Arriving in Hungary in 2017, with not much more than his chef’s diploma, Frank Miranda Yllescas started working on what he best knew with an end always in view: being able to eventually open his own place in the food and beverage industry.

One where he could pour his cultural roots to put them at the service of visitors and where be able to offer a safe space for cultural exchange between locals and Latinos from all over.

This is Macarena Bar, a name that beyond seeing its inspiration in the trite song narrowly linked to the Latin culture (being in fact a Spanish musical creation), was chosen because of its etymologic meaning: "happy and blissful". The same vibes that the place seeks to offer for anyone crossing its doors.

"At some point, I had to choose between continuing to grow professionally working as a chef with tempting proposals from other restaurants with Michelin category or start trying to open my own place. I chose the latter for my family, to give them the best even if it took time."

Precisely this month of March the place is on its first anniversary, and with a captive audience, Frank works incessantly to position it as a solid alternative among the well-known high competition of the bohemian nightlife in Budapest.

Managing his own place (in partnership) is without a doubt his most challenging long-term task. In fact, to get enough resources he still keeps his usual contractual relationship by supervising at the restaurant that saw him grow from day zero in this city. His time is very limited however his fresh project allows him now to join his own party on the busiest nights in this Latino tapas bar located on Dohany street.

"There are some Latino nightspots in Budapest that I like because I am a client. Some offer you the atmosphere of a single Latin country, others offer you a concept of Latin America from the eyes of Europeans.

What I propose when inviting to Macarena is to let them see how Latin America is made by Latinos, from who speaks to the staff, so with a mind anchored in the culture from its origin we offer themes and activities from different Latin countries, aiming that guests as foreigns from anywhere will feel involved which is the main purpose”.

But before getting to form his social circle In Budapest, where he is quite a personality within the downtown nightlife, and even before attaining his first job, Frank had to deal with plans not working out from the very beginning.

Six years ago, he arrived in Hungary due to a call from his dad who was living here for more than a decade, proposing to his son that it could be a good try to work by his side contributing with his various skills in the kitchen in his business.

Things didn’t work out for Frank whether it be because business and family should not be mixed, as the saying goes, but he soon had nothing else to do but seek to strike out on his own. One day he came into a Mexican restaurant where he build himself again and took his first steps in a foreign kitchen.

“It is satisfactory to see that during my time in Hungary, I have been able to provide different cultural experiences to the locals. The Hungarian who goes to Macarena today enjoys the variety of Latin American cultures that they can find. And now by having a business here I also continue to learn and enjoy this local culture”.



In the language aspect, Frank as a South American is a rare case. He doesn´t know English however he knows Hungarian or “that is what it seems,” I tell him as a joke, while he guides the staff in the aforementioned restaurant located in Pest; today his side job with a bigger presence of Hungarians employees with whom he progressed.

To hear him get around in the local language is ear-catching but before anything, commendable. “I learned my Hungarian a la guerra (the hard way) and with it the course of action from the inside in regard to Hungarian gastronomic services. Hungary lacks things to adapt in this field but by being a country with a known high rate of tourism, the industry works well anyways”.

They say in the middle of every difficulty lies opportunity, and no doubt Frank got the best out of this motto. On the first days of his first job, a Mexican chef who recently arrived at the restaurant too was struggling with the local language in communicating with his staff.

As sons of the same native tongue, he forcefully asked Frank to stay for a fixed job, to accompany him. Frank was far from understanding a single thing about Hungarian vocabulary, nevertheless, he realized something: the ship's rudder needed to be steered somehow.

With an ongoing personality, and willingness to learn, over time he would eventually become a key player in conveying instructions to the staff. God only knows what sort of wild gibberish was held those very first years, between the usual rushed shouting and the stainless-steel clattering of the kitchen temple.

“The kitchen is my reason for being and it is the way I communicate and interacts with people,”. He points out thoughtfully while briefly lows his cheerful talking, to set a difference.

As the dice passed to his table to be cast, over time Frank soon became the administration's man of trust. Eventually, the conversations with the owner of the place were no longer just about how to plan the day but about business together.

Both the partnership work and life teachings that he has received from all sides are appreciated by him with humility to accomplish what Macarena is today. Including the experience of becoming a father with his Hungarian wife.

“Three years after arriving here I got married and had a son. Before opening a place, many little things were tried to thrive. During this time several gastronomic projects were undertaken with other partners, many of them without good results. Private parties, gastronomic fairs, events with Latin embassies, etc. There were times when we didn't earn a thing, we lost everything”.

He knows to enchanting people here requires day-to-day work. During the week seasons of Latin dance classes are hosted, such as bachata, aware of a local public avid for this type of instruction, and soon he hopes to offer the place for exhibitions of gastronomic fairs by chefs from Latin American countries, as a way to attract people.

On the nights from Tuesday to Saturday, the party is to the rhythm of different Latin themes, karaoke nights, and special events.

“My way of thinking is always to adapt to the environment. Try to shape my logic and thinking. Being here I think: Where am I? How do people here think? I think about what the history of the people is to reach conclusions and based on that, adapt myself as a South American who already lives in Hungary.

Frank is far from a passive expat. His verbal personality has led him during his time in Hungary to take on challenges that require a bit more than believing in himself. In 2020 he had a stint on the cooking show Konyhafőnök (“The Chef”), eventually being eliminated after not fully understanding the instructions in Hungarian for one of the rounds, he points out.

This 2023 announces that he will also participate in the Séfek Séfe (“Chef of chefs”) show, as part of another challenge in his search to function in the local environment that he appreciates so much.

Photo: Courtesy of Frank Miranda. Konyhafőnök

“I have family here so I am very pleased to interact with the Hungarian public and learn the nuances of their culture. I feel like it's very good feedback. It's for fun and it makes me make many local friends. Similar dynamic at the bar, where I feel at home sometimes. On the other hand, it's a good opportunity to see how far I can go without screwing up”, he laughs amiably.

Frank does not rule out applying for Hungarian nationality in a few more years. It is not something that keeps him awake at night whatsoever. His bond with this land and the blood put into it certainly goes beyond any paper.

Macarena Bar
1074 Budapest, Dohány utca 22. 
Open: Tue-Sat 15hrs - 03hrs

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Interview by Daniel Sepúlveda, contributing journalist for Xpatloop.com