We interviewed Dana Rodriguez at Steamboat Food & Wine Festival in September, and it was one of our favorite interviews yet. With F-bombs flowing in front of a live audience, Dana lived up to her reputation as a passionate, loving, and incredibly hardworking restauranteur who came from nothing to create her empire. With the opening of her new Denver taco & tequila bar, Cantina Loca, this month, we thought it would be a great time to relaunch this episode with one of our real life heroes.

Dana has had an almost unbelievable trajectory, from Mexican immigrant and single mom of three, who started dishwashing at Panzano in Denver, and worked her way up to prep cook and then eventually restaurant mogul through her hard work, passion, drive, and incredible intelligence.

At Panzano, Dana met Jennifer Jasinski and her partner, Beth Gruitch. They helped mold her skills, which enabled Dana to become a sous chef at Rioja and Chef de Cuisine at Bistro Vendome. In late 2012, Dana’s path crossed with Tony Maclag, and Work and Class was born. They then went on to open Super Mega Bien together as well. Most recently, Dana created an organic tequila and mezcal brand, Dona Loca, where the focus is to give back to the workers who make the tequila possible in Mexico.

Today we hear Dana’s inspiring story, and how important it has been for her to build a restaurant group that is truly there to support their employees, in part by limiting people’s work days each week so they are rested but still able to meet their financial needs. We learn how she has found her own balance in being a working mom, friend, and business owner. We also discuss why she started Dona Loca – to teach people that what you drink is just as important to what food you put in your body.