EIA 014 Mexico’s Spicy Michelada in Xiamen’s Heart
Jeronimo Ramos Leon is a Mexican national and an engineer by training. One of the warmest and friendliest people that I have met anywhere in the world. He grew up on the family cocoa farm in a place called Cardenas in the State of Tabasco, Mexico, which had a population of about 5,000. After school he moved to Merida in the state of Yucatan to study engineering.
After graduating he spent two years working for a traffic light company before starting with the company that he has remained with ever since. He started working in China in 1998 and moved permanently to Xiamen, China, in 2005 and has helped his company turnover move from $250,000 to $120,000,000 through his work in R&D, prototype sampling, production costing, quality control, customer complaint management and qualifying subcontractors. A wide range of responsibilities for a company that produces magnetic components for GPS, power meters, computers and solar products.
He has a love for cooking, which was initially expressed to family and friends and a chance meeting with Mexican teacher in Xiamen began the evolution of a Mexican restaurant. When a suitable site became available they set to work getting it ready with their own hard work and efforts. His background allowed him to set the standard for authentic Mexican food (not the fast food variety) and on opening day four times the number of people the restaurant could seat turn up to taste food from the heart of Mexico. This indicated that the restaurant would easily see it’s first birthday the most significant mile-stone for any restaurant. Since that day the restaurant has moved from strength to strength as indicated by customer reviews.
However after 3 months the partner who inspired the restaurant’s beginning decided that his life lay in his home country and left Jeronimo a life changing decision. After consulting with his wife they agree to continue. From the start support and help was provided by a close Chinese colleague that helped to navigate the complexities of Chinese bureaucracy.
In this conversation Jeronimo describes his key attributes that enables him to overcome the many challenges that working life in China throws at you such as staffing issues, which he has solved using these skills, and the supply of ingredients.
Restaurant hours are Monday to Friday for dinner and weekends for lunch and dinner.
Near the end he reveals his plans for the first time with work and his long time passion football and the meaning of La Catrina.
By the way Spicy Michelada
- Worcester Sauce
- Maggie seasoning
- Tabasco Sauce
- tomato paste
- pineapple juice
- orange juice
- tomato juice
- paprika pepper
- black pepper
- white pepper
- Tajin Pepper
- lots of love…
- and some secret ingredients…
Reviews for La Catrina on TripAdvisor.
The La Catrina Homepage.