An Interview With Martita Mestey
Always carry a spare uniform. Working in a kitchen can get messy quickly, and you never know when you’ll need to change. Having an extra chef’s coat on hand has saved me more times than I can count.
As a part of our series about the lessons from influential ‘TasteMakers’, I had the distinct pleasure of interviewing Lida Moreno.
Born and raised in the picturesque city of Medellin, Columbia, Lida Moreno’s culinary journey began early, learning the art of cooking from her mother and grandmother. This formative experience ignited her lifelong passion for the culinary arts.
Moreno joined the esteemed team at Pink Taco In 2019, where she serves as Director of Culinary and is responsible for ensuring the harmony and excellence of kitchen operations across their five properties. Her career started in 1996 at a Tex-Mex grab-and-go restaurant, where Moreno immersed herself in the fundamentals of food service, rising swiftly through the ranks due to her hard work and commitment. Over the years, Moreno’s professional trajectory led her to iconic establishments like Chevy’s in Times Square, where she thrived amidst New York City’s demanding culinary standards.
Thank you so much for doing this with us! Our readers would love to ‘get to know’ you a bit. Can you share with our readers a story about what inspired you to become a restauranteur or chef?
Growing up, I was always in the kitchen with my mother and grandmother. In our culture, food isn’t just about sustenance; it’s about connection. It’s what brings people together, whether in the preparation or around the table, sharing stories and laughter. I realized early on that the kitchen had a magic that could unite family and friends. That passion for food and hospitality sparked my journey into the restaurant industry, where I found my first job and ultimately my calling.
Do you have a specific type of food that you focus on? What was it that first drew you to cooking that type of food? Can you share a story about that with us?
Since moving to the U.S. in 1996, I’ve developed a deep love for Tex-Mex and Mexican cuisine. Coming from Colombia, the diversity and vibrancy of flavors here opened up a whole new world for me. My husband, who is Mexican, has been my greatest inspiration. His passion and expertise in authentic Mexican cooking ignited my own desire to explore and master the cuisine. He’s taught me so much, and through him, I’ve come to see food as not just a craft, but an art form rooted in heritage and love.
Can you share the funniest or most interesting story that has happened to you since you became a chef? What was the lesson or takeaway you took out of that story?
Interestingly enough, one of the most memorable experiences as a chef happened at home. About five years ago, a snowstorm knocked out our power just after we had stocked up on groceries. My knowledge of food safety kicked in, and I knew I had to act fast to avoid losing anything. I turned our kitchen into a creative workshop, making an impromptu buffet for my kids. Without the usual kitchen comforts, I had free rein to get inventive, which turned into a fun challenge. My children were over the moon, and it reminded me how much joy can come from food — even in unexpected situations.
Can you tell us a story about the hard times that you faced when you first started your journey? How did you overcome this obstacle?
One of my biggest challenges early on was adapting to the demands of cooking diverse cuisines I wasn’t familiar with, like Italian and Indian food. It was overwhelming at first, but I quickly learned the importance of asking for help. I turned to my colleagues, and when that wasn’t enough, I sought inspiration online, using platforms like Pinterest to broaden my repertoire. The experience taught me not to shy away from learning and that seeking help is a strength, not a weakness.
In your experience, what is the key to creating a dish that customers are crazy about?
The secret lies in cooking with the same love and care as if you were serving your family. I often recreate dishes that my own loved ones enjoy or take inspiration from my family’s favorite meals. When you cook with that level of heart and soul, it resonates with people. I also believe in empowering my team by having them taste every dish we serve. This helps them better understand the guest experience and gives them the confidence to make thoughtful suggestions that could improve the dish or service.
Personally, what is the ‘perfect meal for you’?
For me, the perfect meal is a plate of Tacos de Alambre. This dish is a delicious blend of grilled meat — whether it’s beef, chicken, or pork — cooked with bell peppers, onions, and sometimes bacon, all topped with melted cheese. When served with freshly made tortillas, salsa, and avocado, it becomes a comforting yet flavorful masterpiece that embodies everything I love about Mexican cuisine.
Where does your inspiration for creating come from? Is there something that you turn to for a daily creativity boost?
My daily inspiration comes from my husband. He has a remarkable ability to tweak recipes in ways I wouldn’t have thought of. Whenever I’m stuck on a dish, he’ll step in and instinctively know what’s missing. Watching him work with such finesse and creativity is a constant reminder that cooking is truly an art form. It keeps me curious and motivated to continue learning and pushing myself in the kitchen.
Are you working on any new or exciting projects now? What impact do you think this will have?
Yes, I’m currently developing some exciting new dishes for the Pink Taco menu. The creative process here is always vibrant, and the team’s enthusiasm makes it even more fun. We’re playing with the theme — like incorporating pink into unexpected elements, such as our pink empanadas, which have been a huge hit. I’m excited to keep pushing boundaries with color and flavor while staying true to the authenticity of the cuisine.
What advice would you give to other chefs or restaurateurs to thrive and avoid burnout?
Work-life balance is crucial. When you’re passionate about what you do, it’s easy to let everything else fall to the wayside. I’ve been fortunate to have a family that shares my love for cooking, so we bond through our passion, which helps stave off burnout. But for those who don’t have that support system, it’s important to set boundaries and find time for yourself outside the kitchen. Recharging is essential for maintaining your creativity and drive.
Thank you for all that. Now we are ready for the main question of the interview. What are your “5 Things I Wish Someone Told Me When I First Started as a Chef” and why?
- You’ll never eat the same way again. Once you become a chef, you’re constantly analyzing food — whether it’s your own or someone else’s. Even when my kids make me scrambled eggs, I am tasting to see if they added enough salt, are the eggs at the right temperature, did they cook them long enough. Needless to say, my kids don’t like cooking for me.
- The work never stops. Even when you leave the kitchen, your mind is still on the job. I’m always jotting down recipe ideas, thinking about customer preferences, and planning for the next service. It’s a 24/7 job in many ways. I’ve found myself carrying a pen and paper just in case inspiration strikes while I’m grocery shopping.
- You’ll eat more than you think. Tasting is a big part of being a chef. You’re constantly sampling your food, but ironically, it doesn’t feel like a meal. By the end of the day, you’ve nibbled all day long but haven’t sat down for a proper meal.
- Delegation is key. It took me years to understand that I don’t have to be involved in every detail all the time. Learning to delegate has been a game-changer for me. It’s allowed me to strike a better balance between work and personal life. It allows me to be fully present with my family, knowing that I have a brilliant, capable team handling things while I’m away.
- Always carry a spare uniform. Working in a kitchen can get messy quickly, and you never know when you’ll need to change. Having an extra chef’s coat on hand has saved me more times than I can count.
What’s the one dish people have to try if they visit your establishment?
Right now, I’d say our Birria Tacos. They’re tender, flavorful, and served with the perfect consommé for dipping — it’s a dish that truly captures the essence of comfort food with an elevated twist.
You are a person of enormous influence. If you could inspire a movement that would bring the most amount of good to the most amount of people, what would that be? You never know what your idea can trigger.
I would inspire people to believe in themselves, no matter the obstacles. My journey has spanned nearly 30 years, six children, and moving to a new country without knowing the language, all while navigating a male-dominated industry. I never let those challenges deter me because I love what I do. It’s hard, but the alternative — giving up on your dreams — would be just as hard. If I can do it, I truly believe anyone can.
Thank you so much for these insights. This was very inspirational!
Lida Moreno Of Pink Taco: 5 Things I Wish Someone Told Me Before I Became a Chef was originally published in Authority Magazine on Medium, where people are continuing the conversation by highlighting and responding to this story.