Robert Rendon / Owner, Cantina la Mexicana, Somerville, Massachusetts
In 1995, Robert Rendon opened Cantina la Mexicana in Somerville, Massachusetts, a couple of miles outside Boston. Since then he’s become known for the best margaritas in Union Square.
Like so many bar and restaurant owners in 2020, Robert has rapidly adapted to increased demand for takeout and delivery during the coronavirus crisis. He’s learned to be a chef, waiter, caterer and bartender all at once to accommodate staffing shortages. He’s still not sure if his restaurant will survive amidst the current uncertainties but he knows now more than ever, quality counts. Robert has been using The Perfect Purée for more than 20 years and says it’s still more flavorful than any comparative product.
Robert sells margaritas to go and is in the process of developing 10-ounce plastic packaging for takeout drinks. He’s thinking of offering his popular sour mixes for takeout and makes one with The Perfect Purée Prickly Pear Puree, Sweet Hibiscus blend and Red Jalapeño Puree that’s customizable for rum, tequila or mezcal. Another sour mix includes The Perfect Purée Pomegranate Concentrate, Prickly Pear Puree, Mango Puree, Carmelized Pineapple Concentrate, Blood Orange Concentrate and a mix of berry flavors. His signature Corazon mix features Mango Puree, Prickly Pear Puree and Blood Orange Concentrate. An original takeout margarita named Green Monster pays tribute to the famed Fenway Park left field wall and features The Perfect Purée Green Apple Puree and Kiwi Puree.
“The Perfect Purée’s flavors help creativity and the recipes just come together after exploring the different flavor combinations,” Robert says.
Robert moved from Texas to Massachusetts in 1988 to marry his wife of 30 years, Carolina. Originally named Taqueria la Mexicana, Cantina la Mexicana started in 1995 as a takeout counter serving Carolina’s recipes. She’s still behind the counter and Robert’s son, Robert Junior, helps with bartending and photography. Cantina la Mexicana now includes sit-down window service and a busy catering schedule but this year, Roberts says, it’s been harder than ever to hire people. While Robert looks for someone to take over his bar he’s doing a little bit of everything at Cantina la Mexicana. He’s encouraged by customers’ response to his drinks.
“Right now when the customer comes in, they say, ‘I want Robert’s drinks,’ ” he says, laughing. “I don’t even drink but I just make the best drinks and customers are buying them.”