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The year was 2011, and I was floating along Mexico's Pacific Coast with my friend and restaurateur, Larry Mindel, on his boat. The sun was shining, the ocean glistened, and seagulls glided above. "Perfect day for a margarita," I said, and Larry's ears perked up.
The next thing I knew, we were in the galley shaking up cocktails. It was a margarita throw-down! There's much discussion about who won the competition, but let's put it this way: Larry liked my margarita so much that he asked me to open a modern Mexican restaurant with him. After two margaritas, I said yes, and our baby, Copita in Sausalito, California, was born.
Fast forward to 2025, two restaurants later, as my partners and I look forward to celebrating the 2nd anniversary of our newest Copita Willow Glen in San Jose, it makes me think about the reality of running a restaurant. If you've ever worked in a restaurant, be it in the front or back of the house, you will appreciate the magnitude of these accomplishments.
I think about our kitchen team chopping, dicing, mixing, and sautéing each component for the day's menu prep. Then, they spend hours hand-pressing mounds of masa dough into fresh handmade tortillas. As a Chef, you're constantly tasting and evaluating each dish. Meanwhile, the bartenders squeeze cases of limes to make fresh juice and mix up a multitude of syrups for the cocktails.
Preparing for an endless stream of tickets during the lunch and dinner rushes is so much work. Then, miraculously, it becomes a symphony between line cooks, talented servers, bartenders, and hosts who deliver deliciousness to waiting customers. It's a rush like no other when we get it all right. Smiles on the faces of satisfied guests provide the fuel to keep the ball rolling, and I want to thank all our customers for supporting our efforts! We hope to see you at Copita in Willow Glen or Sausalito again soon!
Oh, and of course I need to share recipes inspired by our fan-favorites for you to enjoy:
XO
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