About Adam Israel González Navarro
A couple of weeks ago I wrote about a Sunday in Guadalajara and I made mention of an exceptional man I met that evening over dinner at La Tequila, Adam Israel González Navarro. I began to expound on the impression he left with me, and the reasoning behind the great impression in that article.
Adam, at 24, is far more accomplished than many kids with many more life advantages than Adam has had. His incredible poise, his sense of assurance and confidence, and his unabashed joy at the prospect of meeting new people and sitting down to talk was just infectious! The more he talked the more I wanted to know what made this young man tick and where he got this incredible sense of self to be the man he already is at the ripe young age of 24, going on 50.
Following is my interview with Adam Israel González Navarro.
Author: Hi Adam! I am honored and humbled to have the opportunity to interview you for Tequila Aficionado Media. In my travels around the world, I have not met a man with so much promise and assurance at such an early stage of his life, and I am inspired by you.
Please tell me a little bit about yourself, your family and upbringing and as a boy, what you wanted to be when you grew up?
I’ve been involved in the gastronomic world since I was a child, thanks to a wise and expert woman, my grandmother. Even though I always had the idea of doing gastronomy as a simple hobby, since I wanted to dedicate my life to the health sciences, It was so captivating to see her cooking a huge diversity of dishes and how she literally gave her soul to this wonderful profession.
At the time I came back to Mexico, after a long journey in France, and since my hyperactivity didn’t let me stay calm, I started working as a simple kitchen helper in a Japanese Restaurant. In time I acquired knowledge and skills and could climb until I became manager of the sushi bar.
Afterwards I dedicated my free time to banquets, but kept the idea of doing this as a hobby, only for amusement.
It was not until one day, when I got hired as the chef leader by a very important and popular Mexican band, that the dream of fighting and devote myself to the dinner guests was born. In that moment I challenged myself to become for life, a person who can be challenged with new missions and hand over confidence, a chef leader.
Were you a good student? Have a favorite memory? Something Inspirational that might have happened to help develop the character you have today?
I can say, school has definitively never made for me. Since primary school and because of my hyperactivity I’ve had a lot of problems staying in a 4 walls classroom. My biggest happiness is in the kitchen, where I loose time control and don’t even remember the time to go.
As every young person and thanks to my masters and teachers who have instill in me the discipline and respect for gastronomy, I’ve being able to acquire a big and strong personality and character.
What or who inspired you to want to follow the Culinary Arts as a profession? Can you share a little about this?
Everything starts with Chef Daniel Martinez (a renowned chef in my native city, Aguascalientes) who gave me his trust giving me the charge of SubChef when I was 18. It was for me the, at the time, the biggest inspiration Afterwards Chef Alejandro Lechuga (member of the Mexican Pastry Team) forge me the desire of becoming a person with no limits, not only a simple student. Thanks to Alejandro I become a temporary member of the Mexican Pastry Team in Las Vegas, Nevada when we competed in a world pastry championship.
Time after that, Chef Oscar Ortega, leave me a life lesson: “there are two options; you do it perfectly or you’re no one.”
My last big life guide has being the Executive Chef at “La Tequila”. He gave me his trust and the opportunity to work in a pairing dinner with a Tequila Master. Ana Maria Romero from Indianapolis,USA. Thanks to that I could polish my skills and knowledge in Mexican food.
The fact of sharing time and skills with big personalities, made an impression on my soul. I know now, that in this world specifically in this profession nothing is free nor easy, you have to fight, you must give at every moment 101% of your heart and soul, show what you’re made of, to get what you want and become someone different.
Please tell me about your professional progression through school, opportunities, competitions, awards and recognitions?
I lived in Paris, France for 8 years, afterwards I took a Lebanese food course.
In Mexico i studied at the international gastronomy college, master of international gastronomy, and subsequently studied the Gastronomy. While I was studying, I went to Las Vegas, Nevada as a member of the MPA to compete in the World Pastry Championship as I mentioned before.
Later I participated in the National Scholar Cup in Mexico City and got the first place for the best sugar sculpture, best team and best taste.
