Photos - Avila's El Ranchito Seal Beach: Heather Young
EAS: Mezza Mezza from Basilico’s Pasta e Vino
AVILA’S EL RANCHITO SEAL BEACH 209 Main Street Seal Beach, CA 90740 562.493.8226 www.avilaselranchito.com
Elyse Avila Smith OWNER, AVILA’S EL RANCHITO SEAL BEACH Q: If you could eat one thing in Orange County for the rest of your life (not from your restaurant), what would it be? Elyse Avila Smith: Besides heading over to my grandma's house for some homemade Mama Avila's Soup, I would have to say the Mezza Mezza from Basilico’s Pasta e Vino, our favorite little Italian spot in Huntington Beach, or the Rum Cake from Pizza Ortica. Other than Mexican food I have a huge soft spot for Italian and anything sweet! When you see chefs and owners truly love and believe in their restaurants and their food, it shows and both of these spots are prime examples of this. Q: If you could only use three ingredients for the rest of your life, what would they be? EAS: Keep it simple. Beans, cheese and a homemade tortilla. There is nothing better than a good bean and cheese burrito! Q: What does it take to run a restaurant successfully? EAS: For our family, it’s all about supporting each other and staying true to my grandmother's recipes. When I opened my restaurant in Seal Beach last year, my dad, my brothers, my cousins, and my aunts and uncles were all right there by my side to lend a hand. Opening a restaurant can be a scary thing, but I know that I can call any number of family members whenever I have a question. I also think that knowing what we’re good at
and what makes our guests keep coming back is key. I’m proud that we just celebrated our one year anniversary in Seal Beach and I’m looking forward to many more years! Q: Where do you draw inspiration from? How do you exhibit it at work? EAS: Knowing that I am carrying on a family tradition that my grandma and grandpa started 50 years ago is what drives me. It is an honor to be in the position I’m in—owning a restaurant that bears the Avila’s El Ranchito name—and every day I strive to make them proud. I love greeting guests, spending time in my kitchen, chatting with our regulars, and being a part of their family as their kids grow up. Q: How do you personally, or Avila’s El Ranchito, stand apart from the rest in such a large industry? EAS: All of our locations are family-owned and we've been in operation for 50 years—that’s certainly not an easy feat in today’s competitive restaurant industry. Though dining trends have come and gone, we’ve stayed true to my grandma’s authentic recipes and we make all of our dishes from scratch with fresh ingredients. Our customers are loyal, they have their favorite dishes that keep them coming back, and their favorite locations. In Seal Beach, which has such an amazing small town main street-feel, we have already built up a loyal customer base and are part of the fabric of the city.