By New Year's Eve. The second New Year with the restaurant running, the first New Year where the restaurant is not just surviving but thriving. The black-eyed peas. Thompson's extra bowl at the ofrenda. The midnight toast with Jessica on the patio, the desert cold, the stars over Scottsdale, the smoker dark on the altar because even the fire sleeps on New Year's Eve.
Jessica's year-end report: Rivera's served approximately 38,000 customers in year two (up from 26,000 in year one — a 46% increase that Jessica presents with the restraint of a woman who has been tracking this number daily and who has been quietly screaming with joy inside for three months). Revenue is up 52%. Profit margins have improved from 11% to 16%. The catering arm contributed 22% of total revenue. The Saturday birria tacos have sold out 104 consecutive Saturdays. The numbers are the story. The story is the fire.
Fuego ate a bowl of black-eyed peas that Diego left on the floor. The dog has no concept of New Year's luck or tradition or Thompson's legacy. The dog has a concept of food on the floor. The luck is transferred to Fuego, who will need it given his ongoing campaign of shoe destruction.
Goals for 2026: explore the adjacent space expansion (the landlord has confirmed the space will be available in March — an additional 1,000 square feet that would add twenty seats and a larger kitchen), hire two more staff for the expanded space, enter the Arizona State BBQ Championship as Rivera's BBQ, and — the personal goal, the one that lives in my heart — ensure Roberto is at the counter for the second anniversary. The kidney numbers are stable. The A1C is manageable. The man is sixty-seven. I want him at the counter for the second anniversary. I want him at the counter for the tenth anniversary. I want him at the counter forever. But I will settle for the second. March 15, 2026. Two and a half months. Roberto at the counter. The founder at his post. Just show up.
Happy New Year. The fire burns into 2026.
Once Fuego made off with the black-eyed peas and the luck was officially out of my hands, I did what I always do when the night calls for something sweet and warm — I made a batch of candied cinnamon almonds. Jessica had the spreadsheets out on the patio table, the desert cold coming in off the dark, and these almonds were half gone before she finished explaining what a 52% revenue increase actually means in real money. Some foods belong to certain nights, and this one belongs to New Year’s Eve: the smell fills the house, the coating crisps up right as midnight gets close, and even a dog who just ate your luck traditions off the floor looks up from across the room hoping you’ll drop one.
Candied Cinnamon & Sugar Almonds
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min | Servings: 8
Ingredients
- 2 cups raw whole almonds
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/2 teaspoon fine salt
- 1/4 teaspoon cayenne pepper (optional — adds a subtle warmth)
- 1 large egg white
- 1 tablespoon water
- 1 teaspoon pure vanilla extract
Instructions
- Preheat and prep. Preheat oven to 300°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat and set aside.
- Mix the sugar coating. In a large bowl, whisk together the granulated sugar, brown sugar, cinnamon, salt, and cayenne (if using) until evenly combined.
- Coat the almonds. In a separate large bowl, whisk the egg white, water, and vanilla together until frothy — about 30 seconds. Add the almonds and stir until every almond is coated. Transfer the wet almonds into the sugar mixture and toss thoroughly until all the sugar clings to the almonds.
- Spread and bake. Pour the coated almonds onto the prepared baking sheet and spread into a single layer. Bake for 20–25 minutes, stirring once halfway through, until the coating looks set, slightly matte, and lightly darkened at the edges.
- Cool completely. Remove from the oven and let the almonds cool on the pan for at least 15 minutes — the coating firms up and crisps as they cool. Break apart any clusters with a spatula or your hands before serving. Store in an airtight container at room temperature for up to two weeks.
Nutrition (per serving)
Calories: 290 | Protein: 7g | Fat: 14g | Carbs: 38g | Fiber: 3g | Sodium: 80mg