Sonoma County brothers create community through traditional Mexican cuisine
Brothers Octavio and Pedro Diaz are at the heart of a food powerhouse in northern Sonoma County, owners of three thriving restaurants and a Mexican market in Healdsburg and Windsor. Persimmon, the duo’s fourth restaurant, is a partnership with Executive Chef Danny Mai they expect to open in mid-November at 335 Healdsburg Ave.
Theirs is a classic story of Mexican farmers who came north from Oaxaca to learn new skills and wound up finding a way to blend the old with the new. The brothers found success by sharing their love of food and commitment to community, quickly becoming an integral part of Sonoma County’s culture.
“When we talk about our family and our culture’s love for food, we think about mole negro de Oaxaca,” said Octavio of the family’s signature dish. “Mole is about life and celebration. It is a mixture of many different ingredients, a mixing of traditions, and it is about people coming together.”
In that sense, it is a perfect fit for Sonoma County, but Octavio is quick to add that California isn’t the first to discover farm-raised ingredients, slow cooking and the appeal of handmade, artisanal cooking. That kind of aesthetic was entrenched in the culture of Oaxaca long before it became trendy north of the border.
“People from Oaxaca are the original foodies,” he contends.
The Diaz family has roots in the southern Mexico state that is renowned for its vibrant, festive art and cuisine. Octavio, now 39, and Pedro, 38, were born and raised in Santa Gertrudis, southwest of the city of Oaxaca.
Santa Gertrudis is situated in the Valle Central, whose broad, verdant plains run alongside the rugged Sierra Madre mountains. This farming region has nourished Oaxaca since pre-Columbian times. Against the backdrop of this striking landscape and rich cultural history, Octavio, Pedro and their five siblings grew up working the land and cooking in a close-knit community.
When Octavio and Pedro discuss food, culture and community, they invariably return to their mother, Juana Ramirez, who taught them to love preparing and sharing meals.
“Growing up, all our chores revolved around preparing a meal,” recalled Octavio. “One person’s job was to collect wood for the fire, others grew the vegetables, someone else made masa and tortillas or salsa.”
Added Pedro, “Our mother and father and aunts and uncles all cooked. We grew up in a community where we all worked, cooked and celebrated around a large table together. My mother taught us to make cheese when we were about 7 or 8. You have to know the right time to milk and how to milk.”
In 1989, when Octavio was 13, his parents sent him north to Rohnert Park to live with his uncle, Fito Ramirez. “My parents wanted me to come to the United States to learn about farming so that I could go back to Oaxaca and take care of our land and animals,” he said.
Octavio was a good student and benefitted from his uncle’s guidance. He graduated from Rancho Cotate High School and received a Doyle Scholarship to attend Santa Rosa Junior College. There Octavio realized that his interests lay in food and hospitality, and gradually his plans for a future in Sonoma County began to take shape.