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..
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..
Food for Thought – January 2019
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My Acceptance to Culinary Institute of America
“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 Read more
Food for Thought ~ December 2018
~ 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..
Mexico in a Bottle San Francisco
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..
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..
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..
‘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..
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..
My Agave pick March ~ Ernesto Delgado
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..