During the six years that I’ve been working for this company (Zocalo, Mas and Ernesto’s) I’ve met wonderful people, but only a very few made a lasting impression in my mind and heart, that know I call friends and they’re part of my life.

    Friendship is about sharing the things we care about, one can understand the things one cares about better when that person shares it with others, a friend gives hope when life is low, he or she is a place when you have nowhere to go, a friend is honest and true.

   A true friend is someone who can see the truth and pain in you, even when you are fooling everyone else.

    If you have a friend you have one of the most valuable gifts in life. They will always be beside you, through all the laughs, and through each and every tear. It’s that wonderful person who always believes in you in a way that no one else seems to.

                   A friend is one of the nicest things you can have, and one of the best things you can be.

        

I look forward to earning your trust and your business!

        

One of the thousands of things I’ve learned working at Zocalo is how to make balloons decorations, arches, pillars, etc. Never in my whole life had made that many balloons, even my kids learned and helped me with all the decorations and we had such a great time doing it together.

One day for our first Carnaval party, Leo (friend of Zocalo) came out with an idea of decorating the restaurant with colorful balloon stars and hang them up in the high ceilings of  Zocalo, so we talked about it and planned everything, we were so excited with the idea. When the day came we inflate about 2000 balloons in just couple of hours, we barely felt our fingers after all the balloon tying, at the end everything was worth it because the restaurant looked fabulous  and I think people really liked what we had done!

After the Carnaval party we had so many other events such as Cinco de Mayo, Zocalo Anniversary party, Mexican Independence Day, recently the Haiti Fundraiser, etc. Then I thought why not do the balloons again? So I decided to make balloons decorations for every special event at Zocalo.

For the Cinco de Mayo party I had to do something different, so I was really nervous because since I had zero experience in this, I had no idea of what to do. After thinking over and over again of what to make I had this idea of making big balloons letters so with the help of my husband we made the big wired letters and we spelled out “CINCO” meaning May 5th.

After all these special events and after making so many balloons, now there’s some people who called me “the balloon lady” can anybody guess why?

Thank you for taking the time to read my blog and hope to see you on our upcoming events for 2010..

Claudine Quintero

        

There is a common misconception in American culture that Mexican Food is good for the palate, but not so good for the body. What most do not know is authentic everyday Mexican Cuisine is not only good for the body, but provides nourishment for all aspects of people’s needs.

I decided to get a perspective from someone who grew up in Mexican culture. I asked managers Gabriel and Noe, whom both grew up in larger families in the countryside Mexico, what their childhood memories of eating meals were like.

Gabriel who grew up in the small town of Queretaro, Mexico, shared how his grandmother would pick the corn from the garden, and take it down to the local Melino to be ground into masa for tortillas. Fresh dairy from the family cow was made into cheese and crème fresco. Garbanzo beans and veggies from the garden were served with every meal. A variety of peppers gave all foods depth of flavor. Sundays were reserved for a feast where chicken or pork was served. Naturally all food was organic.

Noe shared the same memories of fresh healthy cuisine, only in his city of Tulancingo. He remembers all five of his siblings eating mostly vegetarian meals as a family. Sunday was usually the day to feast on chicken or lamb.

Authentic Mexican cuisine also offers food for the soul. Both Noe and Gabriel remember sitting down as a family for each meal. All members of the family had a role in preparing the food. The appreciation for family and organic food allowed for loving and social environment.

Today’s families most likely do not have the time to raise and eat home grown food. They can however enjoy fresh made authentic foods made in the tradition of Mexican family cuisine. What better then to bring your family in for agua fresca, and house made mole enchiladas prepared with homemade tortillas. It doesn’t get any healthier than that!

        

Although the restoration of Haiti will not be in one night, Zocalo is putting on a fund raiser to help the people of Haiti for one evening on Feburary 25th, 2010. The event will be followed by musical entertainment, a live painter, a salsa performance, guest bartender, and a silent auction. We have many sponsors that have donated generous gifts and amazing people who have given up their time to be involved. 100% of the proceeds from that night will be given to World Vision; a non-profit organization.

