September 18, 2024 • 17 mins
Craving authentic Mexican flavors that tantalize your taste buds? Join Chef Dan and Doris WithaD for a sizzling 4-part interview with Diva Name, the mastermind behind La Mexicana Taco Bar, Wilton Manors' crown jewel of local Mexican food! This exclusive series, brought to you by the Broward County Eats FB Group and the SoFloDining Diner Club, is your chance to peek behind the scenes and discover the secrets that make La Mexicana a must-try for any South Florida foodie. In this engaging series, Diva Name shares her culinary passion, the inspiration behind La Mexicana's unique dishes, and the hidden gems that make this restaurant a local favorite. You'll get insider tips, learn about the freshest ingredients, and delve into the vibrant atmosphere that keeps everyone raving about La Mexicana. Don't miss this opportunity to tantalize your taste buds and experience the magic of La Mexicana Taco Bar. Watch all 4 parts and discover why this hot spot is taking Wilton Manors by storm! Keywords: La Mexicana Taco Bar, Wilton Manors, Mexican Street Food, Broward County Eats, SoFloDining Diner Club, Chef Dan interview, Authentic Mexican Cuisine, South Florida Foodie, Local Eats, Must-Try Restaurants. #SoFloDining #BeachsideDirectory #BrowardCountyEats
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
Hi everybody, I'm Doris Gippity from Soko Dining and today Chef Dan is here with a very good
(00:15):
friend of ours and we would like to introduce you to her. Her name is Diva and her place
is called La Mexicana.
Hello everybody, my name is Diva. Thank you for being here.
You're very welcome. Thank you for having us. I mean we love coming here. This is like a fairy tale story come true here. It's so beautiful.
(00:37):
Thank you. Yes, thank you.
How did you find yourself in the hospitality industry? I mean what was it that inspired you to do this beauty?
I always love cooking. It's my passion. I started my first business when I was I think like 16 in Colombia and then when I moved here I always wanted to have
(00:58):
my restaurant. So just cooking, trying different things.
But the things that you try are so beautiful. Where did you get the inspiration to have the different colors and all the colors and all the everything here is just so magical.
(01:19):
Thank you. I just feel that my inspiration comes from my country, if I'm honest. Even though I own a Mexican restaurant in Colombia everything is so colorful.
Everything is so fresh. Everything is so bright. And that's what I always like try to have here in the restaurant.
How long have you been in business? 10 years now.
(01:43):
I've seen you. You do most of the painting. Yes, so I love art. I've seen you do it. So yeah, it just doesn't happen.
So my mom told me a lot of art and craft growing up and yeah, I always love it. So I paint, I do murals, I love graffiti.
We try to use a lot of recycled materials and it's around the restaurant.
(02:08):
The restaurant has been growing little by little year by year and I always try to change the sections.
So it's been growing with trips that I do, with people that I know, with things that are important for me.
And that's why each space in this restaurant is so special.
I noticed the space is like when we come through, every time we come with different people it's like, oh there's a new space.
(02:30):
This is not new. This usually I've seen vendors here. Like Doron Cinco de Mayo stuff that's vendors.
So we opened this place for Cinco de Mayo and now it's like our chill space and also when we have good weather we have the games out.
And we like it because it's like a little bit close for kids.
So families that just sit down, the kids come, they're playing and there is no harm around them.
(02:54):
Sure. It's amazing. And what is your inspiration for the food? What kind of food do you serve?
So we serve Mexican food. Definitely 100% Mexican. We love the culture.
I love Mexico myself. I love going there on vacations. I love the people. I love that.
A lot of people doesn't know but you can do Mexican food very healthy because you use a lot of spices, a lot of chilies.
(03:19):
And when you do it right and you take some of the fat, it's actually pretty healthy for you and super flavor.
Your food reminds me of West Coast Mexican food because over there they're always so concerned with the food and what it's in it and the plants and everything and how they grow everything.
And I noticed that the first time that we came here I noticed that the food quality and the way that it was cooked was so organic and basic.
(03:51):
But at the same time so delicious.
