ing relocated to Nexton, will offer brunch and lunch options inspired by European cafes with a Mexican twist. There’ll be a full bar with cocktails, wine and beer and house-made Mexican ice cream, churros and crepes. Her newest location, Cielo Mexican Kitchen and Tequila in Nexton, has a modern Mexican concept with very traditional dishes not found in other Mexican restaurants, alongside a bar program consisting of tequila and mezcal cocktails. Across every concept, her restaurants always reflect her ongoing commitment to evolving them while staying connected to her roots. 33 WWW.CHARLESTONWOMENPODCAST.COM | WWW.READCW.COM | WWW.INSTAGRAM.COM/CHARLESTONWOMEN FOOD + BEVERAGE HONORING HERITAGE Building a Legacy BY BROOKE WATSON Yesenia Leon grew up helping her parents’ Mexican restaurants starting at 15. After moving with her husband, Antonio Ayala, in 2000, they built the La Hacienda brand across South Carolina. Inspired by her husband’s determination and problem-solving mindset, she grew into a confident leader, eventually stepping into her own vision. Following Antonio’s passing in 2024, Leon made a promise to continue what they had built together. Her restaurant group reflects both heritage and innovation. From bold, authentic flavors to unique concepts that blend cultures and cuisines, each space offers its own identity. Her lineup includes Viva Tacos and Tequila on Daniel Island, Blue Tequila Tacos and Grill in Goose Creek and Añejo Tacos and Tequila in Moncks Corner, each offering a fresh take on Mexican cuisine. Rather than sticking to Tex-Mex standards, Leon introduces dishes that reflect her upbringing and experiences in Mexico, with items like birria becoming an instant favorite. At Catrina’s Tacos & Tequila on Clements Ferry Road, Leon expands beyond traditional expectations, incorporating influences like Colombian arepas alongside a tequila-forward bar program centered on agave. Dulce Churros Ice Cream and Cocktails, now be- For more information, visit website.com. Photo Provided.
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