I also studied with Ana Marìa Romero the “Process and Tequila Tasting”
What have you done in your career on your own, such as the months spent in Oaxaca without technology, to further your dreams and experiences and apply them to your ambition?
Months ago I went to Oaxaca City to study the fabulous world of Mescal. Living with such humble people, was definitively an unforgettable experience that teach me a different way of life.
I’ve being improving my skills internationally, like the time I spent in Jackson Hole,Wyoming, preparing for the world junior cup.
What do you do now and what is it about the position you enjoy? Have you had inspirational moments in this position that stand out for you? If you could change something about it, what would that be?
I’m working as the Head Leader in charge of waiters, cookers at “La Tequila” a Mexican Restaurant in Guadalajara City.
My biggest inspiration is to see how families enjoy and seize the day, live the moment as one and close family, that’s what inspire me to keep giving the same service, the fact that each member spend a good moment, enjoy their food and the moment.
If I could change something it would definitively be life’s rate of people like us. It’s really hasty, we give the most part of our time, endless hours, unstable lunch hours etc.
Something I’m sure, I don’t regret anything. Each obstacle make you a better and more capable person.
What is it you aspire to? Where and what would you be doing in a perfect world? Why is this your aspiration and where will this dream take you?
In a perfect world I can picture myself doing the same thing one and thousands more. Even with obstacles,achievements are more enjoyable.
My aspiration is to create and discover new things. Achieve things no one has ever done.
If you could do one thing to change your country for the better, in your industry in particular, what would that be, and why?
Nowadays dinner guests are more demanding, that’s why I would like to train, qualify, prepare or entitle new and better staff, to give the best attention, and be known as the best. To show what Mexico is capable of.
What words of wisdom do you have to those younger than yourself, with the same dreams and hopes that you have?
The only failure is to give up, you got to fight, live but never stop fighting …
Is there someone in your life now that inspires you? What is your greatest ambition for yourself? What do you hope to achieve in your lifetime?
I have two big inspirations; definitively know the reason to be. . .
My PARENTS.
My mother taught me that there are no borders which lead to a failure.
And my father taught me to never stop looking up, no matter what happens
What I hope in my life is to earn the respect for the pioneers of gastronomy and of course become one.
What is your greatest achievement to date, in your opinion?
Winning the national cup.
But above all and in spite of the circumstances, never stop looking up. That is my greatest achievement: To fall, but still getting up.
What would you like the readers to know about you that I have not asked?
Know that I am of those who value and appreciate what he has, that I have concerns of emigrating to share my knowledge but above all, lead others.
It was not this writer’s intent to edit the answers as quoted by Adam. There is in fact a language issue, obviously, but what came through was Adam. Plain and simple. Altering the text to read exactly right in English seemed to take away from the authenticity of the interviewed, so it is this writer’s hope you look past the grammatical issues to read the interview as it occurred without altering the style or words or method of translation on Adam’s part.
Adam dreams of working in the United States or Canada. In Mexico, his income doesn’t equate to the fare of a bus across town in any major U.S city! It seems sad that someone with so much potential drive and ambition shouldn’t be recognized to live his dreams. It is why I wanted to highlight Adam and bring special light and attention to this incredible young man. Beyond the dining experience at La Tequila in Guadalajara it was Adam who really made the meal and our evening. He inspired me in so many ways and left me in awe.
If you are interested in speaking with Adam or reaching him please do not hesitate to contact me.
About Jessica Arent
Jessica Arent has spent her career steeped in the Hispanic culture. Passionate about the Latin culture and experiencing roles that have taken her from television to digital marketing throughout the United States and Mexico, Jessica’s passion for Mexico runs in her blood. An accomplished writer, Mexico is where her heart lives and is the focus of her work and writing. Specializing in marketing Hispanic based products and services, Jessica will tell you there are few people in the world or places she has traveled, from Asia to Europe and in between, who compare to the Mexican culture. Building websites such as ALL ABOUT MEXICO and fostering the marketing endeavors of a number of tequila products, to name a few, Jessica sets out to inspire the world around her, one person, one relationship at a time, to know and understand the culture she calls home. Jessica is a partner at Intermountain Media, LLC, the Communications and Media Director of Terra Energy Resources Corp, and shares other travel and tequila adventures on her blog, Jessica’s Mexico.