The flavors pop. We take time. We take a lot of time. So Mexican food is very well known for taking time.
For example, our birria is our most popular dish in the restaurant and it takes two days to process.
We have three different proteins and it's like meat stew and we really take care of the process.
(04:17):
Because when you cut it and when you sacrifice the hours of preparation you're not going to have the same results.
So we're really concerned about that with all our mother's salsa and even with the products that we buy, like our tortillas, we make sure that we have a good product all the time that is fresh.
Our kitchen is very small too. So everything that we cook we do it basically daily.
(04:44):
And I think that is a big game changer when it comes to food. We just have a little freezer.
So we really, and it does usually for seafood. So that also helps. Our proteins are always super fresh.
We have three times delivery during the week and you can take that in our product.
(05:06):
I was going to say, I know you should be mentioning the birria. This is where we were introduced, the birria.
And we've had it in other places and this is where we compare it to others.
You're the benchmark.
And nobody is even close. Sometimes we get it in other places and it's like overspicy.
And I'm like, what is that? And here we come back home and it's like...
(05:31):
It's made with love.
Yeah, it's made with love.
You know it, yeah.
And it's an authentic recipe.
I remember you used to have cooking classes here.
But still. So we offer during the, depends on the season, we change our classes.
But the ones that they're always here is Wacamole and Ceviche class.
And we have like once a month and now those classes, they also have how to make your own margarita.
(05:56):
So, you know, you're going to learn how to make your Ceviche or your Wacamole.
And then you're also going to learn how to do your margarita.
So that way you can do it also at home or for a party.
Looks like a match and bread party type thing.
We believe in experience.
So I think it's very important to teach, you know, how we do, how we do things here.
And I think the industry has been changing so much that it's not about just going to a restaurant, you know, a place in an order.
(06:23):
You want to be involved.
So the cooking classes, they're a great experience for a birthday.
We have people that come for a bachelor party.
They do it also for like building trust with teams.
And even as a gift card, you know, you give it to a friend that wants to have a different experience.
So it's been great.
And we have like an amazing group at the home and it's super fun.
(06:44):
How many people in the class?
So we try to keep it 10 to 12.
And we make do different packages.
It is like office groups or it is a birthday party.
Oh, nice.
I really like that.
I remember I seen that originally. I love that.
You used to have the video with the guacamole.
(07:05):
Yes, yes.
I love that.
Yes. It's super fun. I love it. Yeah.
I'm usually in the classes myself and then my chef.
And I really enjoy it.
Like I truly enjoy it because there is a lot of people that come to us because they don't know how to cook.
And actually for these classes, you don't know, you don't need to know how to cook.
You know, you're like preparing, we call it like on cooking because you don't cook it.
(07:28):
And then with the guacamole is the same.
So it's something fun to do also if you're not like super into cooking and you want to start and you want to learn.
So it's perfect.
And it's so healthy.
Yeah, it is.
It is.
Super healthy.
And if you want to diet, those two things are perfect.
I agree.
Yeah.
Yeah.
What?
(07:52):
Which in particular dish sells the most?
Here, definitely the birria.
The birria is the number one.
Our carnitas, they're also sell a lot.
It's also our original recipe.
And then during the summertime, the ceviche is super popular.
It's hot.
People want something fresh.
Yeah, no, absolutely.
(08:13):
And let me see, what else is like in it?
Which is your favorite?
Your favorite dish.
I honestly liked the mushroom tacos a lot.
I love mushrooms and we do it with rajas.
I love mushrooms.
I love it.
So actually that is a recipe that I changed it a little bit with the help of a Mexican
(08:36):
chef, but that's a recipe that I used to try when I live in Colombia.
Believe it or not, I used to go to these places like family-owned and they have these mushrooms
and I always love it.
So rajas is basically the poblano pepper.
So it has poblano pepper, it has onions and then it has the mushroom.
They're delicious.
I love it.
I love it in everything.
(08:57):
I mean, we're not vegan.
No, we neither.
Yeah.
We actually did a vegan series, but we came here.
I forgot why she said, let me try it.
