We had the good fortune of connecting with Meliza Miranda and we’ve shared our conversation below.
Hi Meliza, can you walk us through the thought-process of starting your business?
Our thought process behind starting a new business was mainly, to offer people delicious dishes from all of the regions of Mexico in a pleasant environment. To always make people feel welcome. When customers leave our restaurant, we want them to feel that they ate a delicious meal, was given excellent customer service, and can’t wait to come back.
What should our readers know about your business?
What sets us apart from others is that our business priority is to offer a unforgettable “experience” to our guests first and never cut corners or devalue our product to gain a few more bucks. We are proud of having a scratch kitchen and not owning a freezer or microwave. All of our food is not only fresh but we pride ourselves in offering the best ingredients, as well. Jorge has worked his way up in the kitchen since he was 15 years old. He graduated from Le Cordon Bleu Culinary School in Scottsdale. AZ and worked for major Hospitality groups like The Marriott, The Phoenician, and The Ritz Carlton. Meliza worked in the Beverage industry, from Tea’s, to Tequilas, and her last job wat with Constellation Brands as a Field Sales Manager for On Premise Wine and Spirits. Also graduated from the University of Arizona, Business. Mochilero Kitchen is our first restaurant venture together. Although, having business and schooling experience, it was not easy. We learned a lot more in the process of building our restaurant from scratch, to staffing, and developing the menu to relationships with all the vendors and purveyors we work with. We definitely continue learning something everyday. So now that we’ve basically obtained a selfproclaim masters in the Mochilero Kitchen Brand, we are open to partnerships in developing future Mochilero Kitchens. One major lesson we’ve learned is to always take any deal with even the most trusted individual in writing. Don’t move forward with anything on word alone. We would like for the world to know that we are self made and that hard work and making the right decisions pays off. Good things never come easy.
Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
There is so much to do in Peoria, AZ. The development of the beautiful homes and the newness in the area is amazing. One day we would be golfing in the beautiful Vistancia, Blackstone Golf course, followed by brunch at Mochilero Kitchen for amazing Chilaquiles, Guacamole and Plantain Chips, and refreshing hand crafted Margaritas. Second day we would venture into a Hot Air Ballon Ride – they are incredible.Haru Sushi would be a must for dinner. Last but not least, our desert Oasis is Lake Pleasant – for paddleboarding or Kayaking for fun. The plethora of trails for hiking and biking always keeps us excited to try new trails. I think we have the best sunsets ever! Just a little bias. For Italian we would venture into a dinner at Fabio on Fire – anything on the menu is delicious and great wine selection. . Chars pizza is fun for kids – create your own, wood fire pizza with a full bar. We love to be active and dine out a lot.
Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
Our neighbors here in Peoria, AZ and Vistancia AZ deserve a huge shoutout! Our doors are still open because of the tremendous support this community has awarded us. Jorge Cota, my brother, for his relentless efforts to move forward, modify, and despite the changes and challenges that came with the Pandemic, his desire to make Mochilero Kitchen a successful restaurant, not only for himself, but for the employees he hired to work here. He would have sleepless nights worrying about his employees families and how he had to keep the doors open to assure they had a paycheck and they could put food on the table for their families.