CaCao Mexicatessen is a rustic version of a Mexican delicatessen offering a tranquil hacienda where guests can enjoy indigenous and modern variations of flavors spanning many regions of Mexico. The Lujan family's "Mexicatessen" concept is exemplified through the deli, café & restaurant selections.
Chef Christy Lujan is from Eagle Rock, CA where her parents met and settled over 50 years ago. The last of a family of six, she quickly adapted to her Mexican-American roots of cooking for her family. Lujan’s culinary journey began in 1999 when she enrolled in the California Culinary Academy in San Francisco. After graduating, her culinary career included working in kitchens from Hawaii to Hollywood, CA. Her dream of having her own kitchen came into fruition when her family’s restaurant, Cacao Mexicatessen, opened in 2009.
Chef Christy Lujan has led the cooking team at Cacao Mexicatessen since its opening in 2009. Many of the team members have been with Cacao since its inception. As a group, these food-obsessed professionals have a combined 112 years of kitchen experience. The members come from as far as Mazatlan, Mexico City, Oaxaca, El Salvador, Guatamala and many more. It is a belief that the delicious flavors that fuse from Cacao’s kitchen is a combination of the indigenous inspiration, diversity and hard work of the entire creative team.
DUCK CARNITAS TACO
Alta California broke the culinary scene and Eagle Rock’s Cacao Mexicatessen pioneered the cuisine movement with many dishes, but most notably, the duck carnitas taco. Chef Christy Lujan and arguably, her brother (sibling bragging rights), broke the mold of standard tacos by introducing duck confit, which is cooked in its own fat at a low temperature. The taco is topped with radishes, sliced avocado, vinegar onions, and salsa macha on a handmade organic tortilla. It has since become the restaurant’s claim to fame along with many more dishes.