Legacy of Flavor: Navarro’s Mexican Restaurant with Mari Sierra

So after my mom passed my brother and I, it's only us two siblings.

2

We both said, no.

3

We were okay with this story

ending the way that it was.

4

My husband at the time he

worked in construction.

5

We had a very serious conversation

about what that meant.

6

He was like, how can we let this gift go?

7

Your mom made this happen.

8

We've talked about a couple of

trials and tribulations, fires

9

and a pandemic, all these things.

10

And she still made it happen.

11

And even when she was sick,

she still made it happen.

12

How can we let this go?

13

Cliff Duvernois: Hello, everyone, and

welcome back to Total Michigan, where

14

we interview ordinary Michiganders

doing some pretty extraordinary things.

15

I'm your host, Cliff Duvernois.

16

Anybody who's watched this show

for any length of time knows that

17

I'm a huge fan of Anthony Bourdain.

18

And one of the things that he has

always been a very strong proponent

19

of, actually, many things he's a

strong proponent of is finding the

20

places that are off the beaten path.

21

And so when my producer came to me and

said, Hey, I think I found something

22

here that you should take a look at.

23

And I saw it and I thought, you know what?

24

This is perfect.

25

Because this embodies exactly

what this episode is about.

26

Because not everybody is

in the fanciest locations.

27

Not everybody might even

be in the best locations.

28

But they are doing something extraordinary

that resonates with their community.

29

And they're really doing their best

to improve not only their lives but

30

the customers and the people that

they have been called to serve.

31

With that being said I am in

Muskegon Heights, at Navarro's

32

with the owner Mari Sierra.

33

Mari.

34

How are you?

35

Mari Sierra: I'm so good, Cliff.

36

That was the most beautiful

intro I've ever had.

37

Thank you so much

38

Cliff Duvernois: You're welcome.

39

Absolutely.

40

Love it.

41

So Mari, why don't you

tell us really quick?

42

What is Navarro's?

43

Yeah.

44

Mari Sierra: Navarro's is a family

owned and operated Mexican takeout

45

restaurant, located proudly

right here in Muskegon Heights.

46

We have been family owned and

operated for 45 years And I

47

am the third generation owner.

48

Yeah, we started back in the

70s with my grandparents.

49

So this building originally

was a grocery store.

50

Yeah, so back in the 70s.

51

There wasn't a lot of places to

find staples for a Mexican kitchen.

52

So meat, produce and my grandparents

were music lovers, so they always had

53

records and cassettes and 8 tracks.

54

I don't even know what those

look like, but they were here.

55

But then my mom took over.

56

When she turned 18, she

decided college wasn't for her.

57

And she actually purchased the

business from my grandparents.

58

Growing up, I never appreciated

that part of her story.

59

It just, it was who she was.

60

But now being in her position, I

can't believe that she was able

61

to do this at just 18 years old.

62

She grew her family, the, this place

transitioned from grocery and some

63

food to completely take out only.

64

And then I grew up

here, me and my brother.

65

We were the kids who complained way

too much about being here after school.

66

And then I left Muskegon.

67

I went off to college.

68

I started my own family.

69

Had big girl jobs in corporate america.

70

And I my last job I thought

I was going to retire from.

71

But my mom suddenly

became ill with leukemia.

72

And she kept this place going

73

And our family was faced with a

decision what to do with this place.

74

At the beginning I was like That's a wrap.

75

Navarro's, it's been fun, but I

like having benefits and health

76

insurance all those things.

77

Yeah

78

And I was so far removed from this

place at the time that I was a

79

little bit too big for my britches.

80

Before my mom became sick.

81

She actually asked me to leave my

job and come run this business.

82

And I told her looking back now

regretfully that she couldn't afford me.

83

That I had gone to school.

84

I had a degree and I turned her down.

85

But my mom always had a way to

get what she wanted and we ended

86

here now recently just celebrating

87

three years under my ownership.

88

Cliff Duvernois: And there's

a lot there for us to unpack.

89

Yeah.

90

So let's go back a little bit there.

91

So you said that this has been family

owned and operated for 45 years.

