Armando Hernandez and Nadia Holguin own Tacos Chiwas and Cocina Chiwas, and partner with Roberto Centeno on Santo Arcadia, sister bar Pecado and Espiritu. They announced they're adding more to their plates on Monday.
Hernandez and Holguin will again partner with Centeno, a two-time James Beard Award-nominated chef, on a new burger joint in downtown Mesa. Meanwhile, Holguin and Hernandez will also launch a new Tacos Chiwas at the airport, debut a beer garden at Tempe’s Culdesac and add bar service to their cafe Aruma.
“It just kind of all came together at the same time,” Hernandez says of the quartet of soon-to-arrive spots. “Hopefully they each bring something special and needed to the community.”
Hernandez, who with his wife Holguin were semifinalists for Outstanding Restaurateurs in the 2024 James Beard Awards, says they're "very blessed," to continue to grow their offerings in the Valley. He shared a glimpse into each spot and when diners can visit.
Cocina Chiwas anchors the food offerings at Tempe's car-free development, Culdesac. Its owners are adding two spots to drink nearby.
Jacob Tyler Dunn
El Jardin
2001 E. Apache Blvd., TempeAt Culdesac, the carless community in Tempe where Hernandez and Holguin’s Cocina Chiwas and Aruma reside, the duo are planning to open El Jardin. Anticipated to open on Halloween, El Jardin will be a temporary beer garden popping up in an undeveloped part of the neighborhood. It will serve 16 beers and ciders on draft from a 40-foot shipping container. The garden, which is about 100 feet east of Cocina Chiwas, will be a family and pet-friendly patio space with lawn games and music.“The whole community is pretty walkable so we just want to activate the area even more,” Hernandez says. “It really is like an extended patio for Cocina (Chiwas).”
El Jardin will rotate its taps regularly, Hernandez says, offering an array of Arizona beers, as well as some national and Mexican-made brews. Two staples on the beer menu will be those that are made for the Chiwas Hospitality Group: a Mexican lager, La Chela, crafted by Mesa brewer Phantom Fox Beer Co. and a new dark lager, Chela Negra, that Flagstaff’s Dark Sky Brewing Co. created for all of their concepts.
Hernandez says they will host tap takeovers with local craft brewers and pop-up cookouts outside. Guests will also be able to order food from Cocina Chiwas.
Once open, El Jardin will pour beers from 5 to 10 p.m. Tuesdays through Saturdays. Hernandez anticipates it will be at Culdesac for about a year and a half. Depending on the customer response, he and Holguin may find a more permanent home for the beer bar.
Aruma Cafe will add an evening bar component, serving wines, amari and cocktails, along with small bites.
Sara Crocker
Aruma Cafe
2011 E. Apache Blvd., #143, TempeAruma Cafe opened in Culdesac across from Cocina Chiwas in May, offering specialty coffees, Mexican pastries and light bites. Hernandez and Holguin teamed up with former Arizona Cardinals wide receiver DeAndre Hopkins on the cafe, which they intended to have a second life during evenings as a wine and amaro bar.The team anticipates they’ll open the bar later this month or the first weekend of November, serving on Fridays and Saturdays to start.
At Aruma, guests will have a handful of food options, including ceviche and charcuterie, with recommended wine and amaro pairings. The bar will also serve a taut selection of batched cocktails, including margaritas.
“It’s going to be more of a relaxed environment,” ideal to start or end an evening, Hernandez says.
He and beverage director Adrian Galindo say they want to create more awareness of bittersweet amari. Those will include European versions people are more familiar with along with Mexican-made amari.
“I think that bitter is kind of a lost flavor in terms of drinks,” Galindo says. “Really what I want to spotlight is the quality and the love that the producers put into their product.”
With two new drinking options and Cocina Chiwas in one area, “it’s an easy way to get a big bite of all the concepts all within walking distance,” Galdino says.
Espiritu in Mesa serves a burger with two thin grilled patties. Its owners plan to open a fast-casual burger joint, Main Burgers, just down Main Street this winter.
Tirion Boan
Main Burgers
161 W. Main St., Mesa“I don’t know if you guys have noticed, but I really do love downtown Mesa,” Hernandez says.Mesa's Main Street is home to Espiritu, which he and Holguin own with Centeno and restaurateur Rene Andrade. Just two doors down, there's a Tacos Chiwas outpost.
“One of the things that I feel was missing was a little, good burger shop,” Hernandez says. “The goal is to have another hub that has fast-casual fare and burgers."
Enter Main Burgers, a new concept from Hernandez, Holguin and Centeno. The trio aims to open the restaurant by mid-November. The menu format will be akin to In-N-Out Burger, with simplified options of single or double patties, with customizable additions, including a selection of cheeses and toppings such as pickled jalapenos.
Hernandez describes the patties as “semi-smashed” and thicker than a traditional thin smash burger. Those can be paired with fries, tater tots or loaded versions topped with nacho cheese and bacon. The burger shop will also offer a take on a Sonoran hot dog, which Hernandez says they’re considering calling an Arizona dog. Although they’re still testing recipes, Hernandez aims to create a snappy bite by deep-frying all-beef franks and crisping bacon.
“It’s going to be a great late-night spot,” Hernandez says.
Main Burgers will be open daily with extended hours until midnight on weekends.
Tacos Chiwas is landing at Phoenix Sky Harbor soon.
Jackie Mercandetti
Tacos Chiwas
Sky Harbor International Airport, Terminal 43400 Sky Harbor Blvd. Hernandez and Holguin will also bring Tacos Chiwas to travelers in the airport's Terminal 4. The taqueria is anticipated to arrive in January.
Eateries in the terminals are run by airport operators, so it won’t be the exact menu offered at the couple’s other taquerias. Hernandez says they won’t be able to serve gorditas, but diners will find tacos, burritos, salads and carry-on friendly options such as chips and guacamole.
The taqueria will serve fresh corn tortillas made on-site – something Hernandez believes is a first for the airport.
“That’s to keep the tradition of what we’ve been doing from the get-go,” Hernandez says.
Although Hernandez admits it’s nerve-wracking to cede some control with the airport taqueria, they’re excited to be among the local restaurants showcased.
