Chef Nacha Mendez
A few months before the pandemic hit, I had met with a talented young chef and friend about starting a food truck business. What happened next turned my world upside down! My restaurant/bar singing engagements ended abruptly because of Covid-19, and I was laid off at a local radio station where I worked six days a week as an on air radio host. Not much of a homebody but home bound, I rediscovered how much I really enjoy cooking! The expense of buying a food truck, start up costs and the uncertainty of my financial situation during the pandemic made me rethink the investment. In February 2020, I was diagnosed as being pre-diabetic, overweight and about to enter the danger zone of high cholesterol. As a woman of color in her early 60s and with my medical report in hand, I decided I was not going to be a Covid-19 statistic. I'm not a scaredy cat, but when my doctor said "danger zone" I knew then that she was serious and I had to act quickly. I went back to my cooking roots and pans and began to make healthy and nutritious meals for myself. I strictly followed a weight loss plan and exercised daily. The good news and a year later today, my blood panels show my test results as normal and are no longer alarming. I also weigh 20 pounds less!
Macrobiotic and Vegan meals became part of my diet during lock-down. Macrobiotic cooking was something I did as a private chef in NY in the mid 80s. Inspired by a friend who had studied at the Kushi Institute and who had cured herself. Many wonderful evenings spent at her home in the village learning from her. Also, in the mid 80s, I cooked in New York at various places. Cinco de Mayo on West Broadway and as the weekend brunch chef at Exterminator Chile on Church Street. In 1990 Santa Fe called me back home. A friend passed on her food service business to me and I took it over. She named it Spa Da Da! Healthy Spa cuisine. Meals cooked and delivered to clients each week. In the late 70s early 80s, I was a line cook at the Haven on Canyon Road and at Victor's Ristorante on West San Francisco St. in Santa Fe, New Mexico.
I continued performing throughout the city with just my guitar and sometimes with a full band and loving it! A singing career which began in Santa Fe since 1978. I will continue to make music. Please visit my other website for any music related news I may have for you.www.nachamendez.com
Also you should know, I am mostly vegetarian but because of my blood type, I will sometimes eat Bison or Grass Fed Organic Beef.
At Nachachula, my dishes will be plant based. The tortillas are gluten free. The salsas are medium to hot.
The commercial kitchen I will be using is named The Kitchen Table, the brainchild of chef Andrea Abedi. https://www.andreaabedi.com
Nachachula was created so that I may share my healthy recipes with you. Beginning with burritos then adding plates as time goes on. I’m no spring chicken and I know kitchen work can be hard, but I’m pacing myself. Just know, some days I will be open and some days not. The days I'm closed, I will most likely be making music or traveling...when its safe again to travel. As the opening date approaches, I will list the days and hours Nachachula is open.
I will definitely keep you informed.
Nachachula on Facebook and Instagram coming soon.
Lastly, I’m in total agreement that food is the best medicine!
Buen Provecho!
Nacha
FEATURED TASTERs
Nodiah Brent
I haven't been able to eat burritos in years and recently had to give up salsa, which I loved making from scratch. Nachachula's salsa's have all of the flavor and none of the gut grief. Her burritos are so irresistible and digestible that I ate three in one sitting! It takes skill to make light, delicious foods that are healthy and satisfying. Nachachula has it down..
Carla Kountoupes
Nachachula’s burrito’s, like her music, are full of flavor - que sabor! I could taste the love, creativity, and care that went into crafting these vegan burritos from the first bite. The hand made tortillas nearly melted in my mouth along with the perfectly cooked and seasoned beans, rice, and veggies. The two beautiful salsas, packaged separately along w/a sprig of cilantro, added the perfect amount of zest and heat. Absolutely delicious!