Business & Tech

NANAS Italian & Mexican Honors The Matriarchs Behind The Recipes

NANAS Italian & Mexican in Redondo Beach started as a dream and became a reality in the pandemic.

Jonathan Anzaldi (left) and George Torres (right) opened NANAS Italian & Mexican in Redondo Beach in January 2021.
Jonathan Anzaldi (left) and George Torres (right) opened NANAS Italian & Mexican in Redondo Beach in January 2021. (Courtesy of NANAS Italian & Mexican)

REDONDO BEACH, CA — NANAS Italian & Mexican in Redondo Beach is a tribute to the vivacious cultures and matriarchs behind the inspiring recipes — the abuelas and nonnas.

It started off as a dream for partners Jonathan Anzaldi, 32, and George Torres, 34. Anzaldi is Italian. Torres is Mexican.

"We’re partners not only in business but I guess in life, too," Anzaldi told Patch.

Interested in local real estate?Subscribe to Patch's new newsletter to be the first to know about open houses, new listings and more.

"We went on our first date and one of the first things we talked about was what we wanted to do with our lives," Anzaldi said. "Both of us were super into the idea of opening a restaurant."

They lived in New York City at the time, pushing through 10 to 12-hour workdays. Anzaldi worked in sales. Torres worked in marketing.

Interested in local real estate?Subscribe to Patch's new newsletter to be the first to know about open houses, new listings and more.

But then the pandemic hit. Everything changed. Anzaldi lost his job. They moved to Orange County, where Torres is from, and they shifted to focus on their dream.

"NANAS was a concept that we talked about," Anzaldi said. "We made NANAS happen because of the situation. We put all of our time and energy being home together into building the business plan and making sure NANAS got off the ground."

They launched a Kickstarter campaign, using their backgrounds in marketing, social media and sales to help launch the idea.

Torres is from Guadalajara, Mexico, and his parents had a number of family-run restaurants, Anzaldi said.

"My grandparents are first-generation from Catania, Sicily," Anzaldi said. "They immigrated to Massachusetts in the 1920s. They created Italian cuisine and had a mom-and-pop shop serving their communities."

Many of the recipes are renditions of the recipes their grandmothers shared with them and their families.

"So many of my memories are going to my grandmother’s house on Sunday night to have dinner," Anzaldi said.

The antipasto, cutlets, meatballs and other Italian favorites are all part of his memories.

The Lemon Parsley Pasta at NANAS Italian & Mexican
The lemon parsley pasta at NANAS Italian & Mexican. (Courtesy of NANAS Italian & Mexican)

"Food was very much what brought my family together when I was growing up," Anzaldi said.

With NANAS, they put a modern touch and take on the classics. Instead of veal or beef for meatballs, they opted for turkey, which is more health-conscious and has a lower impact on the environment.

They wanted to bring people together through food, the same way their grandmothers did for them.

"The background of the Mexican family is so similar to the Italian family," Anzaldi said. "Food is something that brings the family together. There’s a love for the food, and culture. It’s vibrant."

Some dishes lean more Italian, some lean more Mexican, he added.

The jalapeño pesto pasta has pistachios, basil, arugula, topped with pecorino romano.

jalapeño pesto at NANAS Italian & Mexican
The jalapeño pesto at NANAS Italian & Mexican. (Courtesy of NANAS Italian & Mexican)

The Calabrian chili shrimp tacos are paired with crisp cabbage slaw and fresh street corn.

It's about striking a balance. And they love sharing their blended recipes and the stories behind them.

Calabrian Shrimp Tacos at NANAS Italian & Mexican
The Calabrian shrimp tacos at NANAS Italian & Mexican. (Courtesy of NANAS Italian & Mexican)

"People are enjoying the food, they’re connecting with it," Anzaldi said. "They seem to really connect with our story, which is great."

Some days it does feel like a dream come true for the couple.

"George and I, we scream like little school girls driving home," he said.

They launched their business in January and they're now entering their fourth month of creating unique dishes designed for delivery. And they've been through a lot — even shuffling and rescheduling their nuptial plans.

"We were supposed to get married last June. Obviously, that did not happen," Anzaldi said.

So they postponed to this June.

"Luckily, things seem to be taking a turn," Anzaldi said.

NANAS also extended its lease in Redondo Beach through June.

They plan to keep offering wholesome, inspired food that continues honoring the matriarchs in their lives.

"My grandmother and George’s grandmother played a huge part in our love for food and wanting to bring people together," he said.

"It’s a women’s world, we just live in it," Anzaldi said.

And the word is out.

"It’s just been so fun. People come into the kitchen, they meet George or myself," he added.

Spicy Tomato Cream Sauce Pasta from NANAS Italian & Mexican
The spicy tomato cream sauce pasta from NANAS Italian & Mexican. (Courtesy of NANAS Italian & Mexican)

The couple would like to add an indoor-outdoor dining space in the future for people to come, have a glass of wine, and dine. They're hoping they will have the funds to make the next part of their dream happen.

"We like to say we have caviar dreams on a tuna fish budget," Anzaldi said. "We have high hopes on how we want it to look and feel."

They're willing to work for it. And if anything, the pandemic helped them get there.

"It’s a matter of taking the opportunities that you have in life and really putting in the effort to make them happen," Anzaldi said. "Losing my job at the beginning of 2020 allowed for the opportunity for me to put in 20 hours of research."

They used online tools, including videos, articles and podcasts to learn about how to launch a restaurant business. They studied the process.

The kitchen has been successful so far — they started with three days a week and started selling out — so now they've added five days a week.

"This is obviously our first go in the hospitality industry," he said. "It’s been insanely challenging and we’re very sleep deprived but this is the grind we’ve always wanted."

The owners invite South Bay locals to check out their menu and order via their website, which is best for the restaurant and sends more money directly to the business as opposed to third-party vendors or delivery services.

“It will help the restaurants you love to stay around longer,” Anzaldi said.

NANAS Italian & Mexican is located at 2617 Manhattan Beach Blvd., Redondo Beach. It's open Wednesday through Sunday.


Get more local news delivered straight to your inbox. Sign up for free Patch newsletters and alerts.

We’ve removed the ability to reply as we work to make improvements. Learn more here