José Medina Camacho serves up the Mexican-American experience in a glass
Two successful businesses. A Spirited Award. And, oh yeah, a James Beard nomination: José Medina Camacho almost missed out on all this.
That’s because the Birmingham, Ala., mixologist once believed a career in foodservice wasn’t in the cards for him. Now, he says, he’s living out his “destiny,” creating authentic and original food and drink that reflect both his personal experiences and his Mexican heritage.
You might say that opening a bar or restaurant has been in José’s blood all along. Born in Michoacan, Mexico, José came to the U.S. in 1993 with his mother and brother to work for extended family in their restaurants throughout the Southeast.
José originally planned on attending medical school. He saw how hard his family worked in the restaurant industry and wanted a different life for himself.
But he found that he couldn’t replicate the camaraderie and sense of belonging anywhere else. “Somehow, I found my way back into it,” he says. He hasn’t looked back since.
José worked his way through various restaurant jobs while discovering his true passion behind the bar. However, the drinks industry wasn’t easy to break into.
“When I first started in this business there was a lot of gatekeeping,” he says. “I had to learn a lot on my own, picking up books, signing up for classes in Atlanta, signing up for courses somewhere in the country.”
He devoured everything he could on the topic, and found support from his mother and his grandfather. “He was a dishwasher, he was a line cook, he did everything. Without him, I wouldn’t be where I am today,” José says.
Those years of grind built him into the leader he is today. He encourages young chefs and mixologists on the same path to “work for people you can learn something from, ask questions, work every position, any position you can, so you can better understand your staff.”
José eventually settled in Birmingham, where he led beverage programs at bars and restaurants across the city. Then, in 2022, he partnered with local restaurant industry vet Jesús Méndez to open a new concept, Adios.
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“I think that I can help be the change for our community and inspire more young people or people of color to be in roles that aren’t just the back of the house.”
Jesús had pitched a margarita bar, but José wanted to take a different approach in celebrating their shared Mexican heritage – with influences like the country’s vibrant architecture and the aesthetics of the 1968 Mexico City Olympics.
He thought, “I would love to bring our community a piece of my take on my culture, because everybody comes from different places. For me, it’s a marriage of both being Mexican but also growing up in the states.”
The drink menu at Adios is rooted in the rich tradition of agave, bolstered by Mexican herbs and florals. There are nods to José’s childhood throughout – from the same Latin American music he remembers his mom playing at home to the drinks themselves. “Most cocktails I make are memories and experiences,” he says.
Authenticity shines through in other ways, too, like the terracotta jarritos mugs drinks are served in. Every piece adds up to creating a memorable moment for guests.
“I think the glass is probably 60 percent of the experience, in my opinion,” he says, “especially if you’re trying to tell a story. Is it tropical, or is it more serious? It’s also the environment. Am I serving it at Adios, am I serving it at another restaurant? It all plays a big part in that.”
What’s most important for José is the sense of Mexican hospitality at Adios, which welcomes guests like part of the family. “Everybody is a guest, but also we try to make everybody feel equally special,” he says. “It’s a peaceful environment where you can go be yourself and not be judged.”
In addition to Adios, José and Jesús also recently opened the nearby Salud Taqueria, which focuses on regional Mexican flavors.
He hopes his story can be a model for other up-and-coming drinks professionals. “I think that I can help be the change for our community and inspire more young people or people of color to be in roles that aren’t just the back of the house.”
Receiving a coveted James Beard Award nomination earlier this year was a bit of a full-circle moment for José, proof that he made the right choices in his career. With that honor under his belt, he looks forward to growing his brands and the Birmingham food and drinks community.
“As much as I fought being in the restaurant business, I think that right now, at this part of my life, the industry is where I need to be.”
