Today we’d like to introduce you to Jose Carlos Mendez.
Hi Jose Carlos, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
always say that my journey in the restaurant world began when I was just a kid. My parents owned both a butcher shop and a small taqueria, so from a very young age I was surrounded by food, flavor, and hard work. My mother, father, and now my wife all have an incredible talent for creating unique, delicious dishes, and I grew up learning from them every day. I started helping my dad when I was 14, and after going to university and spending some time working in my professional field, the opportunity to open my first restaurant came in 2003 in Salem, Indiana. Later, we opened a second location in the same area near Louisville, Kentucky.
By 2005, I was honestly getting tired of the restaurant lifestyle, so I sold everything and went back to my original profession in business administration. But after almost two years, I realized how much I missed the restaurant world. I missed the energy, the creativity, the connection with people. So I came back fully committed. In 2006, I moved to Toledo, Ohio as a manager and partner at Mi Hacienda, and then in 2010 the real story began in Perrysburg. It was just my wife, my father, and me, working in our small restaurant on Hellen Drive. We worked hard, we learned a lot, and in 2013 the opportunity came to open Cocina de Carlos next to Kroger. Those years—2010 to 2013—were full of hard work, struggles, and disappointments, but in the end everything paid off.
After that came our second Cocina de Carlos in Waterville, a place full of history and emotion for me. We later had a couple of good projects, but I decided to set them aside to fully focus on my “baby,” Lupitas Cantina. That is where my team, my wife, and sometimes even my daughter get to unleash our creativity every single week. And just a few days ago, we were blessed to open our third Cocina de Carlos in Genoa, Ohio.
Every restaurant and many of our dishes carry stories, memories, and personal meaning—so many that I would need a lot of time to describe them all. But if I had to summarize my journey, I would say it’s about dreaming, bringing those dreams into reality, and then playing. Playing with flavors, with ideas, with new dishes and drinks. I say “playing” because one day, around 2013, when I felt like I had hit emotional rock bottom, my mom told me something I will never forget:
“Enjoy your little toy—the restaurant. Remember that it was your dream. Don’t see it as a job; see it as something created for you to enjoy, with the help of your family, your employees, your customers, and above all, with the help of God.”
To this day, whenever I feel tired or discouraged, I try to remember those words.
And today, in October 2025, we are proudly celebrating 15 years in Perrysburg and 10 years in Waterville. I feel deeply grateful and fortunate for everything we have achieved—thanks to the unconditional support of my family and my employees, and of course, to the loyalty and patience of our customers. They are the reason our story continues.
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My story in the restaurant industry began in my childhood. My parents owned a butcher shop and a taqueria, so I grew up learning about food, flavor, and hard work. My mother, father, and now my wife all have a natural talent for creating unique dishes, and I learned from them from an early age. I opened my first restaurant in 2003 in Salem, Indiana, and later a second one near Louisville, Kentucky.
After briefly stepping away to return to my business career, I realized how much I missed the restaurant world. I came back in 2006 as a manager and partner in Toledo, Ohio, and in 2010 the true beginning of my story started in Perrysburg with a small family-run restaurant. In 2013 we opened Cocina de Carlos next to Kroger, and from there the journey continued: a second location in Waterville, new projects, and eventually Lupitas Cantina—where my team, my wife, and sometimes even my daughter bring creativity to life every week. Recently, we opened our third Cocina de Carlos in Genoa, Ohio.
Today, in October 2025, we proudly celebrate 15 years in Perrysburg and 10 years in Waterville. I feel grateful and fortunate for everything we’ve achieved—thanks to the unconditional support of my family, my employees, and the loyalty of our customers.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It definitely hasn’t been a smooth road. Like most entrepreneurs, I’ve faced many challenges along the way. In the early years, especially between 2010 and 2013, we went through intense financial pressure, long work hours, and moments when I honestly doubted whether we would make it. We were a very small family team—just my wife, my father, and me—working nonstop to keep our first restaurant in Perrysburg alive.
There were also personal struggles. At one point, I felt emotionally exhausted and almost at rock bottom. That’s when my mom told me something that has stayed with me ever since: “Enjoy your little toy—the restaurant. Remember it was your dream.” Those words helped me keep going.
But each struggle taught us something. Every setback made us stronger, more creative, and more united as a family and as a team. And looking back now, those difficult moments were essential to the success we are blessed to have today.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
At my core, I’m a creator. I create restaurants, dishes, drinks, and experiences—and I do it with a deep passion for authentic Mexican flavors and genuine hospitality. My work is a blend of tradition and imagination. I grew up learning from the natural talent of my parents, and now my wife, and together with my team we craft dishes that are personal, flavorful, and meaningful.
