In the center of Guadalupe, Del Yaqui has solidified its reputation as a beloved culinary landmark, serving traditional Mexican and Yaqui dishes. Located in the Mercado Del Yaqui, the hacienda-style restaurant draws locals and visitors alike, especially as cooler weather ushers in cravings for its rich stews and soups.
"Alba Valenzuela, my wife, lived in the Valle Del Yaqui in Sonora," says co-owner Roberto Jaimes Perez. "She speaks the Yaqui dialect, which is very different from Spanish."
One important word is "Wakavaki," a dish that resonates deeply with Yaqui tribe members. It's a beef soup famous across the border within the eight Yaqui pueblos in Sonora. Perez offers a twist on Wakavaki with their popular Cocido de Res soup.
"We make it with oxtail, beef broth, garlic, onion, squash, carrots, potatoes, green beans and corn," he says. "Sometimes, the customers ask if we can put garbanzos because that's how they make Wakavaki there."
Even without garbanzos, the hearty soup is a fan favorite. Perez’s is from Obregón, Sonora, where he learned to make birria. The rich beef dish starts with a marinade of dried chiles, garlic and spices before being slow-cooked. At Del Yaqui, it's served with diced onions, cilantro, lime and warm tortillas.
The menu offers other soul-warming soups for the holiday season, including pozole, a hominy-based soup with vibrant toppings, and caldo de pollo, a comforting chicken soup with tender vegetables. On weekends, the tripe-based menudo becomes a top choice, known for its earthy flavors and therapeutic qualities.
The family says the soups remind them of home.
"At first, I didn’t want to move to the United States," Perez recalls. "But my little brother wanted to move here so bad, so I moved in 1999 to accompany him."
Shortly after, Valenzuela followed, they got married at the Our Lady of Guadalupe Catholic church and had their party at the plaza outside of the restaurant. The priest from the church has his photo posted in the restaurant and has had an impact on the food as well.
"Padre Rafael from the local church inspired our Platillo del Padre plate after asking if we had anything without meat," Perez explains. "It's very popular."
The $14.50 vegetarian platter offers a unique blend of grilled squash, cactus, green beans, avocado and lettuce. It's served with rice, beans, and tortillas.
Del Yaqui’s central location, just east of I-10 and south of Arizona Mills mall, brings diners from across the Valley. Many come for the Mole Poblano De Pollo.
"Our mole recipe came from a friend, Marilou Ramirez," Perez says. "She brought the recipe from Poblano to Guadalupe. She taught us to make it with pan dorado, chiles, tomato, garlic, onion, oregano, chicken broth, chocolate and peanuts. We make it a lot during Christmas."
It also comes with a side salad, rice and beans — a hearty deal for $12.
The restaurant opens at 8 a.m., serving a bevy of breakfast burritos for $10 and breakfast platters including Huevos Rancheros and five other options for $12. They serve Mexican restaurant staples for lunch and dinner including giant burritos, crispy tostadas, cheesy quesadillas, packed tortas and $2.50 tacos.
The restaurant’s ambiance is as inviting as its menu. Its brick arches, hand-painted murals of missions and cacti, vintage wooden picnic tables, and a shrine to Mother Mary create a warm and nostalgic setting. Below the extensive lit-up menu is a countertop with a metalwork sign featuring the iconic Yaquis de Obregón mascot and a Yaqui warrior.
"The restaurant is almost 40 years old and was opened by Guadalupe Martinez," Perez shares. "This was the first one here in the plaza."
Perez has been a part of the Del Yaqui restaurant history since 1999 when he first cooked and managed here. Then, in 2019, he purchased the restaurant; a few months later, they faced financial struggles as the mandatory lockdowns in 2020 occurred.
"One day, we only made $60," Perez says, nodding. To stay afloat, the couple reduced their staff to themselves, working tirelessly from prepping at 7 a.m. to cleaning after closing at 9 p.m. every day.
"We wanted to quit after my wife got COVID; she was in bad shape," Perez recalls. Yet, through sheer determination, the couple powered through the lockdown, selling their beloved stews and Mexican fare to keep the doors open.
"But we are still here, alive, with a business," he says proudly.
Their experience fuels his message of perseverance and hope for others.
"If you want to have a restaurant or a small business and support your family," he says, "si se puede."
