We’re excited to introduce you to the always interesting and insightful Jordan Stone. We hope you’ll enjoy our conversation with Jordan below.

Alright, Jordan thanks for taking the time to share your stories and insights with us today. Let’s kick things off with your mission – what is it and what’s the story behind why it’s your mission?

World Peace Thru Tex-Mex! El Mercado North opened in 1991. I was 9 years old. The Persian Gulf War ended a few months prior. At that time, Austin was still full of aging Hippies. A very well known local artist named John Henry came in and painted all over our walls. We’re bright, colorful, and eccentric. Between our kitchen doors, he painted a globe, and above it he wrote, “World Peace Thru Tex-Mex!” It became our slogan right then and there.

I have to admit, most of my life, I thought it was outdated and cheesy. However, working through Covid changed all of that. Multiple customers came in, and told me the world needed more people with our attitude. They kept us open. This is my father’s place. I grew up at El Mercado. They got right to my heart. Generations of families have shared meals at our tables and many a stranger has made a new friend at our bar. I don’t take that for granted. We’re Old Austin, and that’s a beautiful place to be.

Jordan, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

I’m an actual Native Austinite. I was born at Seton Hospital in the early 1980’s. I’m a second-generation Austin High Maroon, and a third-generation Austin restaurateur. My mother’s stepfather, Harry Akin, was the founder of The Night Hawk. That was major restaurant operation that started small in the 1930’s. The last one, The Frisco Shop, closed in 2018. Harry, who was also a one-term Mayor of Austin, and The Night Hawk, were progressive, ahead of their time. Several family members worked there, including my father, Gerald. In 1991, he joined with Tony Villegas to open El Mercado North. I was too young to work at The Night Hawk, but as early as 13 years old, I was bussing tables at El Mercado. I learned a lot from my dad and Tony growing up as I watched El Mercado expand to a six-unit operation at it’s height in the 1990’s.

El Mercado is Tex-Mex cuisine. Mexican food varies from region to region in Mexico, and it certainly does that across Texas, New Mexico, Arizona, and Southern California. To me, the definitive Tex-Mex dish is ground beef enchiladas, topped with chile con carne and melted American cheese, with a side of rice and beans. If you’re new to Texas, chile con carne is a seasoned beef sauce, similar to but not quite as heavy as our state dish, Chili. Texans will debate who has the best beef enchiladas until the end of time. I think El Mercado’s are delicious. It’s a flavor I will always love.

However, what really sets us apart is our salsa. So far, it’s the best I have had. It’s got an excellent combination of flavor profiles and heat, without being overpowering. It’s the perfect balance and consistency. I recommend pairing our salsa with another pillar of Tex-Mex cuisine: the frozen margarita.

We’d love to hear a story of resilience from your journey.

El Mercado North, as an organization, is resilient. 60% of restaurants fail within the first year, and 80% within five. We just celebrated our 32nd Birthday. Our biggest test to date was surviving the pandemic. I worked alongside my father. He’s turning 75 this year. It was very important to me for us not only to stay open, but to remain healthy. I can honestly say that neither of us caught Covid. We had to look deep at ourselves, and the management we were able to keep on, to assess skill sets in order to optimize workflow. We had one or two cooks in the kitchen, another manager running expo, my dad pouring margaritas to-go, and me managing the door, answering phones, and processing payments. I would not have made it alone, we would not have made it without each other, and El Mercado would not have stayed open without the support of our longtime loyal customers.

Do you have any insights you can share related to maintaining high team morale?

Expect the best, prepare for the worst. Never underestimate the power of saying “Thank you.” As a small business owner and restaurant operator, you are the captain of the ship. Most days, you’re the first one in, and the last one out. Lead by example. You need a myriad of skillsets to adjust to unpredictable situations. When it’s the craziest, you need to be the sanest. You’re managing employees, ensuring product quality and consistency, and facilitating a guest experience. You have to play multiple roles on the team depending on where you’re needed. You can be a host, busser, bartender, chef, dish washer, technical support, or maintenance. Pay attention to everything. Be empathetic. Ask questions. Listen. Engage. Coach and teach. Your employees need to believe in your work ethic and embrace your standards. They will only do that when they see you do it day in and day out. A real leader doesn’t go on a power trip. A real leader wants his team to succeed and for everyone to do their best.

Contact Info:

• Website: www.elmercadorestaurant.com
• Instagram: elmercadoburnet
• Linkedin: www.linkedin.com/in/jordan-stone-8830b54

Image Credits
Harry Akin at counter with plates of food at the Night Hawk restaurant. Credit: Neal Douglas (1958), via Austin History Center