Tag Archives: hispanic

Felipe’s Mexican Restaurant–It’s In The Blood

2014-08-22 19.57.43Felipe’s Mexican Restaurant’s humble beginning exemplifies the meaning of the Latino American Dream. 

Voted a Reader’s Choice award for Best Mexican Restaurant in 2014 by the Wichita Eagle, the family owned chain has been in business for nearly 50 years pioneering its style of Mexican cuisine and feeding generations of families in Wichita, Kansas. 

On a bustling and muggy Friday night in late August 2014, Tequila Aficionado Media was invited to meet with the proprietors of Felipe’s, the Lujano family, at the northeast Wichita location of their four venues.  

Family Is Everything

Felipe's logo.

 2014-08-22 20.59.43It is the family patriarch, Don Roberto Lujano, who captures all the attention.

Strolling through the clean and brightly decorated restaurant, Don Roberto, brother of the deceased Felipe for whom the restaurants are named, visits every table to shake hands with his regulars.  He responds with a wide grin and a kind word as people of every race, creed and color call him Papa.2014-08-22 20.58.13

In the next two clips, Don Roberto’s son, Miguel Lujano, manager of the northeast restaurant on Woodlawn Blvd., recounts Felipe’s vast history as the first establishment to introduce Mexican cuisine to Wichita in 1967.

Think You’ve Tasted It All?

I’ve ingested just about every single style of Mexican food.  From glitzy chain restaurants with signature tropical fruit-based tequila drinks, to hole-in-the-wall mom-and-pop diners that serve handmade tortillas and guacamole, I truthfully thought I had tasted it all.

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Not the usual “gringofied” spicy Mexican food that is served in the corporate-owned eateries, Felipe’s relies heavily on a medley of traditional herbs, spices, and heirloom family recipes.  Still, they are not without its own unique cuisine challenges as Miguel Lujano explains…

Mild vs. Hot 

2014-08-22 21.12.04With the influx of more Mexican and Mexican Americans into Wichita establishing diners of their own, Felipe’s continues to find ways to distinguish itself from the rest of the pack.

Noting that their customer base is trending toward more spicy hot ingredients, the Lujano family has taken advantage of this turnabout by adding some picante to their signature dishes.  Don Roberto Lujano and his wife, Maria Teresa, still cook in the kitchen with most dishes made from scratch.

And in a state whose liquor is controlled (state run), the task of obtaining more authentic tequilas for Felipe’s emblematic cocktails can be even more challenging, especially when competing restaurants plagiarize them for their own menus.  The secret, Miguel Lujano insists, is educating their customers.

Maestro Dobel Special Edition

Maestro Dobel Special Edition

Felipe's Special Edition selection.

Felipe’s Special Edition selection.

Miguel admitted that it also helps to be friendly with representatives from Glazer’s and Standard Beverage Corporation, liquor distributors who share his passion for tequila.  Through his relationships, Felipe’s has been able to acquire such sought after tequilas as Suerte, Siete Leguas, Demetrio, George Clooney’s Casamigos, and participate in Maestro Dobel’s Special Edition program.

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Craving Felipe’s

Here, Miguel Lujano explains how Felipe’s is so artful at getting their customers to crave their cooking and cocktails.

Three Keys To Success

Miguel Lujano shares his father’s three keys to a successful Mexican restaurant.

In The Blood

In a city that has seen its Hispanic population boom from a scattering few in 1967 to close to 60,000 strong in 2014, Felipe’s has actively enticed the unpredictable tastes of its community over the decades.  But, what keeps the Lujano family passionately pushing the limits of their traditional fare?

Simply put–

It’s in their blood.

***

Enjoy this Felipe’s signature recipe for homemade sangrita…

Felipe's signature recipe for homemade sangrita.

Felipe’s signature recipe for homemade sangrita.

 

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and Miguel’s signature Margarita.

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Mestizo Mezcal–A Perfect Convergence of Cultures

 

Mestizo logo

 

When we first met Arturo Palencia, co-founder of the award winning Mestizo Mezcal, we were struck by his boyish charm and seemingly tender age.  We were surprised to discover that this thirty-something was no newcomer to the competitive and often brutal spirits industry.

In this clip, Arturo tells how he became involved with mezcal and the surprising birth of Mestizo.

 

What’s In A Name?

According to Wikipedia, the term mestizo refers to a person of combined heritage, usually European (Spanish) and indigenous peoples of the Americas.  The term was later used as a racial category during the Spanish Empire’s control of its colonies.

During that colonial period, mestizos became the dominant race in many Spanish speaking countries in Latin America, including Mexico.

Today, Hispanic or Latino is the more appropriate term, but for Arturo the meaning of mestizo for his mezcal is much more poetic and thoughtful.

 

 

Jessica Rosman (right), co-founder of Mestizo.

Jessica Rosman (right), co-founder of Mestizo.

A Formal Introduction

Arturo and co-founder, Jessica Rosman, spent countless hours journeying throughout the mezcal producing regions of Mexico in search of the perfect single village, settling on Santiago Matatlán, Oaxaca.

In this taped portion, Arturo introduces us to his 4th generation maestro mezcalero and his nearly 300 years of tradition.

With more brands popping up at an alarming rate in the current booming mezcal market, Arturo discusses Mestizo’s process in gauging its target audience that is looking for a more palatable mezcal.

Fat Ass donkey logoDoes This Donkey Make My Ass Look Fat?

 

As a college student in the mid-2000s, Arturo was actively involved in the initial launching of the infamous Fat Ass Tequila.

Produced as an old style tequila in a hand blown bottle, and marketed to the Spring Breakers that invade Cancún and Cabo San Lucas,  it became wildly popular with both connoisseurs and young people, winning numerous awards along the way.

Then, it virtually disappeared from store shelves.

Here, Arturo describes what it was like to be on the ground floor of this provocative brand.

 

Truly Handcrafted

Mestizo Mezcal añejoWords like artisanal or handcrafted are loosely bandied about in the spirits industry these days.  But, whether as a young college student helping friends launch their tequila brand, or today, plotting Mestizo’s success, Arturo Palencia’s focus hasn’t changed–

To bring to market a high quality spirit while preserving its tradition.  In Mestizo’s case, maintaining consistency and promoting sustainability also go hand-in-hand.

In this snippet, Arturo reveals how Mestizo does both by their unique barrel aging process.

 

 

One Thing…

Like the name illustrates, Mestizo Mezcal has centuries of pedigree, and from Arturo Palencia’s point of view, the future promises to hold true to its roots.

Dii’zh bèeyuu!

(cheers and good health in Zapotec)

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