What motivated you to start a restaurant with no previous experience?

I just wanted to be independent. My goal was to avoid working for anyone else, and I succeeded.

You say you do everything—cooking, cleaning, waiting, etc.—but do you do it alone?

This is a family business; my brother, sister, and parents have helped me out immensely, and my mother still helps out. All of the recipes are hers, except the most popular, the chile relleno, which is my sister's recipe.

Do your mother and sister come in periodically to evaluate how you execute their recipes?

Yes, my mom is always in here giving me advice on how to hone the dishes. However, I am always trying new things, and cooking new things, to make sure we have the very best products.

Do you have a favorite dish?

They are all my favorite; I chose the menu.

Is there a dish that you reserve for special occasions, or for when you're sick?

No. My grandmother believed in eating certain things when you are sick, but I do not.

How would you describe your dishes?

In Mexico, everyone cooks differently—not just region to region, but house to house. The best cooks use fresh ingredients and ideas to try and create the best flavors. This is what I do. I'm inventive; that's my cooking style. And that's the way my mother taught me—it's Mexican home cooking.