Danny Mena: A life dedicated to sharing the flavors of Mexico

Danny Mena is a chef, entrepreneur, writer and, above all, a passionate advocate for Mexican food culture. He grew up in Mexico City, where family Sundays came with red pozole and fried quesadillas. His mother, his aunt and his own love of food sparked a passion that would later become his profession. Even today, noodles in chipotle sauce with milanesa can transport him home.

His dream was to open a restaurant where he could express his artistic side and share the food he himself enjoyed. Making it happen required long days: during the first months of his Manhattan restaurant, he worked seven days a week from opening to closing. Hecho en Dumbo, his first major project, stayed open for 12 years and was, alongside chef Felipe Mendez-Candelas’s La Superior, one of the pioneering establishments to offer a contemporary, authentic Mexican dining experience in New York. Its closing was painful, but Danny remembers one night when, looking around at a restaurant full of people eating, drinking and enjoying the music, he realized he had achieved what he had always imagined.

His connection to Mexico also took shape in Made in Mexico: The Cookbook, a book devoted to Mexico City’s restaurants, recipes and culinary diversity. Through its pages, Mena aims to move away from stereotypes and show a cosmopolitan city where street food coexists with fine dining. His career also extended into the world of mezcal through collaborations with Mezcal de Leyendas and Pelotón de la Muerte. For nearly 20 years, he has learned directly from families that produce mezcal and promoted respect for their traditional methods, history and the cultural value behind each bottle.

Bowl of 'Zole: Pozole, mezcal and community in a celebration of Mexico

Bowl of 'Zole grew out of a collaboration between Danny Mena and his partners Jimmy and Arik, who saw pozole and mezcal as a way to celebrate two important expressions of Mexican identity. Its first edition, held on Feb. 29, 2020, was a success, just weeks before the city shut down because of the pandemic. Over the years, the festival has become an annual gathering for New York’s Mexican community. This year, Bowl of 'Zole returns Oct. 22 to Industry City’s 5-2-A venue, 33 35th St., from 5 to 9 p.m. More than 20 chefs and restaurants are expected to participate, with over 300 agave spirits available for tasting. All-inclusive tickets starting at $55 can be purchased here.

Behind his achievements are sacrifices. His father died before Danny entered the culinary world, and one of his greatest regrets is not having been able to share all he accomplished with him. The long hours have also taken time away from his family, but passion continues to guide his life. For Mena, working alongside chefs, traditional cooks and mezcal-producing communities means helping preserve their stories and giving them the visibility they deserve. The legacy he hopes to leave to new generations comes from his own experience: with passion, steady work, a little luck and a positive attitude, dreams can be achieved.