WHAT A DAY IN THE LIFE OF A MEXICAN RESTAURANT LOOKS LIKE?
Before the sun rises, the streets are still quiet, and the team at El Molcajete gets to work. This is where it all begins. We love serving the freshest batch of salsa and making way for the tortillas to be made and served with love. Every morning we are transported back to Mexico and we work according to that lifestyle. The rhythm that we get onto behind the closed doors, starts here. So what does the kitchen really look like at our restaurant? We start by waking up before everyone else, with zero regrets at all. We love our job and are the most excited to serve the most authentic dishes to you.
By six in the morning, the team is already set in motion and we have our ovens started, vegetables are sorted and a checklist is prepared. The first thing that happens is the arrival of produce. With our farm-to-table policy, we make it a point that everything that we use is the most authentic and freshest. We have ties with the local farmers and they are the first to deliver in the morning. The produce is then sorted out according to what will be prepared and what will be done for the day. Some of it is kept aside for fresh salsa, and another batch for the roasted versions. The whole menu is chalked out and the tasks are divided. We always want to feed our guests the best food and nothing beats fresh vegetables straight from the farm.
After this is the calm before the chaos. Before we open our doors there are a hundred things that are happening. Something is simmering, there is chopping going on, blenders are working overtime and the meats are cooking in the slow pots. Nothing in our restaurant comes from a packet. We make everything from scratch and have the time of our lives while doing it. There is a rhythm that goes on without saying a word. We make it a point to have everything sorted and work according to that only.
As noon kicks in we have our orders coming in. one after the other, and we complete them with utmost decency. In no way does the rush hour affect how we prepare our food. One team member grills meat while another folds warm tortillas with practiced hands. The fryer sizzles. Salsas are laid. Plates are wiped and lined up before heading out to the floor. Every order is double-checked. The kitchen moves like one body with many hands. After the rush hour comes a little time to rest. We grab our evening coffees. Prepare something that is finished during the rush hour and get ready to take in the dinner time. This is the time for roasting more vegetables, marinating meat for the evening, and tasting every single pot to make sure flavors stay consistent. That is how we keep every plate as good as the last. What you get on your plate is many hours of hard work put together, creating a masterpiece.