Doña Libo takes pleasure in introducing people to the delights of Oaxacan food with its wide range of flavors and spices. She has been cooking Oaxacan food all of her life, learning from her mother and grandmother back home in Oaxaca. Doña Libo had a catering business in Oaxaca before coming to San Jose to help the family open the restaurant. The restaurant’s dishes are derived from her recipes and along with her son, Mezcal Chef Octavio Gomez, they ensure each plate meets their high standards before leaving the kitchen. She works diligently with Octavio to successfully pass along the secrets of her magnificent cuisine.

Mezcal Chef Octavio Gomez moved to San Jose from Oaxaca just over 10 years ago. While growing up in Oaxaca he always helped his mother and sisters in the kitchen. Cooking became his passion, but little did he know he’d be recreating his mother’s and grandmother’s traditional Oaxacan dishes in the family’s San Jose restaurant. From Southern Mexico to Northern California, nothing has changed. In Mezcal’s kitchen you will find Octavio working alongside his mother who joined him from Oaxaca to help ensure all the spices, flavors and family recipes remain exactly the way they’ve been for generations.