92

Now, was your grandparents,

were they first generation first

93

generation immigrants to the country?

94

Mari Sierra: Yes and no.

95

So what's interesting about the

Navarro story is that people assume

96

that our entire family is Mexican.

97

Navarro, my grandfather, Angel

Luis, he's actually Puerto Rican.

98

So he was a migrant worker.

99

He came I don't know the exact

date, but he came from Puerto

100

Rico to work in the fields.

101

And then my grandmother's side of the

family was from Round Rock, Texas.

102

So her parents were from Mexico,

immigrants to the united States.

103

the

104

The way that they landed here

in Michigan was field work.

105

So my both of the families either

side were coming to Michigan to pick

106

cherries and apples and all those things.

107

And they would migrate

between Michigan and Texas.

108

But they ended up landing

here with industry.

109

So Campbell Wine and Cannon, which

is now CWC right down the street

110

from us was a huge employer for

people of the Hispanic community.

111

And they ended up putting

down roots here in Muskegon.

112

Cliff Duvernois: You were sharing

about how your grandparents helped us

113

start many, like local groups in the

community, all about supporting the

114

Hispanic family, Hispanic entrepreneurs.

115

Talk to us about that.

116

Mari Sierra: Yeah, my grandparents

story is really incredible.

117

They were both really large personalities.

118

So my grandparents had one

of the first Spanish speaking

119

radio shows here in Muskegon.

120

So they, I was a kid who would

answer the phone at the radio

121

station, like to take music requests.

122

My grandmother also probably had a

recording of me singing a Christmas song.

123

I think Jingle Bells in Spanish,

which she just played every Christmas.

124

They had a television show.

125

They were, yeah.

126

So it was called A Cita Con Navarro.

127

So a date with Navarro.

128

They really were just larger than life.

129

But they had a passion for

advocacy in our community.

130

So they started an organization

called Latinos Working for the Future.

131

They supported students that

were graduating from high school.

132

They ended up.

133

at some point, creating a center

called La Vida for Senior Citizens.

134

But also we're supporting youth

with summer programs, scholarships.

135

My grandmother worked for

the community foundation.

136

She sat on a number of boards.

137

And I always say that I don't ask me to

name them because I will forget some.

138

But she was truly an incredible

and accomplished woman.

139

But she never felt that way.

140

She was just like, this is

my responsibility and was

141

always just very, very humble.

142

Cliff Duvernois: So you were sharing

before about your mother went did

143

she ever share with you why she opted

to go into the restaurant business?

144

Mari Sierra: I think we were having

a conversation off mic about someone

145

that you know with dyslexia I think

my mother struggled with some learning

146

disabilities that went undiagnosed.

147

My brother was later diagnosed with ADHD.

148

I am just like, oh, I

think I have a little bit.

149

of that, too

150

had

151

So she just didn't have

a passion for learning.

152

But she had a passion for people.

153

So I think that's why this place is so

magical is because she knew so many of

154

her customers so intimately that when

it was my turn to take over, I was

155

meeting people that, you know, who were

customers that I waited on in high school.

156

And I would try to give

them an update on my life.

157

Like I have two kids now.

158

Like I graduated from college, like all

these things that I had accomplished.

159

And they're like, honey, we know.

160

You don't need to tell us.

161

Like your mom kept, yeah,

mom kept us up to date.

162

Like she knew people, she knew

their family, she knew their

163

story, their orders, and she

just was so wonderful at that.

164

She, I openly admit was a

terrible business owner,

165

like managing the business.

166

There's, there's, there've

been a lot of room for growth.

167

But when it came to the people and

the connections and her connections

168

outside of these four walls, like

that's where she really shined.

169

Cliff Duvernois: When you were

talking before, uh, so you went

170

off to And what did you study?

171

Mari Sierra: II I went to Aquinas.

172

I studied, surprisingly,

business management and Spanish.

173

I don't know why I chose it.

174

It was just, I was getting

close to my senior year.

175

I needed to make a decision and I was

like, eh, that sounds pretty good.

176

So I, I took the safe route.

177

But after I got my big girl job and

was at my last company, I decided

178

actually to go back to grad school,

to get a degree in management.

