Today we’d like to introduce you to Zachary Basto.
Zachary, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
I was inspired to cook for a living by my grandmother and grandfather. In fact, the company is named after them. Growing up, they were the ones that did all the cooking for my family. My grandfather took it up as a hobby in his retirement and challenged himself to learn different cuisines. My grandmother didn’t experiment as much but she knew how to make good, satisfying food. From them, I gained an appreciation for being able to cook. That appreciation turned into a desire to make great food.
Over the past couple of years, I started focusing on what kind of food I want to make when I start my own business. My family’s roots are in Colombia and El Salvador so naturally I hope to make Central and South American food in my future restaurant. The starting point I chose was Empanadas. They’re baked or fried hand pies that are about as versatile as anyone food can be. I developed a love for them from at a young age but knew that they’re still largely unknown in the States. My long term goal is to introduce more people to empanadas and to provide an authentic, home-cooked feeling empanada to folks that grew up eating them.
Most recently, I was working with Chef Ryan Smith at Staplehouse, but when Covid-19 forced the restaurant to pause, I knew I wanted to find a way to support myself financially. The first thing that came to mind was to sell empanadas. Their versatility and transportability made them perfect for delivering around the city. I’ve since been able to reach people all over the Metro Atlanta area from Mableton to Lawrenceville. I still make all the food and deliveries myself and have successfully stayed busy for five months now.
I was genuinely worried when restaurants were forced to close back in March. But being forced to start my business on the fly has turned out to be super fulfilling. I try to remind myself everyday to stay thankful to everyone that supports Casa Cardoza. I’ve seen a lot of small businesses suffer this year. But I’ve also met a lot of wonderful people that do their best to help by shopping local.
Has it been a smooth road?
It certainly hasn’t been easy getting started. The business is still super young so the road is sure to only get rougher, too. I’ve always worked in professional kitchens armed with industrial ovens and stovetops so cooking from home has been limiting. Ultimately, I’m just trying to take on the challenge of starting a business one step at a time.
We’d love to hear more about your business.
Casa Cardoza is an empanada delivery service at this time. My specialty would be Argentine style, however I definitely don’t want to limit myself to that. I love the variety of doughs, fillings and techniques that exist all over Central, South and even North America. In Colombia, for example, empanadas are made with a corn dough and are fried. In Dominican Republic there’s a method where they take yucca (cassava root) and make a dough out of it. In Argentina, Chile and Uruguay they usually use wheat dough and bake their empanadas. My girlfriend/co-founder is Mexican and her family knows empanadas to usually be served as a dessert with a sweet pumpkin filling. This is what makes Casa Cardoza unique. I don’t want to offer just one country’s version of the dish; I want to explore all the different styles and share them side by side.
Growing up in the U.S. with family in other countries, I learned that it’s important to look into the past and understand my heritage. As I mentioned, I’m Colombian and El Salvadorian descent and I want to explore the cuisine from those countries, but I also want to understand Latin culture as a whole because of the story of the Americas all ties together at different points in history. Empanadas are ubiquitous from Mexico to Chile but they are just the tip of the iceberg when it comes to Latin American food. And I take a lot of pride in challenging myself to learn and recreate cuisine from all the amazing countries in the Americas.
Is our city a good place to do what you do?
Atlanta has not fully realized its potential as a food destination city. There’s so many talented chefs living in the metro area but the only thing holding it back is demand. Cities like Chicago, L.A. and New York are filled with folks eager to try new, unique or otherwise “pricey” food. I quote pricey because I think the effort that goes into making genuinely good food deserves a fair wage. There’s certainly more and more interest in spending a proper amount on a great food experience here but we still have a lot of room to grow.
All that being said, Atlanta is such a diverse and welcoming city that starting any business here would be a great idea. There’s a real appreciation for small business and most Atlantans seem to want to help their neighborhood thrive. Residents here take pride in the areas they live in and because of that, they’ll support local entrepreneurs.
Pricing:
- Empanadas are between $1.50 – $2 each
- Sauces are sold in 8 oz containers and are $3 or $4
- Delivery is about $5 ITP and $8 OTP (depends on distance)
Contact Info:
- Website: www.CasaCardoza.com
- Phone: 7705957569
- Email: Casa.CardozaEmpanadas@Gmail.com
- Instagram: https://www.instagram.com/casa.cardoza
- Facebook: https://www.facebook.com/casa.cardozaempanadas
Image Credit:
Zachary Basto
Suggest a story: VoyageATL is built on recommendations from the community; it’s how we uncover hidden gems, so if you or someone you know deserves recognition please let us know here.
