Your Toronto restaurant, Agave y Aguacate, was highly popular – how did you come to open it?
I started with an eight-foot-long table in a food court and called it Agave y Aguacate, meaning Agave and Avocado.
The produce came from Canada, but the recipes, techniques and flavors were traditional Mexican. I started serving things like octopus escabeche and beef tongue with chile ancho. At the end of a year, my restaurant was named 2nd Best Restaurant of the Year. Though I was mostly making takeout, I had a couple of tables, so I was considered a restaurant.
After that, I moved Agave Y Aguacate to a proper restaurant. The first week we opened, we were named the best Mexican restaurant in Toronto. A few months later, I was the first Mexican restaurant to make it to the top 100 in the country, and we won number 25.
What made you so successful?
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