Think about everything that’s happened in the world in the last 50 years, and the Maya Mexican Restaurant has witnessed most of it: the first moon landing, 9/11, the Michael Jackson trial, and everything in between.
On Feb. 16, Maya Restaurant owners Teresa and Manuel Paredes celebrated a half-century of Mexican cuisine as they rolled back their menu to 1966 prices—and they still honored Taco Tuesday. We’re talking lunch and dinner plates for less than $5.
It was a busy day for the Paredes family to say the least. The celebration attracted old clientele as well as some new customers. Teresa Paredes said the day signified the success they’ve been able to maintain since taking over the restaurant last year.
“We had a packed house from morning to night,” Teresa said. “We’ve gotten lots of positive feedback.”
Teresa is a third-generation owner. She took over after her father in March 2015, who ran the business after his father passed it on to him. The original location opened on State Street in Santa Barbara in February 1966. In the years to come, her grandfather would have 25 restaurants from Santa Barbara to King City.
Maya’s Facebook page increased more than 1,500 likes since Teresa and Manuel took over, if that’s any indication of success.
Fifty years is a long time for a restaurant’s existence. From a report published in 2012, Perry Group International and The Restaurant Brokers—two firms specializing in the hospitality and food service industries—found that most restaurants close their doors within the first year of opening.
Independent restaurants have the toughest time. Family-run establishments like Maya represent .01 percent of restaurants, the report stated. Most restaurants that remain owe their longevity to “consistency and simple, delicious food.”
While they’ve kept the menu relatively the same, Teresa still keeps everything on the menu fresh and made from scratch. Maya is particularly known for its ceviche and chile verde. There’s also the “pata,” or cow foot plate, flavored with spices. Another popular dish is the pozole, a dish made from pork brisket.
And don’t forget the menudo, or soup made with beef tripe (cow stomach). The restaurant goes through about 500 pounds of tripe each week, according to Manuel, who makes the purchase and cleans it for an entire day before being served.
For 50 years, Maya has been connecting with people through their appetites. Yet, food is only a part of the restaurant’s success.
The Paredes family is fairly active in the community, from holding fundraisers for the Air Force to participating in city events. They participate in Santa Maria’s annual Taste of Mexico, a festival to which the restaurant brings its famous ceviche and one other item, usually taquitos.
It’s not easy running Maya, Teresa said. After all, the family practically has an institution to uphold. How do they do it? Teamwork.
“She brings in customer service and heart, and I do the business part,” said Manuel, who’s a contractor by day and refers to himself as the jack-of-all-trades type.
Being an Air Force reservist, Manuel has a deep appreciation for men and women who serve in the military, as well as first responders, offering them a 15 percent discount on their meals.
According to Teresa, Maya is also known for being the only Mexican restaurant in Santa Maria that delivers. It’s open every day of the week. Go there on Friday between 6 and 9 p.m. and you’ll be serenaded with the sound of live mariachis.
Someday, the Paredes family hopes to pass the restaurant on to their two sons, ages 4 and 12.
“It feels good to get support and recognition and get noticed,” Paredes said. “Makes us feel like we’re not putting in all this hard work for nothing.”
Staff Writer David Minsky wrote this week’s Biz Spotlight. Information should be sent to the Sun via fax, email, or mail.
This article appears in Mar 3-10, 2016.