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Jessica Arent has spent her career steeped in the Hispanic culture. Passionate about the Latin culture and experiencing roles that have taken her from television to digital marketing throughout the United States and Mexico, Jessica’s passion for Mexico runs in her blood. An accomplished writer, Mexico is where her heart lives and is the focus of her work and writing. Specializing in marketing Hispanic based products and services, Jessica will tell you there are few people in the world or places she has traveled, from Asia to Europe and in between, who compare to the Mexican culture. Building websites such as ALL ABOUT MEXICO and fostering the marketing endeavors of a number of tequila products, to name a few, Jessica sets out to inspire the world around her, one person, one relationship at a time, to know and understand the culture she calls home. Jessica is a partner at 
On either side of the cobblestone road were small bungalows painted blue and yellow and pink with carefully tended front gardens lining the walls to the outside world. Magnolia trees stretched up as high as I could see, full of bountiful white flowers emitting the sweetest fragrance. Women emerged from dark shadowed doorways looking busy sweeping but more likely looking for an excuse to get a look at this group of tourists taking in the scene.
In Mexico every story begins with a love story. There are very few exceptions. As it is with all thing’s Mexico, there is a romantic story of intrigue and perseverance, overcoming all odds in this seemingly perfect place.
The distillery was threatened by the Cristero Rebellion (La Cristiada), a bloody battle between the Catholic Church and the State of Jalisco (1926-1929). In an effort to limit the incredible political stronghold of the Catholic Church, the federal government began harassing priests, outlawed the practice of Catholicism, and banned the display of all crosses. To make an example of the offenders of these newly enacted laws, trees and posts were strung with the bodies of offenders as a clear and callous reminder of the ramifications of disobeying the new laws. Before long, priests were being hunted down and killed. Those people who stood up against the government were called “Cristeros”.
In 1927, the government began raids on the homes of Cristero sympathizers, and Aurelio was well aware that his life was at risk. Devising a plan to escape, he tricks the advancing federal soldiers. The Hacienda had a large store of wooden balls which were designed to crush agave. They were of little use for that, but by placing them around the perimeter walls of the hacienda, and outfitting them with hats and sticks, the advancing soldiers believed that the Hacienda was a well-fortified fortress and turned back. Aurelio and his sister made their escape through the tunnel system and into the countryside. It was later speculated that Aurelio spent three years in exile and safety at the Vatican before he came back to México. Sadly he never returned to the hacienda.
The property took you through the time of the story maintaining its original architecture and layout with the exception of the newer distillery implemented by Doña Gabriela de la Peña Rosales.
A tropical region on the Pacific coast of Mexico, this area was home to a large portion of Asians and also served as a safe haven for black run-away slaves who had been displaced all over Latin America due to the Spanish slave trade. Their cultural influences are apparent in the dances and musical instrumentation in Guerrero. The drum rhythms played in cumbias and salsas are derived from the African integration into Mexico.
When Europeans colonized and settled in Mexican lands, they brought their traditional dances, attire, and music, which was eventually dispersed throughout the country and mixed with the indigenous culture. In some performances, romantic serenades are sung by men and dedicated to a woman in attempt to capture her heart.
To the audience’s sheer delight, “La Bamba” is considered Veracruz’s anthem, and was a focal piece of the performance, which of course prompted audience engagement. A fun song no matter where in the world you are, the music of Vera Cruz evidenced by “La Bamba” contains Afro-Cuban percussion’s and rhythms. The dance itself, however is an expression of courtship and incorporates an intricate footwork routine where the partners tie a ribbon into a bow using only their feet.
With this area’s significant influences of the Indians, Mixtec, Zapotec, Nahuatl, Triqui Tarahumara , Mayan, and Yaqui Tlapanec have had influence in the region costuming. The German and Austrian influence in earlier settlement years has lent the polka rhythm that is “Banda”. This genre of music has become very popular in the country. Makes sense to me now why when in Mazatlan, I have heard Banda, I have wanted to bust out into the Chicken Dance!
