It was 1991 back in my country, and we weren’t even married when I began working at the register at a small Mexican restaurant; I had never had the experience of working professionally with food. I cooked only at home, but when I came to the U.S. with my husband, we had to get papers, and they told us the easiest way after trying everything was to invest in a restaurant. I was always curious about the restaurant industry from the beginning. My house was always full of children, so cooking was a fun family activity.

Buying this restaurant was a matter of chance. It happened because, coincidentally, there was a chef we had met who was a good friend of my sister-in-law. Initially, we came here out of necessity and for an opportunity. The idea was to come and go, but the pandemic made our stay. I received my papers in September, and we bought the restaurant in March when immediately the pandemic started. The other chef left us, and I had to manage the payroll, cook, and everything while scared in this country, not knowing anything. So, thank God a little angel came, a new chef who has changed our lives.

Even after the rough start, the kitchen fascinates me daily. I love when people have that “que rico, me encanta” moment. It is very fulfilling when people like what you cook. It’s what satisfies you the most. Although what is difficult is difficult, and what is demanding is demanding. It is demanding now because we have a clear porpoise and a chef with an impeccable work ethic. It would be easy if she were someone who would settle for anything less. The Chefs are the ones who make the ship sail as it should. Every day improves, and we are proud of what we have achieved and learned. If there is a good captain, the sailors follow. If you don’t have a good captain, there is no north, and the ship will sink eventually.