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?
This story is from the Spring 2021 edition of Clean Eating.
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This story is from the Spring 2021 edition of Clean Eating.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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