Behind The Counter: Chefs Alam Mendez and Elisa Reyna of Taqueria Apapacho

Union Market’s La Cosecha has a new addition, Apapacho. This unique taqueria is helmed by the husband-and-wife duo Alam Mendez (Chef) and Elisa Reyna (Pastry Chef). The menu is rooted in the tradition of the Mexican cuisine they grew up with.  At Apapacho, Chefs Alam and Elisa craft each dish by hand with the finest ingredients. They talked with TheListAreYouOnIt.com recently and shared their insights on sourcing the best ingredients to create their high-quality Mexican cuisine .

A Heritage of Culinary Excellence

I, Alam Mendez, like to think that I bring a rich heritage of culinary excellence to Apapacho. Growing up in Oaxaca, I was immersed in the world of traditional Mexican cooking from a young age, learning from my parents who own one of Oaxaca's most loved restaurants, Las Quince Letras. This familial connection to authentic cuisine has deeply influenced my approach to food, ensuring that each dish at Apapacho is a celebration of Mexico’s rich culinary traditions.

My wife, Elisa Reyna, is a talented pastry chef and is working alongside me, contributing her creative touch to both the savory and sweet offerings at Apapacho. Together, we are committed to delivering an extraordinary dining experience that embodies the essence of "Apapacho" – a Nahuatl word that translates to “to embrace or caress with the soul.” This sentiment is reflected in every aspect of our taqueria, from the lovingly prepared dishes to the warm, inviting atmosphere.

The Essence of Corn Masa

“Corn masa is the essence of life in Mayan culture,” I often say. “We believe that food has the power to connect people on a soulful level, much like how the gods made man from corn masa. At Apapacho, we aim to create food that not only nourishes the body but also embraces the soul.”

The foundation of many of our dishes is corn masa, made from native Mexican corn. We emphasize the importance of using high-quality, non-GMO corn, sourced directly from farmers who practice sustainable agriculture. This dedication to quality ensures that our tortillas and other corn-based dishes are as authentic and flavorful as those found in Mexico.

Sourcing the Best Ingredients
Our approach to sourcing ingredients goes beyond just corn. We are passionate about using the freshest and highest quality ingredients available, both from Mexico and local producers. By adapting traditional recipes to incorporate local ingredients, we ensure a fresh and genuine culinary experience.

“We source our ingredients from farmers and producers who share our commitment to quality and sustainability,” explains Elisa. “This means working closely with suppliers who understand our vision and are dedicated to providing the best possible products. Whether it’s the chiles we use in our salsas or the fresh herbs that garnish our dishes, every ingredient plays a crucial role in creating the flavors we want to share with our guests.”

A Culinary Journey at Apapacho

At Apapacho, you can look forward to a variety of traditional and inventive dishes, all showcasing the rich flavors and textures of authentic Mexican cuisine. From handmade tortillas to slow-cooked meats and vibrant salsas, every bite is a testament to our dedication to quality and tradition. And for those with a sweet tooth, Elisa’s exquisite desserts promise to be a delightful finale to every meal.

This is more than just a place to eat; it’s a space where you can experience the heartfelt affection, comfort, and tenderness that the name embodies. It is a culinary journey that embraces the soul with every bite.

Passing Down Our Heritage

As we embark on this new chapter with Apapacho, we are also excited about a new journey in our personal lives: raising our newborn son. We are incredibly proud of our Mexican culture and heritage, and it’s important to us that we instill these values in him. We want him to grow up understanding the rich culinary traditions that have shaped our lives and the importance of quality ingredients and sustainable practices.

By involving him in our culinary adventures from a young age, we hope to pass down the love and respect for our heritage that has been handed down to us. Whether it’s through the food we cook at home or the dishes we create at Apapacho, we want him to feel the same connection to our culture that we do. It is our dream that he will carry on these traditions and maybe even share them with the world one day.