Perez’s words embody the spirit of Del Yaqui — a place built on hard work, heritage and an unwavering belief in overcoming challenges to create something meaningful for the community. That, and delicious food.
9201 S. Avenida del Yaqui, Guadalupe
"Alba Valenzuela, my wife, lived in the Valle Del Yaqui in Sonora," says co-owner Roberto Jaimes Perez. "She speaks the Yaqui dialect, which is very different from Spanish."
One important word is "Wakavaki," a dish that resonates deeply with Yaqui tribe members. It's a beef soup famous across the border within the eight Yaqui pueblos in Sonora. Perez offers a twist on Wakavaki with their popular Cocido de Res soup.
"We make it with oxtail, beef broth, garlic, onion, squash, carrots, potatoes, green beans and corn," he says. "Sometimes, the customers ask if we can put garbanzos because that's how they make Wakavaki there."
Even without garbanzos, the hearty soup is a fan favorite. Perez’s is from Obregón, Sonora, where he learned to make birria. The rich beef dish starts with a marinade of dried chiles, garlic and spices before being slow-cooked. At Del Yaqui, it's served with diced onions, cilantro, lime and warm tortillas.
At Del Yaqui, the Cocido de Res is made with oxtail, beef broth, garlic, onion, squash, carrots, potatoes, green beans and corn.
Mike Madriaga
The family says the soups remind them of home.
"At first, I didn’t want to move to the United States," Perez recalls. "But my little brother wanted to move here so bad, so I moved in 1999 to accompany him."
Shortly after, Valenzuela followed, they got married at the Our Lady of Guadalupe Catholic church and had their party at the plaza outside of the restaurant. The priest from the church has his photo posted in the restaurant and has had an impact on the food as well.
"Padre Rafael from the local church inspired our Platillo del Padre plate after asking if we had anything without meat," Perez explains. "It's very popular."
The $14.50 vegetarian platter offers a unique blend of grilled squash, cactus, green beans, avocado and lettuce. It's served with rice, beans, and tortillas.
Del Yaqui’s central location, just east of I-10 and south of Arizona Mills mall, brings diners from across the Valley. Many come for the Mole Poblano De Pollo.
"Our mole recipe came from a friend, Marilou Ramirez," Perez says. "She brought the recipe from Poblano to Guadalupe. She taught us to make it with pan dorado, chiles, tomato, garlic, onion, oregano, chicken broth, chocolate and peanuts. We make it a lot during Christmas."
It also comes with a side salad, rice and beans — a hearty deal for $12.
The restaurant opens at 8 a.m., serving a bevy of breakfast burritos for $10 and breakfast platters including Huevos Rancheros and five other options for $12. They serve Mexican restaurant staples for lunch and dinner including giant burritos, crispy tostadas, cheesy quesadillas, packed tortas and $2.50 tacos.
The restaurant’s ambiance is as inviting as its menu. Its brick arches, hand-painted murals of missions and cacti, vintage wooden picnic tables, and a shrine to Mother Mary create a warm and nostalgic setting. Below the extensive lit-up menu is a countertop with a metalwork sign featuring the iconic Yaquis de Obregón mascot and a Yaqui warrior.
"The restaurant is almost 40 years old and was opened by Guadalupe Martinez," Perez shares. "This was the first one here in the plaza."
Perez has been a part of the Del Yaqui restaurant history since 1999 when he first cooked and managed here. Then, in 2019, he purchased the restaurant; a few months later, they faced financial struggles as the mandatory lockdowns in 2020 occurred.
"One day, we only made $60," Perez says, nodding. To stay afloat, the couple reduced their staff to themselves, working tirelessly from prepping at 7 a.m. to cleaning after closing at 9 p.m. every day.
"We wanted to quit after my wife got COVID; she was in bad shape," Perez recalls. Yet, through sheer determination, the couple powered through the lockdown, selling their beloved stews and Mexican fare to keep the doors open.
"But we are still here, alive, with a business," he says proudly.
Their experience fuels his message of perseverance and hope for others.
"If you want to have a restaurant or a small business and support your family," he says, "si se puede."
Perez’s words embody the spirit of Del Yaqui — a place built on hard work, heritage and an unwavering belief in overcoming challenges to create something meaningful for the community. That, and delicious food.
