22
COURIER LIFE, APRIL 22-28, 2022
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There’s a steady stream of
customers entering Mandato,
the Bay Ridge eatery where authentic
Mexican delicacies, artisan
bread, tacos, quesadillas,
and sandwiches are all prepared
fresh.
They are greeted warmly by
the owner, Pedro Osorio, who
wears a black apron that says,
“Real Men Don’t Use Recipes.”
It’s evident from the conversations
that Osorio knows his
customers, they know him, and
these patrons know each other.
Even the mailman exchanges a
few words.
Such is the friendly atmosphere
at Mandato, where the
turquoise walls and decorative
plates embrace the spirt of Mexico,
and the bright lights are rays
of sunshine.
Five years ago Osorio took
over this space, creating a Mexican
grocery store, but at the start
of the pandemic, determined to
keep his team of workers employed,
he decided to transition.
Inspired by Italian cafes that focused
on scrumptious pastries of
their heritage, he asked himself,
“Why not Mexican?”
So he changed the shop’s facade,
installing glass from top
to bottom. Indoors, he created a
transparent wall to display colorful
sweets. This wall of baked
delights could now be seen by
people as they walked by the
store - and the tempting rainbow
of colorful pastries lured them to
enter the shop.
There, they tasted shell conchas
- the staple of Mexican pastries
– their tops coated with yellow,
pink, or brown sugar. They
loved the Barquillo, filled with
Bavarian cream; and the YoYo –
a Mexican butter bread, covered
with sugar and filled with guava.
Baked goods are made twice a
day, so they are always fresh.
Customers kept coming back.
There were handmade tortillas
and quesadillas that could
be filled with chicken, steak,
chicken, or sausage. By request,
Mandato could make them vegetarian
or and gluten free. There
was decadent Mexican coffee,
made with chocolate. He baked
tres leches cakes, offering it by
the slice. In addition, there were
cakes to bring home, and all-occasion
cakes that could be customized
and ordered for special
occasions.
Osorio’s keen business instincts
and experience in the
food industry allowed the business
to thrive during the pandemic.
Raised in Veracruz, Osorio
came to the U.S. about 20 years
ago, and learned the importance
of customer service by working
for some of the best restaurants
in the city. He knows it is imperative
to “do everything right.”
An egg sandwich may sound
simple, “But we know how to execute
it,” he says. It starts with
the right combination of ingredients.
He pairs mozzarella and
chorizo because, “They work
well together.” The cheese is mild
and the excellent chorizo is a bit
salty. The egg is cooked low and
slow, so it doesn’t burn. There’s
fresh avocado, and, of course, the
freshest, tastiest baked bread, essential
to a flavorful sandwich,
baked at the shop.
Despite the message on his
apron, Osorio says his recipes
come from Mexico, where his
father owned a bakery, and his
grandparents also worked in the
industry. “I fell in love with food,”
he says. The apron reminds him
that food is about flexibility, and
there are always new ways to
tweak favorite recipes.
Mandato 7220 Third Ave.
between 72 and 73 streets in
Bay Ridge, (718) 748-2724. The
kitchen is open 7 am – 5 pm.
The store is open 7 am – 9 pm.
Follow Mandato on Facebook
and Instagram. Delivery is
available.
BUS INE S S PROF I L E
Enjoy delicious Mexican treats at Mandato
BY CAMILLE SPERRAZZA
There’s a steady stream of customers entering Mandato, the Bay Ridge eatery where authentic Mexican delicacies, artisan
bread, tacos, quesadillas, and sandwiches are all prepared fresh.
They are greeted warmly by the owner, Pedro Osorio, who wears a black apron that says, “Real Men Don’t Use Recipes. ”It’s
evident from the conversations that Osorio knows his customers, they know him, and these patrons know each other. Even
the mailman exchanges a few words.
Such is the friendly atmosphere at Mandato, where the turquoise walls and decorative plates embrace the spirt of Mexico,
and the bright lights are rays of sunshine.
Five years ago Osorio took over this space, creating a Mexican grocery store, but at the start of the pandemic, determined to
keep his team of workers employed, he decided to transition. Inspired by Italian cafes that focused on scrumptious pastries of
their heritage, he asked himself, “Why not Mexican?”
So he changed the shop’s facade, installing glass from top to bottom. Indoors, he created a transparent wall to display
colorful sweets. This wall of baked delights could now be seen by people as they walked by the store - and the tempting rainbow
of colorful pastries lured them to enter the shop.
There, they tasted shell conchas - the staple of Mexican pastries – their tops coated with yellow, pink, or brown sugar. They
loved the Barquillo, filled with Bavarian cream; and the YoYo – a exican butter bread, covered with sugar and filled with
guava. Baked goods are made twice a day, so they are always fresh. Customers kept coming back.
There were handmade tortillas and quesadillas that could be filled with chicken, steak, chicken, or sausage. By request,
Mandato could make them vegetarian or and gluten free. There was decadent Mexican coffee, made with chocolate. He baked
tres leches cakes, offering it by the slice. In addition, there were cakes to bring home, and all-occasion cakes that could be
customized and ordered for special occasions.
Osorio’s keen business instincts and experience in the food industry allowed the business to thrive during the pandemic.
Raised in Veracruz, Osorio came to the U.S. about 20 years ago, and learned the importance of customer service by working
for some of the best restaurants in the city. He knows it is imperative to “do everything right.” An egg sandwich may sound
simple, “But we know how to execute it,” he says. It starts with the right combination of ingredients. He pairs mozzarella and
chorizo because, “They work well together.” The cheese is mild and the excellent chorizo is a bit salty. The egg is cooked low
and slow, so it doesn’t burn. There’s fresh avocado, and, of course, the freshest, tastiest baked bread, essential to a flavorful
sandwich, baked at the shop.
Despite the message on his apron, Osorio says his recipes come from Mexico, where his father owned a bakery, and his
grandparents also worked in the industry. “I fell in love with food,” he says. The apron reminds him that food is about
flexibility, and there are always new ways to tweak favorite recipes.
Mandato 7220 Third Ave. between 72 and 73 streets in Bay Ridge, (718) 748-2724. The kitchen is open 7 am – 5 pm. The store is
open 7 am – 9 pm. Follow Mandato on Facebook and Instagram. Delivery is available.