179

And I was, the goal was to continue

growing in my organization.

180

I wanted to lead a high performing team.

181

I wanted to be a manager.

182

Cliff, be careful what you

wish for because, I got it.

183

Not in the way that I expected.

184

so I expected, you know, to be

in an office and have a team.

185

and I have a team.

186

It's just not the way

that I envisioned it.

187

So I am a grad school dropout.

188

I, I went back to school.

189

And then three weeks later

is when my mom passed.

190

So I continued for some time, but

after a while it just was a lot.

191

And then I was running this place too.

192

I decided to let it go.

193

But the world has a funny way

of giving you what you ask for.

194

Cliff Duvernois: Your mother

asked you to come and work

195

here and you turned her down.

196

But then something changed your mind about

coming in and working here and stuff.

197

And, and I know your husband

is actually a part of that too.

198

So why don't you talk to us about

what was it that made you say, you

199

know, I'm going to do this after all.

200

Mari Sierra: after all.

201

So I was kicking and screaming, Cliff.

202

I was still hesitant.

203

So after my mom passed my brother

and I, it's only us two siblings.

204

We both said, no.

205

We were okay with this story

ending the way that it was.

206

My husband at the time he

worked in construction.

207

He'd worked in construction

his entire adult life.

208

We had a very serious conversation

about what that meant.

209

He was like, how can we let this gift go?

210

Your mom made this happen.

211

Since you were a kid, we've talked about

a couple of trials and tribulations,

212

fires and a pandemic, all these things.

213

And she still made it happen.

214

And even when she was sick,

she still made it happen.

215

How can we let this go?

216

I was still very hesitant.

217

I was like, you know what, I

will get the paperwork going.

218

I will help you the first week of service

just to get you guys up and running.

219

Like I will still, let the community

know that it's still our family.

220

But I have my job.

221

I'm happy here.

222

And I, when I let my manager know that

this was happening, I was like, please

223

know, like, I don't ever plan on leaving.

224

I love it here.

225

Um, and they, my, my manager

at the time actually came

226

and ate that first week here.

227

And I was like, yep, don't worry boss.

228

I'm gonna continue being here.

229

Don't worry.

230

And we continued on like that

for a while where I was just

231

very much on the back end.

232

But slowly and surely I just kept

taking on more responsibilities

233

and being here more.

234

And finally the day came that

I sent a little message because

235

we were still working from home.

236

boss and I was like, got a minute?

237

And as soon as she jumped on, she was

like, you're quitting, aren't you?

238

And I was like,

239

Cliff Duvernois: She probably

knew that time she came here.

240

She, so

241

Mari Sierra: I used to work

for Gordon Food Service.

242

I worked in the corporate headquarters.

243

And she came in, she tried our

tamales and it was like, girl,

244

I don't know what you got to do,

but you got to get these into GFS.

245

So the ball the wheels kind of started

turning from that conversation.

246

And like, What if, like, what if

these tamales were across America?

247

And that is something that we've

been working on slowly, but surely.

248

Packaging and stuff like that.

249

It's a dream that I thought

was a little bit closer.

250

I was a little naive and a

little green about, that process.

251

But we, it is still a dream

that's on the horizon.

252

Cliff Duvernois: For audience.

253

We're going to take a quick break

and thank our sponsors when we come

254

back Mari's gonna share a little

bit more about the story, but also

255

what you can expect when you come to

Navarro's We'll see you after the break

256

Are you enjoying this episode?

257

Well, I can tell you

there's a lot more to come.

258

Jump over to TotalMichigan.

259

com, enter your email address,

and get on our mailing list.

260

You'll get a list of the top

five episodes for the show.

261

Along with that, you'll get

all kinds of behind the scenes

262

goodies, as well as upcoming guest

notifications, and so much more.

263

Just go over to TotalMichigan.

264

com, enter your email address today.

265

Hello everyone.

266

And welcome back to Total Michigan,

where we interview ordinary Michiganders

267

doing some pretty extraordinary things.

268

I'm your host, Cliff Duvernois.

269

Today we're talking about good

food with the owner of Navarro's in

270

Muskegon Heights, that would be Mari.

