Alam Mendez Florian: So You Want to Open A Mexican Taqueria?

Today, we sit down with Chef Alam Mendez Florian, chef and co-owner of Apapacho at La Cosecha Food Hall in Washington, DC. Born and raised in Oaxaca, Mexico, Alam grew up literally inside his parents’ restaurant, La Quinta Letras—recognized by the Michelin Guide—and was mentored in the traditions of Oaxacan cuisine by his mother, Chef Celia Florian.Alam’s journey took him from competing in the Culinary Olympics to staging at Michelin-starred kitchens in Spain, running restaurants in Mexico City, Copenhagen, and Alexandria, and eventually opening his own restaurant with his wife and pastry chef, Elisa Reina.In this episode, Alam shares:What it was like growing up in a restaurant in Oaxaca and learning from his motherHis global culinary adventures and how they shaped his approach to leadership and ingredientsWhy corn masa—and making it from scratch—is central to authentic Mexican cookingThe philosophy behind Apapacho’s menu and how they balance tradition with customer preferencesInsights into the challenges of transitioning from chef to owner and running a restaurant as a business in a food hallThe future of Apapacho, including plans for pop-ups, seafood concepts, and potential expansionWhether you’re an aspiring restaurateur, interested in launching a restaraunt in a food hall, or simply curious about the art of authentic Mexican street food, Alam’s story is a deep dive into culture, tradition, and the heart behind every dish.Chapters 0:00 – IntroductionMeet Alam Mendez Florian, chef and co-owner of Apapacho in DC’s La Cosecha Food Hall, and learn about the origins of his culinary journey.0:52 – Oaxaca RootsGrowing up literally inside his parents’ restaurant, La Quinta Letras, and learning from his mother, Chef Celia Florian.1:53 – Early Culinary InfluencesAlam talks about his family’s dedication, his father’s pursuit of hospitality studies, and the lessons of perseverance and tradition.5:22 – Global Culinary AdventuresFrom Mexico City to San Sebastián and Copenhagen, Alam shares how working internationally shaped his approach to ingredients and kitchen leadership.8:31 – Opening ApapachoTransitioning from fine dining to street food in DC and the philosophy behind a focused, authentic menu.9:01 – The Masa ProcessWhy corn is central to Mexican cuisine, and the 24-hour process of making masa and tortillas in-house.12:05 – Chefs as Cultural AmbassadorsThe responsibility of preserving tradition and sharing authentic Mexican flavors with a global audience.13:46 – Menu Philosophy & AdaptationBalancing tradition with customer preferences: adding flour tortillas, soups, and other dishes without losing the essence of Mexican street food.16:10 – La Cosecha Food HallThe benefits and challenges of operating within a Latin American food hall while maintaining an independent restaurant identity.17:19 – From Chef to OwnerAlam discusses the operational side of running his own business, from finances and loans to staffing and learning about his customers.24:30 – Vision for the FuturePlans for expansion, pop-ups, new street food concepts, and continuing to share Mexican culture through cuisine.Brought to you by Back of HouseYour most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.Learn more at: https://bit.ly/backofhouseioProudly Sponsored by: RestauRentThe no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurentConnect with the Podcast https://linktr.ee/soyouwanttorunarestaurantFollow Claudia: @Claudia.saricFollow Spencer: @restaurantspennyLearn more about Apapacho Taqueria: https://www.apapachotaqueria.com/