Today we’d like to introduce you to Hector Martinez
Hi Hector, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
My name is Hector Martinez owner of Quiadaiyn Restaurant. I was born in a small rural village, San Marcos Tlapazola in Oaxaca, Mexico. I was born into a hard working family, both of my parents worked the fields, we had very little money. I was in school but with the circumstances we were facing I was forced to work the fields with my father to make just about enough money to survive.
At the age of thirteen, I immigrated to the U.S. for a better future for myself, my father, mother and my six siblings. When I arrived I was too young to obtain a job. I took my first risk and had to lie about my age to obtain a job. I got my first job at a restaurant as a dishwasher in Santa Monica. I took all the days and shifts I could possibly get and my journey began then. As time passed I began to observe and learn from my job, this was the start of my dream, I knew I wanted to have something of my own. The weeks became months and the months became years in the U.S.
Many years of distance from home, and my family that I missed very dearly. What I missed the most was my mother’s home cooked meals. We did not have a lot but she always made the best from the little we had.
After working years as a dishwasher I started to familiarize myself with the kitchen and started learning the basics. I met my wife, Carmen, along the way and had three daughters together. My wife is also from Oaxaca, Mexico. My wife is the oldest of five siblings, she came to the US to economically support her younger siblings that stayed home alone due to their mothers passing at a young age. My wife was also working at a restaurant as a server. We always gave our best in everything and always believed that nothing is impossible. My daughters started to grow up and every year my wife and I took the decision to send them over to Oaxaca, Mexico. We wanted to provide them with a deeper understanding of their culture and family roots.
I continued to work long hours, 6 days a week at the same restaurant. The restaurant where I worked was very successful so this meant there was always work. I became the head chef and kitchen manager and eventually worked doing everything I could.
Although I was working hard I was always thinking about my future . My oldest daughter, turned 15 years old we decided to celebrate her Quinceañera and I thought very hard to myself, about catering her party.
I decided that it was the moment for me to do something I believed I could do. In 2009, I decided to cater my daughters special day and serve 400 guests. I was very nervous but I believed in myself. I prepped and successfully served all of our guests. Everyone loved the food so much that after that event I had relatives, relatives friends, cousins contact me to cater their events. I was very happy and with the help of my family I began to cater on the side. I never left my job since at the time it was my only secure source of income and could not risk it. The catering’s kept on coming and somehow, I would make it work while working a full time job.
We became Melissa’s Catering (my oldest daughter’s name, of course) and we were serving from 200-500 guests pastas, steaks and mostly popular Oaxacan dishes. I was very happy that everyone was loving what I was doing and I just wanted to make it grow. While working my full time job and catering with the help of my family, I was always in the lookout for a spot where I could make my own business.
On my way home after work I was driving home on Crenshaw Blvd and saw a very small kitchen spot with a sign that read “Renting , call now.” Of course, I came home and asked my daughter to call for me and after a few weeks I was renting this spot. We decided to sell tacos, burritos, fresh juices and we were very excited. I knew this was the beginning of something but also knew I could still not quit my job at the restaurant so I continued to work there. With the help of my wife and daughters we had the spot running in no time. My wife also continued to work her job and my daughters continued their education. We also continued to serve the catering events and at some points it became difficult but not impossible. After a year and a half of renting this spot we received the news that the whole street on Crenshaw was going to be under construction and our spot was going to be torn down.
I was forced to shut down but didn’t loose hope. Within the same week of closing I received a call letting me know that a spot on Venice Blvd. was available to rent. My family and I were very excited to see this place and soon as we did we realized THIS was it. We did not think about this twice and moved forward right away. We knew this was the spot where we were going to serve what we specialized in, our food, our Oaxacan food.
My wife has always been a great cook. She also had a dream of having something of her own. When my daughters were still kids my wife would buy fruit, chop it up and pack them in containers and sell them at the park. She loves to make tamales so she would make them and sell them at church.
