of America. It’s an intense program with a series of strenuous requirements to gain acceptance. During the last several months, I have embraced the challenges set forth by the CIA in their meticulous selection process.
As many of you know, I am passionate about the foods of my culture. I have long admired Chefs such as Enrique Olvera and Anthony Bourdain for their knowledge,..
Another Beautiful Mural Graces Mayahuel’s Walls
If you’ve visited Mayahuel lately, it’s likely you have seen our newest mural by the amazing artist Gabriel Romo. It’s a magnificent depiction of a more mature Goddess Mayahuel – a later version than the young maiden goddess who lives on the wall behind our Tequila Bar.
The face of our young goddess is filled with wonder and discovery; an awakening to her own power and that of the small Agave she holds.
Gabriel’s mature goddess has equal parts compassion and power, strength..
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..
Food for Thought – February 2019
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..