World Vision has been in Haiti for over 30 years and has more than 800 staff members on the ground. Some one once said to me, “be the change you wish to see in the world,” it might sound a little cliche but some times the simplest words make the largest impact. Although it may not seem like this is taking place in your own back yard, I urge you to be “one.” Be the “one” that does a simple act that will change a persons life. Be the “one” to give when others wont. Be the “one” change the world needs to see.

        

I then headed over to the Ferry Building off Embarcadero. People everywhere! A huge organic food market was taking place and had booths lined up as long as the Golden Gate. Anything from organic fruits and vegetables to different honeys and beans. It was all there. Families shopped for their weekly goods and I even pinpointed an old Top Chef contestant from the hit Bravo television series picking out his produce for the days menu. On the backside of the market were hot food booths. Coffee roasters, a truck with a built in rotisserie, breakfast booths, fresh juices fed the long lines of people. But my biggest find came at the end of my track. On the back corner, right next to the dock was a small Mexican restaurant called Primavera. All there products were organic- from the corn masa to the meats as well as their aguas frescas. I feasted on a chicken tamal with a beautifully flavored mole that took me right back to the food markets of Oaxaca. I downed it all with an agua fresca of three different citruses.

I never even made it into the Ferry Building. Time did not permit. Instead of killing time, I ran out of it. Once again S.F. amazed me. It is a city’s city. A place where food is life and life….. is good.

        

Now, the shows on The Travel Channel and Food Network have really brought restaurants from all over the world right to your home. So, I see a Chef named Ferran Adria, from a restaurant in Spain called El Bulli on a killer show called No Reservations with Anthony Bourdain.  Adria was doing amazing things with Molecular Gastronomy, and put I on my list of “Big Things I Gotta Do.” Unfortunately, the restaurant books the first week in January for the entire year. That’s why I was so surprised to find out that he was closing El Bulli indefinitely.

He says he was losing a half million Euros a year with his restaurant and would rather have that money go to his new academic studies. So in 2012, he will close his doors and focus on a cooking school.  You might say I have two years but since I didn’t nab my reservation this January, my next chance will be January 2011.  Trying to get one then should be fun… or should I say impossible.

My dreams, for now,  shattered. My thoughts of running around Spain drinking Albarino, Sherry, and going to El Bulli will have to be limited to the just the drinking part. Maybe it will just be sangria or some mediocre paella…who knows.  What I have learned since the days of The Vintage Press is that it’s not the restaurant, wine, or scenery. It’s the person sitting across the table from you that makes the experience–it’s the other stuff that just adds to it.

        

The governor, Arnold Schwarzenegger, the ambassador of Mexico to the United States as well as Sacramento’s consulate arrived. The Morelia room, was in tip-top shape with six perfect settings ready for their place in an important day for us. We made a special agua fresca, with carrots, strawberry and agave nectar. I had to strain the heck out of it because of the amount of pulp but it was worth it. We then started them with a halibut carpaccio marinated in serrano chiles and lime juice topped off with a tomato and avocado salad tossed in olive oil. As their meeting took place tickets in the kitchen continued- a party of 25 with a 3-course meal, 2-tops, to-go orders from the bartender. Timing wasn’t on our side but with a strong team the flow continued. Oscar placed his order for their table and with shaky hands we plated their entrees. Three salads and three plates of tacos were passed on to Oscar with a “Don’t smudge the rim of the plate with your fingers,” comment. Ernesto had the idea of finishing their meal of with chocolates from Ginger Elizabeth’s. It was a great personal touch that gave just enough sweetness to satisfy anyone’s sweet tooth. The nerves have finally calmed and everything is back to normal. The food tickets have come to a halt and preparation for dinner continues with the sound of knives slicing and dicing through produce, always with the radio blaring nortena music. Today, we cooked for kings and it was an experience I felt obliged to share with you through this blog!