The success of Barra de Jackili: it went bankrupt, overcame the pandemic and was reborn for its love of ceviche

This is a history of love. For love, Jackili Fernandez fell and rose again. She suffered and did not give up on his attempts. But we are not talking about love for a person, but for a vocation: cooking. And, to be more precise, we are referring to the exciting world of ceviche. Yes, the popular owner of La Barra de Jackili – who went viral with the videos of a boat overflowing with food with the music of “Titanic” in the background – fought it before becoming a TikTok success and being in charge of three locations.

“Because I was so in love with what I had done, I had to suffer them all,” she remembers regarding the challenges she overcame: the El Niño Phenomenon, a pandemic and its consequences. “I have endured thunder, pandemic and crisis to have what I have right now. It’s not much, but I’ve still gone through everything for love,” she emphasizes.

TO EAT FISH

“I became interested in cooking because I like to eat fish. I wanted to learn how to make ceviche,” recalls the entrepreneur. She was 7 years old when she first tried leche de tigre, in her native Ayacucho, and she was fascinated by the flavor. At the age of 20, she came to Lima to fulfill her dream of studying gastronomy and, since then, she has not stopped training.

Elí López, winner in Mistura, taught him several tricks; Furthermore, she follows the teachings of the remembered cebichero master Pedrito Solari. After working in some top cebicherias and improving her technique, she was convinced that this was her destiny: “Since I love it, I’m going for this.”

ENTREPRENEUR AND REBORN

At the end of 2018, he opened his first cebichera bar in Caquetá. He admits that it was a “little fatal” because he did not yet have a captive audience and because of the rise in the price of lemons. “It was a nightmare, but I was surviving,” she remembers. The following year, diners began to arrive and she was encouraged to open a new location in another district; But the pandemic arrived and the world came to a standstill.

“From what I was rising like a phoenix, the pandemic came. We didn’t know what would happen next. I went bankrupt, I closed the store,” she says. But Jackili is not one to give up nor is she afraid of failure. Motivated by her regular customers, she agreed to start delivery again. She wanted to be reborn. Two relatives helped her and she walked herself to distribute the food. “I was back to zero. “I bet my faith on myself,” she maintains. And so, she found a new space that she opened, in 2021, in San Martín de Porres. The following year she expanded to Rímac (in partnership with her brother) and today La Barra de Jackili is also located in Miraflores.

BOOM ON THE NETWORKS

At first glance, when watching her videos, one may not notice it but this young entrepreneur is shy. She prefers to be in the kitchen than in the living room. However, she wanted to increase her sales and make her ceviche better known. Thus, she reached social networks.

“I was embarrassed to attend. I know I don’t have an easy word. I prefer to have good girls, but I had to go out and show my product. Who else could do it? Now I feel comfortable, I connect more […] My daughter taught me. She has grown my networks and helped me a lot,” she admits.

This is how videos have come out that have gone viral, such as those in which Fernández dances with his mother, shows his super promotions or where he shows the Titanic ship (ideal for sharing in a group).

A RESTOBAR IN MIRAFLORES

Jackili’s Bar arrived in Miraflores renewed. They open from 9 am to offer breakfasts that pay tribute to both marine and Ayacucho classics. The table comes with a pork rind or bread with turkey, as well as an egg cup and fried silverside.

They opted for the concept of a restobar, in a larger space with two floors and a terrace, where the public can enjoy seafood delicacies until nightfall (let’s break the taboo that you cannot eat ceviche at night) accompanied by cocktails such as pisco. punch or lucurobin. “[El pescado] It is lighter and more nutritious. “A ceviche at night goes down well,” he says.

In its menu, the cause stands out in all presentations: with tuna, chicken, crab pulp, prawns and olive pulp. He also gives space to pastas (such as the nona fettuccini with prawns, fan shells and rocoto cream) in addition to the prawn and house risotto (with cubes of grilled loin medallion). Cebiches are a must; The most complete is the pirate with prawns, fan shell, octopus, squid, fish and crab claws. But if you follow her on social media you will want the Titanic ship that includes causa, ceviche, more than 5 varieties of seafood dishes, chicha and beer.

What’s coming for Jackili Fernandez? His dream is to open a restaurant in Ayacucho. Nothing is unattainable for her.