Let me try the mushroom then.
She came back again and she said, I want the mushroom.
Yes, yes.
Who is this?
I love it.
I tried it.
Your server Kevin was the one.
Okay, yeah.
And then after that, I think it was Juanes who also mentioned it.
(09:22):
And I said, well, that's what I came here for.
And he left.
He says, what, no beef here today?
And I said, no, I tried it last time.
They're the leaders.
I really liked it.
Yeah, I really did.
Otherwise, I would have left.
It's one of my favorites, definitely.
I can see why.
I totally can.
Oh my goodness.
Do you have any special events or any promotions that the team are looking at?
(09:45):
Like between now and the end of the week?
Yeah.
We always have things going on, you know, July 24 is coming national tequila day.
That's a big one.
And we're going to have a big event with different like testings with tequila.
We call it like, so the tequila is made, you know, in different regions in Mexico to be
(10:09):
like named tequila and to actually be tequila.
So we're preparing like a series where people can like try different tequilas from the different
regions.
It's different.
July 24.
Wow.
Yeah.
So it's going to be July 24.
And we are also going to have right now, we have Copa America.
So Copa America is also going on around and year around we always have our happy hour.
(10:33):
It's like 3 to 7 p.m.
And we have like an amazing specials.
We have like six dollar margaritas for dollars beer.
And that's always like during the whole year.
Absolutely.
And most important, Cinco de Mayo.
Cinco de Mayo is our biggest.
Yes.
Everybody about your Cinco de Mayo.
Yeah.
I think.
What a spectacular it was.
We've been the two here.
(10:54):
Yes.
We love it.
We get so excited.
Yeah.
We get so excited.
I think our Cinco de Mayo is how we communicate and how we like really feel as Latinos because
it's not just a Mexican celebration really.
Just like all the Latinos that they're around.
And you know, we have a lot of dance and we have Oraloca and now we're bringing together
(11:17):
vendors and that's been amazing.
A lot of support from the community.
And this year we have a mechanical bull and that was like super fun.
We also, so we're very family oriented and we always try to include, you know, kids.
And so we have like bouncing houses this year and it was super fun to see.
(11:41):
And that's the idea.
You know, a day for everybody.
If you as a parent come and then your kids they have some entertainment, great.
Or you can come as a day and you're also going to have fun and live music of course.
It was great.
A lot of entertainment.
We love it.
Last one we went to they had the Stilt Walker.
Yes.
Yes.
Yes.
(12:01):
Yes.
Yes.
Absolutely awesome.
It's a great event.
It's fun.
It's a great event.
Yeah.
Our favorite.
So the day of the dead is also November 1st.
It's after Halloween and we also do a great celebration.
We have live music too.
We have dancers and we also have like a lot of surprises planned.
(12:22):
And you also have like other stuff like I'm sure people come here like for baptisms and
so we have a great property and we have a lot of space.
So we do a lot of private events and we have done weddings.
We have done engagement parties.
You're listening to people weddings.
(12:43):
Yeah.
And we do so we have the murals in the bag.
We also had like some events.
It's just great.
And we have like different ambiances.
So a lot of people falling though.
Sometimes you know with each of them and it will make it happen.
I just love walking through here every time because it's always something different.
(13:06):
Something that we didn't see the first time.
Yeah.
And you know even it's funny.
It's like we'll come here.
You know we're just in town.
Let's get a taco.
So we go in here and tacos and I'm like let's go walk around.
Yeah.
And then you always find something new.
Yeah.
And during the brunch time Saturday and Sunday we also have Lola's Market in the bag.
So it's fun to come you know grab a taco.
You have a margarita.
You can walk the property.
(13:27):
You can support our local talent because we have vendors in the bag as well.
So it's like a day plan.
You know I love that you keep saying the local.
Yeah.
The reason that we do this is for the local people to know who their local vendors are
and come participate.
Have some fun.
(13:47):
Yeah.
Enjoy your neighborhood.
Keep them here in the neighborhood because you know it's what it's all about.
Sometimes we don't know what we have in our backyard.
