The Bandoleros Group
Delmy Melendez and Elmer Melendez are the owners of four central Massachusetts restaurants: Dario’s and Tacos Tequila in Fitchburg and two outposts of Bandoleros in Devens and Concord. Here, Elmer describes their journey, the challenges of building a successful restaurant business, and their commitment to creating welcoming spaces reflective of their love for community:
“In my first job in America, I worked as a dishwasher and cleaner in the restaurant industry. [That] first opportunity allowed us to educate our kids and help them learn English. I learned to cook, prep, and cater — eventually working at an Italian restaurant, which I now own.
Our first restaurant, Dario’s, was a brick oven pizzeria where I learned to cook Italian food. We renovated the space but couldn’t afford to change the sign, so we kept the name and built its reputation in the area.
Next came our Mexican brands. Though we’re El Salvadorians, we’ve always loved Mexican culture, and their cuisine is similar to ours. When we moved to Massachusetts, my wife suggested opening a Mexican restaurant [of our own] and that’s how Tacos and Tequila was born. As we built it, we had the opportunity to buy more spaces, which led to the creation of the Bandoleros brand.
When I walk into my restaurants, it can take an hour just to get around the bar [just from], talking to everyone. That fuels us to keep going. When I see guests, I haven’t seen in years, I tell them, ‘You motivate us! This is for the community; this is for you.’
My wife and I always make sure to take care of our employees. In our restaurant, we have a profit-share program that we provide to everyone: the cooks, chefs, and managers. So, whoever wants to grow, they will grow with us. Our goal is to at least change the quality of people’s lives — and that’s what we’re focused on doing.
What I love about the opportunities in the U.S. is that they paid me to learn. After I learned how to wash dishes, prep food, and cook, I received higher pay for those skills. I didn’t need to go to school; instead, I chose to build a career out of this.
I always say to anybody that wants to have a restaurant: You must love it. You must enjoy what you’re doing and [appreciate] each customer when they come into your restaurants. You must put your passion behind each restaurant from the bottom of your heart.”