271

And Mari before the break we were

talking about kind of starting your

272

transition from corporate life to

the insanity of restaurant business.

273

And So one of the questions that I got

for you is that you know When you're

274

making the jump you text your boss

or whatever it is and you're like,

275

hey, you know, do you got a minute?

276

What was it like to really

just realize day one?

277

Okay.

278

there's no safety of a paycheck anymore.

279

Literally like you, you have to

perform, you have to make this

280

work to keep the money coming in.

281

Talk to us about that transition.

282

Mari Sierra: felt, I've never been in

that position about having to worry.

283

I've been so very blessed that the

foundation that was created by my

284

grandparents, by my mother, has created

an amazing, loyal customer base.

285

We saw people who had been customers

since the seventies who were we

286

are just a stone's throw from

Muskegon Heights High School.

287

So people come in all the time talking

about on their lunch break, they

288

would come and get a chips, cheese,

meat and gravy, or they would get

289

tamales and then go back to school.

290

And we are so blessed that

those people have brought their

291

children and their grandchildren.

292

So now we have this beautiful

story of generations of owners,

293

but also generations of customers.

294

I think for me, the biggest challenge has

been taking care of those loyal customers,

295

but also getting new eyes on this place.

296

Because you're right.

297

it's been here.

298

It's been what it is and that we've

leaned into the story, you know, we're

299

Like you said, off the beaten path.

300

We're not even on the

corner of 8th and Sherman.

301

Like, my family used to say,

We're tucked in past the corner.

302

And, this building, when you look

at it, it looks like a house.

303

This was, I don't think, ever

intended to be a restaurant.

304

people, you know, sometimes are a

little trepidatious when they drive

305

up and they don't know where to park.

306

And, they're like, what is this place?

307

And, I joke with people that if

you open a dictionary and look up

308

hole in the wall, like, there's

a picture of us there, you know?

309

But for me, the biggest challenge,

thankfully, I've never had to worry about

310

keeping the lights on or things like that.

311

It's been, how do I take this

beautiful gift and grow it?

312

So the challenge has more been about

how do we get in front of new eyes?

313

How do we encourage people outside

of this beautiful community to come

314

in and try our food, fall in love and

hopefully become that trickle effect

315

of, you know, more generations of

316

Cliff Duvernois: Every day that I've been

here in Muskegon and I've told people,

317

I'm going to be doing an interview

at Navarro's, their faces light up.

318

Without fail.

319

So they all know you

right, right off the bat.

320

They're like, Oh, Mari, she is the best.

321

The second thing is you got to

try the tamales without fail.

322

Talk to us about that

importance of working within

323

the community getting you out.

324

Because you also said that you're

doing something with with Pigeon

325

Hill Brewery So, yeah, talk to

us about those types of things.

326

Mari Sierra: I think what's really

beautiful about Muskegon is that there's

327

just this energy and understanding

about collaboration over competition.

328

We understand that when one

of us rises, we all rise.

329

And within the restaurant

industry especially.

330

Like, we, I grew up here, but I've

never been in a full commercial kitchen.

331

Our kitchen is the size of a food truck.

332

To be, it's tiny.

333

um, Going into other people's

kitchens and like I'm in awe.

334

I'm like wow there's I can

put my arms out in here.

335

Like yeah, it's it's beautiful.

336

But we have found that One we love

collaborating with other people, but

337

it's brought us the most success.

338

Like that's it's the posts that perform

the best It's the the product that

339

gets the most attention collaborating

with other people Pigeon Hill they are

340

Michael and Alana, they have become

beautiful champions for this business.

341

They are making sure whenever

they get tamales, they post

342

it on their social media.

343

Whenever, we go visit, same

thing, and they're encouraged.

344

They left us a beautiful Google review.

345

You know, it's like those

little things that, they add

346

up and they mean so much to us.

347

But we recently connected.

348

And we are collaborating on a

specialty brew called Mi Gente.

349

So it's a brew that was developed at

City Built Brewery in Grand Rapids.

350

Ed, the person who developed the

brew and the artwork is like, here's

351

everything you need to make this beer.

