Spanish Flavors | Filipino Portions
Our Paella Journey
Hello there! I'm Angee, the CEO of Mestizo Paella, and it's a pleasure to meet you. Allow me to introduce my husband, Christian, who serves as our Executive Chef. You may also know him as "Mr. Mestizo."
In the summer of 2018, as we prepared for our daughter's first birthday celebration, an idea took shape. Rather than opting for the traditional Lechon (roasted pig), we resolved to perfect Christian's father's paella recipe and make it the centerpiece of the event. Our entire summer was dedicated to refining and scaling the recipe to accommodate over 80 guests.
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However, this paella recipe holds much more significance than just a regular dish. It is a cherished family heirloom that Christian's father meticulously developed over many decades. Paella has been deeply rooted in their family for generations, originating in Madrid, where Christian's father grew up and learned the art of paella-making from his ancestors. The technique and passion have been passed down through the long lineage of their family.
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When our family and friends tasted our delicious paella and incredibly flavorful garlic aioli, they were captivated and started pleading with us to cater their upcoming events. Yielding to their persistent requests, we realized it was time to launch Mestizo Paella. We have an immense love for food, especially Spanish cuisine, and find immense joy in sharing our paella experience with everyone across the Bay Area.
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What's the reasoning behind the name Mestizo Paella?" The term "Mestizo" refers to mixed heritage, and since Christian has Spanish and Filipino backgrounds, we deemed it appropriate when selecting a name for our venture. Additionally, we wished to stay authentic to our origins and pay homage to both cultures while crafting the menu. Our parents' deep-seated enthusiasm and affection for food and hospitality have greatly influenced us, serving as a wellspring of inspiration. As we prepare and serve our dishes, we take pride in sharing their stories, considering it a privilege to do so for our valued guests.