SERVING UP AUTHENTICITY
WAKAMOLÉ OFFERS REAL MEXICAN CUISINE AND PARTNERS WITH DENMON PEARLMAN
Inspired by 101Cookbooks.com
Nothing says summer like a glass of iced tea. Enjoy these two twists on a classic summer soother.
When David Rosales moved to Florida, he was on the hunt for authentic Mexican food that would replicate the delicacies he grew up eating in Mexico City.
INGREDIENTS
Rosales was born in Chicago, but he lived and grew up in Mexico City, Mexico, throughout most of his childhood. After returning to the U.S. and earning his bachelor’s degree in sports medicine, Rosales was offered a job in Clearwater. Shortly after arriving, Rosales found local Mexican food fell flat — but he had an idea. On May 7, the catering company and food truck Rosales started as a way to satisfy that craving, Wakamolé, will celebrate its third anniversary. Pulling from his childhood and six months of training in Mexico, Rosales’ authentic Mexican food is unabashedly good.
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2 tbsp loose-leaf green tea 4 cups filtered water, divided
Option 1: Rose and Coriander • 1 tbsp dried rose petals •
1 tbsp whole coriander seeds
Option 2: Ginger Mint •
1 handful fresh mint leaves
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1 inch fresh ginger, cut into coins
“It’s honestly super rewarding,” Rosales says, reflecting on the past three years. “It’s been pretty hard also, but as time passes, it starts becoming a little bit easier.”
DIRECTIONS
For Rose and Coriander Tea: 1. In a large pitcher, place green tea, rose petals, and coriander seeds. 2. Bring 1/2 cup water to just below boiling. 3. Pour hot water over tea leaves, petals, and seeds. Let steep for 10 seconds, then add the remaining 3 1/2 cups water. 4. Refrigerate 4–8 hours until tea reaches your desired strength. Strain and serve over ice. For Ginger Mint Tea: Follow the instructions above, substituting the mint leaves and ginger coins for the rose petals and coriander seeds.
As Wakamolé has gained even more popularity, Rosales says the greatest compliments are when he hears that his tacos, bowls, and costras — similar to a quesadilla but with the cheese melted on the outside of the tortilla — remind his customers of the rich flavors found in Mexico City meals. Wakamolé and Rosales will join Denmon Pearlman at our second Rainbros St. Pete Pride Celebration, too. Joining the event, Rosales says, was a no-brainer. For starters, he’s come to know firm founding partner Lee Pearlman through networking, but the biggest reason why, Rosales says, is because of the community he’s come to know. As Rosales explains, Mexican culture can be closed-minded when it comes to LGBTQ rights. So, the LGBTQ community wasn’t one that Rosales thought much about — until moving here. Afterward, Rosales joined a CrossFit gym, and he discovered that it served a large number of LGBTQ patrons. Through that gym, Rosales has made lifelong friends, and it’s their support that Rosales says has made Wakamolé so successful.
TAKE A BREAK!
“They have become some of my best friends,” Rosales says. “When they told me about partying for a good cause in regard to the gay community, I was like absolutely!”
As Wakamolé continues to grow, Rosales’ food reaches even more people. In May, Wakamolé catered its first wedding, and it has since expanded to two food trucks with bar service. You can learn more about Wakamolé and its catering options at WakamoleTacos.com.
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DENMONPEARLMAN.COM
888.714.2571
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