Josue Rivas

Avocado Café crew checking out the latest aguacate news . . .

Restauranteur. Surfer. Drummer. Chuy Vidales' love of food, sports and music makes for one well-rounded individual. We help him check something off his to-do list as he responds to our line of questioning. Glad we could help, Chuy!

Read our interview with Chuy Vidales of Avocado Café, Part One.
And now, on to Part Two . . . .

Do you have any skills that are non-food-related? What are they?
I have been playing drums for about 18 years now. I still play and perform all over Southern California. Check out my band, The Natural Thrill! You can catch us every last weekend of the month at Gallagher's Pub & Grill in downtown HB and Hurricanes Bar & Grill on Sundays over the summer.

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Photo by Josue Rivas

Chuy (at right) with hermano Jon

We randomly came across Irvine's Avocado Café, tucked into a high-rise community off Jamboree. The Huntington Beach spot opened off Main Street not too long after we visited at the beginning of this year. Chuy Vidales (a.k.a. the one-man marketing team) was taking exterior photos for the Facebook page before finally settling in for our interview.

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Photo by Josue Rivas

Happy hour is music to our ears, and Chelas offers one on Mondays, Wednesdays and Fridays: $2 drafts, Pacifico and XX Amber, $2 chips and salsa, $2 beef and chicken taquitos, as well as crispy tacos. As Karla likes to say, "Don't have a beer; have a Chela!" The lunch crowd starts trickling in as we tackle the second part of our interview.

Read our interview with Karla Vasquez of Chelas Mexican Grill, Part One.
And now, on to Part Two . . .


Do you have any skills that are non-food-related?
I would have to say decorating, drawing, painting and a bit of photography. I just love art--I even married one.

Hardest lesson you've learned:
To speak up if I have an opinion. Because if I wait to speak later, it won't count.

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Photo by Josue Rivas

On the Line is about supporting local restauranteurs by shining a spotlight on them each week. We had the pleasure of sitting down with Karla Vasquez--business owner, wife, mother and CrossFit advocate. Her desire to bring authentic Mexican cuisine to the masses resulted in Chelas just less than two years ago. With killer breakfast tacos and a hard-working kitchen, the restaurant she created with spouse Art is a gem tucked in a Laguna Niguel plaza.


Tell us about your two types of breakfast tacos, and how late you serve them.
Our two breakfast tacos are our "Americano Taco" (scrambled eggs, choice of bacon or rib-eye, topped with Colby-Jack cheese) and our "Mexicano Taco" (scrambled eggs, choice of chorizo or shredded beef, with onion and cilantro, then topped with Colby-Jack). Our boy's personal favorite is the Americano bacon on flour tortilla topped with cheese.

But our most popular and absolutely delicious is our MVP burrito. The name speaks for itself! It has scrambled eggs, bacon, rib-eye steak, crispy hash browns, guacamole and Colby-Jack. We serve breakfast Monday through Friday, from 10 a.m. to 2 p.m., and Saturday and Sunday, from 8 a.m. to 2 p.m.

Your earliest food memory:
Black beans, plantains and sugar cane.
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Every Monday, Clay Oven Irvine executive chef/owner Geeta Bansal shares an interview that she's done with some of the heavyweights of European cooking. Today, she regales us with a visit with the great Basque chef Martin Berasategui. Enjoy!
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Photo by Laila Derakhshanian

Did you know homemade doughnuts are the new health food? You didn't? Well, that's what Brooke Des Prez is telling us. We're liking that diet. Malasadas, lemon poppy seed, rosemary, Devils food and anything else she considers "healthy". Oh, and they are frying up the dough every hour. Count us in!

Read our interview with Brook DesPrez of Sidecar Doughnuts, Part One.
And now, on to Part Two . . . .

We love your sweet ride, er the catering truck. How did you acquire it?
Sumter (Pendergast, her business partner) looked high and low for an old Helm's Bakery truck. The look and feel is exactly what we wanted. It even has all the wooden pull out drawers which keep the doughnuts nice and fresh.

Hardest lesson you've learned:
It never gets any easier. Giving 100% all the time is what it takes.
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Photo by Laila Derakhshanian

When we gave Brooke the option of meeting somewhere besides their much anticipated Sidecar Doughnuts, she requested Noah Blom's ARC at The OC Mix. It was at that moment that we knew (like we have with previous bakers interviewed) that she had her finger on what's trending. We couldn't turn down a wood-burning oven and flaming cocktails with our interview.

Why doughnuts?
Because every culture has a fried dough of some kind (churros, beignets, malasadas, etc.); a snack with a universal appeal!

How did you select Costa Mesa to open your storefront?
A vibrant community with a need for good food. Also my hometown.

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Every Monday, Clay Oven Irvine executive chef/owner Geeta Bansal shares an interview that she's done with some of the heavyweights of European cooking. Today, she regales us with a visit with Jean-Luc Rabane. Enjoy!
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Photo by Josue Rivas

Vicente Lopez, Jose Ceballos, Joe Martin, Gerardo Leal and Mike Pease.

Masterlink products can be found at The Meat House in Brea, City Foods in Long Beach and directly from their factory in Fullerton. And they're constantly working on new products, like their new spice line. And fellas, the experimental meat flavor was awesome! Let us know when it hits the market.

Our favorite quote during our interview with Joe and Mike was the best piece of advice Joe's father gave him, "Always mold around other people's personalities. Don't have them adjust to me. I have to adjust to them." It helps, and it works.

Read our interview with Joe Martin of Masterlink Sausage, Part One.
And now, on to Part Two . . . .

Hardest lesson you've learned:
How to accept "No" in sales.

Do you ever get tired of sausage?
Noooooooooooo. 0%.
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Photo by Josue Rivas

Plant Manager Joe Martin and Sales Manager Mike Pease

We admit it. We expected Joe and Mike to be much older. Instead, we were greeted by a couple of business-savvy guys who are not only knowledgeable, but happen to name drop a few of our former subjects. Hardcore since '64, this specialty company produces over 84 types of smoked sausage and meat products.

Who do you supply sausages to?
Dogzilla, Polly's, Berkeley Dog, Dogz Bar and Grill in Long Beach, Bigs Bar and Grill, Shipmates and Pala Casino just to name a few. We're also served where the Lake Elsinore Storm and The Rancho Cucamonga Quakes play.

What is your best seller?
Portuguese Hawaiian Sausage. It's popular all-year around.
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