A premier Santa Cruz barbeque destination since it opened 13 years ago, Mission St. BBQ has been helmed by General Manager Humberto Olivera for the last five years.
Restaurant work wasn’t on his professional radar, he says, until he worked in one and found himself surprisingly inspired by the creative process and making guests happy. His industry resume now spans multiple decades working throughout California from back-of-house cooking to front-of-house bussing, serving and managing.
Mission St. BBQ’s atmosphere is home-like, welcoming and comfortable, the wood and metal-maxed Texas-style rustic décor pairing with traditional American barbeque influenced by multiple regional styles.
They make all their own seasoning blends and utilize California white oak for smoking. Olivera says their signature offering is beef brisket, available on sandwiches, plates and salads and prepared using a complex three-step cooking process that produces meat both flavorful and tender.
The California-favorite tri-tip is another hit, as is the whole roasted chicken baked in apple juice. Their salads provide a lighter counterpoint, like the Berry Blue with candied pecans, blackberries, apples, blue cheese and raspberry vinaigrette. Crucial to any good barbecue joint is also spot-on sides, delivered on by cornbread, Texas slaw, baked potatoes, mac-and-cheese and mildly spicy ranch-style beans.
Describe your found passion for the industry.
HUMBERTO OLIVERA: Until I first worked in a restaurant, I had never thought about it, let alone making it my career. But I fell in love immediately working my first job as a prep cook many years ago. Watching the kitchen work together as a team, using all the ingredients to create fantastic dishes that not only tasted good, but also looked and smelled great. That was an inspiration for me to learn food and the restaurant industry more deeply, and I am still passionate and enjoying it to this day.
What keeps you at Mission St. BBQ?
After working at a vegetarian restaurant for about 15 years, I got this opportunity to be a part of the business and fell in love with the flavor of the food and the interesting process used to create it. And I love working for the owning Ingram family who are supportive and kind. They are locals and they take really great care of me, the restaurant, our guests and the entire community.
1618 Mission St., Santa Cruz, 831-458-2222; missionstbbq.com
