About

To truly understand Olamendi's, we must start with Don Jorge's humble beginnings in Mexico. For Jorge, the kitchen was more than a place for meals it was a classroom where his mother, a master of traditional Mexican cooking, taught him not just recipes, but the heart and soul behind them. Trips to the market became lessons in quality and tradition. His mother shared her wisdom about spices and herbs, explaining the subtle differences between chiles from the smoky depth of dried poblano peppers to the fiery kick of chile de árbol. She taught him how to judge the ripeness of tomatoes, the freshness of cilantro, and the perfect scent of dried oregano. These moments weren't just about cooking; they were an immersion into his family's heritage.

As a young man in his 20s, Don Jorge worked in the doctor's lounge of a hospital in Mission Viejo, where his food brought comfort and joy to those he served. The doctors loved his dishes and often encouraged him, saying, "Why don't you open your own place?" These words sparked a dream. Though Jorge believed in his family's recipes, opening a restaurant seemed far-fetched until 15 doctors offered to help fund his vision.

In 1973, that dream became reality in San Clemente, California. Jorge and his wife Maria opened their first restaurant, sharing the flavors of Mexico's Puebla, Veracruz, and Jalisco regions. It wasn't just a business; it was a heartfelt connection to their roots.

Maria's journey in the kitchen also became a cornerstone of Olamendi's story. At just 19, she had to learn how to cook, both for her family and the restaurant. Unsure at first, she often called her mother for help, seeking guidance even for simple dishes like beans and rice. Her mother patiently shared the secrets that made these recipes special. Today, those same recipes are central to Olamendi's menu, embodying family traditions and Maria's early struggles and triumphs.

In the 1970s, sourcing authentic Mexican ingredients in Southern California was a challenge. Determined to preserve the integrity of their cuisine, Jorge and Maria closed the restaurant one day each week to drive to Tijuana for essential spices. This tradition of dedication and authenticity continues today, as the restaurant remains closed on Mondays a tribute to those early days.

One remarkable chapter in Olamendi's history came when President Nixon became a regular guest. His genuine warmth and respect left a lasting impression on Jorge, as Nixon greeted everyone from cooks to busboys with the same humility. Nixon's favorite dish, Pollo a la Veracruzana, became a symbol of Olamendi's authenticity. When he invited Don Jorge to cook for him at the Western White House, it was a dream come true for Jorge and Maria, a testament to their hard work and passion.

Olamendi's is more than a restaurant; it's an extension of Jorge and Maria's heritage. Each dish carries a story of family, culture, and love for food.

Today, three generations of the Olamendi family proudly serve Orange County, continuing the legacy Jorge and Maria began over 50 years ago. While they've adapted to new tastes and earned national and international recognition, they remain true to the flavors and traditions that define their story. Olamendi's has become a cherished part of Dana Point's culture a place where everyone can experience the vibrant taste of Mexico, served with love and authenticity.

Salud, Dinero y Amor.