Exploring Life & Business with Veronica Lopez of Black Pork

Today we’d like to introduce you to Veronica Lopez

Hi Veronica, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
Well, to star with, we are two of us leading this project. Luis Mendiola my boyfriend has a degree in gastronomy and began working at a very young age as a chef with great personalities in the gastronomy world in Mexico, in addition to participating in high-end events. Once here in United States, he was working as a consultant and chef in restaurants specializing in meats.

I, also Mexican girl, graduated in gastronomy with degree, worked for long time in Mexico, on differents projects, basically in Mexican gastronomy. Which lead me to work in London for a while. I arrived here 11 years ago as an advisor in restaurants and in kitchens in Louisiana, Oregon and Long Beach,CA.

Together as a couple we have shared our taste and passion for our careers. Dedicated 100% and sharing each other’s taste but at the same time focused on our development we created our small company where we share the pleasure of seeing people happy.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
The road has not been easy, we think for anyone, bu.t like everyone it has had its good things and its bad things. Always having opportunities to improve in every aspect, however there are things that cannot be overlooked such as language, being away from your family and of course culturally speaking there are big differences, in daily life, in food, in education, in techniques and processes, in short, we believe that those are the things in life, the salt and pepper.

Appreciate you sharing that. What should we know about Black Pork?
Black Pork is a small business, located on the banks of Long Beach. Project that begin as a big dream, a while ago, but that open its doors on February 2 of this year, with many efforts, since opening a restaurant no matter how small it seems need a lot of investment and time.
Luis is a person with a great passion for cooking, he started all this and since he was a boy his mother always taught him good cooking. With a great seasoning today he realizes one of his biggest dreams to have his own restaurant. His specialty the wood cooking, the butcher shop and the love of culinary bases which leds him to make a contemporary cuisine with a lot of style and flavor.
Black Pork is a breed of Iberian pork with fine meat used in different preparations. In addition to the fact that the pig as such is for many cultures a symbol of good luck. The pig with wings as we have it here in store is also part of our logo since its meaning makes it more part of us, and that this nice pig has the meaning that things that are impossible can happen. That’s why Black Pork means so much to us the beginning of something that we longed for so much and that we believed was impossible to happen.
Black Pork has a multicultural cuisine concept and this is because California is the cradle of many cultures such as Latinos, Asians, Armenians to name just a few and that is what enriches and makes this state unique.

Contact Info:

• Website: https://blackporkca.com
• Instagram: black_pork2023
• Facebook: @black.pork.ca
• Other: [email protected]