Marioli Rocks the Newstands!
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Marioli grows steadily Marissa Villa
mvilla@express-news.net
Updated 12:43 p.m., Tuesday, May 3, 2011
What started out as a frightening experience for one family ended with the start of a successful business called Marioli.
About 8 years ago, Mariana Oliver's father received a kidnapping threat in Mexico City. Within a matter of days the family had left the country and settled in San Antonio, a place they'd only visited on the occasional shopping spree.
“We came here because of insecurity in Mexico,” Oliver said. “We moved within a week.”
Marioli is a restaurant that has a variety of services in addition to serving traditional Mexican fare. Oliver also caters events, makes specialty cakes and makes special deli items that are available on Marioli's daily menu.
Oliver was only 26 when her father received the threat. She'd planned to work alongside him in his industrial catering business, but instead, started the successful Stone Oak venture along with her father and husband Antonio Jauregui. As the chef, she is usually the face of the business. He contributes as the operations manager, she says.
Marioli, which brings in about $500,000 in annual revenue, is staying afloat despite the difficult economic times of the last few years.
“We opened in August of 2008, 15 days before the economic crisis. It's been tough,” Oliver said. “But Stone Oak is the place to be. It's been good, growing steadily. I'm a very optimistic person. I don't let myself go down that easily.”
Oliver is hopeful that the store will expand to the Alamo Heights and Dominion areas in the near future.
She credits the uniqueness of her menu for the store's success. In addition to providing authentic Mexican dishes such as Huaraches, Gringas and the ever popular Tacos al Pastor, Oliver and her crew make everything from scratch.
The business has grown along with the nightlife scene along Loop 1604. It recently started staying open until 3 a.m. on Fridays and Saturdays to keep up with the demand of people looking for a good late-night meal.
Oliver says that just like her menu is unique, so is her clientele. A lot of the restaurant's regulars are Mexican nationals just like her.
“I have a lot of customers from Monterrey. That's really cool because they're missing their food. I love that part of my job,” Oliver said.
About 8 years ago, Mariana Oliver's father received a kidnapping threat in Mexico City. Within a matter of days the family had left the country and settled in San Antonio, a place they'd only visited on the occasional shopping spree.
“We came here because of insecurity in Mexico,” Oliver said. “We moved within a week.”
Marioli is a restaurant that has a variety of services in addition to serving traditional Mexican fare. Oliver also caters events, makes specialty cakes and makes special deli items that are available on Marioli's daily menu.
Oliver was only 26 when her father received the threat. She'd planned to work alongside him in his industrial catering business, but instead, started the successful Stone Oak venture along with her father and husband Antonio Jauregui. As the chef, she is usually the face of the business. He contributes as the operations manager, she says.
Marioli, which brings in about $500,000 in annual revenue, is staying afloat despite the difficult economic times of the last few years.
“We opened in August of 2008, 15 days before the economic crisis. It's been tough,” Oliver said. “But Stone Oak is the place to be. It's been good, growing steadily. I'm a very optimistic person. I don't let myself go down that easily.”
Oliver is hopeful that the store will expand to the Alamo Heights and Dominion areas in the near future.
She credits the uniqueness of her menu for the store's success. In addition to providing authentic Mexican dishes such as Huaraches, Gringas and the ever popular Tacos al Pastor, Oliver and her crew make everything from scratch.
The business has grown along with the nightlife scene along Loop 1604. It recently started staying open until 3 a.m. on Fridays and Saturdays to keep up with the demand of people looking for a good late-night meal.
Oliver says that just like her menu is unique, so is her clientele. A lot of the restaurant's regulars are Mexican nationals just like her.
“I have a lot of customers from Monterrey. That's really cool because they're missing their food. I love that part of my job,” Oliver said.