We have a lot of customers that come from the time and they always ask like how long
you guys been here.
And when I told them that you know this is our 10 year anniversary they can't believe
it and they're local.
(14:09):
You know they're from Wilson or maybe Oakland Park or like some like close neighborhood
and yes you know sometimes we're like looking in Miami or we're looking you know in a lot
of places that are far from home and we really don't know what we have.
So sometimes like nice to see.
That's 100% because part of like she said that's why we do what we do.
Yeah.
(14:30):
If you look at our reviews we really don't do Miami.
Yeah.
We really don't do West Palm.
Yeah.
We're here and it's just what you said.
People say to us oh there's nothing whatever to do here.
There's no Mexican restaurant.
There's no this restaurant.
There's no and I'm like wait a minute.
I could find a ton of seafood.
Yeah.
I could find a ton of food for that.
You know oh I never knew that was there.
(14:51):
No.
It's there for 10 years.
40 years.
Yeah.
Really.
So that's you know why we do.
Yeah.
Like what we did.
So why don't you tell everybody we're here located.
Yeah.
We're in Wilton Manors 2430 North East 13 Avenue and then we're going to open a second
location soon in Fort Lauderdale.
(15:12):
That's going to be in the 925 and North Andrews and we're super excited about that.
Hopefully we can open for the season November.
Yeah.
We'll be so pleased.
Yes.
We're excited.
We'll put all that information at the end so when you watch the videos from every end
you'll see everything.
Yes.
Thank you.
So what's the visit that you want to share before we go?
(15:36):
Everybody's welcome here.
We open every day 1130 until 12.
Taco Tuesday is amazing.
We have three dollar tacos live music our DJ is out of this world and we also have a
live music for Saturdays.
We have our Latin night every Saturday that's been going on for years and it's also super
fun.
(15:56):
Yeah.
We love it.
Yeah.
We love it.
We're visiting too because they're just amazed at how beautiful you've made this happen
like this.
If you want to have fun, you want to dance, you have a celebrate your birthday, that's
the perfect day to come.
Yeah.
Yeah, absolutely.
Thank you so much.
Thank you.
Thank you for coming.
(16:17):
We appreciate your time.
And we appreciate what you do for the neighborhood.
No, what you guys do for us.
Thank you.
You're so welcome.
Do you have anything to add, chef?
No.
I'm just so you know that during this you're probably not going to see a lot of us because
I will be putting pictures over everything to show everyone.
Thank you.
(16:37):
I mean the play I was incredible.
So yeah.
Wow.
That's it.
I'm gating well.
I guess we're going to have to say goodbye and go and get some beery tacos.
Yeah.
Bye.
Bye guys.
Thank you.
Hi everybody, I'm Doris Gippity from Soko Dining and today Chef Dan is here with a very good
(00:15):
friend of ours and we would like to introduce you to her. Her name is Diva and her place
is called La Mexicana.
Hello everybody, my name is Diva. Thank you for being here.
You're very welcome. Thank you for having us. I mean we love coming here. This is like a fairy tale story come true here. It's so beautiful.
(00:37):
Thank you. Yes, thank you.
How did you find yourself in the hospitality industry? I mean what was it that inspired you to do this beauty?
I always love cooking. It's my passion. I started my first business when I was I think like 16 in Colombia and then when I moved here I always wanted to have
(00:58):
my restaurant. So just cooking, trying different things.
But the things that you try are so beautiful. Where did you get the inspiration to have the different colors and all the colors and all the everything here is just so magical.
(01:19):
Thank you. I just feel that my inspiration comes from my country, if I'm honest. Even though I own a Mexican restaurant in Colombia everything is so colorful.
Everything is so fresh. Everything is so bright. And that's what I always like try to have here in the restaurant.
How long have you been in business? 10 years now.
(01:43):
I've seen you. You do most of the painting. Yes, so I love art. I've seen you do it. So yeah, it just doesn't happen.
So my mom told me a lot of art and craft growing up and yeah, I always love it. So I paint, I do murals, I love graffiti.
