I’ve worked in restaurants almost all my life, since I lived in Mexico City. If you worked at a restaurant in Mexico City, it’s like graduating from a culinary university. When I arrived in this country, in the year 2000. I first worked in factories, but at the same time, I looked for work in the restaurant industry. I worked as a dishwasher, then as a busboy, and eventually a food runner. I’ve always liked gastronomy and in this country, I’ve always focused on what type of service the American market likes. How do they like to be served? It’s about making them feel valued in a restaurant. Our customers feel safe in this restaurant, they feel valued, not just the American market, but also the Latino market feels valued and comfortable.

The pandemic has affected us, but not to the point we had to make a decision to close or we can’t do it. Thank god our clientele continued to order through their phones. They were always there for us. Perhaps, not at a table, but they would always order take out.