BEHIND every successful restaurant, is a team that drives innovation whilst contributing an immense amount of talent to the vision of their leader. I am beyond lucky to have found my team, which makes both Nourish & Empanada MAMA possible. The food being prepared at our Cinco de Mayo pop up—MAMA x Lula— brings my ‘behind the scenes’ staff to the foreground of the menu. These are the recipes that raised them, the traditions that shaped them, and the foods that keep them feeling connected to their home countries.
THIS WEEKEND, MAMA is taking a step back from the kitchen and giving Doylestown the opportunity to connect with another culture through a meal. We are blessed with this community’s continued support and I am excited to have this platform to showcase my talented team.
Know the hands that prepared your meal…
Ana C. | Mexico
At age 13, Ana began cooking for herself, starting with the foundation of many great meals: rice. By the time she was just 18 years old, she was cooking for others in a restaurant kitchen and embarking on the start of her culinary career. She enjoys cooking soups—caldo de camarón is her favorite—and she can can usually be seen tending to a large pot of simmering broth on the stove at Nourish. She oversees the day-to-day operations at Nourish, making our food possible. The one dish she misses most from her home country of Mexico is a tasty plate of mole poblano with chicken. She is excited to share her family recipes with you this weekend, featuring: shrimp ceviche, quesabirria, and tinga salsa.
Edwin Cruz. | Guatemala
Edwin started his journey in the culinary world at the age of 16 when he moved to the United States. He began working in a restaurant preparing salads, but carefully studied the techniques of those with more experience around him. Today he can cook just about anything and is usually the one making our staff meal at Nourish, a very coveted moment savored in between the rushes. His favorite thing to cook is carne asada and the dish that he misses the most from his home country of Guatemala is pollo guisado (a hearty chicken stew). He is excited to share his recipes with you this weekend, featuring: homemade salsas & shrimp tacos.
Karla | Guatemala
Karla is the smoothie queen at Nourish and drives the innovation behind many of our grab-and-go menu items. Her career in the restaurant business began at age 18, working at a healthy cafe in her home country of Guatemala. She is always experimenting with new flavors and recipe ideas, handing us a tiny soufflé cup of something to try when we walk past her station. The dish she misses most from her home country is Pepián which is a hearty meat stew, made with various kinds of protein. This weekend she is excited to showcase her signature agua fresca recipes with tamarind fruit & hibiscus & her signature salad creation.
Teresa | El Salvador
Teresa is began cooking for herself at age 13, mastering the art of caldo de pollo (a slow simmered chicken soup). It wasn’t until last year that she began cooking professionally, when she joined the team at Nourish. The quality of her food exemplifies that formal culinary training is not a necessity to achieve a delicious meal. She has spent time cooking with generations of women in her family and is excited to share her recipes for taquitos and tamales at the pop up this weekend. If we have the time and energy, you might also be lucky enough to snag a bite of her homemade flan, because her desserts are next level.
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