After cooking for a few of San Antonio’s greatest eating places, Carlos Martinez discovered a intelligent technique to pivot when he found lease costs have been too excessive for his first authentic idea, Nai.
Martinez saved Nai’s core thought — providing a prix-fixe eating expertise centered on elevated dishes with historic Mexican influences — however added a brand new twist. As a substitute of opening a brick-and-mortar restaurant, he hosts the dinners at his own residence.
Company at Nai are all seated on the identical desk, and Martinez is ready to accommodate most allergy symptoms with correct discover. These eager about reserving can reserve a seat on the Nai web site, naisatx.com, which additionally has essentially the most up-to-date menus.
Have been you born in San Antonio?
I used to be born in Reynosa, Mexico.
What was your first restaurant job in San Antonio?
I began as a line prepare dinner at Cured in 2017. Finally, I moved up as a sous chef. I labored at Clementine from 2018 to 2022 and at Mixtli for a short span.
When did you wish to open up Nai?
So, the whole lot began throughout the pandemic. I used to be about to cease cooking as a result of I used to be so pissed off. My spouse mentioned, “Why don’t we begin cooking at our home, only for enjoyable?” My first at-home pop-up at the moment was referred to as Maiz Cocina de Origen — which finally grew to become Nai. I wished to open a brick-and-mortar for the idea for some time as a result of my friends cherished the meals, however the lease and building costs have been too excessive for a number of of the areas we scoped out. My spouse and I noticed it will be simpler to host the dinners at our home — similar to once we used to prepare dinner for enjoyable within the pandemic days. It was simpler to do it this fashion too, as a result of we already had our tools.
Can you decrease prices on the dinners then?
To be trustworthy, the menu pricing adjustments relying on what we provide on our seasonal menu. Recent elements are nonetheless very costly! We do attempt to supply as native as we are able to. One factor I like about internet hosting the dinners at our home is that we’re in a position to economize for a constructing we’ll in the future personal. That approach we don’t should lease from another person.
Why Nai?
The inspiration comes from the Rarámuri folks of Northern Mexico. Nai means hearth, so we give attention to primal flavors that symbolize the heat of hospitality and rebirth.
What have been the preferred dishes thus far?
Everyone that got here to have dinner with us raved in regards to the Caesar salad and the buñuelo dessert. Considered one of our final friends was stoked about all of our desserts, which was good to listen to, as a result of I’m not a formally skilled pastry chef.
Do you might have formal culinary coaching?
I went to culinary faculty in Mexico for a 12 months. I didn’t have the cash to coach in fancy culinary faculties in New York or abroad. I’d examine and observe from cookbooks. The college of life taught me essentially the most!
What was a tricky lesson to be taught throughout your profession?
In all probability the hardest factor was that I missed quite a lot of birthdays and occasions for family and friends due to the lengthy hours within the kitchen. It was powerful to discover ways to obtain that work-life steadiness. Nai has been so useful in reaching that steadiness. My spouse works shut by, so I get to go decide her up, and she or he helps me out with the dinners.
Discuss how typically Nai’s menu adjustments.
Usually what we wish to do is a nine-, 11- or 12-course tasting menu, relying on the seasons and what’s out there from native farmers. So our set quantity of programs will depend on what’s out there.
How lengthy does it take to make a brand new menu?
It takes me about two weeks to craft a brand new menu. Generally I get up at 3 a.m. and really feel impressed.
Is there anything you’d like folks to find out about Nai?
I simply need folks to know that we’re right here — we exist! I do know there’s lots of people that don’t like tasting menus as a result of the dishes are small. I merely ask folks to present us an opportunity.
What are a few of your favourite eating places to dine at whenever you’re not working?
I like Fife & Farro on the Pullman Market and Sichuan Home.
What’s the go-to cocktail bar for you and your spouse?
We love the Modernist.
Final cookbook you learn?
It’s referred to as Odette. It’s from a restaurant of the identical identify in Singapore with three Michelin stars.
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