There is just something so fun about taking the Beyond the Plate with Carol Podcast out on the road.

And this one? This one felt like a real milestone.

My first official remote episode — right in the middle of the Hampton Seafood Fest.

Now, the weather tried to do its thing. A little unpredictable, a little chaotic. But honestly, that just added to it. Because the energy, the food, and the people? They absolutely delivered.

And I was especially excited for this one, because I got to sit down with Nikki from Lupe’s 55 Cantina — a place I’ve been to, enjoyed, and talked about before.

Sitting there in the middle of it all, surrounded by food, noise, and nonstop movement, felt like the perfect way to talk about what she’s built… and why it works.

Before we even really got into the conversation on Beyond the Plate with Carol Podcast, Nikki was already doing what she does best — letting the food speak.

And wow… did it ever.

We had fish tacos, a chorizo smash burger, Mexican street corn — all incredible.

But then came the chowder.

Her Langosta Chowder.

And let me just say this… if you think you know chowder, think again.

This was not your typical seafood fest chowder. This was bold. Layered. Completely different.

Lobster, cheeses, chilies, corn, pico de gallo, tajín, cilantro — every bite had something going on, but it all worked together.

It was creative. It was confident. And honestly?

Unforgettable.

No surprise it took first place the first year she entered it.

And that’s exactly what stood out to me — she didn’t try to blend in. She didn’t try to copy what everyone else was doing.

She made something her own.

One of my favorite parts of this episode was hearing Nikki’s story.

Because like so many people in this business, this wasn’t some perfectly planned path.

At 19, she got on a bus and went to California.

And that decision changed everything.

She started working in a five-star Mexican restaurant in Los Angeles, and that’s where she really learned what food could be.

Fresh ingredients. Real sourcing. Thoughtful preparation.

That experience stayed with her.

And eventually, she brought all of that back to New Hampshire.

Before Lupe’s, she owned The Purple Finch Café — which so many people remember — and built something successful, recognized, and loved.

And now with Lupe’s 55 Cantina?

She’s doing it again — but in her own way.

If you’ve never been to Lupe’s, she painted such a clear picture of what you can expect.

This is not just a place you go to eat.

It’s an experience.

From the murals painted by her cousin, to the tequila wall, to the energy of the space — every detail feels intentional.

And then there’s the menu.

The vampire tacos — one of their most popular — with that crispy cheese edge.

The quesoa tacos — their take on birria.

And everything built with the same mindset: flavor, creativity, and making sure nobody leaves hungry.

And I believe her.

Because what really stood out to me is how Nikki leads.

She’s not standing back.

She’s in it.

Working alongside her team. Teaching. Showing. Communicating.

Because she said it so clearly — if you want something done right, you have to show people how to do it.

That kind of leadership?

You can feel it when you walk into a place.

Running a business at Hampton Beach is not easy.

Short seasons. Constant turnover. Starting fresh every year.

That’s a lot.

But Nikki embraces it.

She talked about building a team that understands they’re not just putting food on a plate — they’re creating something.

And that mindset matters.

Because consistency doesn’t just happen.

It’s built.

And beyond the restaurant, she’s also launched a mobile bartending company — which makes complete sense once you see what they’re doing with drinks.

Everything is crafted in-house.

And if you’ve had one of their sangrias?

You already know.

There was something about Nikki that just matched the environment we were in.

Seafood Fest is loud. It’s busy. It’s nonstop.

And she fits right into that.

When we got into some of the lighter questions, it all lined up.

Margaritas over mojitos.

Butter over mayo on a lobster roll.

Soft tacos over crunchy.

And definitely not someone who just wants to sit still on a beach all day.

She likes movement. Energy. Action.

And honestly, that explains a lot about what she’s built.

When I asked her what advice she would give to another woman getting into the restaurant business, her answer was simple.

Be ready for the challenges.

But don’t doubt yourself.

Stick to your vision.

Stay authentic.

And don’t worry about what everyone else is doing.

I loved that.

Because that’s exactly what she’s done.

This episode was such a great reminder of what I love about doing Beyond the Plate with Carol Podcast.

Behind every restaurant, every dish, every moment like Seafood Fest — there is a person.

A story.

A risk.

A vision.

Nikki has built something that feels real.

You can taste it in the food. You can feel it in the space. You can see it in the way she leads.

From a first-place chowder to a restaurant full of personality, she’s doing things her way.

And it works.

Watch and listen to my full conversation with Nikki from Lupe’s 55 Cantina and get a behind-the-scenes look at what makes her stand out.

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ABOUT CAROL ERICKSON

Carol Erickson has owned Red Arrow Diner since 1987 -- four locations across New Hampshire, open 24/7. She started Beyond the Plate to tell the real stories behind the people who make New England's food and hospitality scene what it is. Not just what's on the menu. What's behind it.

Red Arrow Diner: redarrowdiner.com  |  @redarrow24diner