Conny Celis knows that many folks appreciate homecooked meals using fresh local ingredients. She has had several small eateries, some out of her home, some in neighborhood locations, and one at a Saturday Market here in Puerto Vallarta because she loves seeing people enjoying what she creates.
I asked her recently what prompted her to enter this business, and she said it all began in high school.
The nutritious and simple lunches she brought attracted the other students in her class. They would ask her for a part of her lunch, and eventually, she was preparing small healthy salads for students and teachers. After graduation, she set up a salad bar and delivered lunches to the school and the neighborhood.
Thus began her entry into the healthy, fresh, and local food business, which she called “El Tazon Verde” or “The Green Bowl.” Her current location opened in 2002 at the corner of Brasil and Nicaragua in the Cinco de Diciembre neighborhood. El Tazon Verde is a family endeavor. Her mom, Paty, sister Itzel, and son all help with various responsibilities.
She sources her fresh produce from local vendors, including cheese and coffee. Conny understands the popularity of the Mexican diet and tries to minimize fats, fried foods, and sugary drinks found in everyday stores.
Instead, Conny focuses on fresh green salads with chicken, ham, or tuna; drinks like natural fruit waters; smoothies made from local fruit, green juices; coffees for adults and chocolate milk for the kids; and comfort food like soups.
The daily menu changes depending on what is seasonally available: breakfasts of eggs, frijoles, and bagels; lunches of soups and salads; and nutritious locally baked cookies and sweet bread. Right now, her potato salad is the best-selling item!
She continues exploring new menu options, including expanding salad choices and entrees like pot pies and meatloaf. She’d also like to buy an expresso machine, but the cost is too high for now.
The challenges of running a small food business include many, such as the availability of fresh local produce. Lettuce is difficult to obtain in the rainy season of June through October as the rain spoils most lettuce.
The long hours are also a challenge. Conny’s day starts at 5 am to prepare her kids for school.
Then, she shops for the daily menu. Cooking begins at 8 am to be ready for 9 am, opening Monday through Friday. She closes at 5 pm, then stays until 6 to clean.
On Friday, they must also prepare for the Saturday Market, which is open from 9 am to 2 pm. Sunday would seem to be a day of rest, but this is
when Conny takes care of her own home and children and starts to get ready for the next week.
El Tazon Verde also does event catering and online orders for pickup or delivery. Conny’s sister, Itzel, does all the marketing and accounting. Her mom, Paty, does food prep, and her son helps run errands and set up at the Saturday Market.
Conny has no formal training other than learning kitchen skills from her grandmother. She loves what she does, is not interested in expanding as she wants to keep it in the family, and is happy her clients keep returning for her fresh local homecooked food.
El Tazon Verde ˖ Brazil and Nicaragua ˖ connygcelis@gmail.com
Orders: 322 129 4683 and WhatsApp +52 322 129 4683
