Today we’d like to introduce you to BENOS BUSTAMANTE.
Hi BENOS, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
Conmole started with a simple vision: to introduce people to the depth and richness of Oaxacan cuisine through mole, one of Mexico’s most celebrated culinary traditions. We wanted to create a space where guests could enjoy authentic flavors while also offering vegetarian and vegan options so that everyone could share in the experience. Over the years, Conmole has grown through hard work, perseverance, and a commitment to quality. We are grateful for our dedicated team and the loyal customers who have supported us along the way. Their trust and enthusiasm have helped turn our vision into the thriving restaurant it is today.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Not at all. Building Conmole has required a tremendous amount of hard work and perseverance. One of our biggest challenges was opening just a few months before the COVID-19 pandemic. We officially opened on October 1, 2019, with only 16 seats. When the pandemic hit, we faced the difficult task of staying afloat while dining rooms were closed and customers could no longer eat in. We quickly adapted by switching to a takeout-only model and focused on serving our community in any way we could. Throughout that challenging period, we were fortunate to receive incredible support from the Charlottesville community. Their loyalty and encouragement, along with the dedication of our team, helped us overcome those obstacles and continue growing. We remain deeply grateful for the support we have received since the day we opened.
As you know, we’re big fans of CONMOLE. For our readers who might not be as familiar what can you tell them about the brand?
Conmole is a locally owned restaurant founded and operated by my husband François Abadie and me. We started Conmole with a simple idea: to share the rich flavors and traditions of Oaxaca, Mexico, with the Charlottesville community. While many people are familiar with Mexican food, we wanted to introduce guests to the unique cuisine of Oaxaca, especially mole, one of Mexico’s most celebrated and complex culinary traditions.
What sets us apart is our focus on authentic Oaxacan recipes, high-quality ingredients, and an inclusive menu that welcomes everyone to the table. We offer several varieties of mole, a wide selection of vegetarian and vegan dishes, and a menu that is approximately 95% gluten-free. We believe that great food should be accessible to everyone, regardless of dietary preferences or restrictions.
Since opening on October 1, 2019, we have worked hard to create more than just a restaurant. We wanted Conmole to be a place where people can gather, experience a different side of Mexican cuisine, and feel at home. We are especially proud that many of our guests have been introduced to Oaxacan food for the first time through Conmole and have become loyal customers over the years.
While François and I founded Conmole, our success would not be possible without our incredible team. We rely on them completely, and their dedication, hard work, and commitment to our guests are essential to everything we do. We would especially like to recognize Jose Zaragoza, who has been with us since the very beginning. Jose is an essential part of Conmole, and his loyalty, professionalism, and daily contributions have helped shape the restaurant into what it is today. We are grateful to have him as part of our team and our journey.
Above all, we are proud of the relationships we have built within the Charlottesville community. The support we received, especially during the challenges of the pandemic, helped us grow into the business we are today. We want readers to know that Conmole is not just about serving food—it is about sharing our culture, our heritage, and our passion for hospitality with every guest who walks through our doors.
If you had to, what characteristic of yours would you give the most credit to?
The quality that has been most important to our success is perseverance. Opening a restaurant is never easy, and opening just a few months before the pandemic brought challenges we could never have anticipated. There were many moments when we had to adapt, work harder, and find creative ways to keep moving forward.
At the same time, success is not something we have achieved alone. We have been fortunate to have an incredible team that shares our commitment to quality and hospitality, as well as loyal customers who have supported us from the very beginning. We believe that consistency, hard work, and treating both our employees and guests with respect have helped us build lasting relationships within the Charlottesville community.
Most importantly, we have stayed true to our mission of sharing authentic Oaxacan cuisine and creating a welcoming experience for everyone who visits Conmole. That combination of perseverance, authenticity, and community support has been the foundation of our success.
Contact Info:
- Website: https://conmole.com
- Instagram: https://www.instagram.com/conmole/
- Facebook: https://www.facebook.com/conmolecville