352

What I need back from you is that

wherever this is brewed, the proceeds

353

are going to help and empower the

Latino community, where it's brewed.

354

So when I met with Pigeon

Hill, it was like crazy idea.

355

But, my grandparents, Angel Luis

and Connie, they created a fund

356

with the community foundation before

the passing of my grandmother.

357

She knew that she wanted to

leave a mark in Muskegon.

358

Even after her passing.

359

So they created this fund with the

intention of supporting Latino students

360

and entrepreneurs here in Muskegon.

361

And I was like, I don't know if

this fits the bill of exactly

362

what you're looking for.

363

But if it does I would really

really love for the proceeds of

364

this brew to go to that foundation.

365

And yeah, so they

communicated with City Built.

366

And it's looking like

we've got the thumbs up.

367

So I'm really really excited.

368

So Cinco de Mayo, May 5th,

it's a Sunday, it's going, the

369

brew is going to be launched.

370

And we will be at Pigeon

Hill slinging tamales.

371

you get to have some Mi Gente brew and

some of our tamales, and the proceeds

372

from that brew and our tamale sales of

that day will be going to their fund.

373

Cliff Duvernois: our

tamale That is incredible.

374

Going to their fund.

375

I'm so excited.

376

Because we've talked

heavily about tamales.

377

But what I like to do is just take a quick

step back And talk about the menu here.

378

Because really is it is kind of

a mixture of I guess what I would

379

call like old world versus like

ingredients that are local to Muskegon.

380

Mari Sierra: Yeah.

381

so

382

Cliff Duvernois: to us about that

383

Mari Sierra: So when we took over,

384

Nothing on the menu changed at all.

385

I wanted people to come back and

have confidence, the price, not even

386

the prices, even though there was,

like, it was middle of the pandemic.

387

Like prices were so volatile.

388

I was like no nothing can change I want

people to come back and know that it's us.

389

But as my confidence grew I was like

we need to have a little bit of fun.

390

the dish that we are most

known for is a dish that my mom

391

named after herself in life.

392

So her name is Francisca Her nickname

was Pancha, and this dish is called the

393

Panchita, so it's like little Pancha.

394

But it's a very Muskegon thing, like

when people just don't, you can't

395

find this really outside of Muskegon.

396

But it's a chips, cheese, meat, and gravy.

397

So, people hear gravy, so outsiders,

they're just like Gravy, that's what I

398

put on my mashed potatoes or is it a gravy

that goes on my like what is this gravy?

399

And I've had a little practice now

explaining it because it's for people

400

who come in i'm just like can I just

give you some like it's really hard

401

to explain like let me just put some

on a tortilla chip so you can try it.

402

But it's a brown gravy so

it's got a little bit of a

403

thickness to it like a gravy.

404

And it's full of stuff it's not

spicy, so there's no heat to it.

405

The flavor profiles

are like Tex Mex flair.

406

So it's really bold.

407

But it like complements the

ground beef and the cheese.

408

And so this dish has the gravy

and melty cheese and then we load

409

it up with lettuce and tomato,

onion, sour cream, and peppers.

410

So, just imagine super messy nachos.

411

like that's what it's like Yeah, so that

guy is our bestseller by a landslide

412

I always highlight the tamales.

413

They're unique because we

stone grind our corn in house.

414

But when you're talking about a mixture

of The traditional ways of doing things

415

like stone grinding corn, like you

can't get more traditional than that.

416

Cliff Duvernois: when you, when

you talk about stone grinding,

417

I'm having this vision of, like,

this, like, stone circular table

418

with a wheel that goes around?

419

That's what

420

Mari Sierra: That's one way to do it.

421

Um,

422

Cliff Duvernois: it.

423

Okay.

424

Not the way we

425

Mari Sierra: Yeah, so, we have

to cook the corn low and slow.

426

It steeps overnight.

427

And then we have to clean it, so the

outer part of the corn has to be removed.

428

and then we have a, it's a machine,

there are people, especially if

429

they're not, stone grinding, 50 or 100

pounds of corn like we do at a time.

430

where they can do it manually.

431

But we have a machine that has

the two volcanic stones and

432

then we feed it through a hopper

and it gets milled to the masa.

