Today we’d like to introduce you to Guero Rodriguez.
Hi Guero, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
Maria’s Kitchen started around 2018 when my mom (Maria) and I were both unemployed and had no money. My mom had always wanted to start a food business, but I was always hesitant because I didn’t think it was a good idea, I knew her food was AMAZING, but I didn’t think we could sell it. Since we were both unemployed and had nothing else to lose, we took the risk and went for it! We started off just selling plate lunches from home; we would sell flautas, empanadas de fajita, Mexican burgers, anything we knew how to make really. Business was really good in the beginning with support from friends and family; we even got our first couple of “pop up” gigs at a landfill, some bars, and a couple of markets. Sadly, though, we lost those gigs and business started to die down. We weren’t making enough money to support both of us. My mom ended up getting a pretty good job shortly after that, so I was left to run the business myself. Things were going well for a couple of months, but it wasn’t enough to make a living. Sadly, I had to stop and get a job myself, which went on for about a year. Every day that I went to those jobs, I hated it, and I felt like a “quitter” for not grinding it out with the business. But, I had to have a steady income. Then 2020 came around and I was let go from my job, so I was back to where I started: broke, sad and in debt. I felt defeated, embarrassed and worthless. After a couple of weeks of being in a slump, I decided to stop feeling bad for myself and start Maria’s Kitchen again! With the amazing support from my friends and family, I started to get a little following, and business was going good. Even with COVID being as bad as it was, I was still busy “slanging them plates,” it was a true blessing. The business was going good, but I was ready for the next step. So, I hit up a local bar in the neighborhood (Magnolia Tavern) and asked if I could do a pop up event there, and they said yes. I saw that they were struggling with business due to COVID too, so I spread the word to my people that I would be cooking there and asked everyone to come and support us through these hard times. I knew a couple of my friends would show up and support, but I was surprised at the amount of people who came out to see us; people who I haven’t seen in years came out and supported us. It was an amazing feeling to know that people cared about us and wanted to support us. After that, I grew the confidence to reach out to more bars and breweries to do pop up events, and the rest is history 🙂 I’m going on my 3rd year of doing pop ups and it’s been a roller coaster: I’ve had good months, bad months, and everything in between, but, no matter what, I’m not quitting anymore. We’re blessed to still be doing this and we’re gonna keep going till we can’t no mo.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It definitely has not been a smooth road. I’ve had to deal with meat prices skyrocketing, not having gigs lined up consistently, people canceling events last minute, Mother Nature (aka, the weather)… it’s been a bumpy road for sure, but I know I can get through any situation if I stay consistent and believe in myself and the business. I am lucky to have a strong support system and loyal customers.
Alright, so let’s switch gears a bit and talk business. What should we know?
We specialize in amazing, authentic, Mexican street food: specifically street tacos. One of the most common compliments I receive from customers is that our tacos remind them of the street tacos in Mexico (that’s also my favorite compliment). All of our food is delicious, but, I think the one item that keeps people coming back is our brisket Quesobirria tacos. They definitely set us apart from other competitors. The thing I’m most proud of with our brand is the smile we put on people’s faces because of our food, and the joy I watch them experience while eating our food. We have pop ups every week (except holidays and vacations) and we do taquizas, weddings, corporate breakfasts/lunches or events, baby showers, celebrations of life, or any other small or large-scale event someone may be interested in hosting. Check us out on Instagram to see where we will be headed this week: @mariaskitchen713!
Can you share something surprising about yourself?
I know all the words to mo city don freestyle from beginning to end.
Pricing:
- 3 Beef Fajita Street Tacos $10
- 1 Fajita Quesadilla & 2 Fajita Street Tacos $14
- 1 Fajita Quesadilla & 2 Quesobirria Tacos $15
- 2 Fajita Tacos & 2 Quesobirria Tacos $14
- 3 Quesobirria Tacos $13
Contact Info:
- Instagram: Mariaskitchen713
- Yelp: https://yelp.to/9kwcFE8U8vb
Image Credits
Russswole