There is looting and desperation in the aftermath. 600 guests are reportedly trapped within the compound of the RIU Resort, surrounded by flood waters, with no drinking water and limited food supplies. Grocery stores lie collapsed. Roads, highways, and the International Airport are flooded with debris. The FAA is stating no operations before October 10, 2014. Military planes have been engaged to evacuate some of the 30,000 tourists trapped in Los Cabos, flying them to Mazatlán and Guadalajara to get home.
Cabo is in truth a third world community. Water is not pumped into homes and is trucked in and stored in “pilas” or wells. It is difficult for the water companies to bypass the destruction of the roads to get water to the community. Add to this a peninsula-wide power outage that has hotels running on generators and homes without electricity in sweltering heat. As if all of this weren’t enough, there is the threat of another hurricane forming with a path that could have it making landfall on the same exact path as Odile.
Los Cabos has her work cut out for her. It will take a long time for her to recover and longer still if Tropical Storm Polo becomes a hurricane and follows Odile’s path.
“Hurricane Odile: Update, Monday 12:00 CST 9/15/14 Riu Santa Fe Hotel and Riu Palace Cabo San Lucas Hotel have been strongly impacted by the passing of Hurricane Odile over Cabo San Lucas last night. Fortunately, all of our employees and guests are fine, and we have only suffered some damage to the properties. As a precaution, the authorities of Baja California have decided to cut electrical service, which is in addition to the suspension of the water supply due to the heavy rains. All of this is greatly hindering the efforts of our hotel staff who are working tirelessly and doing as much as possible to accommodate and care for our guests. At the moment, communication with the destination is complicated, but the authorities are already at work reestablishing all services. We appreciate your understanding and will continue to keep you informed. Update Tuesday, 9/16/14 – Communication with Los Cabos is still difficult because the telephone lines are down. We have been in touch with our colleagues, who have told us once again that everyone is fine, and they have given us the following information:
Hotel employees. We have 150 staff at the Hotel Riu Santa Fe and 120 at the Riu Palace Cabo San Lucas. Some employees left the premises yesterday to check whether their families were safe, despite the danger involved in travelling at the moment due to the floods. Many of them have returned to the hotels and others, who were not present when the hurricane hit, have joined their colleagues in looking after guests and in cleaning tasks. It is necessary to bear in mind that rooms are dispersed over large areas and that reaching each room is not an easy task.
“9/15/14 – Due to Hurricane Odile, which came ashore at Los Cabos in Baja California on Sunday and Monday, September 14-15, The Westin Los Cabos Resort & Spa, and the Sheraton Hacienda del Mar Golf Resort & Spa have sustained damage, and are unable to accept any new guests at this time. It is too soon to determine when the hotels will be fully operational, but it is not expected until at least October 31. Although the hotels are unable to welcome you during your planned stay, please know our team would be more than happy to help you make alternate arrangements. Starwood will also support any guests that would like to cancel their existing reservations by waiving all change or cancellation penalties for arrivals in the months of September and October. We look forward to welcoming you to The Westin Los Cabos and Sheraton Hacienda del Mar in the near future, and appreciate your understanding of the changes due to the recent hurricane.”
Monday, 9/15/14 – In reference to the devastating news of the impact of Hurricane Odile last night, we wish, first and foremost, to confirm that the guests of Sandos Finisterra are safe and have access to basic services at the moment. We will share as much detail as possible once again as soon as possible.”
“9/15/14 – We would like to update you on the status of Hurricane Odile which has passed through the Los Cabos region. We are pleased to announce that all guests on property are safe and secure. Resort executive staff members are currently assessing the damage and will be providing a report later today. We will be updating you with the confirmed details as soon as we receive the information. The Los Cabos International Airport remains closed until further notice. If you have questions or concerns outside of the storm damage or airport closure, please your travel agent or tour operator We will continue to remain in close communication and will update you with further confirmed details. As always, thank you for your support.”
