Lena arrives in Alameda

Leña’s menu was created to avoid tacos as entrées and instead focus on Mexican dishes that are not routinely served. The kitchen prepares mole, Cornish game hen, and grilled lobster, alongside recipes from Yesenia Chavez’s parents and additional dishes from her brother-in-law, head chef, her brother, sous chef, and Chavez herself. The food reflects a blend of experiences across Mexico rather than a single regional style. Leña also aims to change the perception that Mexican food is cheap and easy by emphasizing authentic flavors and adding modern, elevated twists. The menu includes a dedicated taco section with multiple taco varieties served as appetizers.

"When Yesenia Chavez and her family were creating the menu for Leña, their first restaurant, they decided not to feature tacos as entrées. Chavez told me they wanted to make Mexican dishes that aren't routinely served. "Both of my parents have a passion for food," Chavez said. "You see the love and the time and dedication that goes into making a plate that takes hours to make.""

"Beyond tacos, burritos and enchiladas, the cooks in Leña's kitchen are making mole, Cornish game hen and grilled lobster. Many of her parents' recipes are featured on the menu with additional ones from her brother-in-law, head chef; her brother, sous chef; and Chavez herself. While her parents are from a small town in Guanajuato, the food doesn't represent one particular region. Chavez has traveled across Mexico. She brought the best-tasting dishes back with her. "It's just a blend of experiences that we've had with what we grew up with," she said."

"Leña also has a mission to change the perception that Mexican food equals fast food. "Hearing people speak about it, there's a misconception that it's cheap and easy to make," Chavez said. "And that's totally not the case." Her parents' recipes are the point of departure for authentic flavors. "But we wanted to put more of a modern elevated twist to it," she added."

"I spoke with Chavez after eating dinner at Leña without knowing that the tacos were meant to be appetizers. The menu is large, long and full of options. I scanned the "Platos Fuertes" section, which included pork shank, ribs and "colossal" shrimp, but succumbed to my particular fondness for tacos. From the list of seven choices-under the headline "Las Siete Maravillas Del Taco"-I ordered three."

Read at East Bay Express | Oakland, Berkeley & Alameda