Today we’d like to introduce you to Nayomie Mendoza.
Thanks for sharing your story with us Nayomie. So, let’s start at the beginning and we can move on from there.
Cuernavaca’s Grill is my family’s business, it was first ran by my dad when I was at age 11, the age I started working. My sister and I would always fall asleep on the sacks of flour, in random corners of the kitchen, it was our first year and business was slow. At that time we were building clients, I would say it was one of the first times I felt the economy hit. At such young age I wanted to do something to help grow the family business. That summer, I went to the restaurant and worked every day and the menu that was just tacos and burritos expanded to something greater that varies over 20 dishes from Mariscos, Molcajete, our homemade tortillas and the menu goes on. In addition to our menu expansion, we grew locally in half a decade. Over the years, my dad has focused on the kitchen and I have taken a different role due to the fact that I am currently working on my Degree in Business Management
Has it been a smooth road?
This road has been by far the most challenging but I wouldn’t trade it for the world. There’s always going to be those days where you feel like giving up. On those days I am constantly reminded that this is my dad’s vison for the family and it is my job to expand it, and one day I would want the next generation to expand the vision.
I’d say one of the greatest struggle is balance, I am a full-time student and I am always at their disposition and there has been times where I wanted to be at two places at once but it doesn’t work that way. There are times you just have to roll with whatever is thrown at you, not everything will come out perfect but you have to make it work. Having such a young age, especially in business there are trial and error experiences and due to pressure sometimes we business owners forget that it’s okay to mess up.
So, as you know, we’re impressed with Cuernavaca’s Grill – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
I personally specialize in Management. Everyone sees a restaurant and they’d think order inventory and the list goes on but it’s more profound. Everything has to fall into place, we have to gather up any new ideas (which we do constantly due to the fact that our menu is constantly growing.), and Management goes from accounting to marketing. Our business is known for our Authentic Homemade Mexican Meals. Weekend mornings are known for our famous Menudo that comes with handmade tortillas. Customers frequently bring their pots. Homemade tortillas are constantly ordered, our Mariscos, great amount of Tacos.
As a company we are proud of our staff. Our staff is very welcoming, they put their heart and soul into every meal and they go above and beyond to satisfy every customer that walks in. There are customers that come eat every day and our chef’s get creative and they always deliver. We offer such a big portion of food, with great quality which is very tough to find.
Let’s touch on your thoughts about our city – what do you like the most and least?
The best thing about our city would have to be the food. It’s a beauty. I constantly eat great food and take time to acknowledge their culture. My family and I love going out to eat, we love encouraging our community. The thing I like least about our city is that people always go to the greater chains for food, I feel if they were to go to hole in the walls, they’d get good quality and learn about the community’s different background, traditions, culture.
Pricing:
- Molcajete for Two, Weekend Special $24.99
- Menudo $9.99
- Tacos with Homemade Tortilla $1.75
- Burrito $5.99
- Torta $5.99
- A La Carte Plate $8.99
Contact Info:
- Website: www.taqueriacuernavacasgrill.com
- Phone: (562)422-0559
- Email: [email protected]
- Instagram: https://www.instagram.com/cuernavacas_grill
- Facebook: https://www.facebook.com/CuernavacasGrill/
- Yelp: https://www.yelp.com/biz/cuernavacas-grill-long-beach
Image Credit:
Ramon Rosales
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