Today we’d like to introduce you to Chelo.
Chelo, we appreciate you taking the time to share your story with us today. Where does your story begin?
I hail from a single mother’s family where learning to cook was a necessity. Growing up, I spent most of my time watching my grandmother, aunt, and mom cook. As the eldest son, I had to take care of my two sisters while my mom was working, so learning to cook became an essential survival skill.
In middle school, I took some cooking classes, and then I pursued accounting in high school. I never considered cooking a profession; I thought it was just something you did on a daily basis. However, when I moved to Philadelphia and started working in restaurants, I fell in love with the stressful and demanding environment. I was hooked and wanted to learn more about it.
At the age of 25, I embarked on my journey to become a chef and enrolled in the Culinary Arts program at CCP. I graduated in 2020 and began planning my path to becoming the chef I am today. I sought out the experience and networking opportunities I needed to open my own restaurant.
Throughout my career, I worked at various restaurants, including Talulas Garden, El Vez, Barcelona, Chima Brazilian Steakhouse, and La Llorona Cantina. I had the privilege of working with amazing chefs who taught me and helped me develop my unique personality and culinary identity.
Today, I have my own kitchen, a small BYOB restaurant in South Philadelphia, where I can create, design, and express my culinary ideas. I love to blend Mexican cuisine with my favorite cuisines, including Japanese, Thai, and Mediterranean.
I am incredibly grateful to be in Philadelphia and the love that the city has shown me during my three years at El Mictlan. I feel truly at home.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Managing a restaurant, like any business, presents its own set of challenges. During my first year, the most significant hurdle I encountered was the prevailing belief that all Mexican restaurants must adhere to a uniform menu and offer identical offerings. Customers frequently expressed their dissatisfaction with the lack of variety, inquiring about the specific type of Mexican restaurant they were in and whether they served traditional tacos. Despite my efforts to explain my unique concept and cuisine, I often received dismissive remarks like, “To me, all Mexican restaurants are the same.” However, amidst these challenges, I also received positive feedback that resonated deeply with me. Compliments like “This is different,” “Everything inherently is unique,” and “Something different” bolstered my confidence and reinforced my goal: to distinguish myself in Philadelphia as a Mexican chef, not merely as a Mexican restaurant. My vision is to stand out and be truly unique.
Appreciate you sharing that. What should we know about El Mictlan ?
El Mictlan, meaning “the afterlife” in Nahuatl, is a cozy spot for foodies. It’s a casual Mexican restaurant that showcases Guerrero, Mexico cuisine, and Mexican-fusion dishes. Inspired by my grandmother’s house and her warm hospitality, El Mictlan offers a variety of dishes, from traditional to creative options, catering to vegans and vegetarians alike.
Can you share something surprising about yourself?
I’m a big fan of SpongeBob SquarePants, and I often relate my restaurant circumstances to the life of SpongeBob. I particularly admire SpongeBob’s passion for cooking and his dedication to his work.
Contact Info:
- Instagram: El.mictlan.mx
