Calvin Bui, a culinary innovator with a 15-year history in Saigon, is widely credited with introducing the taco to the city’s vibrant food scene. His journey began when he noticed a gap in the market for Asian-Inspired Mexican cuisine and launched El Camino, a brand that quickly became synonymous with quality Korean-inspired tacos in Saigon.
For Calvin, tacos were more than just food; they were a bridge between cultures, a way to bring a piece of his Southern California heritage to his adopted home. After a brief hiatus of 2 years, the taco kingpin is making a triumphant return with Mamacita Saigon, a brand that promises to blend the rich traditions of Mexican cuisine.
This comeback is not just about reigniting his passion for tacos but also about continuing to innovate and adapt to the tastes of his Vietnamese audience. For Calvin, bringing Mamacita Saigon to life is a testament to his enduring love for Saigon’s food scene and his commitment to enriching it with new, exciting flavors.
Today, we meet him at his venue, CTY Kitchen + Bar, where the team from Mamacita was born.
What motivated you to come out of taco retirement and start Mamacita Saigon?
After stepping away from El Camino, I realized my passion for creating unique taco experiences was far from over. The desire to innovate and cater more directly to the Vietnamese palate inspired me to launch Mamacita Saigon.
How does Mamacita Saigon differ from El Camino in its approach to tacos?
Mamacita Saigon serves a taco called Guisado. Guisado is a delicious and popular variety of tacos originating from Mexico, known for their rich, flavorful fillings. The term “guisado” refers to a type of stew or braised dish, and these tacos are filled with savory, often slightly saucy preparations.
While El Camino was about Korean-inspired tacos, Mamacita aims to bring a modern approach to tacos for the Vietnamese taste and preference. By embracing this approach, Mamacita seeks to offer a unique dining experience that honors both Mexican culinary tradition and the diverse tastes of Saigon’s food culture.
Saigon isn’t traditionally known for its Mexican cuisine. What challenges do you anticipate in introducing this cuisine to the local market?
Introducing Mexican cuisine to Saigon poses challenges due to its novelty in the region. Educating locals about Mexican flavors and traditions while respecting their tastes is key. We’ve crafted our menu to balance authenticity with local preferences, incorporating familiar ingredients where possible. Educational events and menu explanations will aid in familiarizing diners with Mexican cuisine.
By creating an inclusive environment and offering genuine experiences, we aim to overcome these hurdles and establish Mamacita as a cherished culinary spot in Saigon.
What specific elements of Mamacita Saigon are tailored to the Vietnamese audience?
We’re focusing on lighter, more balanced flavors that appeal to the local palate. This includes incorporating fresh herbs, spices, and ingredients that Vietnamese diners are familiar with and love.
Can you share any unique menu items or flavors that Mamacita will introduce?
Certainly! We’re excited about our Smoked Beef Birria taco. Slow-cooked beef is topped with onions and cilantro and served with our legendary Mamacita salsa, which has four Mexican chilies. It’s a true fusion dish that represents what Mamacita is all about.
What are your long-term goals for Mamacita in Vietnam’s culinary scene?
We aim to become a staple in Vietnam’s evolving culinary landscape, bridging cultures through food. Our goal is not just to expand our brand but to contribute to the rich tapestry of Saigon’s food scene.