00:37I was, you know, first exposed to kitchen life with my dad and his restaurant and to be here at
00:43this level and to be able to represent the cuisine is such a huge honor.
00:47And, you know, the restaurant is really all about elevating the cuisine and maintaining and the tradition and all the
00:54classic flavors that we love and just presenting them and using Bay Area ingredients, really.
00:59I kind of just, like, combined this love that I had for fine dining or for the control of a
01:04tasting menu and my background in Mexican cuisine, you know, my heritage and also, you know, the exposure that I
01:10had whenever I was younger and also just growing up around a Mexican family who was always surrounded by food.
01:17Mexican cuisine is one of the most diverse and complex cuisines in the world and, you know, there's countless Mexican
01:24immigrants in the United States and Latin immigrants who have, you know, their own ideas and concepts of what things
01:30can be.
01:31And cuisine or cooking doesn't exist in a book, you know, it doesn't exist in a cookbook on a shelf,
01:36you know, it changes every day, it changes in the streets, in the street markets every day.
01:42I think people are really opening up to the concept that it can be something else, which is amazing.
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