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With all the many iterations of our first restaurant, we really took our community along with us on a long journey of self-discovery. That said, with a bit more experience under our belts, in the future we'd love to build things that forecast needs, support us in our work, and ultimately offer the community something that speaks to more specific desired experience. It was more daily editing and fine-tuning, and I love the outcome. It took on the nature of real, beautiful, messy, unpredictable life - there wasn't a master plan, hardly a plan at all it's always been a matter of try everything, put out fires along the road to finding out what works, and revel in the joy of things falling into place when they do, seemingly by magic! There were intentions, but no predetermined vision. Güero has been that total extension of self which is why it is so special to me and others.
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When it comes to restaurants, I don't know this for sure, but my hunch is that you can only have one baby. I know you’re working on another big project right now, so I imagine the “vision” is telescoped in and out of focus seemingly every day– but can you share how you’ve been able to execute your vision in the past? Where do you find inspiration, and how do you hone in on design, functionality, and feel of a space? So I think the range of folks we're able to serve and experiences we're able to offer is a reflection of the fact that we ourselves are young and old, practical and extravagant, party-goers and homebodies, students and grandparents, locals and newcomers, etc., and we're aiming to provide the many different things we feel comforted to find out in the world.Īt Güero, you’ve managed to bring an exquisite vision to fruition in an ever-changing, adaptable arrangement of colors, smells, and life. Over time as the team grew, the values and tastes of a very diverse and ever-evolving group of individuals became a part of the DNA of the restaurant just as much as Alec's and mine had in the beginning. It was never polished but it was always dynamic. We made the food we liked to cook for ourselves, decorated with objects from our homes, showed up to work in the clothes we wanted to wear (I did a lot of cooking in flowy dresses and camo Crocs in the early days), played the music we always listened to, worked with the people we wanted to spend all week with. Güero has been an extremely personal project from the beginning, nearly 10 years ago. The versatile aspect is a story with more chapters. I know because when I'm away I miss their energy and get work FOMO. When you've got a dream team of forty warm and engaging folks, they create a natural sort of magnetism for guests. We've had wonderful success in hiring really kind and thoughtful people. The welcoming part is the best part, and that bit is pretty straightforward. Well first, thank you! It makes me so happy when people share their impressions of the restaurant and they sound a lot like the original dreams and goals for the space. How have you curated a space that’s so versatile and welcoming? What are some of the most alluring aspects of Güero’s energy, in your opinion? Güero is the iconic NE 28th go-to for young and old folks alike, people on a budget and people looking to get fancy, and accommodating more than a few dietary restrictions. Megan, we’re so happy to get to talk with you today! You and your business partner, Alec, have made quite the name for yourselves in the Portland food scene. We loved chatting with Megan, her pup Nino, and sipping on her homemade ginger-turmeric tea. but also, having vision (different than bringing a vision to life), the importance of a good veggie char, and even more so the importance of community, respect, and surrendering to the lessons life and other teachers offer you along the way. You're gonna love this one! Megan Sanchez, a local-to-Portland chef, vintage icon (with a closet that could rival the best of us), and creator of all things beautiful talked to us this month about, yep you guessed it: mostly food -).