My Mom’s Mole

24
Jun 2017
Saturday
Cesario Ruiz created My Mom’s Mole to focus on sustaining traditional Mexican cuisine using responsibly sourced ingredients. He launched it in 2013 and now distributes it to specialty grocery stores throughout the Bay Area.
Growing up in Andocutin, Guanajuato, a small village in Mexico, better known as El Bajio (one of the richest zones in the agricultural and livestock production), Cesario comes from a traditional family where cooking formed part of the quotidian life. It was at the age of 11 that he asked his mother to let him cook a meal for the entire family (he has eight siblings!). With mom’s guidance and support, he was able to accomplish his goal. His passion for cooking was just getting started.
His first official food service-related job was as a dishwasher in a commercial kitchen. His interest for cooking made him advance in the kitchen, and after a few months in the restaurant he was promoted to the prep station, then to cook and finally, store manager. With limited room for growth in that position, he decided to explore other options. He worked for two prominent local businesses while mastering the financial and administrative sides of food service. Ultimately, this led him to create My Mom’s Mole.
Currently, his time is spent on building his brand while also working as Facility Manager for the kitchen incubator operated by the El Pájaro Community Development Corporation—a non-profit organization based in Watsonville, California that offers (among other services) no-cost technical assistance to local entrepreneurs developing their own food products and brands.
He believes fundamentally that the best way to create stronger connections between people is to share anything you excel at—pay it forward.