Contrary to what one might think, creative disciplines have much more in common than they do differences, whether it be painting, design, music, gastronomy or anything else. In the end, they share the goal of free expression, each with its own interconnected means. 

And when a creative person's passion is so strong, it's natural for it to flow between different disciplines, as Rodrigo Sánchez has done, whom you've surely heard as Rodrigo y Gabriela, the famous group he shares with Gabriela Quintero and which has traveled the world, winning a Grammy® award and several nominations during his more than 20-year career. 

We may know Rodrigo's rockstar side, but there is another side that not many know, and that is his facet as an entrepreneur and restaurateur. His most ambitious and rewarding project is La Raíz de la Tierra, a vegetarian and vegan restaurant that he started with his partner Fernanda in Ixtapa, and which already has a second branch in Zihuatanejo and now, a third in our San Miguel de Allende. 

The protagonist of LOCAL November 2021 

We had the opportunity to chat with Rodrigo to learn more about his entrepreneurial side and how he has balanced it with fame and his band's tours. He also told us more about his restaurant and how he perceives the conscious eating scene in San Miguel and around the world. Read the interview below. 

LOCAL: Hi Rodrigo. First of all, thank you very much for being the protagonist of our November edition! We are very happy and we want to know more about you and La Raíz de la Tierra… First, tell us, how did the idea of opening a restaurant come about? Was it at the same time as your recordings and tours? 

No, it wasn't between tours… I've been vegan for many years and I've traveled all over the world eating vegan. I've seen the transition in different countries, from not having a single vegan option to having hundreds. For example, in Paris 20 years ago there wasn't a single vegan option and now there are hundreds. I've been lucky enough to live through that transition, which has been my best school. Without being a chef, I have a very clear idea of the things I like and all those trips gave me the concept. Here in Ixtapa there is no other vegan option other than La Raíz, so when I came home I wanted to offer an option to people and to myself. That's how Fernanda and I decided to open a vegan restaurant here in Ixtapa. 

LOCAL: How did you manage to find that balance between your musical career and entrepreneurship? 

Well, there really isn't that much of a problem because in the restaurant I have my best ally, my partner, Fernanda, who makes everything happen. I dedicate myself much more to the menu, to the creation with the chefs, to the flavors and the design. But the most difficult thing for a restaurant to work is the administration and La Raíz owes that to Fernanda. And on the other hand, when I'm on tour, I'm on tour and I forget about the restaurant. If it weren't for Fernanda, it wouldn't be possible. 

LOCAL: There is a very good offer of vegetarian and vegan food now, but it wasn't always like this. How long have you been living this conscious lifestyle and how do you perceive it today in the world and in San Miguel? 

I have been vegan for 16 years, so I have suffered from that in different parts of the world; not anymore, now it is very easy to go around any country and find vegan options. In San Miguel it is growing. Two years ago when I returned to San Miguel after a long time, there were only two options; now I am glad that I think there are five counting La Raíz. I hope there are more because to balance things out, imagine how many Italian restaurants there are in SMA or anywhere in the world. There is no competition, on the contrary, it would be great if there were many more options to be able to offer people this cruelty-free style.

LOCAL: What have you learned after two successful branches in Ixtapa and Zihuatanejo? 

Well, we have to be patient in any business that one undertakes. There will always be a settling-in process, and the most important thing is the treatment of the employees, who are the people who really make the restaurant happen. On tour, on tours with the band, the most important thing happens thanks to our work team; the same with the restaurant. The basis is to have a good team that understands the idea and is committed, and I think we have been lucky to find it. We know that we cannot do it alone and we need the team to carry out our objectives well. 

LOCAL: Why did you choose San Miguel de Allende for your third branch? What did you find here that you didn't see in other places in the country?

I really liked it a lot. I already liked it, I had been there a couple of times but about 10 or 15 years ago. I always liked it and I was left with that thorn in my side because when I came back I was living in Europe, so when I came back from Norway I settled in Ixtapa and for 3 or 4 years I always thought “one day I’ll drive to San Miguel” and for X or Y I never got there, I stayed in Morelia. Until one day Fernanda and I decided to go there and we loved it. Then we went back and became frequent visitors for months, so at one point we said “we should open here because it would be incredible to come and be here,” and so we did. We are very happy because the truth is that it is one of the most beautiful cities in Mexico. 

LOCAL: What is La Raíz's specialty? What should our readers try when they visit? 

Since we are a transitional restaurant for people who are hesitant about veganism, I think that burgers are the most popular, we have several. You can order tacos, there are a lot of people who like the vegan version of suadero and tripa tacos; also the fish ones. Now we also have the breakfast burrito that is super delicious. We make almost everything at home: the mayonnaise, the vegan ketchup, everything is made here and gluten free, we hardly use processed foods. There is everything. I love the salads. I don’t eat like that because I have already gone through the stage of vegan snacks but I do eat a lot of salads, the bowls. There are many options…

LOCAL: What advice would you give to those who want to follow their hunches and start veganism?

The advice is that if you want to be vegan, it's because something has already clicked for you. The best thing is to inform yourself and not listen to anyone: let everyone draw their own conclusions. Nowadays it's much easier than it was for my generation or previous ones, you go on YouTube and you learn. And if you're going to make the change, do it responsibly, little by little without demanding too much of yourself; changes happen on their own if the intention is there and you feel for the animals. Be patient and inform yourself well so that later you don't think that you lacked proteins or all these myths that people say. Basically: inform yourself and draw your own conclusions. 

We are very grateful to Rodrigo for all the facilities for this edition of LOCAL. Listen to his music on Spotify, and Youtube. And don't hesitate to visit The Root of the Earth which is located in Quadrant 5, Center to try everything! 

Find LOCAL November 2021 in hotels, restaurants, concept stores, galleries and all the hotspots around San Miguel de Allende; and follow us on Facebook and Instagram to find out about new places and everything that's happening in the city. See you next time 'On the Cover'!