Mr. Villasenor consulted the family and they pooled their savings together to make the initial investment. Though he declined to say how much the family pays to rent the space, Mr. Villasenor did admit it took a lot of work to get it ready for business. They also installed new kitchen equipment. We've still got some work to do - put up some paintings, things like that, but we did it all by ourselves. Of the restaurant's 12 employees, Mr. Villasenor says seven are family members.
Organization is the key.
If you do that, and use your head, everything works easier. The biggest problems, most of them you create in your own head. As first chef, Mr. Torres rattles off the ingredients to different sauces like reciting his ABCs. Tomato, tomatillos, onion, chili anchos, red chilies, cumin and oregano. The lists of ingredients and spices seem never-ending.