Elizabeth from Fernando's
is giving us free chips and queso!
Mexican meets Brazilian, we’re referring to Fernando’s in Broad Ripple but we are also referring to Elizabeth and her husband who are about to celebrate one year of Fernando’s a Mexican and Brazilian cuisine restaurant. After having had warm crunchy chips and guac and such tender steak, we knew we wanted to hear more from Elizabeth.
Indy Women in Food: Fernando’s is named after your son who is literally half Mexican and half Brazilian, we have to know how old is Fernando, what does he think about a restaurant being named after him, and what does Fernando order at Fernando’s?
Elizabeth: Fernando is 6 and he loves being the “owner”. He orders (carnita) steak in Spanish, Brazilian rice and Vinaigrette
IWIF: Before owning a restaurant, what were you doing professionally?
E: I was in dental for 10 years
IWIF: You’re from Mexico and your husband is from Brazil, how would you describe the major differences in each other’s cooking? Do the menu items fuse both backgrounds or are there dedicated Brazilian dishes and dedicated Mexican dishes?
E: I would say the Brazilian cuisine relies on ingredients like rice, beans and various meats. Mexican Cuisine is prominent use of corn such as tortillas. On our menu is dedicated to each cuisine. Personally, I do enjoy fusing them but that’s just for me lol.
IWIF: You have such a cool spot in Broad Ripple. Can you tell me your decision to choose that building and how has the neighborhood been?
E: The opportunity came to us, as we had common friends with the owners of Sangrita. We loved the opportunity as we think Broad Ripple has a huge foodie following. We wanted to make sure we continued the special ambiance they created but with our own food! We worked very hard from February to May 30th, 2023 (opening day). I personally repainted the whole building, with some help from family. Broad Ripple has given the most amazing welcome!
IWIF: We love that you use meat locally raised at Fischer Farms. Could you tell us why you decided to source local meat when buying from big box Sysco would be easier?
E: We wanted to make sure that not only are we providing the best quality ingredients but also to pay forward by shopping locally.
IWIF: if someone hasn’t been to your spot yet, what would you suggest they order?
E: My personal favorite is our premium caipirinha! All desserts are made by my mother-in-law and I love them all! Our Pudim is definitely our best seller!
IWIF: if someone has repeatedly come to your restaurant (eh hem 🙋♀️) what would you suggest to them to get them out of their comfort zone?
E: Even though I’m Mexican I love encouraging everyone to try our Brazilian side of the menu! Picanha is definitely a must!
IWIF: You just recently celebrated one year, congrats! I know for most businesses the first year is the hardest. Looking back on the year and getting the place open, do you have any thoughts closing that chapter before moving on to the next?
E: Our one year is May 30! It was not easy but so worth it! Especially working with my husband :) My thoughts are how blessed we are and this is all thanks to the love and support we have received.
IWIF: Speaking of next, what are you looking forward to?
E: Finding our next gem to expand our reach for new people to try our cuisine!
Ooooh, cliffhanger of expansion for Fernando’s?! We’re here for it. Whether you’ve been in or haven’t to Fernando’s make sure you visit them soon! Elizabeth is giving our subscribers free small chips and queso with purchase! YES!!!! Offer is only valid to dine-in orders and from June 1st-June 15th. All you have to do is let your server know that you are a Indy Women in Food newsletter subscriber and read Elizabeth’s interview! Tag us and Fernando’s in any photos you take, we want to see what you’re getting with the chips and queso!