I specialize in developing concepts that feel warm, welcoming, and full of personality. Whether it’s Cocina de Carlos or Lupitas Cantina, each restaurant has its own heart and story. I’m known for dishes that are rooted in family recipes but elevated with creativity, and for creating restaurants that feel like home—where customers become part of the family.
Something that truly defines my work is my passion for my culture and my roots. I try to keep them present in everything I do. For example, at Lupitas Cantina we showcase an extensive collection of tequilas and mezcales, not just as spirits but as cultural expressions—pieces of history, craftsmanship, and identity that I’m proud to share with our community.
I’m also deeply moved by those who are just starting their journey. I know how hard the road can be, so I always try to support and encourage small local entrepreneurs. Whether it’s offering advice, sharing resources, or simply opening doors, helping others grow is something that brings me a lot of joy.
What I’m most proud of is the culture we’ve built. My team, my family, and even our customers help shape what we do every day. Creativity is constant. At Lupitas, especially, we challenge ourselves weekly to create something new—new tacos, new cocktails, new experiences.
What sets me apart is that I don’t see this as a job. I see it the way my mom once told me: as my “toy.” Something created with the help of God, my family, my employees, and my customers—for me to enjoy. That mindset keeps me experimenting, learning, and having fun. And people can feel that. Our restaurants have soul, stories, and emotion—things that can’t be replicated.
At the end of the day, my work is about making people happy through food, culture, creativity, and hospitality—and doing it with heart, every single day.
In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
Over the next 5 to 10 years, I think the restaurant industry will continue to evolve quickly, and we’re going to see some big shifts in the way people experience food and hospitality.
First, authenticity will matter more than ever. Customers want real stories, real flavors, and a real connection to the culture behind the food. Restaurants that stay true to their identity—whether through ingredients, techniques, or cultural expression—will stand out. I believe this will especially benefit cuisines like Mexican food, which has such deep regional richness and tradition.
Second, I expect to see a continued focus on quality over quantity. People are becoming more selective, looking for places that offer memorable experiences rather than just meals. Concepts like chef-driven menus, specialty cocktails, mezcal and tequila programs, seasonal dishes, and creative weekly specials will keep growing.
Technology will also play a bigger role—not to replace the human experience, but to support it. Online reservations, digital menus, advanced POS systems, and more efficient takeout and delivery models will continue to evolve. But the restaurants that win will be the ones that combine technology with warmth and personal connection.
Another important trend is collaboration within the community. I think more restaurants will partner with local growers, producers, and entrepreneurs. Supporting small businesses and fostering local talent will become a defining value in our industry. That’s something I’m already passionate about—helping small entrepreneurs grow—and I believe it will become a much bigger movement.
Finally, creativity will be essential. Guests love innovation: new flavors, new presentations, new concepts, new cultural expressions. Restaurants that are consistently experimenting, reinventing, and offering something fresh will keep the interest and loyalty of the modern customer.
In short, I see an industry that is more authentic, more creative, more connected to culture, and more community-driven. And I’m excited to be part of that evolution.
Pricing:
- Menu prices vary by concept: Cocina de Carlos and Lupitas Cantina each feature unique menus with different specialties, ingredients, and creative offerings.
- Weekly specials: At Lupitas Cantina we offer rotating specialty tacos, cocktails, and creative dishes. Prices vary depending on ingredients and seasonal items.
- Tequila & Mezcal selections: Our premium spirits collection includes a wide range of high-quality options at different price levels, from accessible favorites to exclusive bottles.
- Catering available: We offer catering packages for events of all sizes. Pricing depends on the menu and group size, and we fully customize each catering order to the client’s needs—everything is personalized.
- Dietary restrictions: This is extremely important to us. We love customizing dishes for guests with medical or personal dietary restrictions. In fact, we were one of the first restaurants in the area to offer 100% vegan options back in 2011, and we continue to expand and refine these offerings today. Lunch options: We provide affordable lunch choices across our locations, designed to offer great value without compromising quality.
Contact Info:
- Website: https://www.carlosrestaurants.com
- Instagram: https://www.instagram.com/lupitasperrysburg/
- Facebook: https://www.facebook.com/CocinadeCarlos
- Yelp: https://www.yelp.com/biz/cocina-de-carlos-perrysburg-2?osq=Cocina+de+Carlos
