Today we’d like to introduce you to Sarahi Caballero.
Hi Sarahi, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I live on a hill of Tecate surrounded by magical stones. Almost five years ago my husband and i decided to work as a family to be able to spend more time together and it occurred to us to sell calzoni instead of burritos, from door to door we went local after local, calzone and cold sage tea. For a few months, we did it like this until we encourage ourselves to open our house, which is like a very simple small ranch but with a spectacular view.
We started by inviting friends and family until little by little people began to find out about us, curious about the way we cooked (the hard way). When we least expected it, people from other cities around Tecate wanted to visit us, visit the “horno de la montaña”.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
We had many obstacles at the beginning since we only started with a clay oven that we built, without tools, knowledge or capital from scratch. We removed the tables and armchairs from our home to people be able to sit down and eat in the large patio that we have, we had nothing more than the desire to be together as a family and to go forward with horno de la montaña.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
At Horno de la Montaña, we cook sourdough calzoni with different fillings in a wood-fired clay oven on the top of a hill away from the hustle and bustle of the city. We use what we have here as much as we can to prepare from scratch cooking with native plants and firewood that we collect from our place. We have goats that give us milk and we make cheeses and sage ice cream for dessert, we create the sourdough a few years ago and we prepare the bread with it, we roast coffee in a clay roaster designed by us, when our trees bear fruit we use them to fill the dessert, the beer we make is a farmhouse type made with sourdough and sage in a very homemade way.
We serve a limited amount of people a day to enjoy our place, its beauty and tranquility, offering exclusivity in each visit, personalized attention and quality in each product. Visiting Horno de la montaña is as if you were going to a friend’s house, we like to share what we are passionate about with each of the people who visit us.
Is there a quality that you most attribute to your success?
We are not sure, sometimes we think that it is the magic that this place has that used to be kumiai lands and its stones full of energy, at other times we think that it is the complicated way that we like to cook or perhaps that many people have found this place to let go of all those burdens and return lighter to everyday life. What we do know is that we have always been ourselves and for that reason, we are very happy and grateful that people have accepted us the way we do this.
Contact Info:
- Email: hornodelamontana@gmail.com
- Website: www.hornodelamontana.com
- Instagram: www.instagram.com/hornodelamontana_
- Facebook: www.facebook.com/hornodelamontana