We try to use a lot of recycled materials and it's around the restaurant.
(02:08):
The restaurant has been growing little by little year by year and I always try to change the sections.
So it's been growing with trips that I do, with people that I know, with things that are important for me.
And that's why each space in this restaurant is so special.
I noticed the space is like when we come through, every time we come with different people it's like, oh there's a new space.
(02:30):
This is not new. This usually I've seen vendors here. Like Doron Cinco de Mayo stuff that's vendors.
So we opened this place for Cinco de Mayo and now it's like our chill space and also when we have good weather we have the games out.
And we like it because it's like a little bit close for kids.
So families that just sit down, the kids come, they're playing and there is no harm around them.
(02:54):
Sure. It's amazing. And what is your inspiration for the food? What kind of food do you serve?
So we serve Mexican food. Definitely 100% Mexican. We love the culture.
I love Mexico myself. I love going there on vacations. I love the people. I love that.
A lot of people doesn't know but you can do Mexican food very healthy because you use a lot of spices, a lot of chilies.
(03:19):
And when you do it right and you take some of the fat, it's actually pretty healthy for you and super flavor.
Your food reminds me of West Coast Mexican food because over there they're always so concerned with the food and what it's in it and the plants and everything and how they grow everything.
And I noticed that the first time that we came here I noticed that the food quality and the way that it was cooked was so organic and basic.
(03:51):
But at the same time so delicious.
The flavors pop. We take time. We take a lot of time. So Mexican food is very well known for taking time.
For example, our birria is our most popular dish in the restaurant and it takes two days to process.
We have three different proteins and it's like meat stew and we really take care of the process.
(04:17):
Because when you cut it and when you sacrifice the hours of preparation you're not going to have the same results.
So we're really concerned about that with all our mother's salsa and even with the products that we buy, like our tortillas, we make sure that we have a good product all the time that is fresh.
Our kitchen is very small too. So everything that we cook we do it basically daily.
(04:44):
And I think that is a big game changer when it comes to food. We just have a little freezer.
So we really, and it does usually for seafood. So that also helps. Our proteins are always super fresh.
We have three times delivery during the week and you can take that in our product.
(05:06):
I was going to say, I know you should be mentioning the birria. This is where we were introduced, the birria.
And we've had it in other places and this is where we compare it to others.
You're the benchmark.
And nobody is even close. Sometimes we get it in other places and it's like overspicy.
And I'm like, what is that? And here we come back home and it's like...
(05:31):
It's made with love.
Yeah, it's made with love.
You know it, yeah.
And it's an authentic recipe.
I remember you used to have cooking classes here.
But still. So we offer during the, depends on the season, we change our classes.
But the ones that they're always here is Wacamole and Ceviche class.
And we have like once a month and now those classes, they also have how to make your own margarita.
(05:56):
So, you know, you're going to learn how to make your Ceviche or your Wacamole.
And then you're also going to learn how to do your margarita.
So that way you can do it also at home or for a party.
Looks like a match and bread party type thing.
We believe in experience.
So I think it's very important to teach, you know, how we do, how we do things here.
And I think the industry has been changing so much that it's not about just going to a restaurant, you know, a place in an order.
(06:23):
You want to be involved.
So the cooking classes, they're a great experience for a birthday.
We have people that come for a bachelor party.
They do it also for like building trust with teams.
And even as a gift card, you know, you give it to a friend that wants to have a different experience.
So it's been great.
And we have like an amazing group at the home and it's super fun.
(06:44):
How many people in the class?
So we try to keep it 10 to 12.
And we make do different packages.
It is like office groups or it is a birthday party.
Oh, nice.
I really like that.
I remember I seen that originally. I love that.
You used to have the video with the guacamole.
(07:05):
Yes, yes.
I love that.
Yes. It's super fun. I love it. Yeah.
I'm usually in the classes myself and then my chef.
And I really enjoy it.
Like I truly enjoy it because there is a lot of people that come to us because they don't know how to cook.
And actually for these classes, you don't know, you don't need to know how to cook.
You know, you're like preparing, we call it like on cooking because you don't cook it.
