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It’s been a constant theme ever since COVID-19 took over: local restaurants are being devastated because of the pandemic.
But in Peoria, a family-owned restaurant is actually opening when other restaurants have closed or shifted their model to survive.
Siblings and co-owners Jorge Cota and Meliza Miranda have been planning the new restaurant concept, Mochilero Kitchen, 6791 W. Happy Valley Road, for two years and have decided to move forward with its scheduled grand opening April 8.
The restaurant will limit its service to take-out and deliveries only, and open its dining room when social distancing rules have been dropped.
The business will celebrate a virtual grand opening 12-8 p.m. Customers are invited to connect on social media for chances to win family meal giveaways, as well as the chance to nominate families in need during this crisis.
“The grand opening is not exactly how we planned it,” said Mr. Cota, a Peoria resident. “But my family and the team members we’ve hired have worked too hard for us not to give it our all.”
Ms. Miranda added, “My family loves Peoria, we live and play here, but chain restaurants seem to dominate every corner. So when we couldn’t find a true made-from-scratch Mexican restaurant, we decided to build one.”
The menu features a savory weekend brunch and a wide selection of dinner entrées with local flavors celebrating specific regions of the Mexico. Signature hand-crafted cocktails, along with a select wine and spirits list were also expected to debut at the restaurant’s 17-seat bar. However, the original menu has been adapted to a condensed online selection of dishes that travel well from restaurant to home.
Mr. Cota said about 70% the original menu will be put on hold until the dining room and patio are able to open.
“The modified menu that’s online for takeout or delivery have all been tested personally by our families and our team members and their families. Our tacos, bowls, burritos, the family style enchiladas and our side dishes will all travel well from the restaurant to your home without compromising the taste or texture,” he said. “Our philosophy is and always will be, if we’re proud enough to serve it to our families, we’re proud to serve it to our guests.”
The brother and sister team bring their individual expertise to form a well rounded whole to the business.
Mr. Cota has worked in food service for various high-end resorts in Arizona for nearly a decade, including JW Starr Pass in Tucson, The Ritz Carlton and The Phoenician in Phoenix. He worked his way up from doing dishes and prep work to chef and eventually kitchen manager.
Ms. Miranda handles the business end of the restaurant. She was a sales manager for two spirit companies, Tequilera Ocho Mesas and Constellation Brands, covering a large territory — Chicago, New Mexico, Texas, California and Arizona.
“I traveled every week and ate out every day and this led me to make observations and open my mind to a potential business of my own. My years of experience dining out at various restaurants in various states and appreciating the decor, amazing concoctions of delicious food and spirits was fascinating to me. I loved it! Learning the alcohol and wine sales in these amazing places led me to develop an interest in the restaurant business,” she said. “I developed the business aspect of Mochilero Kitchen and paired it with my brother’s amazing talent and smarts. It’s an honor to partner with my brother, one the most talented and genuinely good people I know.”
Mochilero means backpacker in Spanish. Mr. Cota said the family-owned and operated restaurant aspires to take its guests on a culinary adventure exploring the various distinct regions of Mexico.
Ms. Miranda said now that everybody needs to stay at home, the options for good, wholesome, home-cooked food have been narrowed even more.
“With Mochilero Kitchen open, I truly hope our neighbors in Peoria and the surrounding communities can enjoy our great food from our modified menu until we can offer our full menu when our doors open,” she said. “We also have a commitment to our great staff — our “A” team that has worked tireless hours in helping us get to where we are today.”
Philip Haldiman can be reached at 623-876-3697, phaldiman@newszap.com, or on Twitter @philiphaldiman.
Philip Haldiman is a third generation Arizona native with brief residencies on the east and west coasts.
He has bachelor’s degrees in Theater and Journalism at Arizona State University, and is an award winning journalist with more than 15 years worth of experience in reporting and editing.
Most recently, he took first place for investigative reporting and third place for best sustained coverage or series at the 2023 Arizona Newspapers Association awards.
In his free time, he produces an autobiographical comic book about his time spent in Hollywood and his life as a cult film star.
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