Bartender Rigo Cervantes of La Contenta - Biography

New York, NY

September 2017

Rigoberto “Rigo” Cervantes hails from Guadalajara, Jalisco, Mexico, the birthplace of
tequila. Introduced to agave spirits at a young age, Rigo and his brother eventually
discovered where his parents hid the tequila and mezcal, and sampled a little bit of
everything. It was only when he moved to New York City in 2005, and started to work in
the restaurant industry, that Rigo began to understand what a versatile and popular spirit
tequila is. Following stints as a busboy and waiter, Rigo began working as a bar back under
the tutelage of his cousin, Alex Valencia, and Miguel Aranda who introduced him to a new
world of agave-based spirits and flavor combinations.

Rigo eventually became a bartender at Yerba Buena in the East Village where he worked
for several years and fine-tuned his mixology skills. In 2015, Rigo helped to open La
Contenta, the Lower East Side restaurant-bar which specializes in alternative agave spirits
such as raicilla, bacanora and sotol, in addition to tequila and mezcal. Rigo brings his
passion and dedication to La Contenta where he works as a bartender and pulquero – he’s
in charge of the pulque (the ancient Mesoamerican beverage produced from the fermented
sap of the agave plant).