Live Mexican Music
Live Mexican Music; man playing guitar
By Jorge Rennella
Seafood and live music – who can resist that combination? That’s the idea behind La Antigua Hacienda Seafood Restaurant in Chicago.
Mexican seafood restaurants are sprouting up in Chicago like tadpoles in May. Attracting customers and persuading them to return is an art, and La Antigua Hacienda, in addition to the quality of its dishes, good service, and culinary innovations, is adding live artists and DJs to its attractions.
This new restaurant, founded by Juan Alvarado, originally from Puebla, Mexico, has been operating for nine months.
"This is the first restaurant I founded," says Alvarado. “About three and a half months ago I founded a second restaurant, Fabulous Antigua Seafood, in Tulsa, Oklahoma."
Alvarado’s friend José (El Fabuloso) Contreras, manager and chef of Tulsa's restaurant, has also played a major role in founding these restaurants.
"The seafood style is from Nayarit, a region of Mexico famous for its seafood and original recipes," says Contreras. "My first jobs in the kitchen were in Nayarit. There I learned the art of cooking, and over time with the experience and responsibilities in restaurants in the United States and new cities, I became a chef, mentor and entrepreneur. Although it is sometimes a sacrifice, I love my job as a chef. "
Contreras moved to Tulsa to found and direct – as manager and chef – the restaurant there. His brother Severiano (The Seven) Contreras is now the chef of the Chicago restaurant. Both restaurants are operating based on a partnership with the chefs, Alvarado says, adding that "the profits, in Tulsa, we share with El Fabuloso Contreras."
"We are always innovating, and my brother – El fabulous Contreras – has improved and innovated some dishes," says El Seven Contreras.
One of those innovations is El Molcajete de Mariscos. While the molcajete heats, a pot is filled with butter, crab leg, shrimp, ax callus, chopped clam, imitation crab, octopus, mussels, soy sauce and seasoning of the house, a spicy sauce with various ingredients, which according to the chef, is the secret of the house and that each person can make to his liking. The mixture boils a few minutes, and then is served with an ounce of chopped red onion and covered with orange slices and orange juice.
In addition to the live music, customer relations are maintained with careful attention, friendly smiles and an attitude of "the customer is always right," says Areli Abundes, manager of the Chicago location.
"Sometimes some clients complain about something, and I, with a smile and kindness, solve the problem,”Abundes says. “I try to satisfy the client by giving him a good service. Some waitresses do not have patience, and instead of solving the problems, they get annoyed with the clients and that does not help them, neither the client, nor the business."
The restaurant’s musical entertainment starts on Wednesdays and goes through the weekends.
“Generally every Sunday we have a live group, and on other days, when it is not live, at least there is a DJ,” says Francisca Guzmán, a waitress.
Alvarado and El Fabuloso Contreras met at a party, where the business idea was born. "My partner was at that time the chef of Mariscos el Veneno," says Alvarado. "We were in a meeting celebrating, and between drinks and conversations, I proposed the business to start a new chain of restaurants, and he accepted." Regarding the future, Alvarado says there is a lot to do, more businesses and restaurants.
These two new restaurants operate under the same concept: music, live artists, Nayarit style seafood and new and innovative recipes. In other words, customers feed their stomachs with the delicious seafood, while with the musical culture they feed their emotions and their spirit. In the end, according to these restaurateurs, it is the perfect recipe to maintain a good clientelle.
Jorge Rennella is part of the team that creates el Restaurante. You can reach him at jorge@restmex.com.