Experience Sobremesa Mole & Salsas

Inspired in Mexico | Perfected in Texas | Handmade in Charleston 

Sobremesa’s founder, Mark Ciaburri, was born and raised in El Paso, Texas, and his heritage as a third-generation Mexican-Italian, coupled with the locale, resulted in a deep love and appreciation of Mexican cooking traditions. After graduating high school, he enrolled in the Cordon Bleu program at the Texas Culinary Academy in Austin where his passions developed further through relationships with his peers and the surrounding community. After graduating in 2003, Mark worked at a variety of different restaurants, but despite his love for Mexican cooking, none of them served Mexican cuisine. However, the staff meals and snacks that his Mexican co-workers would whip up on their breaks really cemented Mark's love for authentic Mexican cooking. In 2007 during one of his restaurant stints, Ciaburri met his now-wife, Adrienne, and although they didn't begin dating immediately, the pair had an instant connection. Mark went on to work at Vespaio, still currently Austin's best Italian restaurant, tying him back to the second half of his heritage. Eventually, the east coast began calling Adrienne back home, and in 2010, the pair moved to Mount Pleasant, SC where Adrienne grew up. Eager to make his mark on the quickly growing culinary scene, Ciaburri landed a job at High Cotton, and in 2012, Mark and Adrienne got married. After a few years of working in some of Charleston’s busiest restaurants, the Ciaburri’s decided to take the leap to start their own restaurant, but their unique Mexican/Italian concept, coupled with the onslaught of Covid-19, forced the Ciaburri’s to re-think their objectives, and they quickly realized that their mole and salsas would be the key to their success. After extensive research in development, Sobremesa was launched in late 2021 because, "To us, food is not just something to eat - it's an experience to savor."