Isaac Delgado Mendoza has always known that food and drink were in his blood from the day he was born.
Growing up in Guadalajara, the second largest city in Mexico, Mendoza was taught traditional Mexican cooking from the get-go. His father owns a rare fruit and vegetable market in the city centre, and his mother is known as a “maestra de cocina,” which means ‘master of cooking.’
Mendoza was one of ten children, and from a young age, he had a head for business. He would make pocket money carrying groceries for customers, holding people’s place in lines to attend large sports events, and anything else he could think of. As a teenager, he began working in kitchens and hospitality venues, and eventually worked his way up to being a waiter to find immediately that he had a talent with people.
Mendoza left his family to live in the United States at just 13 years old and found employment in Mexican restaurants. A chance meeting with his future wife, Kiersten, would convince Mendoza to eventually arrive in New Zealand to open a hospitality establishment of their own.
“We could see ourselves building relationships with the community through good food and service. We serve typical pub food and drink with a Mexican twist” said Mendoza.
After taking over the Kelburn Village Pub in Wellington, Mendoza and his team set out to Mexican food, culture, and drinks to the community of Kelburn.
“We have Taco Tuesday and Mexican Friday, where we bring in something new each week. We also have some standing menu items like margaritas, pulled pork tacos, and fish tacos.”
With a more commercialised idea around Mexican food engrained in New Zealanders, Mendoza said that ‘real’ Mexican cuisine is more than some type of ‘Tex-Mex’ or a bad night drinking tequila shots.
“My aim is always to bring in the traditional Mexican flavours through cocktails and food. Traditional Mexican food is not spicy, we always have a bowl of spicy chilli sauce on the table so you can add a bit of spice but it is not compulsory. Also, we usually don’t shoot tequila, we sip the good stuff straight with a bit of lime and salt on the side,” noted Mendoza.
While his talent will always be to introduce Mexican flavour in new and exciting ways, Mendoza said that cocktail mixing, cooking techniques, and experimenting with flavours are all passions he wishes to endeavour further.
“The most rewarding part of my job is seeing customers enjoying their time at the Kelburn Village Pub and building relationships with the local community. I love seeing customers’ faces light up when they taste something they like,” said Mendoza.
“I love seeing the same people every week and becoming part of their lives. We share all parts of life together with the people of Kelburn; births, deaths, marriages, divorces, joy, and tears. My way of caring for people is through my food and by creating an atmosphere that makes people feel at home.”
Mendoza said that most of his customers come into the bar in search of a craft beer, so he ensures a rotating selection of all different kinds of beer and cider. He said that the Kelburn Village Pub is located in a city which excels at offering excellent restaurants and bars, and there is a standard to match.
“Wellington always has something interesting going on in the food a beverage scene. Wellington has a huge craft beer scene, so we want to make sure to support that. If customers want a cocktail, we would definitely recommend a margarita. We have all different flavours, but probably the best way to start is the classic,” said Mendoza.
