projekteg

looks great raffi, so what ever happened with your trailer and ----? anything ever show back up? maybe in a couple years when your established and ready to open another location, i'll move the family to texas and be your partner i'm sure if i tan enough i could pass as a mexican

d16u7nh

As and exuctive chef i offer this advice.

1) dont use ribeye its to expensive use flank or skirt steak.
2) always have lots of choulua hotsauce around.
3) stay open late and get a alcohol license.

if you serve alcohol and hot sauce they wil come.

good luck.

and hire real mexicans.l

spoon fed

what sorta deal do fellow HMT'ers get?

4Aaron GE

Good luck with this. Maybe I'll stop by if I'm ever in your part of the continent.

BTW, the colour scheme reminds me of these:

PoorMansPorsche

looks good.. we tried to open a store front in one of those shopping centers.. I never realized how much those ------- places own you on rent.. the place we were looking at was 3500 a month.. crazy ----.

labatt50

Hi, My name iz "Henifer Lopezzzz"
I love Tacoz And Burritozzz


You could organise a HMT meet at your restaurant, because if theres is people in the place, more people are willing to stop by. Anyway, Good luck!

mycrx

where is that place at? looks like a set for a play.

y49crxsi

Worked in kitchens for a while, make sure your cooks keep that place clean, some of the kitchens ive been in were just filthy, and disgusting. Just clean everything everynight, wiping down ---- that doesnt even look dirty, cause aafter a week it will be nasty as helll.

But good luck,the first year is the hardest, after that, it should be all downhill from there...

d16forlife

Thanks guys.

You know our beans will be good couse this aint Cali. and we dont have any health conciouse yuppies here so our beans will be refried with good old lard for that real gangsta flava .

Nothing came about it.Turns out the cops werent even looking for it.The detective whos name was on the police report as the asigned cop didnt even know the case was his .Its ok though.At least its a tax write off

1-Sysco is giving us a pretty good deal so ribe eye is only 2.50 a pound.A taco wich will have 3 ounces of meat will be 1.90.Do the math .Plus were not woried about making a killing.We want repeated customers.My dad allways told us that "its beter to have a constant drip rather than one big gush".
Flak and skirt steaks are too grainey and kind of tough.Even chopped up its like chewing gum.For our fajitas were going to use flap meat wich is also a little more expensive but you can beat the tendernes.
2-Cholula is ok but all of our salsas will be made the way my mom used to make them....fresh!
3-the liquor liscense is on hold since we used our reserve money to but our new equiptment.
and as far a hiring real Mexicans,wellwe aint hireing no one.Its going to be strictly family operated for a while.At least untill we get off our feet.

10%off

We got a pretty good deal.$9 a foot plus $3 for tripple net(maintenence and ----).The place is 1450sqft.Its rite off the I-35 in between a row of dealers,2 hospitals and a plastic surgery plaza.The nearest restaurants are 2 exits in eather direction(about 1 mile).So in traffic that translates to a 1/2 hour away :P.Were also surounded by a comunity of 5000 homes.

Both my brother and I are clean freeks and Im a slite germ-a-phobe so I think our kitchen will be pretty clean.But I know what you mean about dirty kicthens .

con

Were's the "hmt ownes me" sign for the wall Good luck in your adventure