433

So that part is very, very traditional.

434

But we were talking off my

car filling really isn't.

435

So we use a ground pork.

436

Most other tamales that you'll

have, you shredded meat.

437

We have had these tamales since the

70s, and unfortunately the people

438

who have the answers to why we do

the things we do aren't here anymore.

439

But, there, so it's, just that one

food item alone is like a beautiful

440

representation of like mixing traditional

with who we are here in Muskegon.

441

So I always like to highlight those

just because stone ground tamales

442

are very, very hard to come by.

443

But like you said, we've been

injecting some personality.

444

So we brought chicken tamales,

which use a shredded chicken.

445

but we've also been playful, so

like we introduced a jalapeno

446

popper tamale last year.

447

Ooh, good.

448

Yeah, so that one's like a pickled

jalapeno with cream cheese as the filling.

449

So we're having a lot of fun.

450

But then we also brought in

like street style steak tacos.

451

So my husband is from Mexico and he's

like, we gotta, he's like, my buddy's from

452

the construction site, they come visit

me when they're working here in Muskegon.

453

Like I want them to

know that I'm here too.

454

So we've been playing with

a couple different things.

455

We wish you could play a little more.

456

But we have such a small kitchen

and such a small team that it's

457

hard to get creative sometimes.

458

But we've had a couple catering

customers who are just like, have fun.

459

And I'm like, heck, yeah.

460

So yeah, so we've done like fruit cups.

461

And, a low taste salad.

462

And we, I get to, uh, flex my creativity

a little bit more with catering.

463

But we keep a lot of those

traditional elements that have been

464

here since the seventies, but every

once in a while we get to play.

465

Cliff Duvernois: When somebody is

coming to Navarro's like for that first

466

time, talk to us what can they expect?

467

Mari Sierra: Something that I'm really,

really proud of is that we do pride

468

ourselves on excellent customer service.

469

So, when we're coming in, like,

I'm going to let you take your

470

time and look over the menu.

471

But I'm going to ask you if you

want me to highlight a couple of

472

those dishes, and I'll give you the

same spiel that, so you can say, I

473

heard it on, on, on Cliff's podcast.

474

You don't need me to repeat it.

475

But I'll give you the spiel.

476

I always, I highlight our wet burrito now.

477

Because last October we were voted

the best wet burrito in Muskegon.

478

So I have to like, you know,

a little feather in my cap.

479

So I'm gonna let you hang out and like

suggest some things and ask you some

480

questions like, how long is your drive?

481

You know, these things

travel a little bit better.

482

because we are takeout only.

483

But, I think they're going to

experience really good food.

484

we very much are a styrofoam

container, brown bag, like those

485

thank you plastic bags that some

people might think are tacky.

486

But we have just leaned

into this is our identity.

487

This is who we are.

488

And yeah, it's not

coming in, eco friendly.

489

Beautiful little container.

490

It's a little grungy and a

little rough around the edges.

491

But on the inside, like you're

going to find some kick butt food.

492

And we hope that you keep coming back.

493

Cliff Duvernois: Mari, if somebody

is listening to this and they

494

want to connect with you, find you

online, even come and visit you.

495

Where can they do that?

496

Mari Sierra: Please come see us.

497

So we are located not quite on the corner

of eighth and Sherman in Muskegon Heights.

498

So less than a half a mile off of Seaway.

499

So if you're coming into Muskegon.

500

We have a website, Navarro's online.

501

com.

502

We're on all the socials,

Facebook, Instagram.

503

We dabble a little bit in the Tick

Tock, but not much, but whenever

504

I see a funny trend, I jump on it.

505

So.

506

Cliff Duvernois: Nice.

507

Mari, thank you so much for

taking time to chat with us today.

508

Really appreciate it.

509

Mari Sierra: you.

510

It was so much fun.

511

I really appreciate it.

512

Cliff Duvernois: And for our audience, you

can always roll on over to TotalMichigan.

513

com, click on Mari's interview, and

get the links that she mentioned above.

514

We will see you next time when we

talk to another Michigander doing

515

some pretty extraordinary things.

516

We'll see you then.