The underbelly of growing up as the children of restaurateurs looked like family dinners and birthday parties held at the restaurant—because that was the only way Angela and Mariam El Haj could see their parents while they built their IHOP empire across California in the 1980s and ’90s. At times, it felt like the restaurant was another sibling.
“Being raised in the restaurant world can make you somewhat of an orphan,” Angela says. “Our dad spent all the time he could with us, but he wasn’t afraid to get his hands dirty in the restaurants, and we admired that work ethic … but there were also a lot of Easter mornings spent inside of a restaurant booth.”
While the hustle could be frustrating, Angela and Mariam eventually found themselves immersed in the industry, joining in as teenagers to wait tables. These early experiences shaped who they would become—second-generation restaurateurs whose love language is feeding people and bringing them together.
After the passing of both their parents, Angela and Mariam acquired the family’s restaurant group, including franchise units of IHOP and Dave’s Hot Chicken. They invested in a building in Anaheim, initially envisioning it as their next franchise location, but soon hit a roadblock.
“We love the franchise model. It’s something we’ve grown up with, and it’s a wonderful vessel for growing businesses. But territories are tricky between developers and other franchisees, and we got locked out of a particular location,” Angela says. “People offered to buy the building from us, but flipping it was never the vision. We wanted to own it … and when that model wasn’t working, we created our own concept.”
In 2022, Calaca Mamas Cantina was born out of necessity—but it became a way to transform their overwhelming grief into purpose, paying homage to their parents’ legacy through a restaurant that embodies their life’s work. Amid their sadness, the sisters found comfort in the Mexican traditions of Día de los Muertos, or Day of the Dead, and were inspired to weave those values into their first original concept.
“Being able to honor our parents in this light has been so healing,” Mariam says. “What attracted us to this concept is the beauty of Mexican culture and how it celebrates life instead of constant mourning. It taught us to move through the stages of grief, to find peace, and not get stuck. Through the cantina, we are paying homage to the culture and keeping our parents’ legacy alive in some way.”
From its brightly colored walls to traditional ofrendas (altars), Latin-inspired cuisine, craft cocktails, lively happy hours, and views of the nearby Disneyland Resort, Calaca Mamas Cantina serves as a reminder to find strength and joy during hard times—and to celebrate life through food and community.
It was important to the sisters—who are not Hispanic—that the concept be presented as authentically as possible, without watering it down or putting their own spin on it. From incorporating Mexican voices in their leadership team to curating a menu that reflects the diverse flavors of Mexico, they remain keenly aware of the balance between creating a unique dining experience and honoring the traditions of Día de los Muertos.
“Growing up in southern California, our love for this cuisine is so vast that it’s really about gathering what Angela and I like from different parts of Mexico and putting it together,” Mariam says. “Family meals are a core part of who we are, and we want to create an experience that can be as simple as enjoying a wonderful meal with shared laughter and stories or as extra as churros and dessert carts coming out with firecrackers. We want to give people the space to have a good time in a warm, welcoming environment.”
As leaders, Angela and Mariam complement one another—one is a visionary, and the other is analytical and detail-oriented. While their leadership styles differ, they share the same nonnegotiables, which helps streamline operations across their franchised restaurants and the cantina. Their only major divide? Corn versus flour tortillas—a debate they resolved by including both on the menu.
They consider themselves part of a new generation of restaurant leaders. Where the old-school mindset demanded “your schedule is mine, your time is mine,” Angela and Mariam embrace a more flexible and collaborative approach. Explaining the “why” behind decisions, rather than dictating the “what,” has helped them earn their team’s trust and loyalty.
Though they’re open to expanding the brand, their main focus is providing a great experience for guests and team members alike. If they’re not adding value to people’s lives, they believe, it’s time to reassess.
“Post-COVID, the restaurant industry was very unattractive. It is a difficult business. Angela and I pride ourselves on being great bosses, and that means we don’t shortchange our employees. We dream of Calaca Mamas Cantina location number two, but we’re competing against nationally and internationally recognized brands. The future is fluid … when the timing is right, it will happen,” Mariam adds.
Their advice to other women in the industry: Don’t cower. Don’t be afraid to break the mold. In a world where women are told to take up less space, to laugh more quietly, to stay in the background—be bold.
“Nobody ever made history for staying quiet. Don’t be scared to know your worth because it is there, and it is undeniable. It is so important to know what you bring to the table and listen to your voice over someone else’s disbelief,” Angela says. “I know it can be daunting when you’re the only woman in a room full of men who are telling you that you’re wrong, but you need to be extra steadfast in your intuition and trust it. Never shy away from what you want.”
