Jose Medina Camacho

Coming Up

The Lead Bartender role at Automatic Seafood & Oysters in 2019 put Jose Medina Camacho in a position where service, timing, and bar-room awareness all had to land at once. Lead work asks for more than speed: it requires technical accuracy, a read on the room, and the ability to keep the bar moving without losing shape. That early stretch set the terms for what followed, with each step adding weight to a practice already defined by control and precision. At Adiõs, the co-founder and Beverage Director title gives Jose Medina Camacho room to work at a broader register, but the underlying discipline remains the same. The move from Automatic Seafood & Oysters to Adiõs reads as an evolution in scope rather than a reset: more space, same attention to structure, and drinks aimed at being deliberate rather than decorative.

Where They Are Now

At Adiõs, Camacho’s beverage program sits on the same mix of structure and invention that marked his earlier work. One example is And On Mondays We..., an award-winning cocktail created to be potentially served at the venue and to use the byproduct from making Tepache. The drink turns process into part of the build, and the byproduct becomes a usable element rather than waste. He put the brief plainly: "For And On Mondays We…I wanted to create something that we could potentially serve at Adiõs. Within the cocktail, I also wanted to use the byproduct from making our Tepache." Gua-Vacho, another Adiõs recipe, is built with Blanco Tequila, Batavia Arrack, Ancho Reyes, homemade Guava-Honey Syrup, and an Ancho pepper salted rim. The structure is direct, but the layering gives the drink its shape; the ingredients are arranged with the kind of practical confidence that keeps a program moving without losing specificity.

Signature

Jose's signature cocktails include Gua-Vacho, a drink that captures the kind of energetic, and detail-conscious approach that defines his work at Adiõs.

In Their Words “For And On Mondays We…I wanted to create something that we could potentially serve at Adiõs. Within the cocktail, I also wanted to use the byproduct from making our Tepache.”

Honors

Jose's honors include James Beard Award semifinalist for Outstanding Professional in Beverage Service.