I wrote this piece as part of my writing sample submissions when I applied to Rise Marketing. At the time, I was working with a longstanding Mexican restaurant in Old City, Philly, assisting with marketing and communication tasks. I was inspired to write about the warm, jovial environment I was working in at Las Bugambilias.
Nestled in Philadelphia’s historic district, underneath two vibrant, magenta banners, is one local best-kept secret that everyone should know about but not everyone does…yet! Here you will find a traditional Mexican eatery offering Vera Cruz style dishes, exquisite margaritas, a family-run business that makes you feel like one of their own, all in lively, colorful quarters.
I first heard of Las Bugambilias from my neighbor, a free-spirited artist who happens to be a cousin of the head chef and co-owner. At the time that I was striking out on my own as a freelance communications coordinator, Las Bugambilias was emerging into its own renaissance. A south street staple for more than a dozen years, they moved to the heart of Old City amid the pandemic, when the hospitality industry was struck the hardest. Despite a staffing shortage, customers wary of eating out and an old building with as many quirks as there are charms, Chef Carlos Molina, along with his wife and two sons, has weathered the storms to find mouth-watering Mexican cuisine a home where our founding fathers made history. With a bit of marketing help from me and a dedicated support staff, we hope to make Las Bugambilias a secret no more.
If you haven’t had the chance to visit, here are ten reasons that will convince you to stop in.
1) The Name
Every year around August, the Monarch butterfly starts its annual migration from the US and Canada back to Mexico to wait out the colder months in relative peace and quiet. The Bugambilias bush is one of the places they hole up for the winter. Having had a chance to see a Bougainvillea up close on a recent trip to Cancun, I can see why the insects are drawn to the colorful floral petals and woody vines. The restaurant reflects its namesake well. Step in off the cold streets of Philly, and you are instantly transported somewhere warmer and welcoming.
2) The Food
Thirty years ago, as a young culinary school graduate from Vera Cruz, Mexico, Chef Carlos was scouted by another Philadelphia restaurant staple, Tequilas. It was there that he spent 17 years composing opulent recipes, ones that, when he left to start his own place, they asked for copies of. Striking out on his own, Carlos and his wife Michelle opened a small place on Philly’s famous South Street. What can only be described as a hole in the wall, it was here they spent 13 wonderful years, where Carlos continued to improve on his already to-die-for food. Among the staff, his mole sauce is famed. He spends all day simmering his 23-ingredient recipe to adorn several well-loved dishes.
3) The Decor
Michelle has many duties in the restaurant. If you could give her a title, it would be Operations Manager but she moonlights as a student of cinema. A graduate of Drexel University’s film program, she is currently working on a script and spends any scrap of free time on her writing. When you step into the restaurant, you can tell that someone lovingly made design decisions with that in mind. Amid handsome paintings of Mexican landscapes and Calla Lilies are framed, black and white photos of vintage film stars from Mexico’s Golden Age of Cinema, or Época de Oro del Cine Mexicano. With traditional Mexican music over the speakers, you are instantly transported to a more glamorous time.
4) The Booze
Every cocktail is inspired and informed by Mexican liqueurs. The shelves are filled with vibrant bottles hiding traditional and distilled fragrances waiting to be imbibed in creative concoctions. One of my personal favorites is the Condesa Gin, produced by an entirely female team of distillers in Mexico City. The gin is smooth and floral, evoking visions of delicate, cerulean berry bushes rather than the harsh stringency of some cheaper gins.
5) It’s A Family Business
Carlos, Michelle, Richard, Alex. Carlos is the heart of the restaurant, his passion for food flowing into every dish. He buys the best ingredients from the best purveyors in the city, and he wants you to eat his creations hot and fresh, as they were meant to be consumed. Michelle is the lifeblood that keeps the place thriving and has the vision for where we should be going. After serving in the Marines, Alex came on board as the general manager and keeps us all in line, managing the front of house and customer relations. Richard, the youngest of the clan, is an artist who works with me on graphics and marketing material and fixes the printer when we old heads can’t figure out how to ‘tech’ correctly. At least twice, Carlos has sneakily left a banana at my work station, stating that I ‘need potassium.’ Frequently, he will make breakfast for those on opening duty. He is a surrogate father to all of us lost boys who have found haven in the restaurant.
6) The Location
I’ve mentioned the location in the historic district of Philadelphia. I frequently got chills for the entire first month I worked there. I’d get off the SEPTA bus and walk the few blocks through Old City, reliving the birth of a nation through the cobbled streets and colonial buildings. The restaurant itself is in a unique, mixed-use building at 3rd & Market. The windows take up the whole front wall, and on warm, sunny days, they crank the tall panes open for a few lucky customers to sit in and enjoy the street view. You could eat a glorious, authentic meal and then take a walk down to the Landing for a stroll.
7) The Art
It’s different from the decor. Art is kind of the foundation of Las Bugambilias. The food is art. The drinks are art. I mentioned the free-spirited neighbor girl artist, whose pieces adorn the walls. We also have a host /architecture student that Michelle commissioned to design our outdoor seating space. Even the glasses that the drinks come in are handcrafted and glassblown by Mexican artisans. I came on board to handle communications and quickly moved on to graphic design, as well, because Michelle likes it when people authentically express themselves. And that is the point of Las Bugambilias: authenticity.
8) The Flautas, The Homemade Chips & Guac, And The Churros
I know I already talked about the food, but these are a few of my favorite things. A flauta is basically a taquito but MUCH better. They come out of the kitchen hot and crispy, dripping with salsa verde, queso, refried beans, and rice that I could eat for every meal for the rest of my life. I’m drooling recalling the tangy goodness of the green sauce and moist chicken. The chips are made in-house and are served with the best guacamole I’ve ever had. And who doesn’t love a good churro? Crunchy outside, soft inside, topped with just the right amount of sugar and cinnamon, is the best complement to a sugar-rimmed Al Pastor Cocktail.
9) The Staff
Carlos, Michelle, Richard, Alex. And all of us. The restaurant may have been a brainchild of the Molinas, but it is a heartfelt endeavor from everyone who calls Las Bugambilias the place where they work. And eat. And have community. We make great strides as a family, and we feel it deeply when we make mistakes. We believe that a rising tide lifts all boats. And we believe in each other.
10) The Hospitality
When I eat at Las Bugambilias, I get the same feeling every time: that this is how it would be if I were at the Molinas’ home for dinner. All of the love, passion, heart, and artistry come through in this once little restaurant that got a glow up. Carlos has said that he never wants people to leave feeling like they didn’t get enough to eat and paid too much. I believe he delivers on that with each meal that he sends over the hot plate.
In the winter, enjoy a belly-warming Mexican Hot Chocolate. In the humid, Philadelphia heat, step inside for a deliciouso cold marg. No matter what time of year, Las Bugambilias has something to make you feel like you’re in a much cooler version of your own home and lend you a friendly familial face. If you haven’t taken the time to share a meal with someone here yet, do it! Vamos!