History
The Spanglish Catering Company evolved from our love to cook and work together. We met in a small health spa kitchen in the San Fransisco Bay area and were married in 2002. I was born and raised in the Northern Michigan woods. Vicente was raised on a rural coffee farm in Guererro Mexico before moving to Mexico city. Together we spent a year in Puerto Vallarta Mx. We have tasted our way through 11 Mexican states and much of the U.S. Our food is not wet burrito smothered with tasteless yellow cheese. Our food has evolved over ten years of cooking together, it is bright and flavorful. Our Tamales contain no hydrogenated lard, shortenings or trans fats. Traditional Mexican Food is our starting point but we will bend the rules to make a recipe better. We love to mix in some American ingredients and cooking techniques. We really love what we do and it shows
Specialties
Tucked away on the Grand Traverse Commons site of the former State Hospital in a historic yellow brick building you will find Spanglish. We are family owned and operated specializing in Mexican food with a modern twist. At Spanglish we make all our food and some of our beverages from scratch. We use as many local ingredients as possible. All of our chips and tortillas are made in Michigan. Spanglish is a small quick service restaurant with a beautiful patio. Our food contains NO hydrogenated lard, MSG, artificial colors or flavors. We offer many vegetarian, vegan and gluten free menu options. Our food is available to eat in or takeout. Spanglish also does catering. We compost all food waste and use only compostable or recyclable containers.