“9/15/14 – All guests and team members are reported safe. Due to the effects of Hurricane Odile, Hilton Los Cabos Beach & Golf Resort is closed to arrivals at this time. The hotel is not accepting existing or new reservations until a definitive assessment of the damage is complete. Our immediate priority is to care for our guests and team members, and we are doing everything we can to minimize the effect on them. We’ll post more information as it becomes available. Thanks for your prayers and good wishes.”
“9/15/14 – Thank you for all your good wishes and prayers. We would like to inform you that all guests and team members at the Pueblo Bonito Resorts are reported safe. Hurricane Odile has damaged some parts of our hotels but no structural damage was caused. We are working hard to help our guests and cleaning up any damages to restore services as soon as possible. Please stay tuned and we will keep you posted as more information comes available.”
current advice from airlines indicate that it may reopen around September 22nd for arrivals. Local news is reporting that, according to the Secretary of Tourism, the airport’s two terminals were damaged but the airport is operable. The smaller Cabo San Lucas airport (CSL or MMSL) is not operable and is reported to be closed until October 10th.
9/15/14 – Capella Pedregal is currently completing its assessment on the effects of Hurricane Odile.
“Thank you all for your support, thoughts and prayers. Please know that our priority remains the safety and comfort of all our guests throughout the Solmar collection. Hotel management is currently surveying and assessing the damage to all properties. We will share more information once we have it but rest assured that Solmar will continue to provide the best service possible to the guests that remain with us during this time through our dedicated staff & management team.”
“We are glad to announce all guests on property are safe and secure, every safety action was taken on the right place on the right moment, and we will provide a report later on for further guests who had already reserved with us for the following days. Communications are still poor by this moment but we trust this will be fixed on the following days. Los Cabos International airport will remain closed until further notice. If you have questions or concerns outside of the storm damage or airport closure, please your travel agent or tour operator. Thanks for all your support.”
Small first aid kits, flash lights and batteries, plastic tarps, Bottled water, clothes, shoes, blankets, can food, small coolers, duct tape, pet food, hand can opener, lighters, towels, work gloves, duffle bags, kitchen accessories like paper plates, cups, utensils, garbage bags, protein bars, paper towels, toilet paper, bar soap, shampoo – Please try the following links for the shipment and donations –
Out across the terrace the sun was setting over Guadalajara, in hues of pinks and oranges and purples and the lights of the city slowly came on. As I looked around I saw the most beautiful people begin to come in to the party. Elegant, sophisticated women of Guadalajara on the arms of distinguished gentlemen, and as I began to mingle, I came to realize every attendee was a part of the process of the production of Tequila. From the General Director of La Cofradia Distillery, and his wife, to the master bottle cap maker, who works in precious metals of gold, silver and copper to make the cap and label of this emerging product, to the glass bottle designer himself, and their respective wives. Every person that walked into this party had some part in the creation of an extraordinary elixir from Tequila. I felt as though I was in a League of Extraordinary “Tequilans”.
I was astounded by this incredible city. At the heart of Guadalajara is the cathedral. With its twin pointed towers and central dome, Gabriella shared that it is the most recognizable landmark on the Guadalajara skyline. The Cathedral is surrounded on all four sides by “plazas, an integral part of all community planning in Mexico, as culturally these are the central meeting places for all socializing in Mexican communities. “Plaza Guadalajara” faces the cathedral. Its central fountain depicts two lions with their paws resting on the trunk of a tree, the city’s coat of arms. To the south is the “Plaza de Armas” with its art nouveau bandstand and matching lampposts. The adjacent “Government Palace” has a lovely baroque facade and a spectacular mural painted by Jose Clemente Orozco in the interior main staircase. To the north of the Cathedral is the “Rotondo de los Jaliscienses Ilustres”. This green space has a central circular monument with seventeen ribbed columns; the statues surrounding it represent Jalisco’s illustrious sons (and one daughter), people from Jalisco who have made notable contributions in arts, science and politics.
Before I knew it, the evening had passed and I found myself on my way to my hotel to check in and settle in the for the night. I regretted emerging from the car, not yet done with the day, eager to see and learn and taste so much more, and dragged myself up to my room.
A few months ago, 
