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The idea for Hollister’s Buenos Dias Cafecito started with David Ramirez who thought the city needed some new breakfast choices.
“I wanted to bring in the best people in my contacts,” said Ramirez. “So I decided to reach out to Ricardo Saavedra to see if he wanted to give it a shot and was willing to work with me.”
Saavedra’s father owned a franchise called Chubby’s Diner in Scotts Valley. When he was 6 years old, Saavedra began hanging around in the kitchen, helping as he could and washing dishes.
“It was an American diner with pancakes, turkey clubs, chicken wings and a gazillion choices of burgers,” he said. “My dad opened a second place in Watsonville about five years ago, and he gave me the chance to run the first restaurant all by myself.”
Two years ago, Saavedra lost the restaurant to a new Target development, leaving him looking for a new opportunity. He partnered with Ramirez, who is the co-owner of Las Micheladas Bar & Grill, and the two joined Trino Serrano.
“So we brought him on as a specialist on the menu design and concept and to be sure all the food tastes the way it’s supposed to,” Ramirez said. “He also keeps the house’s front and back running the right way.”
Serrano’s background was in marketing and networking. Though he had no previous experience in the restaurant business, he adapted quickly.
“We put our brains together and got the concept going,” he said. “I’ve always enjoyed the concept of food and bringing people together. I got the opportunity to learn how the kitchen works and now I’m a full-fledged chef as well.”
Opening Buenos Dias a year and a half ago, they developed a cuisine that blends the American food that Saavedra learned to prepare as diner fare and the Mexican dishes he had at home.
“It was what I knew and what my dad taught me,” he said. “And then we added little twists from what my mom taught me, things my mom cooked for us at home.”
Ramirez said the concept is similar to restaurants catering to American tourists in Mazatlan, Cabo San Lucas and Cancun.
“It’s your all-American breakfast with a sense of our culture,” he said. “With Ricky on board, we have what it takes from the American side and a lot of knowledge from our Hispanic taste buds. And we were able to fuse that together.”
When Buenos Dias opened, the dining-out public was still reawakening from the pandemic, and things were a little bleak. At that point, the kitchen was manned by the three partners and minimal front-end staff.
“The first couple of days, we made $40 or $50,” Serrano said. “We thought, ‘Well, this isn’t what we expected.’ We got a little rude awakening but in a good way. I think what made the business grow was that we were just in there grinding away, making sure everything tasted right.”
Soon, though, Hollister started showing up, and the business has grown since. The partners are still actively participating and paying attention to customer feedback.
“We all take ownership of this company and we’re going to do what it takes, always, to make sure that things run right,” Ramirez said. “That’s the beauty of us being friends in business together. We’re never gonna let this go down, and there’s no doubt in my mind that we are going to be here for the next 20 years.”
The dishes of Buenos Dias
French Toast – An order consists of three thick slices of egg-battered bread, halved and then covered in powdered sugar. It is topped with strawberries and blueberries and accompanied by two dollops of whipped cream. It is almost silly to describe such a simple dish as French toast—Ramirez described it as “something anyone could make at home any time.” But there is always a twist that can elevate a simple dish to something extraordinary. In this case, it is the bread, thickly sliced and swirled with cinnamon. The dish is served with syrup, but just a little butter is enough to enhance the sweetness of the bread and bring out the rich cinnamon taste. The bright, fresh fruit is there for presentation as much as for the flavor, making the dish, as served, a delight in every way. It is breakfast comfort food at its best.
Chilaquiles – You can order these crispy tortilla pieces with either red or green sauce but honestly, why choose? The kitchen is happy to serve this as half red and half green, which I strongly recommend. The dark, smoky chili flavor of the red sauce alternates very nicely with the sharp, citrusy tomatillo sauce and the dish is topped with a bounty of Jack cheese, pickled red onions, sour cream and avocado. It includes a choice of egg along with golden brown cubed potatoes and beans. “My mom would serve us this in the mornings, on our days off, or when she was home,” Ramirez said. “It’s basically our traditional breakfast.” This is one of Buenos Dias’ most popular dishes, and it is easy to see why. A rich combination of textures, flavors and colors, it hits all the right notes and makes for a great breakfast or lunch.
Marinated Arrachera and Eggs – Another popular menu item is this well-seasoned Mexican Skirt Steak topped with pico de gallo and green onions, served with potatoes. “Growing up, we would have this on special occasions or when it’s a family BBQ,” Serrano said. “So it is an honor for us to have this on our menu consistently. It is our marque high-ticket item, and it sells out consistently.” The steak is hand-cut and marinated in-house—and could not be more tender or flavorful. There is a deep flavor of chili that compliments but does not overwhelm the flavor, serving as a base for the tantalizing mix of the other spices and herbs. Ramirez says that people love this steak so much they order it as a side dish with their entrees, which helps explain the occasional scarcity. Needless to say, this is a must-try—if you can get it!
Recommendations for future Eat, Drink, Savor articles can be emailed to roberteliason@benitolink.com.
BenitoLink thanks our underwriters, Hollister Super and Windmill Market, for helping to expand the Eat, Drink, Savor series and give our readers the stories that interest them. Hollister Super (two stores in Hollister) and Windmill Market (in San Juan Bautista) support reporting on the inspired and creative people behind the many delicious food and drink products made in San Benito County. All editorial decisions are made by BenitoLink.