(07:28):
And then with the guacamole is the same.
So it's something fun to do also if you're not like super into cooking and you want to start and you want to learn.
So it's perfect.
And it's so healthy.
Yeah, it is.
It is.
Super healthy.
And if you want to diet, those two things are perfect.
I agree.
Yeah.
Yeah.
What?
(07:52):
Which in particular dish sells the most?
Here, definitely the birria.
The birria is the number one.
Our carnitas, they're also sell a lot.
It's also our original recipe.
And then during the summertime, the ceviche is super popular.
It's hot.
People want something fresh.
Yeah, no, absolutely.
(08:13):
And let me see, what else is like in it?
Which is your favorite?
Your favorite dish.
I honestly liked the mushroom tacos a lot.
I love mushrooms and we do it with rajas.
I love mushrooms.
I love it.
So actually that is a recipe that I changed it a little bit with the help of a Mexican
(08:36):
chef, but that's a recipe that I used to try when I live in Colombia.
Believe it or not, I used to go to these places like family-owned and they have these mushrooms
and I always love it.
So rajas is basically the poblano pepper.
So it has poblano pepper, it has onions and then it has the mushroom.
They're delicious.
I love it.
I love it in everything.
(08:57):
I mean, we're not vegan.
No, we neither.
Yeah.
We actually did a vegan series, but we came here.
I forgot why she said, let me try it.
Let me try the mushroom then.
She came back again and she said, I want the mushroom.
Yes, yes.
Who is this?
I love it.
I tried it.
Your server Kevin was the one.
Okay, yeah.
And then after that, I think it was Juanes who also mentioned it.
(09:22):
And I said, well, that's what I came here for.
And he left.
He says, what, no beef here today?
And I said, no, I tried it last time.
They're the leaders.
I really liked it.
Yeah, I really did.
Otherwise, I would have left.
It's one of my favorites, definitely.
I can see why.
I totally can.
Oh my goodness.
Do you have any special events or any promotions that the team are looking at?
(09:45):
Like between now and the end of the week?
Yeah.
We always have things going on, you know, July 24 is coming national tequila day.
That's a big one.
And we're going to have a big event with different like testings with tequila.
We call it like, so the tequila is made, you know, in different regions in Mexico to be
(10:09):
like named tequila and to actually be tequila.
So we're preparing like a series where people can like try different tequilas from the different
regions.
It's different.
July 24.
Wow.
Yeah.
So it's going to be July 24.
And we are also going to have right now, we have Copa America.
So Copa America is also going on around and year around we always have our happy hour.
(10:33):
It's like 3 to 7 p.m.
And we have like an amazing specials.
We have like six dollar margaritas for dollars beer.
And that's always like during the whole year.
Absolutely.
And most important, Cinco de Mayo.
Cinco de Mayo is our biggest.
Yes.
Everybody about your Cinco de Mayo.
Yeah.
I think.
What a spectacular it was.
We've been the two here.
(10:54):
Yes.
We love it.
We get so excited.
Yeah.
We get so excited.
I think our Cinco de Mayo is how we communicate and how we like really feel as Latinos because
it's not just a Mexican celebration really.
Just like all the Latinos that they're around.
And you know, we have a lot of dance and we have Oraloca and now we're bringing together
(11:17):
vendors and that's been amazing.
A lot of support from the community.
And this year we have a mechanical bull and that was like super fun.
We also, so we're very family oriented and we always try to include, you know, kids.
And so we have like bouncing houses this year and it was super fun to see.
(11:41):
And that's the idea.
You know, a day for everybody.
If you as a parent come and then your kids they have some entertainment, great.
Or you can come as a day and you're also going to have fun and live music of course.
It was great.
A lot of entertainment.
We love it.
Last one we went to they had the Stilt Walker.
Yes.
Yes.
Yes.
(12:01):
Yes.
Yes.
Absolutely awesome.
It's a great event.
It's fun.
It's a great event.
Yeah.
Our favorite.
So the day of the dead is also November 1st.
It's after Halloween and we also do a great celebration.
