Lalo, Joseline, Rosa - Hispanic Heritage Month

Lalo came to us seven years ago, via his father, and I gave him little chance to last very long. He started as a dishwasher, then worked his way up to prepping and then working on the line, all in a pretty short period of time.

But he wanted more so we put him up front as a food runner and forced him to come out of his shell a little bit.

After a while his Abuela, Rosa, joined our team, making tortillas and salsas, a constant presence behind one of our planchas at either store.

Joseline snuck in about six years ago, coming in after school to run food for us in Boulder and working her way up to being a full time server.

When we opened Pica's Louisville we knew we wanted to bring over someone with experience to help us carry on the right culture of customer service. Within a year Lalo was our front of house manager.

Big thanks to this wonderful family for all they have done for us.

Pica’s - “I started working at Pica’s 7 years ago,” says Lalo. “My grandma, Rosa, joined a couple of years later and then after that, my sister, Joseline. I started working in the kitchen with a family member as a dishwasher and throughout the years have worked my way up to being a manager. What we all love about Pica’s is the support we feel from both leadership and our co-workers - oh, and it’s not so bad to work with your family!”

Background - “We are originally from Mexico City and came to Lafayette when we were very young. Our parents wanted a better life for us and more opportunities. We love Colorado for its sunshine, hikes and beautiful weather. Multi-generations are very important in Hispanic culture. Being able to work together as a family provides us with more time to be together and enjoy our work days.”

Hispanic Heritage Month - “To us, Hispanic Heritage Month is a time to reflect on where we are now and how far we have come as a culture. We appreciate our community for being so accepting and supportive of us! It’s a time to share our stories and be heard, and that means a lot as we live in a country of mixed cultures and that is what makes the United States so special.”

Jesus, Hispanic Heritage Month

It's hard to believe Jesus has been with us for only a year and a half. When he came to us I was skeptical as he was coming from Chipotle. I wasn't sure if he could handle a business that wasn't as structured or corporate. 

But from the moment he started I could tell this was a kid who was smart and ambitious. He seems to never stop moving and he lives for the challenge and is constantly looking for way to improve our business. 

Someone like Jesus is a model for what DACA can be - a gateway for children born in Mexico but who are taking advantage of a better life and better opportunities in the United States and making our communities stronger. 

Jesus is probably the only staff member who loves to fish more than I do, although I still haven't been out fishing with him, mostly because I'm afraid he'll show me what's up!

Pica’s - “I started working at Pica’s because I saw an opportunity to work here and put what I’ve learned over the years into a restaurant setting - management skills, customer service, logistics and my passion for leadership. In previous jobs I’ve worked for larger corporations with leaders who were disconnected from the business. Pica’s is a community atmosphere run by employees who have become family to me over time. Since I’m bilingual and I came from a Hispanic background, it allows for me to improve communications between our front-of-house staff and our kitchen to help improve the restaurant continually.” 

Background - “I was born in Fresnillo, Zacatecas in Mexico and moved to the United States when I was a newborn. Our family moved here searching for a better life for myself and our siblings, as well as more opportunities to learn and grow. During Obama’s presidency under the Dreamer’s Act - more specifically, the DACA program - allowed me to apply for a work social, US ID and permit to work while being an undocumented immigrant. This allowed me to start working at a young age and plan for the future.” 

Hispanic Heritage Month - “It’s great to have a month dedicated to highlighting and celebrating our culture in the Hispanic community in the United States. However, it’s even better and I am blessed that I am surrounded by friends and family, as well as a workplace, that honors and supports my heritage all year round.” 

Johnny, Hispanic Heritage Month

Johnny came to us over 10 years ago and I still remember the day he walked into the kitchen at the lowest point of opening PIca's Boulder. He had that trademark smile on his face and he picked up a broom and began sweeping while saying, "I hear you're looking for help." I told him he was hired and that he should quit his other job because I wanted him full-time. It took him a few months but he finally did.

He's worked in all capacities at our restaurants - dishwasher, prep cook, line cook, food runner, server, kitchen manager and now he manages both kitchens for Pica's Colorado.

Last month we went up to visit the mothership - Pica's Jackson. He walked right in to the kitchen and made friends with everyone, always willing to learn. On our last day we floated the Snake River in Grand Teton National Park. He fly fished for the first time and caught his first Snake River cutthroat trout. We saw bald eagles, golden eagles and a juveninle moose swim across the river in front of us. It was an amazing day made even better by this guy's infectious smile and zeal for life!

Pica’s - “I started at Pica’s in 2010 - over 10 years! My aunt worked here before me and she was a tortilla maker. She told me they had a position open for a great restaurant and I interviewed with Trent and here we are. When I started it was just me, Trent and Andy hustling in the kitchen. It has just changed so much in the last 10 years and I’m so proud to have been here since the beginning and see how far the restaurant has come. I feel more at home and comfortable here because it’s the food I like to eat and the people that are from my culture.” Background - “I’m originally from Mexico. I feel proud to be Mexican. To be honest, for me, it has been very easy to live here in Boulder and feel welcomed by others. I feel the same no matter who I’m with since my culture has been mixed for so long. The customers at Pica’s have treated me so well. Now I see couples who have families of their own and have grown - I LOVE seeing their journey.” Hispanic Heritage Month - “Hispanic Heritage Month is something new to me. I’ve heard stories of racism against immigrants in other areas and it makes me sad as that has not been my experience. I wish for all Hispanics to have the same welcoming I have had in this country - and if not, our country needs to change.”

Pica's Safety Protocols and How to be Safe with Takeout Food

As we get further into this pandemic and news is getting scarier and scarier, I wanted to make sure everyone feels good about continuing to get food from Pica’s. 

Rest assured we are doing everything we can to keep ourselves and our customers safe and healthy. Hands are raw from the amount of washing we do. We’ve asked all staff to wear masks and as of today I believe 100% of our staff have been outfitted with masks.

Whenever possible our staff will be gloved. 

We have switched away from touchscreens and are encouraging people to order online during this time so that there is minimal exposure to both parties.

In the restaurant we have marked out 6’ sections for spacing and our customers have been very mindful and keeping safe distances.

Regardless of how many protocols we put into place, we are still asking our employees to come in and work and there’s really no way to keep people 6’ apart. 

We have asked that NO ONE come to work if they are feeling even a slight bit off. So far, knock on wood, all of our staff is healthy.

WHAT TO DO WHEN YOU GET YOUR FOOD HOME…

We encourage you to take precautions when you get your food home. Take food out of containers and transfer directly on to clean serving dishes. If you can microwave for a few seconds it should zap whatever could possibly be lurking.

Wipe down plastic container such as the quart marg containers or nino bowl pint deli cups. Once finished transferring and wiping, thoroughly clean your hands. 

This is an excellent guide for dealing with groceries and takeout food: https://www.youtube.com/watch?v=TKx-F4AKteE

We’d love to hear from you if you have suggestions for how to improve.