Concept
The Day of the Dead holiday was the inspiration for every aspect of the Memo’s Mexican Kitchen. The skull represents rebirth - a new start. On the forehead of the skull is a heart surrounded by flourishes and curving lines and shapes. The heart and flourishes represent a milagro - a small object typically in the shape of a heart, eyes or other body parts that is left at the feet of a particular saint at a church in hopes that of a miracle (milagro).
The miracle here is Memo’s Mexican Kitchen.
The contrast of the cool and warm colors is carried out throughout the restaurant from the fiery red banquette’s to the decals on the clean walls.
Menu development
The menu at Memo’s Mexican Kitchen blends traditional family recipes with modern culinary trends to create a unique dining experience. At the heart of this inspiration is Isabel, Memo’s mother, whose influence shapes every dish served. Her signature spicy sauces and flavorful meals form the foundation of the restaurant's offerings, preserving her culinary legacy. The blend of time-honored traditions with contemporary flavors ensures that every plate captures both authenticity and creativity. Isabel’s passion for cooking continues to inspire the chefs at Memo’s, creating a menu that reflects the warmth and spirit of family.
MEMO MURILLO
Guillermo Murillo (Memo) was born in Yurécuaro, a town located in the region of the Chapala cienega of the state of Michoacan, Mexico. Oldest of 6 children, Memo shouldered the financial responsibilities of his entire household from an early age. At the age of 9, Memo started working as a bolero (shoe shiner). He also collected aluminum cans to trade in for cash. As the oldest, he had to provide for his large family. Despite his difficult childhood, he found comfort in one thing: food.
Food inspired Memo from a very early age. He learned to cook from both of his grandmothers, Aurelia and Casimira, who were fabulous cooks. Aurelia, his maternal grandmother, was from Degollado, Jalisco, and Casimira, and his paternal grandmother was from Yurécuaro, Michoacan.
His grandfather, Santiago, was a farmer in Yurécuaro, and he taught Memo how to plant beans and corn. Every vegetable and grain was grown on the land they owned. For Memo, it was as easy as picking a tomato and pepper from his Grandmother’s garden to turn into a zesty salsa or creamy base for soup. The tastes and aromas of traditional Mexican food inspired Memo’s dream to own his own restaurant one day.
At the age of 15, Memo immigrated to the United States in search of the American dream. He was convinced that with hard work and a strong vision, he could provide for his family and make his dream of owning a restaurant come true.
When he first arrived in the United States, Memo worked as a dishwasher at a restaurant in Peoria, Illinois. Through hard work and perseverance, he worked his way up to prep cook and learned the complexities of cooking in a Mexican restaurant. Once he was thoroughly trained in the kitchen, he was promoted and set to work at the front of the restaurant as a server. Although he worked long hours and was often lonely in the U.S., his desire to one day own a restaurant deepened.
In 2006, Memo moved to Tennessee and worked as a part-time server in the El Rey Azteca Mexican Restaurant. He also worked as a construction worker during the week. Despite the fact that he already had a job in construction, he could not see himself far from the kitchen. Once the Great Recession hit, he continued working at El Rey Azteca full-time. In 2011, he and four other investors bought El Rey Azteca. His role changed from server to restaurant owner and manager as the investors developed into silent partners.
In 2012, Memo met his wife, Katie, while working at the front of the restaurant. After a whirlwind romance, he married Katie a year later. Quickly Memo realized that Katie and he were a great team with Katie’s experience in business finances and Memo’s experience in the food industry. In 2017, Memo was able to purchase El Rey Azteca with the intention of turning it into a fresh, new restaurant now known as, Memo’s Mexican Kitchen.
KATIE MURILLO
Katie is our Operating Manager and “Boss Babe Mexologist”. She’s in charge of all of our administrative tasks, including payroll, hiring, vendor relations, and more. So pretty much everything behind the scenes, Katie is the one to get it done. Her organizational skills, high-energy and amazing hand-crafted cocktails keeps MMK running like a well-oiled machine and the restaurant wouldn’t be the same without her. Originally from Nashville, she takes pride in that she is an O.G. Tennesseean. Three of her greatest passions in life are animals, food, and cocktails, so it’s no surprise that she spends her free time exploring new restaurants around town, creating new cocktails at MMK and loving on her two fur babies Tita and Brownie, but never forgetting her third, Diesel.
THE GIRLS
Katie & Memo’s dogs are more than just pets—they’re a source of constant joy and energy, bringing warmth and companionship on days away from the restaurant. Whether it’s a playful nudge or a comforting presence, their loyal friends offer a beautiful balance to the hard work and dedication poured into the restaurant. Their antics and boundless love remind them of life’s simple pleasures, filling each day with laughter and inspiration. These four-legged family members are an important part of our story, adding a touch of home to every bite and sip here at the Memo’s Mexican Kitchen.