We have live music too.
We have dancers and we also have like a lot of surprises planned.
(12:22):
And you also have like other stuff like I'm sure people come here like for baptisms and
so we have a great property and we have a lot of space.
So we do a lot of private events and we have done weddings.
We have done engagement parties.
You're listening to people weddings.
(12:43):
Yeah.
And we do so we have the murals in the bag.
We also had like some events.
It's just great.
And we have like different ambiances.
So a lot of people falling though.
Sometimes you know with each of them and it will make it happen.
I just love walking through here every time because it's always something different.
(13:06):
Something that we didn't see the first time.
Yeah.
And you know even it's funny.
It's like we'll come here.
You know we're just in town.
Let's get a taco.
So we go in here and tacos and I'm like let's go walk around.
Yeah.
And then you always find something new.
Yeah.
And during the brunch time Saturday and Sunday we also have Lola's Market in the bag.
So it's fun to come you know grab a taco.
You have a margarita.
You can walk the property.
(13:27):
You can support our local talent because we have vendors in the bag as well.
So it's like a day plan.
You know I love that you keep saying the local.
Yeah.
The reason that we do this is for the local people to know who their local vendors are
and come participate.
Have some fun.
(13:47):
Yeah.
Enjoy your neighborhood.
Keep them here in the neighborhood because you know it's what it's all about.
Sometimes we don't know what we have in our backyard.
We have a lot of customers that come from the time and they always ask like how long
you guys been here.
And when I told them that you know this is our 10 year anniversary they can't believe
it and they're local.
(14:09):
You know they're from Wilson or maybe Oakland Park or like some like close neighborhood
and yes you know sometimes we're like looking in Miami or we're looking you know in a lot
of places that are far from home and we really don't know what we have.
So sometimes like nice to see.
That's 100% because part of like she said that's why we do what we do.
Yeah.
(14:30):
If you look at our reviews we really don't do Miami.
Yeah.
We really don't do West Palm.
Yeah.
We're here and it's just what you said.
People say to us oh there's nothing whatever to do here.
There's no Mexican restaurant.
There's no this restaurant.
There's no and I'm like wait a minute.
I could find a ton of seafood.
Yeah.
I could find a ton of food for that.
You know oh I never knew that was there.
(14:51):
No.
It's there for 10 years.
40 years.
Yeah.
Really.
So that's you know why we do.
Yeah.
Like what we did.
So why don't you tell everybody we're here located.
Yeah.
We're in Wilton Manors 2430 North East 13 Avenue and then we're going to open a second
location soon in Fort Lauderdale.
(15:12):
That's going to be in the 925 and North Andrews and we're super excited about that.
Hopefully we can open for the season November.
Yeah.
We'll be so pleased.
Yes.
We're excited.
We'll put all that information at the end so when you watch the videos from every end
you'll see everything.
Yes.
Thank you.
So what's the visit that you want to share before we go?
(15:36):
Everybody's welcome here.
We open every day 1130 until 12.
Taco Tuesday is amazing.
We have three dollar tacos live music our DJ is out of this world and we also have a
live music for Saturdays.
We have our Latin night every Saturday that's been going on for years and it's also super
fun.
(15:56):
Yeah.
We love it.
Yeah.
We love it.
We're visiting too because they're just amazed at how beautiful you've made this happen
like this.
If you want to have fun, you want to dance, you have a celebrate your birthday, that's
the perfect day to come.
Yeah.
Yeah, absolutely.
Thank you so much.
Thank you.
Thank you for coming.
(16:17):
We appreciate your time.
And we appreciate what you do for the neighborhood.
No, what you guys do for us.
Thank you.
You're so welcome.
Do you have anything to add, chef?
No.
I'm just so you know that during this you're probably not going to see a lot of us because
I will be putting pictures over everything to show everyone.
Thank you.
(16:37):
I mean the play I was incredible.
So yeah.
Wow.
That's it.
I'm gating well.
I guess we're going to have to say goodbye and go and get some beery tacos.
Yeah.
Bye.
Bye guys.
Thank you.
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