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What began as a small mobile bar business has grown into one of the leading hospitality training platforms in northwest Mexico, said local entrepreneur María Chávez, founder of Mexicali Mixology.
Chávez explained that her introduction to the industry started early. “My family began working in events here in Mexicali when I was a child. In fact, my father was one of the first employees at a well-known hotel in the city in the 1970s,” she said, noting that although hospitality didn’t interest her at first, she later returned to it out of economic necessity.
Seeking to improve her mobile bar business, she looked for specialized training in Baja California but found few options. “I started traveling outside the city to take courses and meet people, and I thought it would be a good idea to bring back what I learned to Mexicali,” she said. That decision led to the creation of Mexicali Mixology, initially established as an annual beverage-focused event.
Over time, the project expanded into a full hospitality school and training platform. “Mexicali Mixology became an educational platform, and we transformed the annual event into the Mexicali Experience,” Chávez said. Through collaborations with state and local tourism agencies—and even national tourism authorities—the initiative has brought instructors and mentors from across Mexico and abroad.
It has organized workshops and competitions that promote emerging talent, including Baja Bar Talent, a national cocktail competition; the San Felipe Bartending Fest; and Mixolog@xundía. The latter, designed to bring mixology closer to the general public, gathered 130 participants in a single edition, consolidating the platform as a leader in hands-on mixology experiences. The program includes official certification and a graduation ceremony designed to celebrate each student’s professional growth. Global brands supporting the projects include House of Angostura, Tequila Cascahuin, Chartreuse, as well as Raicilla Huaraches de Oro, Tequila 1940, and many more.
Chávez attributed part of her path to her father’s early career in food and beverage. “I remember he always worked in food and drinks, especially in bars… but I never thought I would go into this until life led me here,” she said.
She noted that she never expected to follow such a similar path to her father, who spent years in the food and beverage industry, mainly in bars.
“I remember he started at the hotel and always talked about Clamato and bar work, but as a child none of that interested me,” she said. Chávez studied international business and leaned toward economics, but economic necessity eventually pushed her into catering and mixology. “In the end, life brought me here, and I felt it was something already in my blood—like when musicians say they followed in their father’s footsteps,” she added.
Looking ahead, Chávez said she wants to deepen industry collaboration and help position Mexicali as a professional training destination. “I would like to continue promoting tourism in my city,” she said. One major challenge, she added, has been working in “a desert city,” where attracting major brands once seemed unlikely. But she believes the city has significant growth potential.
“Mexicali has many opportunities for growth,” she said. “I will continue working so that brands, mentors, and industry professionals can come, and so that people see the city as a place to train and have a unique experience.”
She has also served as a judge in national cocktail competitions, reflecting her recognition and career in the industry.
In addition, she is part of the Foro Dragón project, a new concert forum in Mexicali, linking her work to cultural and entertainment initiatives in the region.
