Mi Cocina Mexicana is a family owned and operated Mexican Restaurant serving authentic Mexican food. We strive to provide you with a great dining experience every day. Our dishes and salsas are prepared fresh from scratch everyday on the premesis. We have a casual environment that is meant to make you feel right at home.
Mi Cocina Mexicana is the by-product of years of discussions between 2 brothers-in-law, Jose Sabastro and Mayolo Martinez, regarding the possibility of Mayolo someday being able to own and operate his own restaurant. Since 2001, Jose has seen Mayolo impress patrons, colleagues and his family with his ability to put together a great meal.
Mayolo Martinez was born in San Juan Tejupa, Mexico. As a young man, Mayolo discovered a passion for cooking and joined the Mexican Army at the age of 16 as a cook. He spent 3 years cooking in the Mexican Army, the last of which was spent as part of a 4 man team in charge of cooking for the then Mexican Secretary of Defense.
In 1993 Mayolo immigrated to the US. He was first hired as a dish washer and delivery man at a small diner in Brooklyn, NY. His acumen toward the kitchen was quickly discovered and he was promoted to be the diner’s Cook – a role which he served in for about 5 years.
In 1998 Mayolo was hired by The Glazier Group (http://www.glaziergroup.com) as an Assistant Cook. The Glazier Group owns and operates some of the most sought after fine dining and catering/special event establishments in New York City – with additional locations in Texas, New Jersey and Florida. Mayolo works primarily out of a location called Bridgewaters. Bridgewaters is located in the heart of the Historic South Street Seaport – just minutes away from New York City’s financial district. This 30,000 square foot venue is sought after for all sort of private parties and events.
After spending 3 months at Bridgewaters as an Assistant Cook, Mayolo was promoted to Line Cook. After three and a half years, Mayolo was promoted to Sous-Chef in charge of food preparation. On occasion, Mayolo has also worked the kitchens of some of The Glazier Group’s smaller venues in New York such as Twenty Four Fifth, Monkey Bar, Michael Jordon’s The Steakhouse N.Y.C., and Striphouse.
Having enjoyed Mayolo’s cooking on many family functions throughout the years and having seen Mayolo’s extraordinary work ethic, Jose has always wanted to work with Mayolo to make his dreams of someday owning and operating his own restaurant come true.
Jose Sabastro was born in Allentown, PA and moved to Brooklyn, NY at the age of 4 – where he lived until 2001. He then attended Polytechnic University in Brooklyn, New York. Upon graduating from Polytechnic University in 1999, Jose went to work for Merrill Lynch. 2 years after starting at Merrill Lynch, Jose was offered the opportunity to go on a 1-year work assignment to Mexico City, Mexico for Merrill Lynch. He spent a year in Mexico City where he discovered not only a love for Mexican culture – but also love for business.
Upon returning to the US in 2002, Jose was accepted into The Darden School of Business Administration at the University of Virginia – where he graduated in May of 2004. Upon graduating from The Darden School, Jose accepted a job at Chatham Financial in Kennett Square, PA.
Three and a half years after moving to the area, Mayolo and Jose have been able to realize their dream of opening up a restaurant in the area. As they constantly try to improve the overall experience of those who patronize the restaurant – they hope that you can stop by and enjoy the great food and the relaxed ambiance.
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