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 a tasty 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 new restaurant in Peoria, Illinois. Through hard work and perseverance, he worked his way up to work as a 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 of the entire restaurant. The investors took a back seat as 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 realized that Katie and Memo were a great team due to 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.
