Community Good Guy: Chef Manuel Vicente
Tara A. Spears
During the long months of the 2020 pandemic shutdown it was a time of fear and stress due to suddenly having no way to feed your family. But, as in many disastrous situations, some individuals step up to make a difference. One unsung hero, Manuel Vicente, immediately took action by volunteering seven day a week at the La Penita soup kitchen. Yep, in 2020 the good guys wear masks! This professional chef planned and prepared 500-1,000 healthy meals a day. “I find happiness working with my hands, working with others, serving my community,” explained Manuel. “Growing up, there were times I have been hungry so I wanted help my neighbors.” What the soup kitchens demonstrate is that when there is teamwork and collaboration, wonderful things can be achieved.
Manuel grew up in the southern Mexican state of Oaxaca. Oaxaca, like the nearby states of Guerrero and Chiapas, contains a startlingly diverse range of indigenous cultures with roots that reach back many centuries. In ancient time Oaxaca was the largest and most important settlement in the region. According to the Mexican government agency Conapo (National Population Council), Oaxaca is the third most economically marginalized state in the country. A poor and underdeveloped state, Oaxaca relies mainly on the commercial value of its forestry products, fruit and vegetable crops and handicrafts created by indigenous artisans to support its economy. Past mismanagement has squandered some resources, and poor transportation systems have hindered the movement of produce and raw materials. In some cases, disagreements among indigenous cultures have prevented the development of the region’s resources.
The diversity of Oaxacan cuisine is suggested by its nickname, Land of the Seven Moles. Each of the state’s seven regions produces a unique variation of the spicy mole sauce. There are many famous Oaxacan dishes like ‘mole negro’ and Tlayudas that help represent Oaxaca’s contribution to the national gastronomy. The most famous Oaxacan dish is mole. It’s fitting that as a chef Manuel has several mole specialties included on his menu.
Mole is a rich and delicious fruit, nut and chili sauce that’s widely regarded as the country’s national dish. Another famous Oaxaca dish is ‘Mexican pizza,’ or tlayuda. This famed snack consists of a crispy tortilla base topped with beans, cheese, mole or any meat of choice.
“I’ve always enjoyed trying new food,” said Manuel. “My grandfather gave me inspiration to cook, and love food and flavors. But it is my mother who inspires me to find simplicity in food.” With little employment opportunity in his home town, Manuel enrolled in ISIMA college to study gastronomy. After completing the course he accepted various cooking positions to learn his chosen trade and have the opportunity to develop his own cooking style. For fourteen years Manuel worked hard with an eye to moving up to a top level restaurant as head chef. With Manuel’s strong work ethic he doesn’t have much free time but relaxing with a beer and watching Mexican soccer makes him happy. “My favorite team are the Pumas!”
In 2016 Manuel’s tenacity and dream of becoming a head chef was realized when the Rincon de Guayabitos number one restaurant, Pinedas, had an opening. “Working in a restaurant means being part of a family. Nothing is accomplished independently.” Manuel’s skills and personality are a great match for the Pineda’s ocean front seafood restaurant.
The Pinedas Seafood Restaurant was started 35 years ago by another hardworking young guy, Luciano Pineda. Originally, he worked the beach organizing snorkel trips because he was familiar with this line of work in his hometown, Acapulco. Luciano had also moved from a troubled part of Mexico in search of a better life for his family. Presently both daughters operate the business with Palmira Dolores Pineda Guadilla as general manager and sister Aleida in accounting.
Sra. Palmira has been an active member of the Jaltemba Bay community her entire life. “My parents worked hard to build the business,” explained Palmira through a translator. “My father challenged me to be the best (in school) and while working in the restaurant. As a teenager I fell in love with the restaurant lifestyle and knew I wanted it to be my career.” As a working mother and wife she has little free time, but when not working Palmira enjoys family and shopping. “I feel so blessed to live and work near the ocean!” 
The Restaurante Pineda offers exceptional Mexican style seafood menu, outstanding service, and reasonable prices. The open air seating has fantastic views of the bay and a relaxing décor besides being family oriented. Located at the very southern end of Jaltemba Bay, you can walk down the beach to access, take cab or drive the road to Los Ayala but turn right before going down the hill.
Pinedas is strictly adhering to the pandemic protocol for your safety. Whether it’s a special event to celebrate or just wanting good food to enhance you vacation, Pinedas is open every day from 10 am to 7pm. The trained bartender can provide any cocktail you desire and each meal is made fresh when you order. It’s one of the few area restaurants that accepts credit cards and offers special event reservations, catering, and carry-out services.
Manuel (and all of the volunteers) deserves a round of applause for caring about his community. His generous nature is a perfect match with the altruistic Pineda family who has long supported many community activities. Thank you both for your contribution!
Pineda telephone: 327 274 21 43 or 327 274 21 42 pinedaguayabitos@gmail.com
Face book page and messaging http://www.restaurantepineda.com