My wife, daughters and I created the Menu and the most important part of creating this menu was to keep it as real and raw as possible. Our idea was to bring our home cooked meals to this restaurant and serve them to our customers. We decided that we would make everything from scratch just like we did at home.
We also decided that if we imported all the ingredients possible from Oaxaca that it would make our dishes 100% authentic and so this is what we are still doing today.
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?
No, it has not been a smooth road. Owning your own business is not easy, I’m a very lucky I have the help of my wife and my three daughters, without them I would not have been able to do it. (& now the team we have). The first obstacle for me was the language barriers and were a low income family so getting the funds to open was an obstacle for us. I borrowed money from friends and relatives because I did not have any prior experience and was not aware of informed about loans. We opened a few months before the Covid-19 Pandemic which forced us to shutdown all dine in. I could not afford shutting down my business so I did what I had to do. We remained opened everyday throughout the pandemic following all the restrictions, but everyday was definitely a struggle. I am very thankful to have the team that I have because most of them have been with us since the first day we opened. As time has gone by, we have realized we need more help but finding determined individuals with energy to work has been hard. Separating our business and personal life has also been difficult because our business is a small family owned business and each of us has a different opinion. Eventually, we work it out because we want the best for Quiadaiyn.
The road keeps on going and I believe that without challenges there is no growth and without obstacles there are no lessons learned. Everyday is a challenge and we must have a positive mindset even though some days may be tougher than others.
Alright, so let’s switch gears a bit and talk business. What should we know?
Quiadaiyn Restaurant is a restaurant that specializes in serving authentic Oaxacan food in Mar Vista.
Quiadaiyn is pronounced “KIA-DINE” and it means the top of the mountain in Zapoteco, the dialect I grew up speaking in Oaxaca.
At QUIADAIYN we specialize in Authentic Oaxacan Food that my wife and I still cook to this day. We have an amazing team, of course, without them we wouldn’t be able to do it.
At QUIADAIYN we have a very large menu including many vegan & vegetarian options. We love to take care of our customers that is why we have many options. Our specialty dishes are our five different Moles, Taquitos, chicken or potato covered in Mole,
Barbacoa de Chivo, a delicious bowl of tender bone-in goat meat and hearty broth, cooked in Chile guajillo and avocado leaves.
Costillas en Salsa, pork ribs in green tomatillo sauce, so tasty.
We also have seafood, fish, shrimp dishes served with our 100% corn tortillas.
Our menu also includes our famous Tlayuda Mixta the “Oaxacan pizza”
Enchiladas, Fajitas
We also have a very popular dessert menu including homemade coconut flan, cakes, rice pudding and many more!
Every dish at QUIADAIYN is made from scratch and consistency and flavor are our number one priority.
Not only do we serve aguas frescas and Oaxacan hot beverages but at QUIADAIYN we also serve alcoholic beverages. We craft our cocktails with fresh squeezed juices and complete them with Mezcal or Tequila or any alcohol our customers enjoy.
We are also known for selling our Mole Negro Jars. We are also known for catering events our delicious food to local companies and education centers. We also host any event at our restaurant. We have a back patio that everyone enjoys very much. We have live music at the restaurant on special occasions mothers day, fathers day, valentines day etc.
Before we go, is there anything else you can share with us?
I am very grateful for everyone who has supported us throughout this journey. I continue to have dreams along with my family because dreaming does not cost anything.
Quiadaiyn also has its tortilleria in Westchester. Maria’s Tortillas, is located at 5606 W. Manchester Los Angeles, CA., LA 90045. Maria’s Tortillas is a tortilla factory that produces tortillas & masa overnight to then deliver to local restaurants. These tortillas are also packaged and sold at Quiadaiyn to our customers.
Contact Info:
- Website: https://www.quiadaiyn.com
- Instagram: quiadaiyn
- Facebook: Quiadaiyn Restaurant
- Youtube: https://www.youtube.com/channel/UC4hIWyaVjSK0e-UZmSjh4fQ
- Yelp: https://www.yelp.com/biz/quiadaiyn-restaurant-los-angeles
