Mexican Food in San Jose
 
 

Located in the historical San Pedro Square in downtown San Jose, we offer a menu by Executive Chef Everardo Andrade  of shareable plates and entrees made with seasonal California ingredients and inspired by multiple regions of Mexico. A fun bar featuring signature cocktails, local and imported beers and wines, colorful private dining spaces and a modern design by restaurateur Doug Washington complete the Olla dining experience.

 
 

MEET THE CHEF BEHIND THE FRESH TAKES ON TRADITIONAL MEXICAN FAVORITES. 

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Born and raised in the port city of Veracruz, Mexico, Executive Chef Everardo Andrade spent many hours in the family kitchen he grew up in, helping prepare meals using seasonal produce and local seafood. Inspired by his mother and influenced by the indigenous and Spanish Colonial culinary traditions of his home state, Everardo went on to pursue his passion for cooking at several local restaurants. Eager to diversify his cooking skills as a line cook, he moved first to Guadalajara, then Tijuana, until finally settling down in the Bay Area at the age of 22.

Everardo's culinary career in the United Sates started at Splendido, a well-known San Francisco Italian restaurant, where he received hands-on training under the mentorship of Chef Giovanni Perticone. Prior to joining Olla, Everardo spent a number of years honing his craft as Chef de Cuisine at Palo Alto's Reposado, a high-end Mexican restaurant.. Now, with more than 25 years of culinary experience under his belt, Everardo brings the zesty flavors and the rich culinary history of his native Veracruz and other regions of Mexico to Olla. His cooking philosophy is simple - incorporate only the freshest seasonal local ingredients into traditional favorites for delicious results. Some of Everardo's personal favorites on the menu include the savory Chille Relleno - roasted pepper stuffed with steak, turnips, sweet potatoes, butternut squash, rainbow carrots, Oaxaca cheese, pinto beans and served with black bean sauce, and a nod to this homeland, the Ceviche Verde - rock cod in a tomatillo herb marinade with avocado, pickled onions, jalapeno aioli and tortilla chips.

When he's not in the restaurant, Everardo enjoys family outings to the park followed by cooking sessions with his wife and daughter. Prepped with ham, cheese, and eggs, the Andrade family loves to prepare their favorite meal of the day together -  breakfast.

 

 
 

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