Today we’d like to introduce you to Racquel Bravo.
Hi Racquel, so excited to have you with us today. What can you tell us about your story?
I started in June 2020. My family and I decided to roll a few hundred lumpias since we were all home during the pandemic and it gave us something to do. One of my children put in a suggestion on putting it on social media to sell. Since then, it has been consistent with sells and customers.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
Absolutely not. The more I rolled, the faster I sold. With only a few of us rolling by hand, starting my pop up events and we were always on a time crunch with all the orders we were getting some days, it was extremely challenging. However, I’m truly grateful for our struggles and hard work because we wouldn’t be where we are now. If it wasn’t for my husband Martin, my sons Nico and Gilbert, daughter Cielo and a few volunteers helping me through my journey, I wouldn’t be where I am today.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I specialize in authentic Filipino cuisine. Lumpias, Pancit, Adobo and Chicken Skewers. My ingredients/recipe is from my beloved Mother. My mother made this while I was growing up. It took months to perfect her recipes. My lumpia recipe is a wrapped goodness that delights the taste buds. The results are a crunchy fried appetizer that never disappoints.
What sets me apart from the rest is the fillings that I use and cooking process… My customers have a choice of Beef, Pork, Chicken, Vegan and Gluten Free Lumpias.
My pancit is the same delicious taste and texture of my mother’s. I use a variety of vegetables which my customers love, and they have a choice of chicken, Chinese sausage, shrimp for protein or Vegan, which has become a favorite for my customers.
The chicken adobo is another dish I have recreated. My recipe is savory, sweet with a tang, with a distinct soy flavor. The garlic and onions creates a savory along with the bay leaves and peppercorns add little subtle pops of heat. The chicken is slowly simmered in the sauce making mine flavorful and incredibly tender. It goes very well with jasmine rice.
The chicken skewers I have marinated with my own ingredients. This recipe came to me with a list of ingredients, no measurements and it’s been a continuous challenge to perfect. But I can proudly say that I’ve started a new taste of those glistening sticks of meat for every palate.
What do you like and dislike about the city?
San Diego is one of the most beautiful cities in America and making it hard to imagine that living is San Diego would have too many downsides.
What I like is…the weather is pure bliss. We have amazing weather. It’s not hard to see why San Diego is considered “America’s finest city.”
You’ll never have a reason to be bored in San Diego because it’s an outdoor enthusiast’s dream.
Like most people, I’m all for sunshine and Vitamin D. Since I live 10 minutes from the beach it doesn’t stop me from hopping in my car and getting in the ocean with my board.
San Diego’s food scene is more diverse than most cities. I’ve been able to find different cultures throughout San Diego, but make no mistake Mexican food takes the cake.
After moving back to San Diego 12 years ago, I’ve quickly learned that there’s always something to do on the weekend. Whether catching a live band, sports gatherings, beach parties or visiting food/beer gardens with friends. There’s always something to do and great weather is guaranteed to boot.
The only thing I dislike about San Diego is the cost of living. San Diego ranks top 10 as the most expensive cities in the US. Oh and how can I forget the gas prices in San Diego on top of what I dislike since I drive a SUV.
Contact Info:
- Email: quelbravo@yahoo.com
- Instagram: Racquel’s.On.A.Roll.Lumpia
- Facebook: Racquel’s On A Roll Lumpia
