Today we’d like to introduce you to Lucero Amador-Oseguera, Tony Oseguera.
Lucero and Tony, we’d love to hear your story and how you got to where you are today both personally and as an artist.
We are a husband and wife team who have been vegan for almost five years and have created a vegan food business along the way. Though we have restaurant and cooking experience, we never imagined being where we are now with our food. We feel that a lot of vegans can relate when it comes to having non-vegan family members eat with them or at least try to have a meal which doesn’t harm animals. Majority of the time they don’t enjoy it or lie to us and then never want to eat a plant-based meal again. What we believe sets us apart from a lot of other vegan food businesses is that we really try our best to get the texture and flavor of most comfort foods that usually contain meat and dairy so that everyone is happy eating a cruelty-free meal, not just us vegans.
We’d love to hear more about your art. What do you do you do and why and what do you hope others will take away from your work?
We first created our carne asada because our Mexican culture loves to eat carne asada, among other things. We wanted to be able to hang out with our family and relate but also surprise them with something they might like to try as well. We ended up experimenting with more traditional and authentic recipes and veganizing it all. Successfully, good feedback pushed us to keep on creating, and now we are at the farmers market in Temecula twice a week with a high demand for our plant-based dishes. To top it off we can gladly say that not all of our customers are vegan, which is what we hoped for. Some of our most popular items are our jackfruit carnitas, soy al pastor, fish-less beer battered tofu & seitan, like our carne asada, adobada & ham-less just to name a few. We do specialize in Mexican dishes but love to create fusions like our adobada burger which has an adobada seitan patty and our gyro seitan tacos with vegan tzatziki. Our goal is to open minds to a very delicious and more sustainable way of eating, without giving up your love for food.
What do you think it takes to be successful as an artist?
As artists, for us, success has been that we are able to please our patrons. Whether they are looking for something out of the ordinary, something to comfort them or simply something delicious we are confident they’ll find it with us.
Do you have any events or exhibitions coming up? Where would one go to see more of your work? How can people support you and your artwork?
We are very active on social media if you type Amo Nakatl Asada on google you will find our Instagram and Facebook accounts and a few youtube videos also. There you will see what we are all about, our food and veganism. We are currently in the process of opening our first brick and mortar in the Cookhouse food hall at the historic Vail Headquarters in Temecula, Ca. So everyone can enjoy Amo over five days a week, but in the meantime, we will still be at the Wednesday market at Promenade mall parking lot from 9-1 and Saturday market in Old Town from 8-12:30.
Contact Info:
- Address: 32115 Temecula Pkwy. Temecula, Ca.
- Phone: 9514456794
- Email: amo.nakatl.asada@gmail.com
- Instagram: Www.instagram.com/amo_nakatl_asada
- Facebook: Www.facebook.com/amo.nakatl.asada
Image Credit:
Jocelyn Amador
Lucero Amador
Israel Amador
Angelica
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