Today we’d like to introduce you to Jose Barrancas.
Jose, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
I moved from Venezuelan to New York in 2010 after living in Ireland, Dublin for a period of six months. I was trying to pursuit a career as an Economist so I returned to Venezuela in order to sign up in the University. Even though I was In Venezuela my strong passion for what New York has to offer made me travel every three to six months, I did it for about two years. Due to the extreme Political situation in Venezuela my mission was to capitalize myself in the united states and pursuit a culinary career, thats when I was accepted by ICE(Institute Of Culinary Education) where I took a course, however was interrupted because of a relative health problem so I had to come back to Venezuela for a three months period, In the mid-time I worked with different Chef’s in my country and realize that without technology I wouldn’t had been able to expand myself in the culinary world as far as I would’ve liked. It was ICE professionalism and New York Fast paced environment that made me understand at the moment I had to come back to New York to finish the course and develop myself.
It was 2015, when I got my degree and from there I worked in different kitchens professionally and developed myself with different techniques and progressively escalate in a four years period until I was promoted to be in charge of the whole process of the business at a small restaurant call Dudley’s (lower East Side, New York). I enjoyed every single kitchen I worked at and I’m grateful for all the help I received throughout the process. However I wasn’t happy I didn’t feel comfortable doing what I was doing nor the amount of time I was expending inside the kitchen so I decided to change my position and tried to find a job in the front of the house as a Manager in a Restaurant/ Coffee Shop In the West side of Mid-town Manhattan. unfortunately at the time they were not able to give me the position due to lack of experience however they offered me a barista position where I was taught the necessary techniques to start a new path in the coffee world.
I was extremely determined to open my own coffee shop since I found myself in love with the coffee business. As I was learning how to make coffee with an espresso machine and was being guided by the owners personally in every single shift. With immense gratitude, I have to thank my mentors for their wisdom and guidance during the process.
The second Coffee Shop I worked At It’s called Ludlow in the East Village, New York. I expended a short amount of time in this place however I networked with the right people for what was about to happen in the future like D’Amico Coffee Roaster that’s our coffee supplier.
My partner at the moment had to move to California since her job transfer her to Los Angeles, without any knowledge about the city or its surroundings I supported her and decided to move aswell. My patience grew incredibly since I couldn’t work at the time. That’s when Mestizo was born. I created a business plans with every single detail I needed to cover any possible question I could’ve think, this in order to answer them to the investors since I obviously didn’t have enough money to accomplish the dream. I reached out to multiple friends that I thought could’ve help me in the process of getting the budget however it was a relative that decided to believe in my idea be interested in the revenue and supported me with 20% of the amount that I ended up Expending in the project.
At the beginning All I wanted to do was a coffee Cart that would’ve been positioned in different locations for events nevertheless after a long research of the market compare to what mestizo’s idea had to offer the result made me realize that If I were to create something more approachable to the customer like a neighborhood Coffee Shop or an online system compare to only periodic events would be a better approach to the Idea.
So the adventure started. I had some money saved from working as a driver over a year and I decided to speeded all in the project. I believed in myself and also understood that it was at that moment that I had to do everything so I could succeed with my dream. It was more than a learning experience all the effort that it took to accomplish creating this Coffee Shop and all the study I had to do to be in compliance with what the industry in California requires to properly put an idea into a brick and mortar shop. Im grateful for everything life has taught as I turn my dreams to reality.
Understanding that as a small business owner the priority is to overcome every barrier adjusting yourself in the process and finally be successful throughout time. I Opened the Shop in August 8th a Month later than expected after all sort of last minute issues due to different factors. I couldn’t believed it. When the first customer came in that morning I finally understood what being in peace mean.
Today We still improving my guys and I are fortunate to be in a solid team and create a family that focus in the principle of innovating by presenting different dishes in the fastest yet flavorful way for every morning, from toast to Acai bowls and Breakfast Sandwiches Mestizo is today without a doubt a local spot that serve the neighborhood however we aim to reach other places in Los Angeles with our delivery and pick up system online and also local events. Mestizo is your new stop on your commute through East Fountain Avenue.
Has it been a smooth road?
I wouldn’t know how to describe all this process. It’s so much that happened in a short period of time that without a doubt the most accurate description would be a really difficult yet enjoyable road. Most of the struggles where in the construction process, for example I had to Change my Plumbing contractor multiple times which not only delayed my process but also lead to different problems that made me have to reconstruct part of the building and the fact of having to find a financial source to pay the extra work made it really difficult too. Being able to find solutions to critical problems fast, takes courage, determination and sometimes patience that by trusting in the process everything will fall into place. That’s rewarding therefore enjoyable for me.
So let’s switch gears a bit and go into the Mestizo Cafe story. Tell us more about the business.
Mestizo capitalizes in the heart of East Hollywood. Los Angeles to Bring Quality Coffee along frozen fruit bowls, toast’s and breakfast sandwiches. Options that are presented in esthetic way yet served in a diligent manner. As a Coffee Shop We specialized in serving high-quality Coffee from a Fair traded and also organic source but at the same time our tropical roots and environment makes us also bring a South American dish very popular at the moment, Our Acai Bowl. Our Bowls are made to satisfy the highest standards since we make it to a sorbet consistency and we have developed three recipes to bring to most out of the Acai Flavor. Ironically very few people get the fact that we specialize in serving Fruit bowls Like the Acai and our new to be launch Guava Bowl as soon as they get to the store and thats something we’re working nevertheless most of the people is deeply in love without Avocado toast so I would say that’s what we are known for at the moment and followed by our Acai Bowls.
Personally, I’m proud to have traveled this path and had met all these people that have guide me and help me but what I’m more proud of it’s bringing all my knowledge and experience into a company thats directed warmly with compassion and understanding inside the house in between our employees. Although we are small team we also see ourselves as equal which makes the rotation and execution of our daily tasks much easier. No Rankings No distinction. We all poses and expose the same skills and customer services Thats what I’m proud of Mestizo.
Coffee And Our plates sell themselves but what makes us different from the other options It’s our Customer Service, That’s something I’m not willing to negotiate or dismiss overtime. That’s the key of Mestizos Experience, We make every client part of our family by attempting to create a conversation that leads to a new friendship. That without a doubt it’s our product.
How do you think the industry will change over the next decade?
5 to 10 years from now I expect to see Technology taking over the traditional techniques improving taste and execution of the job. Worlds Changing at a really fast pace which makes it harder to predict but we can see huge improvements from companies that just started offering CBD infused Cold brew In Gummy bears shape, isn’t that impressive?
Mestizo has its endeavors to innovate just to attempt to create an effort to improve the industry yet It’s something that we see happening in the next six months however there’s a new earthy, tart and fulfilling made out of Guava paste that we expect It brings new a new trend in the Fruit Frozen bowls.
Pricing:
- Regular Latte 12oz: 4.75
- Acai Bowl: 10 $
- Almond, Hemp, Oat, Macadamia in between other options: .50cents extra
Contact Info:
- Address: 4876 Fountain Ave
- Website: www.mestizocafela.com
- Phone: 323-741-0244
- Email: mestizocafela2gmail.com
- Instagram: @mestizocafela
- Facebook: @mestizocafela
- Yelp: Mestizo
Image Credit:
Sebastian Ruiz
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