Flavorful Resilience: Bien Mexicana

Bien Mexicana Owner Rebuilds, Refocuses & Looks Ahead

Photographer / Robert Jones

The year 2020 was difficult for most. Collectively, we found ourselves facing the COVID pandemic and a worldwide crisis. Many faced potential job loss. Among those was Angela Garcia, a recruiter in the food and beverage industry. Amid the chaos that was the end of a career, Garcia found solace and hope in something she had always loved — cooking.

To help fill the time during unemployment, Garcia began making homemade tamales for neighbors and friends. She admits there was no entrepreneurial vision and that she only sought comfort in her love of cooking. But within weeks, orders began piling up. Garcia rolled up her sleeves, outfitted a cargo trailer into a fully equipped food truck, and Bien Mexicana rolled out for business.

An instant success, Bien Mexicana started gaining notoriety for its delicious offerings and was soon featured in the media as a must-try option. Garcia had successfully turned a way to stay busy into a thriving business.

In 2023, Garcia decided it was time to try her hand at a brick-and-mortar restaurant. She dove in and opened the doors to her Cicero-based eatery. Despite strong growth and momentum, unforeseen internal challenges brought the venture to an end in September 2024.

“I learned an invaluable lesson,” she says. “A great vision must be protected by the right legal and professional safeguards. Although it wasn’t the anticipated outcome, that experience gave me clarity and strength. Today, I’m proud to be back to running a fully woman-owned business.”

She has re-entered the food scene this year, putting Bien Mexicana back on the road. During this rebuilding year, she is taking things slow and focusing on food quality and reconnecting with customers. Garcia dedicates time to preparing high-grade recipes, packed with the freshest ingredients and hand-prepped on the day it’s offered.

“It’s a lot of work, but every ounce of effort is worth it,” she says. “I’m passionate about every dish I serve, and I prepare each one as if I’m cooking for my own family. It’s never been about the financial gain for me, it’s about connecting with people through the flavorful recipes I’ve spent years perfecting.”

A tale of true resilience, Bien Mexicana can be found around town offering high-quality recipes served with a smile.

Additionally, Garcia is also exploring new entrepreneurial options to complement Bien Mexicana. While she’s taking each day as it comes, there’s already buzz about the possibility of a brick-and-mortar location in Noblesville. While that dream may come to life eventually, Garcia is currently pursuing a long-held goal — consulting for restaurants. For now, she is providing support for a restaurant in south Texas.

“I can honestly say — I love what I’m doing,” she says. “Helping restaurant owners build their vision and achieve success has become more than just work, it’s a passion I want to continue to grow.”

And while her social media may seem quiet, she’s busy at work behind the scenes, building what’s coming next. She encourages people to keep an eye on her social accounts for exciting updates.

“My journey has been a whirlwind of highs and lows, but I wouldn’t trade it for anything,” she says. “It has taught me resilience, the power of a woman-owned business, and the importance of staying true to my vision. I’m excited to see what the future holds for this flavorful journey.”