Mateo Granados is a chef and caterer in Sonoma County with deep roots in the restaurant business as a restaurant owner and chef for many years.
Working with some of the finest chefs and the best local organic ingredients in the Bay Area. As of June 2021, Mateo closed its restaurant operation in Healdsburg. Follow us to find out what’s next for Mateo and crew.
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Update: Mateo Granados continues as a caterer for local events and with is signature hot sauce "El Yuca" habanero sauces available on his website.
05/19/2025
MAY 24–Merida’s Farm Spring Menu paired with Emmitt-Scorsone Wines—Join us for a special day of food and wine!
Appetizers:
* Roasted Marble Potatoes with Salsa Verde
* Hard Boiled Duck Egg with Sour Cream and Sriracha Powder Mayonnaise
Small Plates:
* Duck Confit Croquette with Creamy Egg Yolk (Zabaglione) Sauce
* Caramelized Spring Onion Tartlet with Goat Cheese and Anchovies
Spring onions and chard available at the Farm Stand! See you on the weekend.
05/14/2025
The Farmstand at Emmitt-Scorsone Wines is open on Saturday 10-4 and Sunday 10-2. Come by for fresh from the garden dishes and produce from the farm. Can’t wait to see you!
Wine tasting is available at the tasting room. Walk ups and reservations welcome!
05/10/2025
Your weekend could include this Carmelized Spring Onion & Goat Cheese Galette!
💐 Mother's Day Weekend is almost here! Come by Emmitt-Scorsone Wines Saturday 10-4 or Sunday 10-2 for tasty dishes and sumptuous wines.
Merida's Farm Menu: (available a la carte or as a two-course tasting menu, select from two below includes Aqua Fresca)
+ Carmelized Spring Onion Galette with Goat Cheese, and optional Anchovies, served with a seasonal salad of greens from the garden.
+ Potato Chard Soup with Toasted Cousteaux Bakery Bread topped with Smoked Salmon.
+ Creamy Slow-Braised Chard Florentina with Eggs topped with Carmelized Spring Onions.
+ Meyer Lemon Agua Fresca with Rose Petals
Available at the Market Stand:
Chard, Spring Onions, Duck & Chicken Eggs, Red Cabbage Cole Slaw, Tapenade, Salsa Verde
Weekend: 🥬 We've got some fresh from the garden produce at Emmitt Scorsone Winery —grab a bite, taste some wine, pick up a few things while you're here. 🥗
🌞 WEEKEND: Open at Emmitt-Scorsone Wines tasting room (52 Front Street) this Saturday (10-4) & Sunday (10-2) for some delicious dishes, with or without a wine tasting. Stop by!
Menu:
🌮 Roasted pork tacos with red cabbage Cole slaw from Merida's Farm on handmade tortillas
🥬 Rainbow chard / tapenade crostini topped with egg from Merida's Farm
🥚 Egg salad on Costeaux French Bakery bread
Also available in the market: fresh radicchio, rainbow chard, chicken and duck eggs, and more...
If you are interested in a wine tasting, you can make a reservation, but it's not necessary if you just want to come by for food and market. Thanks everyone!
04/03/2025
🍷 Make plans this weekend at Emmitt-Scorsone Wines for a garden wine tasting with small bites (Saturday & Sunday) or a delicious brunch (Sunday) with Mateo Granados. The weather looks great for a dine outside adventure, along with the fantastic wines of Emmitt-Scorsone Wines! Get your Tock reservation:
Emmitt-Scorsone Winegrowers is a partnership between winemakers Palmer Emmitt and Michael Scorsone. At our small artisan winery in Healdsburg on the banks of the Russian River, we bottle wines under several labels – Judge Palmer, Domenica Amato, and Emmitt-Scorsone. Across the portfolio, our grape...
03/21/2025
🌸🌸🌸 The sun is out and the blossoms are bursting! Will you join us for the Blossom Brunch this Sunday, March 23? We'll have a farm tour and live music! We have two seatings, 11 a.m. and 2 p.m. Hope to see you there!
Menu:
* Braised chard, pork belly, and duck egg
* Aromatic soft polenta, poached eggs, salsa verde and broccolini
* Puff pastry with citrus and blossoms
* Dry Creek peach citrus agua Fresca
Sunday: BRUNCH in the garden (weather permitting)! 10 a.m. - 2 p.m.
