Tejer, a new Mexican restaurant from Cal-India Collective, run by Srijith Gopinathan and Ayesha Thapar, and chef Enrique Gonzalez, is expected to open at the Hotel De Anza in downtown San Jose this winter, according to the San Francisco Chronicle. Gonzalez previously worked with Gopinathan at Campton Place in San Francisco, where he began as a line cook in 2012 and eventually became sous chef.
The restaurant will join the new Hedley Club as part of the historic hotel’s ongoing restoration at 233 W. Santa Clara St, drawing from Gonzalez’s Mexican heritage and his experiences growing up in Atlacomulco in central Mexico.
Gonzalez and Gopinathan traveled through Mexico City, Oaxaca, and Atlacomulco while developing the concept, including cooking with Gonzalez’s mother, Margarita Romero. Tejer, whose name means to weave in Spanish, will feature dishes such as lamb barbacoa wrapped in agave leaves and served with consomé, along with several varieties of mole and seafood-focused dishes.
The restaurant will also feature crudos served with house-made hot sauces and tortillas prepared using house-nixtamalized corn. The 95-seat dining room is planned to include a mural, handmade Mexican lighting, and a stone bar.
