Since applying for the job at Jardines de San Juan restaurant in
San Juan Bautista 25 years ago, head chef Asencion Vargas has
learned about himself, his place in America and the food he loves
preparing.
Since applying for the job at Jardines de San Juan restaurant in San Juan Bautista 25 years ago, head chef Asencion Vargas has learned about himself, his place in America and the food he loves preparing.
The 53-year-old Hollister resident moved to California 30 years ago from central Mexico and began his cooking career at Casa Blanca, a Mexican restaurant in Hollister. Over the years, Vargas realized one of his passions in life is cooking, although he said it’s difficult to pinpoint exactly why.
“I like everything about it. The work is challenging and exciting, and no two days are the same,” Vargas said in Spanish through a translator, Leonardo Santana, the restaurant’s owner.
Jardines serves northern Mexican fare including staples such as carne asada, chile relleno and albondigas soup, a hearty combination of simmered meatballs, vegetables and rice, served with tortillas. Vargas’ favorite dish to cook – and eat – is crepas de pollo, or chicken crêpes.
The biggest difference Vargas noticed upon moving to the United States was the amount of work involved in a full-time job.
“Back in my home in Mexico, we didn’t work as much,” he said. “Here, it is work, work, work. But I enjoy it.”
Apparently hard work isn’t a problem for Vargas. His drive and attention to detail are unmatched, Santana said.
“He brings an incredible work ethic to the restaurant. He puts out everything for our guests just as it should be,” he said. “He’s always interested in trying something new and making things as good as they can be.”
When he’s not working, Vargas enjoys spending time with his wife, two daughters and son. His daughters, ages 18 and 22, live in Hollister, and his son, 26, lives in Chino.
The Santana family opened Jardines in an old movie theater about 30 years ago as a follow up to Manuel’s, another Mexican restaurant the family owns in Aptos, which opened in 1966.
Vargas’ outgoing personality adds a positive energy and zeal to Jardines, Santana said. Both waitstaff and the restaurant’s customers know the chef by name and joke with him often.
“He’s just a boisterous, outgoing and generous guy,” Santana said. “He gets along with everyone.”