🍴Merida’s Farm + Emmitt-Scorsone Garden Brunch Menu ($18) 🍳
Choose from:
* Organic eggs served over olive-oil sauteed mixed greens, served with olive oil toasted Costeaux ciabatta
* Olive oil braised chard topped, with crispy local pork belly and poached duck egg
* Cauliflower and fresh broccoli sauteed in olive oil, topped with fried duck egg, served with Costeaux ciabatta
Come savor the flavors of Healdsburg in a truly unique and delicious way.
Emmitt-Scorsone is located at 52 Front Street in Healdsburg.
03/10/2025
🌸 Join us for a delightful day filled with delicious food, beautiful blossoms, and great company. The event will take place on 🌟 Sunday, Mar 23 at Dry Creek Peach and Produce. Come enjoy a scrumptious brunch made with fresh, locally sourced ingredients while surrounded by the stunning peach blossoms in bloom. Space is limited.
Includes:
🌸 Blossom farm tour
🎶 Live music from Patrick's band
And, a menu of:
🌟 Braised chard, pork belly, and duck egg
🌟 Aromatic soft polenta, poached eggs, salsa verde and broccolini
🌟 Puff pastry with citrus and blossoms
🌟 Dry Creek peach citrus agua Fresca
Don't miss out on this unique opportunity to experience the beauty of the farm and indulge in a fabulous meal. Please dress comfortably as we will dine in the orchard. We can't wait to see you there!
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Order Online To Go & Delivery Menu or by phone at 7070.433.1520
Thank you for your support during this time.
In a delicious mix of cultures, the Yucatán-born chef Mateo Granados has created a unique signature that celebrates rigorously sourced local and sustainable Sonoma ingredients infused with the vibrant regional flavors of his homeland, crafted with classic French finesse, and sparked with a playful spirit.
THROUGH CHEF MATEO’S CAREER, he has worked with great chefs such as Julian Serrano and Alain Rondelli, at such legendary restaurants as 42 Degrees, Masa’s, Manka’s Inverness Lodge, and Charlie Palmer’s Dry Creek Kitchen. Mateo’s talents have been showcased in Food & Wine, Sunset, San Francisco Chronicle, Santa Rosa Press Democrat, Tasting Table, and many more top publications.
MATEO HONED HIS SIGNATURE STYLE at Sonoma County Farmers’ Markets, starting simply after years in fine dining by selling Yucatan Tamales from his grandmother’s secret recipe. Soon his presence in the markets grew to a mobile kitchen where he created best-selling rustic-refined market-based breakfast and lunch dishes. At the same time, Mateo’s reputation was also established as one of the top in-demand caterers for many of the North Bay’s best private parties and culinary events. Mateo somehow also found time to launch his own private label El Yuca Mayan habanero sauces, crafted from his own, homegrown chills, brimming with spicy, Yucatán style.
Possibly the most natural expression of chef Mateo’s contemporary charm came with his Tendejon de La Calle, a mobile restaurant that “popped up” at farms and wineries across Sonoma County. The Tendejon dinners became a popular “secret” for locals and an exciting discovery for in the know food-savvy visitors. Each week Mateo presented cutting-edge menus of up to the moment freshness often in the middle of a farm under the stars.
WHEN THE SPACE WITH THE GREAT GARDEN PATIO CAME AVAILABLE in downtown Healdsburg, it seemed only natural that Mateo open a place of his own, Mateo’s Cocina Latina. This convivial space provides a lively venue where Mateo applies the best of the past 7 years crafting his signature style along with a full bar and his habanero sauces on every table.
EL YUCA MAYAN HABANERO SALSAS are made from the chef’s homegrown Sonoma County chilies – he farms and harvests his own peppers, then handcrafts and personally bottles his 100 percent all-natural recipes in small batches.
With four distinct sauces, each blend offers its own unique taste profile and heat level. The base is simple, celebrating premium ingredients such as farmer’s market-fresh carrot, onion, Preston Vineyards’ olive oil and white vinegar. But Chef Mateo amps the intensity from mild kick to scorching, celebrating his selected chiles’ signature flavors.
The salsas adds extra personality to any dish, from breakfast eggs, to soups, to tacos, to juicy grilled meats, and they aren’t your everyday hot sauces -- their rich flavors enhance rather than overpower even the most delicate foods. Use them as a condiment, as a “secret ingredient” to your favorite recipes, or as a flavorful dip with cool cheeses like mozzarella balls finished with a pinch of sea salt. Purchase your own at http://www.mateoscocinalatina.com/el-yuca-sauces/
Or at these fine retailers:
Oliver’s Market
Bi-Rite Market, San Francisco
Rainbow Store, San Francisco
Shelton’s Natural Foods Market, Healdsburg
Big John’s Market, Healdsburg
Oakville Grocery, Healdsburg & Napa
